My mother-in-love's country yard is filled
with flowers and trees.
Once upon a time, these flowers
gave her much pleasure, but gone are the
days of working in the flower beds 'til dark. At 74 and not in
the best of health,
she doesn't have as much energy
to work like she once did.
Among the Crepe Myrtles and Peonies stands a big Pecan tree.
Its branches spread across the grassy lawn and provide
wonderful shade on a hot summer day.
My girls have many fond memories of playing
on the swing set there in the shade of the
big pecan tree on a sunny day and picking up pecans
with Grandma on a
chilly, windy late Fall day.
Every year many pounds of pecans are picked up, carried inside and the
process of shelling and cleaning begins.
At 82, Papa's eyesight is failing him and he sits in his easy chair
and shells the pecans by feeling them, then
passes them to Grandma or one
of the grandkids to do the cleaning.
Once they're throughly cleaned, most likely
with a toothbrush, they're put in bags and into the freezer.
Sometimes she'll grab out a few and stick them in the oven to roast.
Once placed on the table, the bowl is emptied
in record time.
~{o}~
This year, she sent home a large bag of shelled, chopped pecans
for my daughter to use in Pecan Pies
for Thanksgiving.
I used what was left in making these tasty bars which I
shared with friends and coworkers.
If you like Pecan Pie, you'll love this yummy bar version.
I've been making it for many years and
it's definitely a "tried and true" recipe.
Hope you enjoy!
Pecan Pie Bars
Crust:
1 (18.25-ounce) package butter-flavor cake mix
1/3 cup margarine or butter, softened
1 egg
Filling:
1 cup sugar
1 cup light corn syrup
1 teaspoon vanilla
4 eggs
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees. Grease a 13-by-9-inch pan.
Combine the cake mix, softened butter and 1 egg. Press mixture into bottom of prepared pan and a little up the sides to hold the filling. Bake for 20 minutes, then remove from oven.
In the meantime, using a large bowl or your Kitchenaid mixer, combine sugar, corn syrup, vanilla and 3 eggs at low speed until well mixed. Beat 1 minute at medium speed or until well-blended.
Stir in pecan pieces.
Pour filling mixture over warm base. Bake an additional 30 to 35 minutes or until filling is set. Cool completely. Cut into bars. Store in refrigerator.
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[caption id="attachment_1098" align="aligncenter" width="257" caption="Papa & Grandma Golden"]
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