.................. Cooking with Barry & Meta

Pecan Pie Bars

Barry found this recipe and added it to my "to make" list. Seemed like a perfect addition to today's K-State fall tailgate. Go CATS!

Pecan Pie Bars Yield: 24 bars

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla

Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
Add flour and salt, beating until crumbly.
Press mixture into bottom of prepared pan.
Bake for 20 minutes.
In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla.
Pour mixture over prepared crust, spreading to edges.
Bake for 15 to 20 minutes, until golden brown.
Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars.

Recipe without photos . . .

Pecan Pie Bars Yield: 24 bars

1 1⁄2 cups (3 sticks) salted butter, softened and divided

1 2⁄3 cups firmly packed light brown sugar, divided

2 2⁄3 cups all-purpose flour

1⁄2 teaspoon kosher salt

1⁄2 cup light corn syrup

2 tablespoons heavy whipping cream

2 cups coarsely chopped pecans

1⁄4 teaspoon vanilla

Preheat oven to 350°. Line a 13x9-inch baking pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, beat 1 cup butter and 2⁄3 cup brown sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl.
Add flour and salt, beating until crumbly.
Press mixture into bottom of prepared pan.
Bake for 20 minutes.
In a medium saucepan, heat corn syrup, cream, remaining 1⁄2 cup butter, and remaining 1 cup brown sugar over medium heat until sugar is dissolved, about 1 minute. Remove from heat. Stir in pecans and vanilla.
Pour mixture over prepared crust, spreading to edges.
Bake for 15 to 20 minutes, until golden brown.
Place on a cooling rack and et cool completely. Using excess parchment as handles, remove from pan, and cut into bars

Muffin Pan (Individual) Quiches

Individual servings of quiche that can be served immediately after baking, or refrigerate for quick grab-and-go breakfasts. Or, pair with a salad or vegetables, and roll or toast for a light evening meal.

Muffin Pan Quiches 12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2 cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
Chop up any vegetables; cook bacon or sausage and then chop up.
In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined.
Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

Recipe without photos . . . Muffin Pan Quiches 12 to 14 individual quiches (depending on muffin pan size)

10 large eggs

1/2 cup milk or cream

1 cup shredded Cheddar cheese

1/2 cup chopped vegetables such as bell peppers, tomatoes, onions

1/2 cup cooked crumbled bacon or sausage (optional)

Salt and pepper to taste

Non-stick cooking spray

Preheat oven to 350°F. Spray muffin tin with non-stick cooking spray to prevent the egg bites from sticking. (Custard cups could also be used.)
Chop up any vegetables; cook bacon or sausage and then chop up.
In a medium mixing bowl, whisk together the eggs, milk or cream, salt, and pepper. Make sure to whisk until the yolks and whites are fully combined.
Place a handful of the chopped veggies, meat and a bit of cheese into each cavity of the muffin tin.
Carefully pour or ladle the egg mixture into the muffin tin, filling each cup about 3/4 of the way full.
Use a fork to stir each muffin cavity to ensure the ingredients are well mixed into the egg mixture.
Bake in the preheated oven for about 12 to 18 minutes, or until the egg bites are set in the middle and slightly golden on top.
Let the egg bites cool for a few minutes before using a butter knife or spatula to gently loosen and remove them from the tin.
Serve the egg bites warm. Leftovers can be stored in the refrigerator for up to 4 days, or frozen for up to 2 months. Reheat in the microwave for 10 seconds when ready to eat.

Multigrain Seeded Bread . . . soft & fluffy

Chockful of grains and seeds, the bread also includes whole wheat flour that creates a hearty, nutritious and delicious loaf. And, the addition of bread flour vital wheat gluten ensures that the bread is soft and fluffy (versus the dense and heavy loaves that often are the result of whole wheat seeded loaves ). It does take awhile to make the loaf, but it is definitely worth the time and effort.

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

5 tablespoons honey (use maple syrup or agave to make it vegan)

2 1/4 cups warm water (120°F)

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2 cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest)

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water)

Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
Stir until well mixed.
Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
Bread: Stir the sponge down and add the salt and butter.
Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
Punch down and form into 2 loaves
Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
Make 3 shallow diagonal cuts across top f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired.
Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

Recipe without photos . . .

