For the Crust:

• 1¾ C (218.75 GR) all-purpose flour
• 6 TBS granulated sugar
• ½ TSP salt
• 4 OZ (113.5 GR) unsalted butter (melted)

For the Topping:

• ¾ C (165 GR) light brown sugar
• ½ C (170.5 ml) light corn syrup
• 7 TBS unsalted butter (melted and still hot)
• 1 TSP vanilla extract
• ½ TSP salt
• 4 C (396 GR) pecan halves, toasted, (1 pound)
• ½ TSP flake sea salt (optional)

Oven: 350° F

Make the Crust:

1. In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and stir with a wooden spoon until a dough begins to form.
2. Using your hands, continue to combine until no dry flour remains and a small portion of dough holds together when squeezed in the palm of your hand.
3. Evenly scatter tablespoon-size pieces of dough over the surface of the pan.
4. Using your fingertips, press and smooth dough into even layer in the bottom of the pan; set aside.

Make the Topping:

1. In a medium bowl, whisk together the brown sugar, corn syrup, melted butter, vanilla, and salt until smooth and completely incorporated. Fold the pecans into the sugar mixture until the nuts are evenly coated.
2. Pour the pecan topping over the crust and, using a rubber spatula, spread the topping over the crust, working it to the edges and into corners (there will be bare patches).
3. Bake until the topping is evenly distributed and rapidly bubbling across entire surface, 23 to 25 minutes.
4. Transfer the pan to a wire rack and lightly sprinkle with flake sea salt, if using.
5. Let bars cool completely in the pan, about 1½ hours.
6. Cut into 24 bars and serve.
7. The bars can be stored at room temperature in an airtight container for up to 5 days.

Yields 24 bars.

Calories: 268kcal | Carbohydrates: 24g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 18mg | Sodium: 104mg | Potassium: 86mg | Fiber: 1g | Sugar: 15g | Vitamin A: 230IU | Vitamin C: 0.2mg | Calcium: 22mg | Iron: 0.9mg

https://www.browneyedbaker.com/ultranutty-pecan-bars

• 4 C (480 GR) unbleached all-purpose flour
• 1½ TSP (9 GR) table salt
• 2 TSP granulated sugar
• 2¼ TSP active dry yeast or instant yeast
• 2 C (454 GR) lukewarm water
• Softened unsalted butter, for greasing

Oven: 425° F

1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large bowl, whisk together the flour, salt, sugar, and yeast. Add the water and mix until the water is absorbed and the dough comes together in a sticky ball.
2. Cover the bowl and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
3. Place a rack in the lower third of the oven and preheat. Use the butter to generously grease two 1-quart oven-safe bowls or a 3-quart casserole dish (for one large loaf).
4. Use two forks to deflate the dough by releasing it from the side of the bowl and pulling it toward the center. Rotate the bowl as you deflate, turning the mass into a rough ball. To make a single large loaf, pick up the mixing bowl, turn it over, and plop the dough into the larger casserole dish.
5. To make two small loaves, use your forks to separate the dough down the center, dividing it into two equal pieces. Use the forks to lift each half of the dough into the prepared bowls. If the dough is wet and hard to handle, try lightly greasing your hands and transfer each half to a bowl by hand.
6. Don’t cover the dough. Let it rise on the countertop in a warm spot for 10 to 20 minutes, until the top of the dough just crests the rims of the small bowls, or is almost doubled in the larger casserole dish.
7. Bake the bread for 15 minutes. Then reduce the heat to 375° F and bake for 17 to 20 minutes more for smaller loaves, or 25 to 30 minutes more for a single large loaf. (Baking the dough initially at a higher temperature will give your bread an immediate lift, called “oven spring.”) When the bread is golden brown all over, remove from the oven and turn the bread out onto a cooling rack.
8. Store, well wrapped, at room temperature for several days; freeze for longer storage.

Yields 2 6″ loaves – 10 slices each.

Serving Size: 1 slice, 48g | Calories: 90 | Total Fat: 0g | Saturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 176mg | Total Carbohydrate: 19g | Dietary Fiber: 1g | Total Sugars: 0g | Protein: 3g

https://www.kingarthurbaking.com/recipes/peasant-bread-recipe

• 1 C (149 GR) raisins
• Zest of ½ orange
• ½ C (113 GR) orange juice (from about 1½ oranges)
• 1 LG carrot (145 GR) (peeled)
• 1 LG or 2 MED sweet apples (275 GR) (like Honeycrisp or Gala) (cored – no need to peel)
• 3 LG eggs (room temperature)
• ⅔ C (133 GR) vegetable oil
• ¼ C (78 GR) maple syrup
• 2 TSP vanilla Extract
• 1⅓ C (150 GR) golden wheat flour
• ⅔ C (62 GR) oat flour or 2 C (226 GR) white whole wheat flour
• 1 C (53 GR) unsweetened coconut (shredded)
• ½ C (57 GR) dried cranberries (roughly chopped)
• 1 TBS cinnamon
• 1½ TSP table salt
• 1½ TSP baking powder
• ¼ TSP baking soda
• 1 TBS (11 GR) raw sugar (optional)

