Having turned my pecan pie into bar cookies, I decided to do the same with my pumpkin pie. I used the same crust recipe as for the pecan bars, but used brown sugar and added in a little cinnamon to give the dough a streusel flavor.
Archive for November 20th, 2012
Prayer for the State of Israel (Tfila Li’Shlom Ha’Medina)
November 20, 2012
The two clips are more or less the same thing, but the first has easier to read subtitles and the second has interviews with Lt. Col. Shai Abramson, IDF Chazzan. The principal of my children’s school e-mailed the second one, and I wanted to share it with you.
I also want to share the English translation of the prayer for soldiers in Israel (from Aish.com); Mrs. S has just posted the Hebrew text as well as the Hebrew and English of another prayer:
“He Who blessed our forefathers Abraham, Isaac and Jacob — may He bless the fighters of the Israel Defense Forces, who stand guard over our land and the cities of our God, from the border of the Lebanon to the desert of Egypt, and from the Great Sea unto the approach of the Aravah, on the land, in the air, and on the sea.
May the Almighty cause the enemies who rise up against us to be struck down before them. May the Holy One, Blessed is He, preserve and rescue our fighters from every trouble and distress and from every plague and illness, and may He send blessing and success in their every endeavor.
May He lead our enemies under our soldiers’ sway and may He grant them salvation and crown them with victory. And may there be fulfilled for them the verse: For it is the Lord your God, Who goes with you to battle your enemies for you to save you.”
Maple Pecan Bars
November 20, 2012
Is it just me, or do you also find it next to impossible to find pareve deep dish pie crusts in the freezer section of the supermarket right before Thanksgiving? They are dairy, or the only crusts left are all broken, or something. Maybe I should have shopped earlier?
Homemade crusts are better, anyway, but I am so not in the mood to be rolling out crusts.
Fortunately, I remembered about my pecan bars. The crust is an easy press-in dough and, when all is said and done, you end up with forty bars, which is a bigger serving yield than you would get from a pie anyway. Isn’t it easier to platter and serve bar cookies than pie? Most people want just a nibble after all that heavy food.
And these pecan bars are exceptional, with a perfect balance of nuts, maple brown sugar goo and crust.
See, it turned out for the best. Who needs frozen pie crusts? Not me.
Pragmatic Attic 