Savannah's Crazy,Awesome Pecan Pie Bars

My mom has had this recipe forever and I've been dying to make these. In Savannah I use to have a pecan tree by my house, so we always made pecan pie bars to use them up. Hope you enjoy.

Shortbread base


1 1/2 sticks (3/4 cup) unsalted butter
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon salt

Preparation

Preheat oven to 350°F. Cut butter into 1/2-inch pieces. In a food processor process all ingredients until mixture begins to form small lumps. Sprinkle mixture into a 13 x 9 x 2-inch baking pan and with a metal spatula press evenly onto bottom. Bake shortbread in middle of oven until golden, about 20 minutes. While shortbread is baking, prepare topping.


Gooey topping


8 ounces pecans (about 2 cups)
1 stick (1/2 cup) unsalted butter
1 cup light brown sugar
1/3 cup honey
2 tablespoons heavy cream
hot shortbread base


Preparation


Preheat oven to 350°F. In a food processor, coarsely chop pecans. In a heavy saucepan melt butter and stir in brown sugar, honey, and cream. Simmer mixture, stirring occasionally, 1 minute and stir in pecans. Pour pecan mixture over hot shortbread and spread evenly. Bake in middle of oven until bubbling, about 20 minutes. Cool completely in pan and cut into 24 bars. Bar cookies keep, covered, 5 days at room temperature.

Michelle's Best and Nelle's Favorite Banana Bread

This is my old neighbor Michelle Green's recipe. I would really like to thank Nelle, my friend from Savannah, for asking me to do this recipe and writing back from my letter I sent her. So, I hope you enjoy!

2 cups sugar
1 cup oil
4 eggs
4 very ripe bananas
2 cups flour
1 1/2 teaspoon salt
1 tablespoon baking soda
1 cup buttermilk
1 cup chopped pecans
1 teaspoon vanilla

Preheat oven to 300 degrees .Mix together sugar,oil,eggs, and the very ripe bananas in an electric mixer.In a seperate bowl mix together flour, salt,and baking soda,then add 1/2 a cup of buttermilk to the flour mix and 1/2 a cup to the banana mix and add the flour mix to the banana mix.Add pecans and vanilla. It uses 2 bread pans so take those out and grease them.Pour the batter into the pans put it in the oven for a half an hour on 300 degrees, half an hour on 350 degrees, then take it out to let it cool, then............................. EAT IT

Nana Butler's Best Ever Raised Waffles

This is my grandma's recipe.It's pretty awesome. I dedicate this to Nana Butler,the awesomest grandma ever,but Skippy Anthon is awesome too. Hope you like them! (Start the night before to serve for breakfast) Put in a large mixing bowl:

2 cups flour 1 teaspoon salt 1teaspoon sugar 1 package dry yeast Put in a bowl or quart size measuring cup: 2 cups milk 1/2 cup water 1/2 cup butter (best) or salad oil Heat this in the microwave until butter is soft, mixture is lukewarm. Beat liquid into dry ingredients. Cover the bowl and let stand overnight or at least 8 hours (not in the refrigerator).When time to cook the waffles add: 2 eggs and a pinch of baking soda. Beat well. The batter will be very thin ,so don't freak out. Cook on a waffle iron. Thank you Nana, and enjoy.

Beast Thin and Crispy Cookies

I wanted to make this recipe after I watched an episode of Sugar High on the food network (my favorite channel) and it made super flat cookies! Honestly I think they turned out great and you can keep the dough in your freezer for a long time and make them when you need them!

2 cups packed light brown sugar
1 3/4 cups (3 1/2 sticks) unsalted butter, room temperature
1 1/2 cups granulated sugar
3 whole eggs
1 tablespoon vanilla extract
2 1/4 cups white flour
1 1/2 teaspoons table salt
3/4 teaspoon baking soda
1 pound dark chocolate or chocolate chips
Directions
Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper.

In a stand mixer, cream the brown sugar, butter and granulated sugar until pale and fluffy, about 5 minutes. Add the eggs one at a time until well incorporated. Mix in 1/3 cup of water and the vanilla.

In a separate bowl, whisk the flour, salt and baking soda and add to the butter mixture. Mix on low until the flour mixture is incorporated, and then mix in the chocolate pieces.

Scoop out the dough onto the prepared cookie sheet and freeze for an hour. The cookies will spread, so limit 4 cookies for each cookie sheet to give ample room.

Bake until golden brown, 15 to 20 minutes, rotating the trays halfway through. Remove from the oven and cool. Remove the cookies with a flat spatula to prevent breaking.

Cook's Note: The recipe does yield a lot of dough, but it's a great freeze and bake cookie. Once you have scooped all the dough and placed them into the freezer, you can pop them into a zip top bag and just bake off as many as you want when you need to!

I hope you enjoy!!

Blue Moon Style Grilled Peaches

I made these at cape may in new jersey. I'd like to say thank you to Greg, Sarah,and Maxie for inviting us there! I had lot's of fun!I got this from all salon.

Ingredients
4 not-to-ripe peaches washed,halved, and pitted
balsamic vinegar, to taste, about a tablespoon
brown sugar to taste
light olive oil
ice cream (optional)

Preheat grill.Drizzle the peaches with balsamic vinegar, then liberally sprinkle with brown sugar. Brush the grill with a dab of oil.Place peach halves face-down on the grill.Turn after 3 or 4 minutes,after they've given a brightness in their color.Sprinkle flat side(now facing up) with brown sugar.Take off after a few minutes.When they're soft all the way through poke with a fork.Serve with ice cream or not and prepare to have very happy friends!

I'm the most excited girl in the world! Today I got a letter in the mail from Ina Garten!! And it had an autograph in it!!! Yay!!!

Epic Peppermint Oreo Ice Cream

This is epic !! We had a party and everyone loved it! You have to have an ice cream maker though! You have to try this! I got this from the kitchen of Betsy Bass, a friend of my mom from Savannah.

Ingredients
1 1/4 cups milk
1 cup sugar
1 teaspoon salt
1 1/4 cups half & half
1 teaspoon vanilla
3 cups whipping cream
1 cup pink peppermint candies
15 oreos (more or less)

Put peppermints in a large plastic bag and break into pieces by pounding with a mallet or a rolling pin. Heat milk in a large sauce pan, adding the pieces of candy until dissolved. Remove milk from heat. Add sugar and salt , stirring until dissolved. Stir in half & half, vanilla , and whipping cream. Cover and refrigerate for 30 minutes. When ready to freeze , crush 7 or 8 oreos and add to the milk mixture. Freeze as directed. Before putting the ice cream in the refrigerator, stir in the remaining 7 or 8 oreos ( break into pieces ).