GRANDMA'S CHEW BREAD
A southern style bar cookie loaded with brown sugar and pecans. Relax in the afternoon and chew on some of these.
Provided by Loretta
Categories Desserts Cookies Bar Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F ( 200 degrees C ). Grease a 15x10x1 inch jellyroll pan.
- In a heavy saucepan combine the sugar and eggs. Cook over medium heat, stirring constantly until sugar is dissolved. Remove from heat, stir in the flour, salt, vanilla, and pecans.
- Spoon mixture into the prepared baking pan and bake for 15 minutes in the preheated oven. Cool and cut into squares.
Nutrition Facts : Calories 204.8 calories, Carbohydrate 36.3 g, Cholesterol 41.3 mg, Fat 5.6 g, Fiber 1 g, Protein 3.4 g, SaturatedFat 0.7 g, Sodium 87.5 mg, Sugar 24.9 g
CAROLINA CHEW BREAD
WARNING THIS RECIPE IS NOT FOR THOSE WATCHING WHAT YOU EAT. This is a delectable chewy like brownie. Rich, sweet and with a little crunch from the nuts, there is a little bit of everything for everybody in this wonderful brownie. Doesn't last long around my family. When I take the brownies to a bbq it's the first to go. I bet you can't eat just one!
Provided by luv2cookinNC
Categories Dessert
Time 25m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Over medium heat combine sugar and eggs in a heavy saucepan
- stirring constantly until sugar is dissolved.
- Remove from heat and add remaining ingredients, stirring mixture well.
- Spoon mixture into a greased 15 x 10 x 1 inch pan.
- Bake at 400 degrees for 15 minutes or until golden brown.
- Cool and cut into small squares.
Nutrition Facts : Calories 367.9, Fat 10.1, SaturatedFat 1.3, Cholesterol 84.6, Sodium 162.5, Carbohydrate 64.9, Fiber 1.7, Sugar 44.4, Protein 6.1
CHEW BREAD
Cut into bars, this dessert is more like a blondie than a sweet bread. A moist center contributes to its chewy texture. Serve warm or at room temperature.
Provided by BeccaB3c
Categories Dessert
Time 1h
Yield 24 bars, 24 serving(s)
Number Of Ingredients 6
Steps:
- Put oven rack in middle position and prehead oven to 300 degrees, then butter a 9"x13" baking pan.
- Whisk together brown sugar and flour in a large bowl until combined well, then whisk in eggs, melted butter, and vanilla until combined- Stir in pecans.
- Pour batter into baking pan, smoothing top, and bake until edges are golden and puffed, about 35 minutes.
- Cool in pan on a rack at least 10 minutes, then cut into 24 bars.
Nutrition Facts : Calories 186.9, Fat 8, SaturatedFat 3, Cholesterol 41.2, Sodium 150, Carbohydrate 27, Fiber 0.7, Sugar 18.6, Protein 2.6
CHEW BREAD
Make and share this Chew Bread recipe from Food.com.
Provided by Debaylady
Categories Breads
Time 45m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, thoroughly mix brown sugar and butter or margarine.
- Add eggs, one at a time stirring well each time.
- Add flour, vanilla, and dates. Mix well.
- Bake in a greased 9 x 13-inch pan at 325 degrees for 35-40 minutes.
- Cool on a wire rack and cut into squares.
Nutrition Facts : Calories 115.1, Fat 3.1, SaturatedFat 1.8, Cholesterol 24.4, Sodium 117.2, Carbohydrate 21.2, Fiber 0.6, Sugar 15.3, Protein 1.4
CHEWY ITALIAN BREAD
Make and share this Chewy Italian Bread recipe from Food.com.
Provided by ghostlyvision
Categories Yeast Breads
Time 8h
Yield 1 1/2 pound loaf, 8-10 serving(s)
Number Of Ingredients 9
Steps:
- To make the biga:.
- Combine 1/4 teaspoons yeast and 1/4 cup warm water, let stand about 5 minutes, until dissolved. Mix in 3/4 cup flour until completely moistened. Gather into a ball and put into a glass bowl, cover with plastic wrap and let sit for 3 - 5 hours, until very bubbly and tripled in size.
- To mix dough, combine 1 teaspoons yeast in 1/4 cup warm water until dissolved, about 5 minutes.
- Place biga in a large bowl, add 1/4 cup ice cold water and mix on low speed with paddle until smooth, add yeast mixture, salt and remaining 3/4 cup ice cold water, mix until blended. Add 2 3/4 cups flour and beat on medium speed until well blended. Change to dough hook and beat on medium speed until very smooth and elastic, about 12 - 15 minutes (dough will be very sticky).
- Scrape dough into an oiled 2 quart bowl, wrap with plastic wrap and let rise until tripled in size, about 3 hours.
- Sprinkle board generously with flour and scrape dough onto it. With floured hands, gently fold in half and pinch a seam, turn over and form into a 12 - 13 inch smooth log. Lightly sprinkle with flour, cover loosely with plastic wrap and let stand until puffy, about 30 minutes.
- While dough is rising, place a large baking stone (or large baking sheet) in oven and set to 425°F, let heat at least 30 minutes. Flour a 14" x 17" piece of stiff cardboard or unedged baking sheet and gently lift dough onto it, stretching dough out to about 16 inches long. Shake floured board or sheet to slide dough diagonally onto baking stone or baking sheet.
- Bake until deep golden brown, about 30 - 35 minutes. Cool on wire rack.
- Times are approximate, altogether the bread takes most of the day to complete.
Nutrition Facts : Calories 215.3, Fat 0.6, SaturatedFat 0.1, Sodium 584.2, Carbohydrate 45, Fiber 1.8, Sugar 0.2, Protein 6.3
CHEW BREAD
Steps:
- Preheat oven 350. Melt stick of butter in a 13x9-inch pan - do not burn the butter. (Put pan in oven while it is preheating, then add butter while you mix the first two ingredients.)
- Mix brown sugar & eggs in a bowl. Slowly add melted butter, flavoring, and gradually add flour. Add nuts or leave out if you just want vanilla flavoring. This mix will be a bit thick. Scrape bowl right into warm pan. You can shake the pan a little, but you will NOT need to spread out - chew bread is self-leveling.
- Bake approx 25-30 minutes depending on your oven. If you overbake, you will burn it! You will also make it very tough.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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