White Chocolate Cranberry Dreams

Two days in a row of dream cookies! These White Chocolate Cranberry Dreams get their sweetness from the Jell-O French Vanilla instant pudding mix, Godiva white chocolate vanilla bean bar, and sweetened dried cranberries. These are one of my most favorite cookies, and they are perfect for this Christmas season. I made these White Chocolate Cranberry Dreams by altering the Double White Chocolate Dreams recipe in Linda J. Amendt’s “400 Sensational Cookies” cookbook by substituting French Vanilla instant pudding mix for the White Chocolate pudding mix, and using dried cranberries instead of macadamia nuts.

Stay tuned…more dream cookies to come! Enjoy!

Cream butter, shortening, and sugars until light and fluffy, about 2 minutes. Add eggs, vanilla, and dry ingredients to batter.

*Godiva white chocolate vanilla bean bar given to me by one of my wonderful students.
Chop white chocolate or prepare 1 1/2 cups of white chocolate chips.

Stir white chocolate and dried cranberries into dough with a wooden spoon.

Drop tablespoonfuls of dough onto parchment-lined cookie sheets.

Bake for 8-10 minutes in a preheated 375 degree F oven, or until edges are lightly golden. Cool cookies for 5 minutes on a wire cooling rack.

Slide cookies off parchment paper and cool completely on wire rack.

Enjoy! Look at that melted Godiva white chocolate!

White Chocolate Cranberry Dreams
(Recipe adapted from the Double White Chocolate Dreams from Linda J. Amendt’s “400 Sensational Cookies” cookbook)

Ingredients
2 1/3 cups all-purpose flour
1 package (3.4 oz) instant French Vanilla pudding mix (you can substitute white chocolate or vanilla pudding mix)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup vegetable shortening
2/3 cup granulated sugar
1/3 cup packed light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 cups chopped white chocolate or white chocolate chips (I combined both because I did not have enough of the Godiva white chocolate vanilla bean bar).
1 cup dried cranberries

Directions
1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
2. In a bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
3. In a large bowl, using an electric mixer on medium speed, cream butter, shortening, granulated sugar and brown sugar until light and fluffy, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl. On low speed or using a wooden spoon, gradually add flour mixture, beating until just blended. By hand, fold in white chocolate and dried cranberries.
4. Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8 to 10 minutes or until edges start to turn lightly golden.
5. Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Yield: about 3 dozen cookies
Adapted from “400 Sensational Cookies” by Linda J. Amendt

Double Chocolate Dreams

Here is a another “dream” cookie from my favorite cookie cookbook, 400 Sensational Cookies by Linda J. Amendt. Dream cookies are my absolute favorite because they are moist and chewy from the instant pudding mix added to the batter. The instant pudding mix is what I like to refer to as my “secret ingredient”.

My mom made these double chocolate dreams this week and we only have two left….my dad could not keep his hands off them. Loaded with brown sugar, chocolate pudding mix, chocolate chunks and nuts, these wonderful dream cookies have a full chocolate flavor you will love. Enjoy!

get-attachment.aspx — Use a cookie scoop or spoon and drop tablespoonfuls of dough about 2 inches apart on parchment-lined cookie sheets.

double chocolate chip dreams — Bake in a preheated 375 degree oven for 8-10 minutes, or until set around the edges but slightly soft in the center. Slide parchment paper onto a wire rack and cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Double Chocolate Dreams

Serves: 3 dozen

Adapted from “400 Sensational Cookies” by Linda J. Amendt

Ingredients

2 1/3 cups all-purpose flour
1 package (3.4 oz) instant chocolate pudding mix
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
1 cup packed light brown sugar
2 eggs
1 1/2 tsp. vanilla extract
1 1/2 cups chopped semisweet chocolate chunks
1 cup chopped walnuts

Instructions

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.
In a bowl, whisk together flour, pudding mix, baking powder, baking soda, and salt until well combined. Set aside.
In a large bowl, using an electric mixer on medium speed, cream butter, shortening, and brown sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Scrape down sides of bowl.
On low speed or using a wooden spoon, gradually add flour mixture, beating just until blended. By hand, fold in chocolate and walnuts.
Using a cookie scoop or spoons, drop tablespoonfuls (15 mL) of dough about 2 inches apart on prepared cookie sheets. Bake one sheet at a time in preheated oven for 8-10 minutes or until set around the edges, but slightly soft in the center.
Immediately slide parchment paper onto a wire cooling rack. Cool cookies for 5 minutes, then transfer from parchment paper to cooling rack and cool completely.

