I am also happy to report that I am working on some joint projects with incredibly talented foodies. These will be up in the coming weeks.
First, is the one-and-only Natasha from 5 Star Foodie. Natasha is one of the best cooks (and sweetest people) on the blogosphere, so I really had to step my game up to work with her. We collaborated on some exciting dishes. We hope to post early next week.
No more PSA's
Welcome to Guest Post Thursday
I am excited turn over the LC floor to Patty from Patty's Fine Food. Patty hails from the Bay Area, home of her beloved World Series Champion San Fransisco Giants. Not only is Patty a fine cook, but she is one of the most supportive bloggers around. If you love pastries, she creates some of the best pastries I've come across. Please check out Patty's Food for fine food and more importantly a fine friend.
Warm fall days, picnics and rich gooey portable maple shortbread bars are a happy satisfying combination in my book. My friend Lazaro at Lazaro Cooks! is a creative chef who tends towards the elegant presentations that have been beautifully crafted and photographed. For myself, I lean toward the more rustic presentations of creations that are most often pastries with the occasional soup, salad or bread thrown in to the mix for good measure. Today I am honored to be contributing a guest post at Lazaro Cooks!
I have a fairly extensive cookbook collection where I find many of the recipes for my Patty's Food blog. If I use a recipe from the Internet I link the recipe on my blog and note any changes I may have made. When I use a recipe from a cookbook I share the recipe in my own words and note that I have adapted the recipe from the author and title of the cookbook that I use. Sometimes I make changes in recipes because of taste or ingredient preferences and more often because I have something in my pantry I would like to use. If you are interested in this subject of recipe attribution read David Lebovitz's piece on this topic at The Food Blog Alliance. He also states that if you attribute a recipe to a certain cookbook then you should link it to Amazon so that your reader can buy the book. I'm not in full agreement with that because I think people know where and how to buy a book if they like without the link. I like to read cookbooks, try the recipes and share the ones I like. I don't want any one to feel 'ripped off' so I always mention the recipe, cookbook and author before I give the recipe. Okay so having written all of that I found this recipe for Maple Shortbread Bars in The Essential New York Times Cookbook by Amanda Hesser.
Ingredients and Directions for Maple Shortbread Bars
makes 2 dozen bars
Preheat the oven to 350°F
Ingredients for the crust
2 cups all purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 sticks unsalted butter
Ingredients for the filling
1&1/2 cups packed brown sugar
2/3 cup real maple syrup
2 large eggs
4 tablespoons melted unsalted butter
1 teaspoon vanilla extract
1 teaspoon maple extract
1/2 teaspoon salt
2 cups chopped pecans
In a medium size bowl combine the flour, sugar and salt for the crust. Cut the chilled butter into bits and scatter over the flour mixture. Work the butter into the flour mixture with a pastry blender or lightly using your fingertips until it resembles flaky crumbs. Press into the bottom of a metal 9x13 baking pan. Bake for 15-20 minutes until lightly golden brown around the edges. Cool on a rack for 20 minutes or longer.
In the same medium bowl combine all the ingredients except the chopped pecans and mix until smooth and thick. Pour into the cooled crust and distribute the pecans evenly over the top. Bake until the filling is set, about 30 minutes. If the filling starts to brown too much before it sets cover the top with aluminum foil.
Cool completely before cutting into bars.
For more please check out Patty's Food.