Sweet Treats

Eating healthy can also include a small portion of something sweet.

Although each one of the following recipes is totally different from the others, they all have two similarities. First, one small serving is very satisfying. And second, the remains can successfully be refrigerated or frozen for another time.

Tea cakes are especially good with tea or coffee in the afternoon. The chocolate pound cake is delicious unadorned, dusted with powdered sugar or topped with ice cream. The pecan bars travel well and are great to send to kids in college. Bon appétit!

Grams Old Fashioned
Pound Cake

(Serves 8 to 10)

1½ squares unsweetened chocolate, chopped

6 tablespoons hot water (almost boiling)

4 eggs, separated

1/2 cup unsalted butter, softened

1½ cups sugar

1 tablespoon pure vanilla extract

1¾ cup flour, sifted

2¼ teaspoons baking powder

Pinch sea salt

1/2 cup milk

To prepare:

Preheat the oven to 350 degrees.

Grease and flour a loaf pan.

Place the chocolate with boiling water in a glass-measuring cup.

Cover with plastic wrap and let stand until the chocolate begins to dissolve.

Whisk until smooth.

Let cool.

In the bowl of an electric mixer fitted with the wire whisk, beat the egg whites until they are stiff but not dry.

Transfer to another bowl and reserve.

Add butter to the mixing bowl and beat until smooth.

Gradually add sugar and beat until light and fluffy.

Add vanilla and blend.

Add egg yolks one at a time, beating well after each addition.

Beat in the cool chocolate.

Sift flour, baking powder and salt together.

Add the dry mixture alternately with milk to the batter, beating well after each addition.

Fold in the egg whites until no white streaks are visible.

Pour the batter into the prepared loaf pan.

Bake until a toothpick inserted into the center comes out clean. About 45 to 50 minutes.

Remove from oven and cool in pan for 10 minutes.

Tip out of the pan onto a wire rack and cool completely.

To store, wrap in plastic wrap and keep on counter 1 to 2 days or freeze for up to 2 months.

Aunt Rubye’s Pecan Bars

(Makes about 4 dozen bars)

1/2 cup unsalted butter

1/2 cup light brown sugar

1 1/4 cups flour

1/2 cup unsalted butter

1 3/4 cups light brown sugar

2 eggs, beaten

2 teaspoons pure vanilla extract

1½ teaspoons baking powder

1/4 teaspoon sea salt

1 cup all-purpose flour

1 cup chopped toasted pecans

To prepare:

Preheat the oven to 350 degrees.

Use a 13-by-9-by-2-inch cake pan, ungreased.

Working in a food processor fitted with the stainless steel blade, blend the butter and sugar together until smooth.

Add the flour and process just until mixed well.

Transfer the mixture to the pan.

With your hands, evenly press the dough into the bottom of the pan.

Bake until the crust is light brown on the edges and slightly dull on top, about 15 minutes.

Remove from the oven.

Meanwhile, in a saucepan over low heat, melt butter and sugar together and stir until blended.

Add eggs to the food processor and beat until frothy.

With the machine running, slowly pour the hot sugar mixture through the feeding tube until blended.

Add vanilla, baking powder, salt and flour.

Process until mixed.

Add nuts and pulse a few times to blend.

Pour the nut mixture into the baked crust and bake for 25 minutes.

Cool, then cut into small bars.

Store in an airtight container in a cool pantry for 2 to 3 days or freeze for up to 1 month.