Pecan Pie Surprise Bars (1971)
INGREDIENTS:
---BREAD------
3 1/2 c Up to... 3/4 c Water
4 1/2 c Flour 1/2 c Milk
1/4 c Sugar 1/4 c Butter
1 1/2 t Salt 1 Egg
1 pk Active dry yeast
---BREAD------
3 1/2 c Up to... 3/4 c Water
4 1/2 c Flour 1/2 c Milk
1/4 c Sugar 1/4 c Butter
1 1/2 t Salt 1 Egg
1 pk Active dry yeast
--FILLING-----
1/4 c Butter 1 T Sesame or poppy seed 1 c Finely chopped onions 1/2 t Up to ... -OR-
1 t Garlic salt 1/4 c Instant minced onion 1 t Paprika 1 T Grated Parmesan cheese
1970 Pillsbury Bake Off Winner
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 c flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/4 c butter until very warm (120 to 130 degrees) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 c flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 95 degrees) until light and doubled in size, 45 to 60 minutes.
Grease large cookie sheet. Melt 1/4 c butter in small saucepan; stir in remaining filling ingredients. Set aside. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18 x 12 inch rectangle. Cut each rectangle in half crosswise to amek two 12 x 9 inch rectangles; cut each rectangle into 3 9 x 4 inch strips. Spread about 2 T onion mixture over each strip to 1/2 inch of edge. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
Heat oven to 350 degrees. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.
Nan Robb, AZ. Submitted
1/4 c Butter 1 T Sesame or poppy seed 1 c Finely chopped onions 1/2 t Up to ... -OR-
1 t Garlic salt 1/4 c Instant minced onion 1 t Paprika 1 T Grated Parmesan cheese
1970 Pillsbury Bake Off Winner
Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 c flour, sugar, salt and yeast; blend well. In small saucepan, heat water, milk and 1/4 c butter until very warm (120 to 130 degrees) Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 1 1/2 to 2 1/2 c flour to form a soft dough. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm place (80 to 95 degrees) until light and doubled in size, 45 to 60 minutes.
Grease large cookie sheet. Melt 1/4 c butter in small saucepan; stir in remaining filling ingredients. Set aside. Stir down dough to remove all air bubbles. On floured surface, toss dough until no longer sticky. Roll dough into 18 x 12 inch rectangle. Cut each rectangle in half crosswise to amek two 12 x 9 inch rectangles; cut each rectangle into 3 9 x 4 inch strips. Spread about 2 T onion mixture over each strip to 1/2 inch of edge. Bring lengthwise edges of each strip together to enclose filling; pinch edges and ends to seal.
On greased cookie sheet, braid 3 rolls together; pinch ends to seal. Repeat with remaining 3 rolls for second loaf. Cover; let rise in warm place until light and doubled in size, 25 to 30 minutes.
Heat oven to 350 degrees. Uncover dough. Bake 27 to 35 minutes or until golden brown and loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks.
Nan Robb, AZ. Submitted