Oven: 350° F

1. Preheat the oven with a rack in the center. Grease a 9″x5″ loaf pan, a 9″x4″ Pullman loaf pan, or a tea loaf pan and line with a parchment sling. Grease the parchment.
2. In a small saucepan, combine the raisins, zest, and orange juice. Simmer over medium heat, stirring occasionally, until all or nearly all the liquid is absorbed, 5 to 7 minutes. Transfer the mixture to a food processor and blend until you have a mostly smooth paste. Then add the carrot and apple; pulse in short bursts until they’re broken down into small pieces but not yet puréed.
3. In a large bowl, whisk the eggs, oil, maple syrup, and vanilla until well combined. Add the raisin mixture and whisk to combine.
4. Add the flours, coconut, cranberries, cinnamon, salt, baking powder, and baking soda and whisk to combine.
5. Transfer the batter to the prepared pan and smooth the top. Sprinkle evenly with raw sugar, if using.
6. Bake the morning glory bread for 60 to 70 minutes, until a toothpick or thin knife inserted into the center comes out clean and the internal temperature registers at least 200° F (it’s better to err on the side of overbakin GR). Let the bread cool in the pan for 10 minutes, then use the parchment sling to transfer it to a wire rack to cool completely. Slice and serve at room temperature or reheat as desired.
7. Store morning glory bread well-wrapped at room temperature for up to 3 days; freeze for longer storage.

Yields 1 loaf – 16 slices.

Serving Size: 1 slice (88 GR) | Calories: 230 | Total Fat: 12g | Saturated Fat: 3.5g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 300mg | Total Carbohydrate: 29g | Dietary Fiber: 3g | Total Sugars: 14g | Added Sugars: 5g | Sugar Alcohol: 0g | Protein: 4g

https://www.kingarthurbaking.com/recipes/morning-glory-breakfast-bread-recipe

• ¼ C green bell pepper (chopped)
• 1 C canned sliced mushrooms (drained))
• 4 OZ butter (melted)
• 3 TBS pimento (chopped)
• 1 TSP salt
• 2 C milk
• 2 C cooked turkey, shrimp or chicken (diced)
• ¼ C flour

Oven: 375° F

1. Saute green peppers and mushrooms in butter until soft.
2. Stir in flour and salt until smooth.
3. Add milk gradually.
4. Cook over low heat until thick, stirring constantly.
5. Add turkey, chicken or shrimp and pimento.
6. Continue cooking over low heat for five minutes stirring constantly.
7. Pour into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• ½ TBS butter
• 1 TBS chopped onion
• 2 TBS flour
• 1½ TSP Worcestershire sauce
• ½ TSP salt
• Dash of pepper
• ¾ C milk
• 1 egg yolk (slightly beaten)
• ¼ C dry sherry
• 6½ OZ crabmeat
• ¼ C buttered bread crumbs

Oven: 375° F

1. Melt butter, add onion and cook five minutes.
2. Blend in flour, Worcestershire sauce, salt and pepper.
3. Add milk gradually, stirring constantly and cook untiil thickened.
4. Remove from heat and add egg yolk. Cook one more minutem stirring constantly.
5. Gradually add sherry and crabmeat.
6. Pour into patty shells, and bake for five to eight minutes.

Yields 4 C of filling for 36 cocktail patties.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 1 green bell pepper (diced small)
• ½ TSP white pepper
• 2 pimentos (diced)
• 2 eggs
• 1 TBS English mustard (Coleman’s)
• 1 C mayonnaise
• 1 TSP salt
• 3 LB lump crabmeat

Oven: 375° F

1. Mix well all ingredients except crabmeat.
2. Stir in crabmeat and mix lightly, so lumps are not broken.
3. Divide mixture into patty shells.
4. Top with a thin coating of mayonnaise and sprinkle with paprika.
5. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 10½ OZ condensed cream of mushroom soup
• 7 OZ canned tuna (broken up into small flakes)
• 1¼ C potato chips (crushed)
• ½ C milk
• 1 C cooked peas (drained)

Oven: 375° F

1. Combine soup and milk.
2. Add peas, tuna, and one cup of chips, mix thoroughly.
3. Spoon into patty shells, top with remaining chips.
4. Bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 3 OZ butter
• 1 LB lean ground beef
• 2 MED onions (chopped)
• 2 green onions (chopped)
• 2 TBS flour
• 1 C canned tomatoes (drained and chopped)
• ¼ C sherry
• 4 TBS chopped parsley
• 1 TSP dill
• 1½ TSP salt
• ½ TSP paprika
• ¼ TSP cayenne pepper

