wordsfromanneli

Thoughts, ideas, photos, and stories.


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Hazelnut/Almond Pie Bars

This post is a repeat of one from June of 2018 (pre-Covid) but I’m still baking these almond pie bars because they’re so quick and easy to do. It works well if you have company coming, any time of year, or if you just feel you want to indulge yourself.

Here it is again. I just made a batch today but I used hazelnuts instead of almonds because that was what I had on hand. Also, I added some shredded coconut in the batter and on top.

This is a very easy recipe (ingredients listed at the end), but I have to warn you, it is really sweet. I cut back on some of the sugar and it is still sweet.

*** You can easily use half the sugar or less and it will still be good. I’ve tried it.

Preheat the oven to 350 degrees.

First, put into your food processor, 2 cups of white flour, 1/2 cup of icing sugar, and a cup of butter. Pulse it a few times to cut the butter into the flour mixture so it is evenly mixed and is the texture of soft sand.

Put the mixture into a 9 by 13 baking dish (I like my glass one), and gently but firmly press the mixture down to flatten it. This will be the crust which will resemble shortbread. No need to grease the pan.

While the crust is in the oven baking for 10 to 15 minutes (until it is just turning a pale golden brown), chop one cup of almonds (or you can use already sliced almonds).

Break four eggs into a measuring cup and whisk them around with a fork. Add 2 cups of sugar (I put much less and I had to substitute some brown sugar because I ran out of white), the cup of chopped almonds, 1/3 cup of corn syrup (you could probably use honey), 1/2 cup of melted butter, 2 tablespoons flour, and 1/2 teaspoon almond extract (or vanilla or lemon or whatever you want).

Pour into the food processor and give it a couple of pulses. Then check on your crust to see if it is golden brown yet.

Take the baking pan out of the oven and be ready to pour the egg and almond mixture onto the hot crust.

As soon as you have the liquid mixture poured onto the crust, put the baking dish back in the oven, still on 350, and bake for another 25 to 28 minutes.

When the time is up, the topping should be a rich golden brown and be slightly puffy. This will collapse in a few minutes as it cools, and that’s fine. It’s what you want it to do.

As soon as you can no longer stand to wait, pour yourself a cup of coffee (or tea), and cut some squares from the pan of almond bars.

Enjoy!

Ingredients:

Crust –

2 cups flour

1/2 cup powdered sugar (icing sugar)

1 cup butter

Topping –

2 cups sugar (I think it’s way too much…)

1 cup chopped almonds

4 eggs, slightly beaten

1/2 cup melted butter

1/3 cup corn syrup (or honey?)

2 tablespoons flour

1/2 teaspoon almond extract

 

The finished squares freeze well on a paper plate inside a ziploc freezer bag. Funny thing is though, they disappear quickly no matter where you store them.

 

 

 


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The Egg Family

Father, Mother, and Junior have egged me on to do this post about them. My ideas were a bit scrambled and I didn’t know eggzactly what to do, but I poached this idea from a long eggo post.

The sunny side up about this whole thing is that the yolk is on them because I’m the one having the fun.

You may notice that the big daddy of all eggs is green with envy. He wanted to be like the others, but his wife, the mother egg, got browned off with all his complaining.  Her baby is browned off too, but as it turned out later, he was all bluster on the outside and runny guts on the inside. Father Egg always said Junior was coddled too much, but he still gave him his benedict – shun.

“Remember that we’re all the same on the inside. Our outer shell may be different but, for better or worse, we’re all whites on the inside,” Father Egg said.
“Yeah and a bit of yellow belly. That comes from being destined to be a chicken,” Mother Egg said.

Father Egg said, “I know I should never have left Denver and the other omelettes. You are the most deviled egg I’ve ever met. I know you think that was a wise crack you made, but in the end that crack will be your demise.”

“Fiddle faddle,” said Mother Egg. “Trying to be so hard boiled. You really are just a shell of a man.”

“Be careful, Mother,” said Father Egg. “You think I’m just over easy, but I know egg-I who was too eggcitable, and was always foaming at the mouth until his people had the idea of whipping him up into a lemon meringue pie.”

“That won’t happen to me,” said Mother Egg. “I’m just going to set here and write my memoirs. Someday omeletters will be in the museum archives and I’ll be famous. Junior can help me.”

“Oh no,” clucked Junior. “I’m too much of a chicken.”

“All right,” said Father Egg, “It’s time for some more yolks. Did you hear the one about the guy who went into the restaurant and asked what the specials were. The waiter said, “I recommend the cold tongue sandwich.”

“What?!” the guy said. “Me? Eat something that someone else has had in their mouth?”

“Oh, pardon me,” said the waiter. “Well, let’s see. How about an egg then?”

And so it went until they all cracked up and took a flying leap into the frying pan.

It turned out that big daddy turned out to be twice the man anyone thought he was. Here he is in the bowl. He had an eggstra yolk to tell, but we never got to hear it.


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Cinnamon Rolls

I used to make sticky buns (cinnamon rolls with a syrupy topping) but I’ve found that without the stickiness, these cinnamon rolls are much more fun to eat (unfortunately).

The easiest way is to use the dough setting on a bread machine. If you don’t have a bread machine you can still make up the dough the old-fashioned way (recipe at the end of the post).

Once the dough is rising, either in the machine or in your old-fashioned bread bowl, there is plenty of time to get the ingredients lined up.

