Recipes for Feb. 26

Decadent Pecan Bars

Crust:

1¼ lb. butter, room temperature

¾ c. granulated sugar

3 extra large eggs

¾ tsp. vanilla

4½ c. all-purpose flour

½ tsp. baking powder

¼ tsp. salt

Pecan topping:

1 lb. butter

1 c. good honey

3 c. light brown sugar, packed

1 tsp. grated lemon zest

1 tsp. grated orange zest

¼ c. heavy cream

1-2 lbs. pecans, coarsely chopped

Preheat oven to 350 degrees. For crust: Beat butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Combine the flour, baking powder and salt. Mix dry ingredients into the batter until just combined. Press dough evenly into an 18x12-inch pan, leaving an edge around outside edge of pan. Dough is sticky, so wet your fingers while pressing out. Bake 12-15 minutes or until crust is set but not brown. Cool crust.

Topping: Combine butter, honey, brown sugar, and zest in a large saucepan. Cook until butter is melted. Boil on high for 3 minutes. Remove from heat and add heavy cream and pecans. Pour over crust. Note: Pan will be full. Bake 20-30 minutes or until filling is set. Remove from oven and cool. Wrap in plastic and chill. Cut into bars. For extra decoration, drizzle melted semi-sweet chocolate over top before chilling. These bars freeze well.

ALLISON OLSON, TWO HARBORS

Æbleskiver (also known as Danish Baseball Pancakes)

3/4 c. butter, melted and set aside (I use 1/2 butter and 1/2 oil)

3 eggs

1 T. sugar

grated rind from 1/2 lemon

2 c. milk

2 1/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. lemon extract

Separate egg whites from yolks. Beat egg whites until stiff. Set aside. Beat 3 egg yolks in large bowl with sugar until lightly colored. Add lemon rind, lemon extract and milk. Blend in flour that has been mixed with baking powder and salt. Carefully fold in beaten egg whites. To bake: Heat Æbleskiver pan. Add 1 teaspoon of butter/oil mixture to each hole in the pan. Add 1 tablespoon of batter in each hole. When brown on one side, use a bamboo skewer to turn over, giving it the round effect. Bake until done. Serve with syrup (maple, raspberry, strawberry, blueberry, chokcherry etc.) brown sugar, or sugar.

HELGA WALLNER, DULUTH

This is an old family recipe and has become a Christmas tradition. When I was growing up, Æbleskiver was served as a supper meal.

Tiramisu

3 c. cubed pound cake

2 envelopes Maxwell house cafe cappuccino, amaretto flavor

2 c. cold milk

1 - 8 oz. pkg. cream cheese, softened

1 pkg. vanilla instant pudding

2 c. Cool Whip topping, thawed

Cover the bottom of 8-inch square dish with cake. Dissolve 1 envelope of the cappuccino in 1/2 c. of the milk. Sprinkle over cake. Beat cream cheese in large bowl with an electric mixer until smooth. Gradually beat in remaining 1½ c. milk until smooth. Add pudding mix and remaining envelope of cappuccino. Beat on low speed until blended. Stir in whipped topping. Spoon over cake. Refrigerate 3 hours or until ready to serve.

LEAH MCLEAN, SAGINAW