Apple Pecan Carrot Squares Recipes

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In large bowl, mix flour, 3/4 cup brown sugar, cinnamon and baking soda.
• With pastry blender or fork, cut in 3/4 cup butter until mixture resembles coarse crumbs. Stir in apples and egg. Press mixture firmly in pan. Bake 25 to 30 minutes or until puffed in center.
• Meanwhile, in 1-quart saucepan, combine all topping ingredients except whipped topping. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat.
• Remove apple layer from oven. Drizzle hot topping over warm apple layer; spread evenly. Return to oven; bake 4 to 6 minutes longer or until topping is bubbly. Cool completely, about 1 1/2 hours. With serrated knife, cut into squares. Serve with whipped topping.

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix flour, oats, brown sugar and salt. Add melted butter, stirring until well mixed. Press two-thirds of the mixture in bottom of pan. Bake 12 to 14 minutes or until set.
• Meanwhile, cook apples in microwave as directed on package. In medium bowl, mix apples, pecans and cinnamon; spoon over partially baked crust. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until lightly browned. Cool in pan on cooling rack 2 hours. Use foil to lift from pan. Cut into 6 rows by 4 rows.

Steps:

• Preheat the oven to 350°F and grease a _x_ inch pan.
• Mix the oats, flour, brown sugar, salt, baking soda, cinnamon, and nutmeg in a bowl.
• In a separate bowl mix the shredded carrot, applesauce, yogurt, egg, and vanilla together.
• Gradually mix the dry ingredients into the second bowl. Add in the golden raisins.
• Pour the cake batter into the pan.
• Put the apple slices into a bowl and add in the maple syrup, lemon juice, and yogurt. Mix the contents together to coat the apple slices.
• Spread the apple slices on top of the cake batter and pour out all of the syrup mix.
• Arrange the pecan halves on top of everything and sprinkle on the remaining 3 tablespoons of brown sugar.
• Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cake cool for five minutes before cutting into squares and serving.

Steps:

• Preheat the oven to 350 degrees 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 by 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.

Steps:

• 1. Heat oven to 350^. Butter well 2 parchment covered 9-inch cake pans. Sprinkle with 1 1/3 cups of toasted pecans. Shake pan to coat bottoms and sides of pans with the nuts.
• 2. Stir together the flour,soda,salt and apple pie spice. Stir eggs,sugar vegetable oil, buttermilk and vanilla in a large bowl until well blended. Fold in apples, carrots and remaining 1 cup of pecans. Pour batter evenly into prepared pans.Bake for 30-35 minutes until toothpick test comes out clean. Cool in pans for 10 minutes. Remove pans and cool completely, about 1 hour.
• 3. Place 1 cake layer, pecan side down, on serving plate. Spread top of cake layer with 2/3 cup of the Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle some of the caramel sauce over frosting, and swirl sauce into frosting. Serve immediately. Refrigerate any left over cake.
• 4. APPLE-CIDER-CARAMEL-SAUCE: (make this the day before) Cook cider in a 3 qt saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil 2 minutes. Remove from heat and cool completely. Refrigerate up to 1 week. To reheat, microwave at high 10 to 15 seconds or just until warm; stir until smooth.
• 5. MASCARPONE FROSTING: Stir mascarpone cheese, powdered sugar and vanilla in a medium bowl just until blended. Beat cream at low speed with mixer until foamy; increase speed to medium-high, beating until stiff peaks form. Gently fold whipped cream mixture into mascarpone cheese..Use immediately.