Friday’s Recipes: Ooey Gooey Pecan Bars and Sweet Corn (esquite style)
Posted on 19 August 2022 by KWBG
Ooey, Gooey Pecan Bars
16 oz yellow cake combine
1/3 cup butter or margarine, softened
1 egg
1/2 cup packed brown sugar
1 1/2 cups darkish corn syrup
1 teaspoon vanilla
3 eggs
1 cup chopped pecans
Preheat oven to 350. Grease 9×13 inch baking pan with nonstick cooking spray. Measure and reserve 2/3 cup of the dry cake combine to make use of for the filling. In a big bowl, utilizing an electrical mixer on low velocity, combine collectively the remaining dry cake combine, butter and egg till effectively blended. Press the bottom combination into the underside of the ready pan. Bake the cookie base for 15 to twenty minutes or till gentle golden brown. In the meantime, in a big bowl utilizing an electrical mixer on low velocity, beat collectively the reserved 2/3 cup dry cake combine, brown sugar, corn syrup, vanilla, and three eggs till elements are mixed and effectively moistened. Improve mixer velocity to medium and beat the filling combination for 1 minute. Pour the filling combination over the nice and cozy cookie base. Sprinkle pecans evenly over the floor of the filling. Bake the bars for 30 to 35 minutes longer or till filling is about. Take away bars from the oven. Permit bars to chill fully on a wire rack, about 45 minutes, then minimize into bars. Retailer bars in an hermetic container, with waxed
paper in between layers, within the fridge.
Candy Corn – Esquite Fashion:
4 ears of grilled corn on the cob
¼ cup mayonnaise
1 ½ teaspoons lime juice
½ teaspoon chili powder or Tajin, plus extra for sprinkling
Pinch of cayenne pepper (non-obligatory, for additional spice)
¼ teaspoon of advantageous salt
2 ounces (about ½ cup) finely grated Cotija (or Parmesan) cheese
2 tablespoons finely chopped cilantro
Place the corn within the microwave, don’t take away the husk. Microwave the corn on the excessive setting for 4 minutes per ear. Use a kitchen towel or pot holder to take away corn from the microwave. Reduce off the underside of the corn and slip out of the husk and silk. Whereas the corn cooks within the microwave, put together the chili-mayo sauce and cheese-cilantro mix. In a small bowl, mix the mayonnaise, lime juice, chili powder, non-obligatory cayenne, and salt. In a separate bowl, combine collectively the cheese and cilantro. Put aside. When the corn is finished cooking, fastidiously use a chef’s knife to slice off the kernels. Slide into your serving bowl and blend with the chili-mayo sauce and the cheese-cilantro combine. Serve heat.
