Monday, April 11, 2011

Pecan Squares Americana

These pecan squares were one more item I baked for the bake sale, but they’re not just any pecan squares. This recipe originated at the Americana Hotel in Miami Beach, it found its way to Maida Heatter so she could include it in her first dessert book, and it appears again in the recently released paperback edition of Maida Heatter's Cookies. This book presents a collection of cookie recipes that were previously included in some of her other books, and I received a review copy. I first learned about Maida Heatter years ago in an issue of Saveur in which she was named The Queen of Cake. This quote from that story explains why I instantly became a fan: “A stranger from the Miami area once looked Maida up in the phone book and called her for help with a recipe that she just couldn't make work. ‘I may have been crazy, but I invited her over to show her how to make it.’ (It turned out that the lady had been using margarine instead of butter and omitting the sugar, Maida recalls—still sounding a bit annoyed.)” I not only became a fan, but I realized she writes the kind of recipes you can definitely trust, so long as you actually follow the recipes. She really wants the reader to get things right, and the instructions for these pecan squares are a perfect example of that. She explains the how's and why's carefully, and I once again really enjoyed learning from her while baking.

In the intro to this recipe, she notes that someone who attended one of her classes suggested the use of foil to line the pan to make removing the squares simpler. So, that is step one. The pan was lined with foil, and she explains the best way to do that. Then, the pan was placed in the freezer because spreading the dough on a cold pan is easier, and the dough will cling to it. While the pan chilled, the dough was made by mixing butter until softened, and then sugar was added followed by an egg, salt, and lemon zest. Flour was slowly added until the dough was formed. Next were the instructions for spreading the dough in the chilled pan. It’s explained that the dough should reach all the way up the sides of the pan to contain the pecan filling. The dough was to be placed bit by bit around the sides of the pan and across the bottom and then pressed out to form smooth, even surfaces. The dough was pierced with a fork before it was chilled in the refrigerator while the oven preheated. More details were included for baking the dough to be sure it baked flat and didn’t bubble up in places. For instance, if it puffed, you were instructed to prick it with a cake tester and not to let the dough win the battle. The dough was then removed from the oven while the filling was made. For the filling, butter was melted with honey, and then granulated and dark brown sugars were added and cooked to dissolve. After it came to a boil, it was removed from the heat and cream and pecans were added. It sat for a few minutes before being spooned into the prepared crust, and then the pan went back into the oven for another 25 minutes. There are also careful instructions for turning the whole sheet of bars, once cool, out of the pan removing the foil, and turning the sheet back right side up. After it was back to right side up, it was chilled before being cut.

Yes, these were a lot of specifics for simple cookie squares, but I like that she offers all of those tips from her experience. The crust came out exactly right, the filling worked perfectly, and pan removal and cutting went just as it should have. The lemon zest in the crust was a nice addition to the buttery flavor as was the honey in the filling. These were like little pecan pies in cookie form. And, now I have several more cookie recipes from the book to look forward to, and I know they'll turn out great.



28 comments:

  1. I love that tip about chilling the pan! and I found organic pecans yesterday. Tres Excellent!
    Miss T

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  2. OMG, these look soooooo scrumptious and to die for! Just irresistible.

    Cheers,

    Rosa

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  3. These pecan bars look about as perfect as can be. :-)

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  4. These look scrumptious too! Biscuits, biscotti, and pecan squares- no wonder why your table had the winning total at the bake sale. I'm going that to try that freezing the pan trick next time- great idea!

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  5. These sound wonderfully delicious! An excellent treat.

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  6. Looks really good! I love love love the pecans ♥ Thanks for the tip on such a great cookbook writer :)

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  7. These look amazing. I made some oat bars yesterday which were with pecans but unfortunately did not have any and used walnuts.

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  8. These look like a perfect treat for special occasions!

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  9. I've made these, they're delicious. Maida Heatter has long been my dessert guru. I have every book she's ever written and refer to them constantly.

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  10. Wow these looks so good! I've never had anything like these bars, but it definitely sounds like something i would like to try!

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  11. I'm a huge Maida Heatter fan from way back and this square of decadence is simply the reason why. She's walked me through many a cookie recipe. I must look into these Pecan Squares. After all, April is National Pecan Month and quite frankly, I can't think of a better way to celebrate than with those beauties of yours!!!

    Thanks you so much for sharing, Lisa. Oh so yummy:)

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  12. These could easily be one of my new favourites Lisa. They remind me of my favourite butter tart squares.

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  13. Lisa these pecan bars are the perfect treat for anytime...since I like pecan pies...no need to go further. Have a great week ahead :-)

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  14. These look exactly like my weekly market treat, there is a baker at my markets who made these amazing morsels of yumminess...., so tempting to make them myself, you've inspired me :)

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  15. Lisa, these look amazing. I'll wager they are also delicious. I love pecans so I suspect your bars have my name written all over them. I hope you have a great day. Blessings...Mary

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  16. Your pecan squares look so so perfect! Look at the edges of the square - clean and neat! It tells so much about the person who bakes them :)

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  17. Those are absolutely perfect pecan squares (I've always admired Maida Hatter, love her name too lol). I prefer squares to a slice of pecan pie because the crusts are more cookie like. Basic Pie crust, to me, is basically a vessel to hold filling lol Beautifully done and beautiful photos.

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  18. Mmm.. these look amazing. So elegant, tempting and beautiful. Almost like unreal :D Seems like you really like pecans

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  19. Those squares look amazing! Buttery and nutty!

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  20. This is totally not my kind of dessert but even I can tell they turned out perfectly. One of our babysitters has family in Georgia and sometimes she brings me pecans off their tree after a visit. I will make these next time!

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  21. Wow! Your pecan squares look totally addictive, as pecan is one of my favorite nut. Really tempting Lisa!

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  22. what a history--these bars are every bit as amazing as they've been built up to be! gorgeous images, lisa. :)

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  23. Mmm, these would be a huge bake sale hit, they look fabulous!

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  24. can you post the recipe?

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  25. Anonymous: I do not post copyrighted recipes from books but I do provide a link to the source that was used.

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  26. thanks, I understand...it just looked so good!

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  27. Anonymous: Thank you, and thanks for visiting!

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  28. Wow, these look so delicious!

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