Oven: 375° F

1. In 2 OZ butter, saute meat until brown, breaking up into small bits.
2. Saute onions and green onions in remaining butter until light brown.
3. Stir in flour and tomatoes and sherry, cook until thickened.
4. Stir in parsley, dill and seasonings.
5. Spoon into patty shells and bake for five to eight minutes.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 4 DOZ oysters and liquid
• 2 TBS butter, melted
• 1 onion (grated)
• 1 TBS flour
• ½ C canned chopped mushrooms and juice
• Dash of cayenne pepper
• 2 TBS chopped parsley
• ¼ TSP lemon juice
• Salt and pepper
• 12 large or 36 miniature patty shells

Oven: 375° F

1. Cook oysters in their liquor by bringing to a boil, then simmering 10 minutes. For miniature patty shells, finely chop oysters before cooking.
2. Sauté onion in butter until clear
3. Blend in flour until smooth.
4. Add the remaining ingredients and oysters.
5. Cook 5 minutes.
6. Pour into patty shells and bake for 5 to 8 minutes.

Yields 12 large or 36 miniature patty shells.

NOTE: Hors D’Oeuvres

• To Freeze:
  • Some Hors d’oeuvres may be made one to two weeks in advance. Freeze in containers using sheets of freezer paper to separate layers if necessary. Over-wrap on moisture vapor proof packages. Hors d’oeuvres containing mayonnaise, salad dressing, hard cooked egg mixtures and raw vegetables cannot be frozen. Hors d’oeuvres should not be kept longer than one month in freezer. Do not re-freeze hors d’oeuvres that have been frozen.
• To Thaw Or Serve:
  • Follow specific instructions in recipe for cooking frozen hors d’oeuvres, or use low temperature in oven (140° F to 200° F) to thaw and keep hot for serving. Use low temperature to prevent drying and overcooking.

CAUTION: If patties start to melt, remove from oven immediately.

https://www.tigerdroppings.com/rant/food-and-drink/patty-shell-recipes-from-mckenzies/73631851

• 750 GR all-purpose flour
• 250 GR whole wheat flour
• 800 GR tepid water (75°F to 80°F)
• 20 GR salt
• ½ TSP Citric Acid (optional, to up the tanginess of the bread)
• 100 GR sourdough starter (cold from fridge, fed in last week)

The Day Before The Bake:

This assumes starting ~8pm

1. Combine ingredients in a 6-quart container. Mix the ingredients by hand until the dough forms a shaggy mass and the flour is hydrated.
2. Set a 15-minute timer and leave the dough in the container at room temperature with the lid on.
3. At 15 minutes, return to the container and fold by pulling the sides of the dough up with a wet hand, then pressing to the middle to seal. Repeat this on all four sides, then set the timer again for 15 minutes.
4. Wait and fold the dough two more times. As you perform the folds you’ll notice that the dough smooths out, gaining strength and becoming elastic (more like a rubber band).
5. Leave the dough covered tightly at room temperature (approximately 72° F) overnight (about 12 hours). If using a mixing bowl, place the bowl in a plastic bag. If using a 6-quart container, just put the lid on — the main point here is that the dough should be well-covered to keep the exposed surface moist.

The Next Morning:

1. At 8am the next day (don’t be too uptight here — it could be 7am or 9am), divide the dough into two pieces. Gently form them into rounds, seam-side down, and rest for 10 minutes, covered.
2. Generously and evenly dust two lined bannetons with all purpose flour.
3. Shape the loaves into boules or batards. If your dough doubled on the overnight rise (the marked 6-quart container will help with judging this), put the loaves straight into the refrigerator. If it’s risen by just 50%, leave the loaves out for a bit (30 to 60 minutes) and then put them in the fridge. Note that the loaves should be covered with a shower cap or plastic bag.

8 To 12 Hours Later:

1. To bake, preheat two Dutch ovens — approximately 4-quart size — in a 500° F oven for 45 minutes. (Make sure your Dutch ovens are tough enough to be preheated empty; not all are. Check the manufacturer’s literature.)
2. Invert the risen loaves onto a sheet of parchment, score with a lame, and carefully place the dough in the preheated Dutch ovens. Replace the lids and return to the oven.
3. Reduce the oven temperature to 450° F and bake for 20 minutes with the lids in place.
4. After 20 minutes, remove the lids and bake for another 15 to 20 minutes, or until the loaves have deep color (and an internal temp of ~195° F).

NOTES:

• Once you get the basic process down, you might consider adding seeds, toasted nuts, dried fruit, or even olives and herbs. As a starting point, for 1,000 GR of total flour use 200 GR of additions (in baker’s percentages that’s 20%). Keep all other measurements (water, salt, starter) unchanged.
• As a general rule, anything dry (especially cracked or flaked grains, seeds, or toasted nuts) should be soaked in an equal weight of warm water for at least an hour — or even overnight — and strained before use. Olives and herbs don’t require this treatment as they’re already moist.

Yields 2 loaves of bread.

https://www.kingarthurflour.com/blog/2020/04/06/dont-be-a-bread-hostage