Turkey Chili

In Texas, as most of you all know, the weather can change drastically! One time in Tyler, Texas, my sister, grandfather, and I went to a movie and it was 82 degrees outside when we walked in. Two hours later, the temperature was 53 degrees and still dropping! So…on those crazy weather days in Texas when the temperature drops, you need a recipe to keep you warm! I found just the one….turkey chili!

This Turkey Chili recipe from “Clinton St. Baking Company Cookbook” by DeDe Lahman and Neil Kleinberg, is a wonderful stew to enjoy on a really chilly day. My mom and I made it this past Saturday and everyone in our family loved it. It is extremely healthy with the lean ground turkey, and the spicy, complex, and totally addictive flavors make this chili one of our favorites on a cold winter’s day. This stew is great for company as it can easily double for a crowd. As a bonus, this chili will taste even better the next day! Give it a try and enjoy!

Heat the olive oil, vegetables, and garlic in oil over medium-high heat, until tender.

Combine the herbs and spices.

Add the turkey to the vegetable mixture, breaking up the ground meat with a spoon until the turkey is cooked and colors lightly. Add the herbs, spices, Tabasco, and tomato paste to the mixture and stir until combined.

Stir the peppers in adobo sauce in the crushed tomatoes and add broth to the pot. Bring to a boil, and simmer for 15 minutes. Add kidney beans and their liquid, and cook for 5 minutes longer. Season with salt and pepper.

Remove bay leaves, and serve with your choice of garnish. I chose a little shredded Monterey Jack and Cheddar with skillet cornbread.

Turkey Chili

Ingredients

1 1/2 Tbsp olive oil

1 medium Spanish onion, diced

2 medium carrots, diced

3 stalks celery, diced

1 medium red bell pepper, diced

3 cloves garlic, minced

1 pound ground turkey

1 1/2 tbsp chili powder

1/2 Tbsp garlic powder

1/2 Tbsp dried oregano

1/2 Tbsp cumin

1/2 tsp dried thyme

1/2 tsp red pepper flakes

2 bay leaves

2 shakes Tabasco sauce

1 Tbsp tomato paste

1/2 Tbsp chipotle peppers in adobo sauce

3 cans crushed tomatoes

2 cups chicken stock

2 cups (15 ounce can) cooked kidney beans in liquid

1 1/4 Tbsp salt (we did much less)

1/4 Tbsp pepper

Optional garnishes: shredded cheddar cheese, sour cream, guacamole, and fried tortilla strips

Directions

1. In a large stockpot over medium-high heat, warm the olive oil and cook the vegetables and garlic in the oil until tender. Don’t be afraid to caramelize the vegetables a little bit. Add the turkey to the mixture, breaking up the ground meat with a spoon until the turkey is cooked and colors slightly.

2. Add the herbs and spices, Tabasco, and tomato paste to the mixture and stir until combined. Stir the peppers in the adobo sauce into the crushed tomatoes and add broth to the pot. Pour in the chicken stock, bring to a boil, and simmer for 15 minutes.

3. Add kidney beans and their liquid to the stew and cook for 5 minutes or until the beans are warmed through. (If you want less soupy chili, just cook it down until it’s reached your desired consistency). Season with salt and pepper. Remove bay leaves and serve with your choice of garnish.

Yield: 8-10 servings

“Clinton St. Baking Company Cookbook” by DeDe Lahman & Neil Klienberg

Mississippi Mud Cake

Mississippi Mud Cake is one of my most favorite chocolate cake recipes! We discovered this cake a few years ago from the Neiman Marcus cookbook, “Pigtails and Froglegs”, and ever since then, it has been the most requested recipe for birthday cake in our family. I made this for my cousin and her husband who visited us last weekend from Lubbock. Mississippi Mud is one of their favorites as well!

I love this cake because of it’s three different layers: a chocolate brownie-like cake base with coconut, cocoa, and nuts; a marshmallow cream middle, and a super-sweet chocolatey fudge icing that is to die for on top!

Enjoy! This will be your new favorite!

Combine margarine with sugar and eggs.

Combine flour and cocoa.

Add coconut, and pecans and mix until combined.