I chopped pecans (which you can leave out if you have a nut allergy), and mixed up the brown sugar and cinnamon in a bowl. Currants are ready in a jar, but you can use raisins if you prefer them. Butter is waiting to be melted in the microwave just before I roll out the dough.

I like to make two smaller batches from the one dough recipe, so I cut the dough in half and then do the following procedures twice, once for each baking dish.

Roll out the dough in a rectangular shape, until it is a little less than half an inch thick. Spread melted butter over the rolled out dough.

Sprinkle the brown sugar/cinnamon mixture on the dough. You can make it quite heavy without hurting the outcome of the rolls. Add the nuts and currants. My rectangle didn’t turn out so well, but it didn’t matter that much.

Roll up the dough and cut into 12 pieces. I cut the roll in half and then cut the halves in half again, and finally I cut each of those four pieces into three. That allows me to make four rows of three in the baking dish, which I have already buttered very well.

Place the rolls into the baking dishes and then brush butter on the sides of each roll so it’s easier to take them out once they are baked. I press the rolls down so they are almost touching before letting them rise in a barely warm oven for about half an hour.

Below, you can see that I have pressed them down before letting them rise.

I set them in the barely warmed oven to rise for half an hour, and then turn them on to 375 degrees to bake for about 35 minutes. Watch them near the end of the baking time so they don’t burn.

The brown sugar in the rolls may have dripped through and baked into a bit of syrup, but this shouldn’t be a problem. The rolls should be easy to remove from the dish if you’ve remembered to be generous with the brushing on of butter between the rolls. Remove the rolls immediately after they come out of the oven.

The dough:

2 cups milk heated for 2 minutes in the microwave

2 T. butter

2 T. honey or sugar

1 1/4 tsp. salt

5 cups all purpose flour

2 tsp. fast rising yeast

*Optional: add a beaten egg to the liquid before adding the flour

The filling for the rolls:

3 T. melted butter (some of it to be used for brushing the sides of the rolls)

2/3 cup of brown sugar

1 T. ground cinnamon

3/4 cup (or more) chopped pecans (or other nuts)

1 cup currants or raisins

When the cinnamon rolls are in the oven, go put your feet up for about 35 minutes until they finish baking. The rolls, that is, NOT your feet!

This is a good time check out Anneli’s website at www.anneli-purchase.com


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Comfort Food

Yesterday I felt the need for comfort food. I took out a bag of frozen apples and a bag of frozen pears, but the pear bag was bigger than the apple bag, so rather than have one pie too big and the other too skimpy, I combined the fruit and made pearapple pies.

While I had a messy kitchen and a hot oven, I thought I might as well make some almond pie squares using half the sugar and adding a cup of coconut.

I won’t do the recipe thing here, because I’ve done posts on them both before. I’ll put the links to the posts with the recipes at the bottom of the page.

 

Almond Bars:

https://wordsfromanneli.com/2018/06/13/almond-bars/

Apple Pie:

https://wordsfromanneli.com/2016/08/11/apple-pie/

Anneli’s books to read while you eat your comfort food:

http://www.anneli-purchase.com/


55 Comments

Almond Bars

This is a very easy recipe (ingredients listed at the end), but I have to warn you, it is really sweet. I cut back on some of the sugar and it is still sweet.

*** You can easily use half the sugar or less and it will still be good. I’ve tried it.

Preheat the oven to 350 degrees.

First, put into your food processor, 2 cups of white flour, 1/2 cup of icing sugar, and a cup of butter. Pulse it a few times to cut the butter into the flour mixture so it is evenly mixed and is the texture of soft sand.

Put the mixture into a 9 by 13 baking dish (I like my glass one), and gently but firmly press the mixture down to flatten it. This will be the crust which will resemble shortbread. No need to grease the pan.

While the crust is in the oven baking for 10 to 15 minutes (until it is just turning a pale golden brown), chop one cup of almonds (or you can use already sliced almonds).

Break four eggs into a measuring cup and whisk them around with a fork. Add 2 cups of sugar (I put much less and I had to substitute some brown sugar because I ran out of white), the cup of chopped almonds, 1/3 cup of corn syrup (you could probably use honey), 1/2 cup of melted butter, 2 tablespoons flour, and 1/2 teaspoon almond extract (or vanilla or lemon or whatever you want).

Pour into the food processor and give it a couple of pulses. Then check on your crust to see if it is golden brown yet.

Take the baking pan out of the oven and be ready to pour the egg and almond mixture onto the hot crust.

As soon as you have the liquid mixture poured onto the crust, put the baking dish back in the oven, still on 350, and bake for another 25 to 28 minutes.

When the time is up, the topping should be a rich golden brown and be slightly puffy. This will collapse in a few minutes as it cools, and that’s fine. It’s what you want it to do.

As soon as you can no longer stand to wait, pour yourself a cup of coffee (or tea), and cut some squares from the pan of almond bars.

Enjoy!

Ingredients:

Crust –

2 cups flour

1/2 cup powdered sugar (icing sugar)

1 cup butter

Topping –

2 cups sugar (I think it’s way too much…)

1 cup chopped almonds

4 eggs, slightly beaten

1/2 cup melted butter

1/3 cup corn syrup (or honey?)

2 tablespoons flour

1/2 teaspoon almond extract

 

The finished squares freeze well on a paper plate inside a ziploc freezer bag. Funny thing is though, they disappear quickly no matter where you store them.