DR PEPPER DESSERT TOPPING RECIPES

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PUMPKIN BARS WITH PECAN STREUSEL | DAPHNE OZ | RECIPE ...



Pumpkin Bars with Pecan Streusel | Daphne Oz | Recipe ... image

Daphne Oz shares her easy pumpkin and pecan pie mashup in bar form that is festive + gorgeous enough for any holiday table.

Provided by Daphne Oz

Number Of Ingredients 24

1 ½ sticks (12 tablespoons) unsalted butter
softened
plus additional for greasing
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
¼ teaspoon fine sea salt
2 large eggs
1 cup canned pumpkin puree
1/3 cup packed light brown sugar
½ teaspoon ground cinnamon (plus cardamon and other pumpkin pie spices
as desired)
1 teaspoon vanilla extract
¼ cup all-purpose flour
½ teaspoon baking powder
Pinch fine sea salt
¼ cup light brown sugar
¼ cup all-purpose flour
1/3 cup chopped pecans
1/3 cup old-fashioned rolled oats
¼ teaspoon cinnamon
Pinch of salt
½ stick (4 tablespoons) cold unsalted butter
cubed

Steps:

  • Preheat the oven to 350ºF, with a rack in the middle
  • Line a 9-inch-square baking pan with parchment paper, leaving some overhang on the sides to act as handles
  • Set aside
  • For the crust, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat until fluffy and combined, 1 to 2 minutes
  • Add the vanilla, flour and salt and mix again until just combined and a soft dough forms
  • Press the dough into the bottom of the baking pan
  • Bake until the edges are lightly golden, 13 to 15 minutes
  • Remove from the oven and allow to cool for 15 minutes
  • Meanwhile, prepare the filling
  • In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon and vanilla until smooth
  • Add the flour, baking powder and salt and whisk together until just combined
  • Pour over the crust
  • For the pecan topping, in a medium bowl, add the brown sugar, flour, pecans, oats, cinnamon and salt and mix to combine
  • Add the butter and toss to coat
  • Pinch the butter into the mixture using your fingers until pea-size crumbles form
  • Refrigerate until ready to use
  • Sprinkle over the pumpkin filling
  • Bake until set, 30 to 35 minutes
  • Allow to cool completely in the pan on a wire baking rack
  • Remove from the pan using the parchment paper, cut into bars and serve

PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING



Pressure Cooker BBQ Pulled Pork Recipe - NYT Cooking image

A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)

Provided by Sarah DiGregorio

Total Time 2 hours

Yield 6 to 8 servings

Number Of Ingredients 11

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons hot or sweet smoked paprika
2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 to 4 pounds boneless pork shoulder, trimmed of skin and excess fat and cut into 4 large chunks
2 tablespoons vegetable oil
1 yellow onion, chopped
1 (12-ounce) can dark soda, like Dr Pepper, root beer, cola or birch beer
1/2 to 1 1/2 cups homemade or store-bought barbecue sauce
Hot sauce (optional)

Steps:

  • Mix the garlic and onion powders, smoked paprika, salt and pepper in a large bowl. Add the pork and turn to coat in the spice mix. Put the oil in a 6- or 8-quart electric pressure cooker and turn on the sauté setting to warm the oil. (Use the “normal” heat setting if your pressure cooker has that option.) Working in batches, add the pork and brown on two sides, about 2 minutes per side. If the bottom of the pan gets too dark or you get a “hot” or “burn” warning, turn the heat down to “less,” if your pot has that option, or turn it off entirely and allow the pork to continue searing. Turn it back on if the pot cools too much.
  • Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.

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PRESSURE COOKER BBQ PULLED PORK RECIPE - NYT COOKING
A pressure cooker provides a nifty shortcut to perfect pulled pork. This recipe calls for braising the meat in a dark soda like Dr Pepper or Coca-Cola, and the results are lush and tender — savory, slightly sweet and tangy. Once the pork is done, you can customize it to your taste using your favorite barbecue and hot sauces. Adding lots of black pepper and a few dashes of Southern-style hot sauce, like Crystal, Louisiana or Tabasco, is a very good idea. Like many braises, the pork improves overnight and can be cooked up to three days in advance; shred and warm it gently on the stovetop before tossing it with sauce and serving. The pork makes satisfying sandwiches on soft rolls (try coleslaw as a topping), but it could also be used in tacos or served over grits. (You can find the slow-cooker version of this recipe here.)
From cooking.nytimes.com
Reviews 5
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  • Add the onion to the pot. Add the soda and stir to thoroughly scrape up the browned bits at the bottom of the pot. Close the lid and cook on high pressure for one hour. Turn off the pressure cooker and allow the pressure to release naturally for 15 minutes. Open the lid. Using tongs or a slotted spoon, remove the pork and onion bits to a large serving bowl. Using two forks, coarsely shred the meat. Add 1/2 cup barbecue sauce and a few spoonfuls of the cooking liquid to moisten. (Discard remaining cooking liquid.) Taste and add salt, pepper, hot sauce, and more barbecue sauce as you like. Serve with soft rolls and extra sauce on the side.
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