Add dry mix to sugar and egg mixture and blend thoroughly.

Pour cake batter into greased and floured 9 x 13-inch baking pan.

Bake at 350 degrees F for 30 minutes.

Spread marshmallow cream onto hot cake.

While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.

When cake is cooled, spread icing on top of cake. Refrigerate until chilled.

Cut in squares and serve with a class of cold milk.

Mississippi Mud Cake
Ingredients
Cake:
1 cup margarine, melted
2 cups sugar
4 eggs
1 1/2 cups flour
1/2 cup cocoa
1 can (3 1/2 oz) coconut, or 1 1/3 cups shredded coconut
1 cup pecans, chopped

Topping:
1 jar (7 oz) marshmallow cream
1/2 cup evaporated milk or 1/4 cup plain milk
1 box powdered sugar
1 Tbsp. vanilla extract
1/3 cup cocoa
6 Tbsp. margarine, softened

Directions
1. For the cake: Combine margarine with sugar and eggs. Combine flour, cocoa, coconut, and pecans in a bowl and mix well. Blend thoroughly with sugar and egg mixture.
2. Pour cake batter into a greased and floured 9 x 13-inch pan. Bake at 350 degrees F for 30 minutes.
3. For the topping: While cake is still hot, spread on marshmallow cream. While cake is cooling, combine evaporated milk or plain milk, powdered sugar, vanilla, cocoa, and margarine.
4. Let cake cool, then spread with topping. Refrigerate until chilled and then cut into squares. Keep refrigerated.

Yield: 10-12 servings
“Pigtails and Froglegs: A Family Cookbook from Neiman Marcus”

The Chewy

These cookies are awesome!!! I’m not sure, but they may be better than the Chocolate Chip Dreams. Well, I don’t know about that, but they are extremely close…I’ll have to make the dream cookies again to compare! This is Alton Brown’s “The Chewy” chocolate chip cookie recipe. You’ve got to try yet another one of the many chocolate chip cookie recipes from my blog! Enjoy!

The Chewy

Ingredients

2 sticks unsalted butter

2 1/4 cups bread flour

1 tsp kosher salt

1 tsp baking soda

1/4 cup sugar

1 1/4 cups brown sugar

1 egg

1 egg yolk

2 tbsp milk

1 1/2 tsp vanilla extract

2 cups semisweet chocolate chips (we Nestle chunks)

Directions

1. Heat the oven to 375 degrees F.

2. Melt the butter in a heavy-bottom medium saucepan over low heat.

3. Sift together the flour, salt, and baking soda and set aside.

4. Pour the melted butter in an electric mixer’s work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tbsp milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

5. Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Yield: 2 1/2 dozen cookies

Alton Brown

Cranberry Nut Bread

This is a family recipe from my Aunt Jolene, who got it from a coworker a long time ago. While I was in Houston visiting Jolene over Thanksgiving Break, she mentioned her desire to bake a loaf of cranberry nut bread for her late brother, Theron who passed away last week. So in honor of my Uncle “Son” (as we called him), we would like to dedicate these two mini loaves of cranberry nut bread to him.

In terms of taste, this cranberry nut bread is very, very good. I would also have say that it is pretty healthy! There is no butter, only 2 tbsp oil. Water, orange juice, and cranberries make this a low-fat and delicious quick bread you must try this season! Enjoy!!

Cranberry Nut Bread

Yields: 1 (9×5-inch) loaf pan or 2 (5×3-inch) mini loaf pans

Ingredients

2 cups flour
1 cup sugar
1/2 tsp baking soda
1 tsp salt
1 tsp baking powder
2 tbsp orange rind
1/3 cup orange juice
1/2 cup water
1 egg
2 tbsp canola oil
1 cup chopped nuts (we used pecans)
1 cup cranberries, cut in half

Instructions

Preheat oven to 350 degrees. Grease one 9 x 5 x 3-inch loaf pan or two 5 x 3 x 2-inch mini loaf pans.
Sift flour, sugar, soda, powder, and salt together in a large bowl.
Combine orange juice, grated rind, water, well beaten egg, and oil, and add all at once to dry ingredients. Stir until thoroughly moistened.
Stir in chopped nuts and raw cranberries that have been cut in half.
Pour into greased loaf pan(s). Bake for 50-60 minutes in the 9 x 5 x 3-inch loaf pan, or 40-45 minutes in the two 5 x 3 x 2-inch mini loaf pans.