Multigrain Seeded Bread Yield: 2 loaves

2 packages of instant yeast (scant 2 tablespoons)

5 tablespoons honey (use maple syrup or agave to make it vegan)

2 1/4 cups warm water (120°F)

½ cup 7, 9 or 10 grain cereal (such as Bob’s Red Mill)

1 cup old fashioned oatmeal

2 cups whole wheat flour

1/4 cup flaxseed

1/3 cup sunflower seeds

1/3 cup pumpkin seed

2 to 3 cups bread flour (more or less as needed)

1/4 cup vital wheat gluten (provides the extra gluten than whole-grain loaves need to rise their highest)

1 1/2 tablespoons salt (yes, this is tablespoons)

1/2 cup (1 stick) melted butter, cooled slightly (use coconut oil or vegetable oil to make it vegan)

Egg wash (mix an egg with about a teaspoon of water)

Sponge: Add the warm water, honey, multi-grain cereal, oatmeal, 1 cup of the whole wheat flour, the seeds, 1 cup of bread flour, and vital wheat gluten.
Stir until well mixed.
Cover and set in a warm place to rise , about 30 minutes and up to 3 hours.
Bread: Stir the sponge down and add the salt and butter.
Using the dough hook on your mixer beat in the remaining whole wheat flour and enough of the remaining bread flour to make an elastic dough. Knead for 6 to 10 minutes, or until smooth and elastic.
Cover and place in a warm spot to rise. Let rise until double, about 45 minutes to 1 hour.
Punch down and form into 2 loaves
Place in greased pans and cover; let rise for about 45 minutes to 1 hour or until doubled.
Make 3 shallow diagonal cuts across top f loaves with a sharp knife; brush with an egg wash. Add additional seeds or oatmeal to the top of loaf if desired.
Bake in preheated 375°F for 40 minutes or until golden brown. Loaves will sound hollow when tapped if they are done. Or, use an internal thermometer, inserted in the middle of loaf — temperature should be 200° to 210° F..

Note: Cool completely before slicing.

Spicy Molasses Cookies

As the temperatures turn cool and crisp and the leaves are begin to turn, my taste buds are craving fall flavors. Seasonal foods such as chili, bierocks, apple desserts such as Caramel Apple Pie, baked pumpkin donuts, and molasses cookies. This year I tried Marcia Wilson’s version—Spicy Molasses Cookies that she posted on Facebook (they are a Ree Drummond approved recipe). Warm spices and fragrent molasses combine to create a fantastic fall cookie.

Spicy Molasses Cookies Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling

Preheat oven to 350°.
Mix sugar, shortening, molasses and egg together until well combined.
Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Recipe without photos . . . Spicy Molasses Cookies Yield: 3 1/2 dozen cookies

1 cup granulated sugar

3/4 cup Crisco vegetable shortening

1/4 cup molasses

1 large egg

2 cups all-purpose flour

2 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

1/4 teaspoon ground cardamom (Marcia said she used allspice, but I stuck with cardamom

1/4 teaspoon salt

----

Extra granulated sugar for rolling

Preheat oven to 350°.
Mix sugar, shortening, molasses and egg together until well combined.
Lightly stir dry ingredients together and dump into wet. Mix together until dough is well combined.
Using your hands or a small cookie dipper, shape/roll dough into walnut-sized balls, Then generously coat each ball with extra sugar.
Place balls on a baking sheet (I flattened mine just slightly) and bake for 9 to 11 minutes, allowing to bake for about a minute after cookies begin to crack.
Remove cookies from baking sheet and allow to cool, or eat warm. (I sprinkled with a little more sugar while they were warm.)

Valentine Diner Fare . . . as featured in KANSAS! magazine

In a nod to by-gone days and a tribute to the owners who are currently operating Valentine diners, I wrote an article titled “Space Age Diners” for the vol. 80, issue 5 2024 issue of KANSAS! magazine (pp 50-57). It was easy to get caught up in the history of those diners that were manufactured in Wichita I discovered that ValentineManufacturing Company constructed portable, self-contained, prefabricated metal units in Wichita from the late 1930s into the mid-1970s. It has been estimated that 2,200 Valentines were built and shipped across the country; over 90 of those remained in Kansas.

While over 90 Valentine structures have been documented in Kansas, I discovered just 17 that are either still serving food or have plans to open in the near or distant future (see list that follows the recipes).

After many years of wear and tear, they are showing their age and are in various states of repair but on our trek across Kansas, Barry and I ate some fantastic food. We didn’t make it to all but we have hopes of sampling more diner food in the future.

As always, recipes were included with the Taste feature . . .

SWEET TREATS — Behind the front counter in the LoMar Diner in Eureka is a vintage Taylor Soft-Serve Ice Cream machine that is used to crank out all kinds of sweet treats—cones, cups of ice cream, hand-blended milkshakes and malts made with real malt powder. A diner reviewer from Texas called their chocolate milkshake “the best from here to the west coast.” Owners and operators Daniel & Desiree’ McVey tout other ice cream favorites that include Tornados (soft-serve ice cream mixed with a large choice of candies), Peach Milkshake (a LorMar original milkshake made with real peaches and the same secret ingredient used by the original owners Loy and Mary Browning), and The Marshmallow Nut Cup. Specialties such as these were just one of the reasons this iconic diner represented Kansas as “The Best Drive-In Restaurant in Every State” in the May 2023 online edition of Mash.

