I have an interest in those quirky, charming (to me) community cookbooks, probably because they make me feel connected to my small-town heritage. My favorite of these was put out by the Minnesota Division of the American Cancer Society. "Look What's Cooking Now" first came out in 1985... and I swear it's as fresh and thoughtful today as it was then. Anyway, the recipe for "Walnut Strips" is always a crowd favorite, from my Indian friend, Shipra; to my Greek friends, the Michaelides'; to my Norwegian/Irish relatives young and old. Best of all, it's SUPER easy. My version is thicker and a little gooier than the original. —Errin Stevens
Filling & Glaze
In This Recipe
Preheat oven to 350 degrees F.
Mix flour and butter for crust together until mealy, then pat into a 7" x 11" pan. Bake for 25 min.
Meanwhile stir eggs, brown sugar, b. powder, coconut, walnuts, pinch of salt and 2 T. of flour together until a smooth batter forms. Pour over baked crust and return to oven for another 30 minutes.
Mix together 2 T. butter with powdered sugar and juice of one lemon; pour/spread over cooled bars.