Good Eats Roast Turkey

Here was our Thanksgiving turkey, recipe courtesy of Alton Brown. We thought it was great…very moist, flavorful, and juicy! Also, the turkey looks gorgeous! Our turkey’s have never looked or tasted this good before.

PS, I think my dad thought the turkey was worth it, because he had to get up at 4:00 am in the morning to turn the bird half way through brining!

Give Alton Brown’s turkey brine recipe a try for your next year’s Thanksgiving dinner! Enjoy!

Good Eats Roast Turkey
Ingredients
1 (14-16) pound frozen young turkey

For the brine:
1 cup kosher salt
1 gallon vegetable stock
1 tbsp black peppercorns
1 1/2 tsp allspice berries
1 1/2 tsp chopped candied ginger
1 gallon heavily iced water

For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
canola oil

Directions
2-3 days before roasting:
1. Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
2. Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or night before you’d like to eat:
3. Combine the brine, water, and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in the brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
4. Preheat the oven to 500 degrees F. Remove the bird from the brine and rinse inside and out with cold water. Discard the brine.
5. Place the bird on a roasting rack inside a half sheet pan and pat dry with paper towels.
6. Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.
7. Roast the turkey on lowest level of the oven at 500 degrees for 30 minutes. Insert a probe thermometer into the thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14-16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.

Yield: 10 to 12 servings
Alton Brown

Toffee Chocolate Pecan Pie

This is the most delicious Pecan Pie I have ever tasted! I visited relatives in Houston, Texas this weekend, and tried my cousin’s homemade Toffee Chocolate Pecan Pie that she made for Thanksgiving dessert and I fell in love with it. This pie is different than your typical Chocolate Pecan Pie because of the wonderful addition of toffee pieces throughout. It makes for an extremely rich, sweet, and gooey pie that is irresistable.

I highly recommend you make this! It comes out of the Houston Junior League Cookbook, which I need to buy myself. Enjoy and you’ll have to try it!

Toffee Chocolate Pecan Pie

Ingredients

1 unbaked 9-inch pie crust

4 ounces chocolate-covered toffee bars, chopped (3 bars) (Optional: Heath toffee chips)

4 large eggs, lightly beaten

1 cup light corn syrup

4 tbsp unsalted butter, melted

1/2 cup sugar

1 tbsp vanilla extract

3/4 cup semi-sweet chocolate chips

1 cup pecans, coarsely, chopped

Directions

1. Preheat oven to 350 degrees.

2. Cover bottom of a 9-inch pie crush with chopped chocolate-covered toffee bars.

3. Combine eggs, corn syrup, butter, sugar, and vanilla. Mix well. Stir in chocolate chips and pecans.

4. Pour mixture over broken chocolate-covered toffee bars in pie crust.

5. Bake 50 to 55 minutes or until done.

Yield: 8 servings

Stop and Smell the Rosemary: Recipes and Traditions to Remember – A Cookbook by the Junior League of Houston, Inc.

“Touch-of-Grace” Southern Biscuits

Wow! These are the lightest, sweetest, and most fluffy biscuits you’ll ever taste. They have a crumbly texture, and are NOT dense! They remind me of the biscuits you get with fried chicken at the famous, Babe’s Chicken Dinner House, except of course, I think mine are better! I must tell you, the secret to these sensationally light biscuits is the stream produced by the very moist, and wet dough and from baking the biscuits up against each other. Enjoy!!

These “Touch-of-Grace” Southern Biscuits come out of Shirley Corriher’s “BakeWise” cookbook.

In a large mixing bowl, combine the self-rising flour, sugar, and salt. Work the shortening in with your hands until there are no large lumps.

Gently stir in the cream, then the buttermilk. Continue stirring until dough resembles cottage cheese.

Spoon 3-4 scoops of dough well apart from each other in flour. Sprinkle flour over each and form into round ball, shaking off the excess flour as you work. Place the biscuits in the prepared pan. Biscuits should be scrunched up against its neighbor, so that they rise and don’t spread out.

Bake for 20-25 minutes in a 425 degree oven, or until lightly golden. Cut and serve immediately. I like eating mine with a spoonful of Stonewall Kitchen’s, Wild Maine Blueberry Jam!

