MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pecan Linzer Bars
Categories: Cookies, Nuts, Fruits, Citrus
Yield: 18 servings

Unsalted butter; softened,
- for pan
1 c (120 g) raw pecan halves &
- pieces
2/3 c (142 g) packed light brown
- sugar
1 ts Kosher salt
1 ts Fine grated lemon zest
1/2 ts Ground cinnamon
1/2 ts Baking powder
1/4 lb (113 g) unsalted butter;
- room temp
1 lg Egg; room temp
1 1/2 c (180 g) A-P flour
13 oz (370-g) jar raspberry jam or
- red currant jelly
Flaky salt
Confectioners' sugar

Set a rack in the center of the oven and set @
350+|F/175+|C.

Grease a metal 9" square baking pan and line the bottom
and two sides with one long piece of parchment, leaving
a 1" of overhang and creasing the parchment to fit
snugly into the pan.

In a food processor, pulse together 1/2 cup (60 grams)
pecans, the sugar, salt, zest, cinnamon and baking
powder until very finely ground. Add butter and pulse
until creamy and combined; stop to scrape down the sides
of the food processor. Add egg and pulse to evenly
combine; stop to scrape down the sides of the food
processor. Add the flour and pulse until just combined
(do not overmix).

Put two-thirds (about 360 grams) of the dough into the
prepared pan and use an offset spatula to spread the
dough into an even layer. Bake until dry and lightly
golden, rotating the pan once during baking, about 20
minutes. Cool slightly, about 15 minutes.

In the meantime, finely chop the remaining 1/2 cup (60
grams) pecans and mix into the remaining cookie dough.

Use an offset spatula to evenly spread the jam onto the
crust. Evenly crumble over the remaining cookie dough,
lightly sprinkle with flaky salt and bake until the
topping is browned and the jam is bubbling, rotating the
pan once during baking, about 30 minutes.

Cool completely, at least 1 1/2 hours, then run an
offset spatula along the edges to loosen and use the
parchment to lift the bars out of the pan. Using a fine
mesh strainer, dust with confectionersC╟╓ sugar. Use a
sharp knife to cut crosswise into three 3-inch wide
strips. Divide each strip into six 1 1/2" wide bars. (In
an airtight container, the bars will keep at room
temperature for up to 1 week.)

By: Sohla el-Waylly

Yield: 18 bars

RECIPE FROM: https://cooking.nytimes.com

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Best Chocolate Brownies
Categories: Chocolate, Cakes, Cookies, Desserts, Nuts
Yield: 20 Brownies

10 tb (140 g) unsalted butter
1 1/4 c (250 g) granulated sugar
3/4 c + 2 tb (85 g) unsweetened
- cocoa powder (natural)
1/4 ts Salt
1/2 ts Almond extract
2 lg Cold eggs
1/2 c (65 g) A-P flour
2/3 c (80 g) pecan pieces

Set oven @ 325ºF/160ºC, with a rack in the lower third
of the oven.

Line the bottom of an 8" square baking pan with foil or
parchment paper in such a way as there is an overhang on
two opposite sides to make it easy to lift the brownies
out when they're done.

Place the butter, cocoa, sugar, and salt in a
medium-sized metal bowl. Fill a large skillet halfway
with water and bring to a bare simmer. Set the bowl of
the butter cocoa mixture in skillet of simmering water.

Stir the butter cocoa mixture until the butter has
melted and the mixture is smooth and hot to touch.

Remove the bowl from the skillet and let it cool down a
bit, from hot to warm.

Stir in the almond extract. Stir in the eggs, one at a
time, beating strongly after each addition.

Once the batter is well mixed and shiny and thick, stir
in the flour. Beat for 40 strokes with a wooden spoon.

Mix in the pecans.

Pour the batter into the prepared lined pan and smooth
the surface evenly.

Bake 25 minutes at 325ºF/160ºC, or until a bamboo skewer
or toothpick inserted into the center comes out still a
little moist with the brownie batter. Cool completely on
a rack.

When the brownies have completely cooled, lift up the
sides of the foil or parchment liner to remove them from
the pan. Place the brownies on a cutting board and cut
into squares or rectangles.

NOTE: Recipe adapted from Epicurious, who sourced the
recipe from Alice Medrich of Bittersweet: Recipes and
Tales from a Life in Chocolate.

SERVINGS: 16 to 25 brownies

RECIPE FROM: https://www.simplyrecipes.com

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