Imagine a pecan pie you can hold in your hand… gooey raisins, pecans and a flaky shortbread crust…. pure yum!
Well they’re going back soon. Most kids (not me) love going back to school. Meeting the new teacher, wearing new school clothes, seeing old friends you missed over the summer. As things start to get really busy with school and after-school activities, it’s important to keep your energy and spirits, high!
How do you do that? Well to start, I’m all about packing a nutritious lunch for work or school; veggies, protein… the whole package. Having said that, sometimes you just need a sweet treat when you get home. A reward for a job well done or a simple reminder that Mom was thinking of you while you were at school.
That’s where these Pecan Pie Bars come in.
These bars are really easy to make, travel well and freeze like a charm. Just make a batch now, cut into squares and freeze them individually (think I’ve said this before?). That way you can pull some out to quickly pop into lunches for Dad and Mom or a special treat for the kids. Wait, what am I saying… these babies will never last long enough to make it to the freezer. NOTE TO SELF: make Pecan Pie Bars when everyone is out of the house for the afternoon!
By the way, I am hard at work on the next issue of EatInEatOut™ magazine. It’s all about family with lots of ideas to make things easier as life starts to speed up again. Look for these great stories with lots of simple, tasty recipes:
• Breakfast on the go
• What’s in season – squash, concord grapes, apples…
• Weeknight vegetarian meals in 30 minutes or less
• An interview with a new gluten-free lifestyle coach
• Homemade baby foods, and much much more! Look for it online or delivered directly to your email box, Monday September 14th! Not subscribed? Why not, it’s free! Plus as a thank you for subscribing, I’ll send you a free eCookbook with my Top 10 Recipes. Just click to go back to the blog. The subscribe button is in the right hand column.
- 1 cup cake flour
- ¼ cup sugar
- 2 Tbsp cornstarch
- ¼ tsp salt
- ¼ cup canola oil
- 2 eggs
- 1-1/2 cup dark brown sugar, packed
- ¼ cup + 1 Tbsp canola oil
- ½ tsp cider vinegar
- ¾ tsp vanilla extract
- ¾ cup raisins
- ½ cup chopped pecans
- Prepare an 8" x 8" baking pan by spraying lightly with cooking spray. Preheat oven to 275ºF.
- Whisk flour, sugar, cornstarch and salt in a medium bowl. Pour in the oil and cut into flour until combined and crumbly. Press firmly and evenly into bottom of prepared pan. Bake until lightly brown at edges, 12-15 minutes. Remove from oven and allow to cool to the touch.
- Increase temperature of oven to 350ºF. Whisk eggs, sugar, oil, vinegar and vanilla in a large bowl until smooth. Stir in raisins and pecans. Pour over cooled crust, spreading evenly. Bake until filling is set and brown, 35-40 minutes. Cool completely before cutting into squares. They freeze very well.
Sweet of the Month will be sponsored by the awesome folks at Manitoba Canola Growers. All twelve recipes this year will contain canola oil, with it’s clean neutral flavour and powerful omega-3 fats… yah! Thanks in advance for supporting the great products that support EIEO.