Grand Marnier Custard Squares

Bottom layer:

1/2 cup powdered sugar

1/4 teaspoon salt

2 cups all-purpose lour

1 cup unsalted butter, softened

In food processor, blend together the sugar, salt, lour and butter until creamy.

Press into a buttered and floured 10” X 15” sheet pan.  Bake in a preheated 350 º F. oven for 20 minutes, or until lightly browned.

Remove and proceed with next layer

Top layer:

1 1/2 cups sugar

Zest of three Navel oranges

1 1/4 teaspoons baking powder

1/4 teaspoon salt

6 large eggs

3 tablespoons fresh orange juice

3 tablespoons Grand Marnier

Blend the sugar and zest in a food processor.   Add the baking powder, salt, eggs, juice and Grand Marnier.  Pour over the pastry layer and return to oven.  Bake until firm, about 20 minutes.

Cool.

Ice with Icing and cut into squares.

Icing:

2 1/2 cups powdered sugar, sifted

3 tablespoons Grand Marnier

2 to 3 tablespoons orange juice

Stir together the sugar, liquor and 2 tablespoons of the juice.  Add more juice if necessary or a good spreadable consistency. 

Chocolate Covered Bacon Turtles

3 1/2 cups whole pecan halves

5 strips thick cut bacon

1 cup heavy cream

5 tablespoons butter, diced

1 teaspoon vanilla

1 1/2 cups sugar

3 tablespoons light corn syrup

12 ounces bittersweet chocolate chips

Preheat oven to 325 º F.

Roast the pecans in a single layer or 8 minutes. Cool.

Fry bacon  until crisp. Drain paper towels.  Cut each strip with kitchen shears into 6 pieces.

Lint 2 baking sheets with parchment.  Arrange the pecans in star-shaped clusters of five halves. 

In a small saucepan, combine, cream, butter and vanilla.  Bring to a boil. Remove from heat.

In a medium, heavy saucepan combine the sugar, syrup and 1/4 cup water.  Bring to a boil, stirring until sugar is dissolved.  Reduce to simmer and cook, without stirring, for 6 to 8 minutes, swirling the pan…sugar should be golden.

Over low heat carefully pour the hot cream mixture into the sugar mixture.  Stir until combined (mixture will bubble)  Simmer until candy thermometer registers 248 º F.

Cool slightly.

With a teaspoon, drop the caramel mixture onto each pecan cluster.  Top with a piece of bacon, pressing gently. (if the caramel gets too stiff, reheat over gentle heat.)

Heat the chocolate in a bowl over simmering water.

Spoon chocolate over to cover the bacon.

Chill until chocolate is set.

Spicy Peanut Caramel Corn

2 tablespoons vegetable oil

1/2 cup popcorn kernels

2 1/2 cups roasted, salted peants

1 stick butter

1 cup dark brown sugar

1/2 cup light corn syrup

1 teaspoon kosher salt

1/4 teaspoon baking soda

1/2 teaspoon vanilla

1/2 teaspoon pure chile powder

1/4 teaspoon cayenne pepper

Heat the oil I a large heavy pot with tight fitting lid and pop the popcorn, shaking the pan back and forth until popping comes to a stop……3 to 4 minutes.

Transfer to a large bowl…..removing any unpopped kernels. Add the peanuts.

Line a baking pan with parchment paper. Preheat oven to 200 degrees.

In a medium heavy saucepan, combine butter, sugar, corn syrup and salt.

Bring to a boil over medium heat. Cook until mixture registers 238 º F. on a candy thermometer. Stir occasionally.

Remove from heat and stir in baking soda, vanilla, chile powder and cayenne.

Pour the hot caramel over the popcorn and peanuts and toss to evenly coat.

Pour on baking sheet and bake for 40 minutes, stirring once half way through.

Cool completely.

Store in an airtight container

Makes about 12 cups.