LoMar Drive In MARSHMALLOW NUT CUP

Yield: 1 serving

Total preparation time: About 2 minutes

INGREDIENTS:

1 (9-ounce) clear plastic PET cup or any clear cup/glass

4-ounces (1/2 cup) marshmallow crème

4-ounces coarsely chopped roasted and salted peanuts

6-ounces (3/4 cup) soft-serve ice cream, vanilla, chocolate or twist ice cream

DIRECTIONS

1. Drizzle 2 ounces of gooey marshmallow crème around the sides of the cup.

2. Sprinkle 2 ounces of the peanuts around the sides of the cup, allowing it to stick to the marshmallow crème.

3. Fill cup with 4 ounces of soft-serve ice cream (most popular is vanilla).

4. Pat the cup 2 to 3 times lightly on a hard surface in order to shift the ice cream into the cup more evenly and push out any air pockets. Fill the cup with the remaining ice cream, allowing a gap around the inside rim of the cup, forming a peak in the middle.

5. Drizzle the remaining 2 ounces of marshmallow crème over the peak, allowing it to drip into the open gap.

6. Top with the remaining peanuts.

7. Add a spoon and serve immediately!

The Grinder Man Tuna Salad Sub is based on a sandwich that Paul Donyon’s Italian grandmother made for him back in Rhode Island. It features simple ingredients punched up with the addition of chili sauce and crunchy celery. Like all their subs, it is served on locally baked white or wheat Italian rolls.

THE GRINDER MAN TUNA SUB

Yield: 4 to 6 serving

INGREDIENTS

3 small (5 –ounce) cans water-packed tuna, drained

10 ounces (1 ¼ cups) mayonnaise

2 ½ ounces (heaping ¼ cup) chili sauce

2 ribs of celery, finely chopped

INSTRUCTIONS

1. Combine all ingredients and lightly mix.

2. Serve on Italian sub rolls with lettuce.

Travel guide to vintage Valentine Diners that still serve food or are in the process of renovation. (Details about each are included in the article.)

1. Dighton — Frigid Creme, 433 E. Long St., (620) 397-5512.

2. Eureka — LoMar Drive In, 916 East River, (620) 583-7810.

3. Galena — Hotrod Hangout, Speed Shop & Diner, 201 S Main, (785) 577-9752. Opening later in 2024.

4. Grandview Plaza (near Junction City) — Stacy's Restaurant, 118 W Flint Hills Boulevard, (785) 238-3039.

5. Hugoton — Acosta’s & Nieto’s Café, 110 W 4th St, (620) 544-4004. T

6. Meade — Bob's Drive-In, 801 Carthage St, (620) 873-2862.

7. Ness City — Frigid Cream, 501 E. Sycamore St., (785) 798-2424.

8. Mission — The Snack Shack on Johnson Drive, 6018 Johnson Drive, (913) 381-3200. N

9. Parsons — Big Sky Bistro, 1500 Main St. Undergoing major remodeling and renovation, this Valentine Burger Bar model is set to reopen in 2024.

10. Overland Park— Grandstand Burgers, 4942 Merriam Dr. (913) 362-0111.

11. Pleasanton — Cookee's Drive-In, 102 E 12th St, (913) 352-8789.

12. Smith Center — Pete’s, 114 E. Hwy 36, (785) 686-3223.

13. St. John — The Diner, 106 N. Main. In the process of a major renovation.

14. Wichita — Chicken Chicken, 2419 E 13th St, (316) 295-3848.

15. Wichita — Grinder Man, 510 E Pawnee, (316) 264-3462. Cash only.

16. Wichita —Mr. Taco/Tacos Alex, 711 W 25^th St N., (316) 663-5019.

17. Wichita — Sport Burger Drive-In, 134 N Hillside, (316) 350-7679.

Crockpot Pepper Steak Recipe              L

Round steak was on sale and I have a few garden peppers and onions left so pepper steak in the crockpot was an easy and tasty dinner.n

Crockpot Pepper Steak Recipe About 5 to 6 servings

1 1/2 lbs. round steak (cut into thin strips)

1 green bell pepper (sliced thick)

1 red bell pepper (sliced thick)

1/2 onion (sliced thick)

1 1/2 cups beef broth

1/4 cup low-sodium soy sauce

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

1/4 to 1/2 teaspoon black pepper

1 tablespoon brown sugar

2 tablespoons cornstarch

3 tablespoons cold water

Place the beef, bell peppers and onions in a slow cooker (for crisper peppers, add them during the last hour if using low setting or during the last 30 minutes if set on high).
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef broth in the crock pot. 
Stir to combine.
Cover and cook on low for 5-6 hours or on high for 2 1/2-3 hours until the steak is cooked through. 
To thicken sacue: In a small bowl, whisk together the cornstarch and cold water. Add to the meat mixture.
Crockpot Method: Cook on high for 30-60 minutes until the sauce has thickened.  Stovetop Method: Transfer most of the liquid to a saucepan and thicken over medium heat. This method takes just minutes.
Serve over rice.