Pecan Bars, Meatloaf, Peach Cobbler

DEAR SOS: Would you please print the recipe for pecan bars from Happy Trails Catering in Pasadena? They’re great. --KATIE

DEAR KATIE: They surely are. They will make a great treat packed in a school lunch.

HAPPY TRAILS PECAN BARS

2 cups flour

1/2 cup powdered sugar

1/2 pound unsalted butter, cut into 1/2-inch cubes

2 1/2 cups pecans

Pecan Topping

Combine flour and sugar in food processor. Add butter and pulse on and off 6 to 8 times or until mixture is crumbly. Pat dough into 11x7-inch baking pan. Bake at 400 degrees 20 minutes or until light-golden-brown.

Sprinkle with pecans and pour Pecan Topping in thin stream over pecans, covering entire surface. Bake at 350 degrees 25 to 30 minutes. Cut into bars. Makes about 24 bars.

Each bar contains about:

251 calories; 21 mg sodium; 32 mg cholesterol; 16 grams fat; 26 grams carbohydrates; 2 grams protein; 0.21 gram fiber.

Pecan Topping

1 egg

1 cup brown sugar, packed

2 tablespoons butter, melted

1/2 teaspoon vanilla

1/2 cup corn syrup

Mix together egg, brown sugar, butter, vanilla and corn syrup in bowl.

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DEAR SOS: I lost my recipe for Duke’s Meatloaf printed in The Times Food Section some years ago. I would appreciate the recipe again. --ANDREA

DEAR ANDREA: The recipe is from Duke’s Chowderhouse in Seattle. The dish is usually served with mashed red potatoes.

DUKE’S MEATLOAF

1 pound ground beef

1/2 pound bulk pork sausage

1 onion, coarsely chopped

1 tablespoon steak sauce

1/4 cup catsup

1 1/2 teaspoons hot pepper sauce

1 1/2 teaspoons Worcestershire sauce

Dash cayenne

Dash white pepper

1 teaspoon black pepper

2 teaspoons chili powder

1 teaspoon kosher salt

2 eggs

1 cup panko (Japanese bread crumbs)

1/4 cup coarsely chopped green pepper

Combine beef, pork, onion, steak sauce, catsup, hot pepper sauce, Worcestershire, cayenne, white pepper, black pepper, chili powder, salt, eggs, panko and green pepper in large bowl. Mix until thoroughly combined.

Pack into 9x5-inch loaf pan and bake at 325 degrees 45 minutes to 1 hour or until meat thermometer registers 150 degrees. Makes 6 servings.

Each serving contains about:

364 calories; 965 mg sodium; 136 mg cholesterol; 23 grams fat; 18 grams carbohydrates; 19 grams protein; 0.46 grams fiber.

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DEAR SOS: I have misplaced a peach cobbler recipe The Times printed several years back. With peaches in season, it would be wonderful to bake and impress my new husband with this special treat. --MARY

DEAR MARY: Here’s what we have in our file.

PEACH COBBLER

6 cups peach slices

1 tablespoon lemon juice

1 cup sugar

4 teaspoons cornstarch

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

1/2 cup butter

1 (3-ounce) package cream cheese

1 cup flour

1/4 teaspoon salt

Ice cream or whipped cream, optional

Toss peaches with lemon juice in 8-inch round or square glass baking dish. Combine 3/4 cup sugar, cornstarch, cinnamon, cloves and nutmeg. Sprinkle sugar mixture over peaches and mix well.

Cream together butter and cream cheese. Add flour and salt. Roll out to 1/4-inch thickness on lightly floured board. Cut round 1 inch larger than baking dish. Place crust over peach mixture. Flute edges and cut hole in center. Sprinkle with remaining sugar. Bake at 375 degrees 25 to 35 minutes or until pastry is golden brown. Serve warm with ice cream or whipped cream. Makes 6 to 8 servings.

Each of 6 servings without ice cream contains about:

464 calories; 297 mg sodium; 57 mg cholesterol; 21 grams fat; 69 grams carbohydrates; 4 grams protein; 1.15 grams fiber.