ANN COX EASTES / "DINING WITH OAKLANDS" COOKBOOK
1 (18-oz) pkg yellow cake mix
1/2 c butter, melted
3/4 c dark corn syrup
1/4 c brown sugar
1 t vanilla
1 1/2 c chopped pecans
Combine cake mix, butter and egg. Mix until a stiff dough forms. Press mixture evenly in the bottom of a 9 X 12-inch baking dish, leaving a ridge around the perimeter. Bake the crust at 350F for 18 minutes. Combine remaining ingredients and mix. Pour evenly over baked crust and return to oven for another 20 minutes. Depending on the oven, bars may need to bake an additional 3-5 minutes. Cut into 16-24 bars.
Neiman Marcus Bars
1 (18-oz) pkg butter pecan cake mix
1/2 c butter or margarine, softened
1 t vanilla
Combine all ingredients and mix until smooth. Spread in an ungreased 9 X 13-inch baking pan.
1 (8-oz) pkg cream cheese, softened
1 (1 lb) box confectioners’ sugar
1 t vanilla
2 c chopped pecans
Combine cream cheese, eggs, confectioners’ sugar and vanilla in a bowl and mix until smooth. Pour filling evenly over crust. Sprinkle chopped pecans over the top completely covering filling. Bake for 55-60 minutes at 300F. Cool for 1 hour; refrigerate. Cut into 24 squares.
APPLE SOUP / The Soup Lady at The Garden Brunch Cafe
2 lbs honey crisp apples
2 T lemon juice
5 T butter
2 leeks, sliced
2 potatoes, diced
6 1/2 c vegetable stock
1/2 c of heavy cream
pinch of grated nutmeg
Reserve 2 of the apples and peel, core, and dice the remainder. Put the diced apple into a bowl, add the lemon juice, and toss well to prevent discoloration.
Melt 3 tablespoons of the butter in a large pan. Add the leeks and stir well, then cover and cook over low heat, stiring occasionally, for 8-10 min, until softened. Add the diced apple and cook, stiring occasionally, for another 5 min. Add the potatoes and cook, stiring occasionally, for and additional 5 min. Increase the heat to medium, pour in the basic vegatable stock, and bring to a boil. Reduce the heat, cover and simmer for 45-50 min, until the leeks and apples are soft.
Remove the pan from the heat and let cool slightly, Ladle the soup into a food processor or blender, in batches if necessary, and process to a smoothe puree. Transfer to a bowl, stir in the cream and nutmeg, season to taste with pepper, and let cool completely, Cover with plastic wrap and chill for at least 3 hours.
To serve, peel, core, and dice the reseved apples. Melt the remaining butter in a skillet. Add the diced apples and cook over low heat, stirring occasionally, for 5 minutes, until lightly colored and softened but not disintegrated. Remove with a slotted spoon and drain on paper towels. Stir the soup and taste and adjust the seasoning, if necessary, Ladle into bowls, garnish with the fried apples, and serve immediately.