In honor of Martin Luther King Jr., here is a take
on one of his favorite foods—pecan pie.
I wanted to switch it up from the traditional pie recipe, so here we
have Chunky Pecan Pie Bars courtesy of Brown Eyed Baker. MLK was also a big lover of Southern food,
like fried chicken. So, below is also
one of the most delicious recipes for buttermilk fried chicken I’ve ever
tasted! Enjoy!
Chunky Pecan Pie Bars
Ingredients:
For the Crust:
1½ cups all-purpose flour
½ cup (1 stick) butter, softened
¼ cup packed brown sugar
Filling:
3 large eggs
¾ cup corn syrup
¾ cup granulated sugar
2 Tablespoons butter, melted
1 teaspoon vanilla extract
1¾ cups coarsely chopped semisweet or bittersweet chocolate (or chocolate
chunks in a bag!)
1½ cups chopped pecans
Directions:
1. Preheat oven to 350°F. Grease
a 9×13-inch baking pan.
2. For the crust, mix together the flour,
butter and brown sugar until crumbly. Press into the baking pan and bake for
12-15 minutes or until lightly brown.
3. For the filling, beat the eggs, corn
syrup, sugar, butter and vanilla extract with a wire whisk. Stir in the chunks
and pecans. Pour evenly over the baked crust and bake for 25-30 minutes or
until set.
4. Cool in the pan on a wire rack. Cool
completely and cut into bars. Store in an airtight container at room
temperature (or in the refrigerator if you live in a warm/humid area with no
air conditioning).
Buttermilk Fried Chicken
Ingredients:
¾ cup buttermilk
1 teaspoon salt
¼ teaspoon pepper
2 ½ pound chicken fryer
1 cup flour
1 ½ cup vegetable oil
Fried Chicken Directions:
Crispy
fried chicken soaked in buttermilk for delicious an old fashioned flavor.
Combine
buttermilk, salt, pepper and chicken in shallow dish. Refrigerate 20 minutes,
turning once. Remove chicken and dredge in flour. Cook in hot oil (350F.),
turning to brown both sides. Reduce heat to 275F. Cover and cook 25 minutes. Uncover
and cook an additional 5 minutes until crispy.
Note:
Drain chicken on paper towels.
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