High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
"Southern Squares" As Southern as mint juleps and Scarlett herself, bite-sized Pecan Pie Squares will make you "plumb tickled with tea-light!" Bake up a batch, put them out on your Afternoon tea table, and watch them disappear faster than "greased lightning!"
3 cups flour
6 tablespoons Splenda
sugar
3/4 cup butter
1/4 teaspoon salt
1-1/2 cups Splenda sugar
1-1/2 cups light corn syrup
4 eggs, lightly beaten
3 tablespoons melted butter
2 teaspoons vanilla extract
2-1/2 cups chopped pecans
Preheat oven to 350E. Grease a 10"x15" baking pan.
In a medium bowl, combine the flour, 6 tablespoons of sugar, butter and salt. With an electric mixer, beat at medium speed until crumbly.
Press the mixture over the bottom of the baking pan. Bake for 20 minutes or until golden brown.
In a separate bowl, combine the remaining 1-1/2 cups sugar, corn syrup, eggs, melted butter and vanilla. With an electric mixer, beat at medium speed until blended.
Stir in the pecans. Spread evenly over the baked layer. Return to the oven and bake for 25 minutes longer or until set. Cool in the pan on a wire rack. Cut into 1-1/2" squares. Makes about 70 squares.
Even the "June Bugs" will be jumping for joy when you serve these tea-licious Pecan Pie Squares with a cup of Elmwood Inn’s Southern Pecan tea, a delicious Sri Lankan black tea blended with pecans. So, get out the hooped skirts, don your fanciest bonnet, and celebrate the South!
Calories per square: Less than 115
