Coconut Nut Bars

20160911_184040-2It’s back to school time and one of the things I remember is lunch bags.   Actually, I remember not having to prepare lunch bags. That was done by Hubby for Kid1 and Kid2.  Aside from inventive wraps and chopped veggie things, he prepared some delicious snack bars.

I recently discovered his secret – a dog-eared recipe book called “Brown Bag Success” by Sandra K. Nissenberg and Barbara N. Pearl.  I skipped past the pages on Healthy Lunches and Sandwich Staples and zoned in on “Snacks, Treats and Finishing Touches.”  There I found what I’d been looking for. The chewy, nutty, butterscotch flavored Coconut Nut Bars.

It was deceptively easy to make. I whipped up a batch in less than ten minutes, baked it for 20 and waited for it to cool.   Kid2 who is now twelve years older and two feet taller, hovered around the kitchen.  Unwisely, I left the bars unguarded.  When I returned to store them away, I found the supply woefully diminished.

Challenged, Kid2’s only response was “Huh? Humph…(swallow)..nuhme!”

Coconut Nut Bars

1 cup flour
1 tsp baking powder
1/4 cup melted butter
1 cup brown sugar
1 egg, beaten
1/2 tsp vanilla
1/2 cup coconut
1/2 cup chopped walnuts (add 1 cup if you’re nut crazy like me)

Grease and flour a 8×8 pan
Preheat oven to 350

Measure flour and baking powder in a bowl
Melt butter in microwave.Stir in brown sugar. Add egg and vanilla.
Mix in to flour mixture. Add coconut and nuts. Batter will be stiff.
Spread into pan.  If it doesn’t look it has enough nuts, shove some more into the batter.
Bake for 20 – 25 minutes.
Cool for 15 before removing from pan. Use a long serrated knife to slice into bars.

Makes 12 bars

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Chewy Christmas Ginger Cookies

Who can resist chewy, spicey ginger cookies on Christmas Day.  Warm, crispy at the edges and soft in the center. Perfect with a cup of tea.  It harkens Christmas past, present and future.

Big Soft Ginger Cookies

SAMSUNG CSC
Chewy Ginger Cookies

2 1/4 cup  Flour
3 tsp ground ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp baking soda
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses

2 tbs sugar

Measure and mix dry ingredients
Cream butter and sugar. Add egg and molasses
Mix flour mixture
Shape into 2 inch ball, using a heaping tablespoon
Roll balls in sugar
Place on ungreased cookie sheet about 2 1/2 inches apart
Bake in preheated oven at 350, for 10 minutes or until lightly brown and puffed. Do not overbake, as this will make the cookies hard.
Cool cookies on sheet for two minutes before removing and cooling on wire rack.

Makes 18 cookies, depending on size.
Adapted from ‘Better Homes & Gardens New Baking Book’