Sunday, December 4, 2011
Makes 16 big, gooey bars
For the Crust
2 cups all-purpose ﬂour
1/3 cup dark brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon baking powder
A big pinch of salt
3/4 cup non-hydrogenated margarine, slightly softened
For the Pecan Topping
3 tablespoons cornstarch
1/3 cup nondairy milk
1 1/2 cups dark brown sugar
2/3 cup brown rice syrup
2 tablespoons melted non-hydrogenated margarine
2 teaspoons pure vanilla extract
1/ 4 teaspoon salt
2 cups coarsely chopped pecans
1. Preheat oven to 350 degrees. Line a 9x13x2-inch baking pan with aluminum foil, making sure the foil completely covers the sides of the pan, with about 2 inches folded outside over the edges. Spray the bottom and sides of the pan generously with nonstick cooking spray.
Prepare the Crust
2. In a mixing bowl, combine the flour, brown sugar, cinnamon, baking powder, and salt. Use a pastry cutter or two knives held together to cut in the margarine until mixture resembles fine crumbs. Pour crumbs into the prepared baking pan and press down evenly and very firmly, making sure to press the mixture all the way to the edges of the pan. Bake the crust for 8 to 10 minutes until firm and very lightly browned. Remove the pan from the oven and set it aside.
Prepare the Topping
3. In a large bowl, whisk together the cornstarch and nondairy milk until foamy. Stir in the dark brown sugar, brown rice syrup, melted margarine, vanilla, and salt until smooth. Fold in the pecans and pour the mixture onto the crust, using a spatula to spread the topping evenly.
4. Return the pan to the oven and bake for 28 to 30 minutes, or until the filling is rapidly bubbling. Place the pan on a wire rack to cool for 20 minutes, then move it to the refrigerator to finish cooling and setting. Chill for at least 2 hours or, even better, overnight.
5. To slice completely cooled bars, grab a hold of the foil and carefully lift the whole thing out of the pan and onto a heavy cutting board. Peel away the foil and cut bars with a heavy, sharp knife.
Salted Caramel Pecan Bars: Right after the bars are out of the oven and the topping is still hot, sprinkle the surface very sparingly with your favorite coarse-grained gourmet salt. Cool and slice as directed.
Thursday, November 24, 2011
Thursday, October 13, 2011
Dear Ms. Perlman:
Thank you for your interest in The Cheesecake Factory. On our new SkinnyLicious menu we have our Fresh Vegetable Platter which is vegan. Also, many of our dishes can be modified to be made without animal products. Here are some suggestions:
· Evelyn’s Favorite Pasta with no cheese
· Thai Lettuce Wraps with no chicken
· Veggie Burger – no bun (there is dairy in the bun), cheese or sauces
· Portabella Burger on a Bun – no bun (there is dairy in the bun)
· All salads can be modified to be made without meat, cheese etc and you can get oil & vinegar on the side
· The following dressings do not contain eggs: Chinese, Cilantro, Citrus Vinaigrette, Honey-Mustard, Japanese Vinaigrette, Lime Vinaigrette, Peanut Vinaigrette, Shallot Vinaigrette, Asian Vinaigrette, Sheila’s Vinaigrette.
· Some of our pastas contain an egg base, including Linguine, Fettucini and Wide. Our Spaghetti, Farfalle, Rigatoni, Capellini, Penne and Angel Hair do not contain an egg base.
· All our bread items contain eggs except the complimentary wheat baguette that we serve at the beginning of your meal.
Please be sure to ask your server or a manager to tour guide you to menu items that meet your dietary needs. All of our servers and managers are very knowledgeable about our menu items. We hope to serve you soon!
Guest Services Coordinator