“Happy, Happy Christmas, that can win us back to the delusions of our childish days, that can recall to the old man the pleasures of his youth, that can transport the sailor and the traveler, thousands of miles away, back to his own fireside and his quiet home.” ~Charles Dickens
Well…ready or not
Christmas is here! almost
(baking done, cards sent, gifts wrapped)
Santa’s on his way…
before Christmas present becomes the Christmas past…
let me share a special treat….
the dazzling annual Shore Acres Holiday Lights
It’s been a while since I brought you here. Christmas at Shore Acres 2015
This annual festive event display debuts on Thanksgiving Day
lighting up it’s beautiful 7 acre botanical garden (and lily pond) with over 325,000 lights.
I call it the Disneyland of the Pacific Northwest.
The brightest and most beautiful place on earth.😉
Wishing you all the blessings, love, and light as we celebrate this holy season.
PECAN PIE BARS
For the shortbread crust:
3/4 cup unsalted butter, softened to room temperature
1/2 cup packed soft brown sugar
2 cups all purpose flour
1/4 teaspoon plus 1/8 teaspoon salt
For the pecan topping:
1/2 cup unsalted butter
1 cup packed brown sugar
1/3 cup honey
2 tablespoons heavy whipping cream
1/8 teaspoon salt
1 cups coarsely chopped pecans
Adjust oven rack to middle position and preheat oven to 350 degrees.
Line a 13×9 inch baking dish with a large sheet foil, leaving a two inch overhang on all sides. Spray foil with a non-stick cooking spray. In the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl and an electric hand mixer) beat the butter on medium-high speed until lightened in both texture and color; 3-5 minutes rundown the mixer to lowest speed, then gradually adding flour and mix until dough comes together in crumbles.
Press the dough into the prepared baking dish, then using the back of a measuring cup, smooth out into an even layer. Bake for 20 minutes, or until golden brown. While the crust bakes, make the pecan fillling.
To make the pecan filling:
In a medium saucepan set over medium heat, melt together the butter, brown sugar, honey, heavy cream and salt. Bring mixture to a simmer then allow to simmer for exactly 1 minute. Don’t over cook or the filling will be hardened and become candy-like instead of soft and stretchy. Stir in the pecans.
Take the shortbread crust out of the oven, then pour the pecan mixture over the hot shortbread and spread into an even layer.
Return the baking dish to the oven and bake again until the top is bubbling; about 20 minutes. If the top bubbles before hitting the 20 minute mark, take it out of the oven anyway. If you bake it beyond bubbling, the filling will not be as soft and chewy; so make sure not to over bake. The filling will still look liquidy, but will set up upon cooling. Allow to cool completely in the pan. If you’re in a rush, you could speed up the cooling process by placing the pan in the fridge or freezer. Then, using the foil overhang lift the bars out of the pan and place on a cutting board. Slide the foil from underneath the bars and discard, then cut into 16 bars; 4 rows. Store in an airtight container at room temperature for up to 5 days.