“Touch-of-Grace” Southern Biscuits
Ingredients
Nonstick cooking spray
2 cups spooned leveled self-rising flour (low protein Southern U.S. flour like White Lily or any self-rising flour)
1/4 cup sugar
1/2 tsp salt
1/4 cup shortening
2/3 cup heavy cream
1 cup buttermilk, or enough for dough to resemble cottage cheese (if you are not using low-protein flour it will take more than 1 cup)
1 cup plain all-purpose flour, for shaping
3 tbsp unsalted butter, melted, for brushing

Directions
1. Preheat oven to 425 degrees and arrange a shelf below the center of the oven. Spray an 8 or 9-inch round cake pan with nonstick cooking spray.
2. In a large mixing bowl, stir together the self-rising flour, sugar, and salt. Work the shortening in with your fingers until there are no large lumps. Gently stir in the cream, then some of the buttermilk. Continue stirring in buttermilk until THE DOUGH RESEMBLES COTTAGE CHEESE. It should be a wet mess-not soup, but cottage-cheese texture. If you are not using a low-protein flour, this may require considerably more than 1 cup of buttermilk.
3. Spread the plain (not self-rising) flour out on a plate or pie pan. With a medium (2-inch) ice cream scoop or spoon, place 3 or 4 scoops of dough well apart in the flour. Sprinkle flour over each. Flour your hands. Turn a dough ball in the flour to coat, pick it up, and gently shape into a round, shaking off the excess flour as your work. Place the biscuit into the prepared pan. Coat each dough ball in the same way and place each biscuit SCRUNCHED UP AGAINST ITS NEIGHBOR so that the biscuits rise up and don’t spread out. Continue scooping and shaping until all the dough is used.
4. Place the pan on the arranged shelf in the oven. Bake until lightly browned, about 20-25 minutes. Brush with the melted butter. Invert onto one plate, and then back onto another. With a knife of spatula, cut quickly between biscuits to make them easy to remove. Serve immediately.

Yield: Makes 12 to 14 medium biscuits
“BakeWise” by Shirley Corriher

Pecan Squares

Every month, each team(s) from our elementary school hosts a “snack day”. Ours (second and third grade) happened to be the Friday before Thanksgiving Break, so I thought it was only appropriate that I make some type of Thanksgiving dessert with apples, pumpkin, or pecans. After much debate, I decided to try Ina Garten’s Pecan Squares, and let me tell you… they were to die for! I went over to my mom’s house Thursday night and we thoroughly enjoyed an evening of baking!

These pecan squares are buttery, rich, flavorful, and sweet. I’m not sure if you want to know this, but this recipe calls for 9 sticks, or 2 1/4 pounds of butter, 3 1/4 cups of sugar, and 2 pounds of pecans!! Yikes! Like I said, these are very rich and buttery, but they are completely worth it, especially for the holiday season. Plus, I didn’t have to eat the whole pan. I took two boxes of bars to school and came home with only a 1/2 of box left. I gave the leftovers to my in-laws and my husband’s grandmother said, “This was the best thing I’ve ever put in my mouth!” Enjoy!!!

Beat the butter and granulated sugar in an electric mixer for 3 minutes. Add eggs and vanilla; mix well. Mix dry ingredients (flour, baking powder, and salt) into batter with mixer on low speed until just combined.

Press dough evenly into ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside.

Bake for 15 minutes at 350 degrees, or until crust is set, but not browned. Allow to cool.

Melt butter, honey, brown sugar, and zests on low in a heavy-bottomed saucepan.

Raise heat and boil for 3 minutes.

Remove from heat and stir in heavy cream and pecans.

Pour onto crust. Bake for 25-30 minutes at 350 degrees, until the filling is set. Remove from oven and allow to cool.

Wrap in plastic wrap and refrigerate until cold.

Cut into bars and serve.

Pecan Squares
Ingredients
CRUST:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 tsp pure vanilla extract
4 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

TOPPING:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 tsp grated lemon zest
1 tsp grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped

Directions
1. Preheat the oven to 350 degrees F.
2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well.
3. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined.
4. Press the dough evenly into an ungreased 18 x 12 x 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
5. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan (we used a Le Creuset Dutch Oven). Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from heat. Stir in the heavy cream and pecans.
6. Pour over the crust, trying no to get the filling between the crust and the pan. Bake for 25 to 20 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.

Yield: 20 large squares
Ina Garten’s “The Barefoot Contessa Cookbook”