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38 | Four Seasons Hemet Herald | December 2016 | If you'd like to submit your favorite recipe for upcoming issues of the Hemet Herald, please email them to Louise at Louise.Ceccarelli@fsresidential.com. Bon Appetit! By Louise Ceccarelli Four Seasons Hemet THE JOY OF FOOD COOKIES FROM CAKE MIX 1 box any flavor cake mix 2 eggs 1/2 cup oil Add 1/2 cup oil and two eggs to one box of cake mix. Add chips, nuts, and flavorings if desired. Drop by teaspoonfuls on a cookie sheet. Bake at 350 degrees for 10-12 minutes. SHORTBREAD, WITH OPTIONS 2 cups all-purpose flour 1 ¼ tsp. coarse salt 2 sticks unsalted butter, softened, plus more for pan ¾ cup confectioner's sugar Preheat oven to 300 degrees. Sift flour and salt. Beat butter with a mixer until fluffy. Add sugar gradually, beating between additions; continue beat until mixture is very pale, about 2 min. Reduce speed to low and add flour mixture; beat until just combined. Chocolate Chunk 1. After beating in the flour, beat in 4 oz. chopped bittersweet chocolate (3/4 C). Press dough into a parchment-lined 9X13 rimmed baking sheet. Refrigerate until firm. Cut dough in eighths lengthwise, then quarters crosswise, making 32 rectangles. Evenly pierce all over with a skewer. 2. Bake until firm and golden brown; 50-60 min. Transfer pan to wire rack; immediately recut rectangles with a paring knife. Let shortbread cool in pan. 3. Melt 5 oz. bittersweet chocolate. Dip bars into chocolate, place on parchment-lined baking sheet, and refrigerate until chocolate is set. Coconut-Pecan 1. Replace confectioner's sugar with packed light-brown sugar. After beating flour, mix in 1 C each toasted sweetened coconut and chopped toasted pecans. Press dough evenly into a buttered 10 inch spring-form pan and refrigerate about 20 min. Cut dough into 8 wedges and evenly pierce with a skewer. 2. Bake until shortbread is firm and golden brown; about 65-70 min. Transfer pan to wire rack and immediately recut wedges. Let cool completely. PECAN SQUARES Ingredients Crust: 1 1/4 pounds unsalted butter, room temp. 3/4 cup granulated sugar 3 extra-large eggs 3/4 teaspoon pure vanilla extract 4 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt Topping: 1 pound unsalted butter 1 cup good honey 3 cups light brown sugar, packed 1 teaspoon grated lemon zest 1 teaspoon grated orange zest 1/4 cup heavy cream 2 pounds pecans, coarsely chopped Directions Preheat the oven to 350° F. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 x 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool. For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve. Recipe courtesy of The Barefoot Contessa Cookbook, 1999, All Rights Reserved

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