Paradise Bars

This recipe, adapted from the San Diego bakery Bread & Cie, was one that L.A. Times Test Kitchen manager Noelle Carter had to test over and over. Not because there was anything wrong with it but because everyone in the Food section wanted just one more taste. Take a shortbread crust, top it with pecans and coconut and then cover with a sweet topping. How could that ever taste bad? Please ma'am, may I have another?

Total time: About 1 1/2 hours

Servings: 12 to 16

Note: Adapted from Bread & Cie



Crust

3/4 cup (11/2 sticks) butter, softened
3/4 cup packed light brown sugar
11/2 cups (6.4 ounces) flour


1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream together the butter and brown sugar until smooth. Add the flour and mix well.

3. Place the mixture in a parchment-lined 13-by-9-by-2-inch baking pan, pressing the mixture firmly onto the base of the pan to form a packed, even layer.

4. Bake the crust until lightly golden, about 20 to 25 minutes. Set aside until cool.


Filling and assembly

2 cups light brown sugar
21/4 teaspoons vanilla extract
4 eggs
1/3 cup (1.4 ounces) flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups unsweetened coconut flakes
2 cups pecan pieces


1. Heat the oven to 350 degrees.

2. In a large bowl, mix the brown sugar, vanilla and eggs well. Set aside.

3. In a medium bowl, whisk together the flour, baking powder and salt. Combine the flour mixture with the egg mixture until thoroughly incorporated. Stir in the coconut and pecan pieces.

4. Pour the filling over the cooled crust, spreading evenly with a spatula. Bake until set, about 40 to 50 minutes. Cool before cutting and serving.



Nutritional Information:

Each of 16 servings: 451 calories; 5 grams protein; 52 grams carbohydrates; 3 grams fiber; 26 grams fat; 12 grams saturated fat; 76 mg. cholesterol; 38 grams sugar; 136 mg. sodium.

Copyright © 2011, Los Angeles Times

Strawberry Cupcakes

This recipe for white cupcakes with strawberry buttercream from "Martha Stewart's Baking Handbook" is sure to please everyone's sweet tooth.


Ingredients:

Makes 2 dozen

3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup milk
8 large egg whites
Strawberry Meringue Buttercream
24 small fresh strawberries, washed (hulls intact), for garnish


Directions:

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.

2. In a medium bowl, sift together flour, baking powder, and salt; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.

5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with strawberry meringue buttercream, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to three days. Garnish with strawberries just before serving.

From The Martha Stewart Show, January 2007

Banana Pudding

Banana pudding is a simple Southern classic that has evolved into an all-American favorite. This recipe lightens up the traditional pudding by using low-fat milk, fat-free sweetened condensed milk and reduced-fat cookies.




Ingredients:

1/3 cup all-purpose flour
Dash of salt
2 1/2 cups 1% low-fat milk
1 (14-ounce) can fat-free sweetened condensed milk
2 large egg yolks
2 teaspoons vanilla extract
3 cups sliced ripe banana, divided
45 reduced-fat vanilla wafers, divided
4 large egg whites (at room temperature)
1/4 cup sugar


Preparation:

Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually add milks and yolks; stir well. Cook over medium heat 8 minutes or until thick, stirring constantly. Remove from heat; stir in vanilla.

Arrange 1 cup banana slices in bottom of a 2-quart baking dish. Spoon one-third of pudding mixture over banana. Arrange 15 wafers on top of pudding. Repeat layers twice, arranging the last 15 wafers around edge of dish. Push cookies into pudding.

Beat egg whites at high speed of a mixer until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread meringue evenly over pudding, sealing to edge of dish. Bake at 325° for 25 minutes or until golden.

Note: Banana Pudding may be a bit soupy when you first remove it from the oven. Let cool at least 30 minutes before serving.