Author Notes
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
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Ingredients
- Crust:
-
1 cup
all-purpose flour
-
1/2 cup
butter, softened
- Filling & Glaze
-
2
eggs, beaten
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1-1/2 cups
brown sugar
-
2 tablespoons
flour
-
1/4 teaspoon
baking powder
-
1/2 cup
flaked coconut
-
1 cup
chopped walnuts
-
2 tablespoons
butter
-
1-1/2 cups
powdered sugar
-
1
lemon, juiced
Directions
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Preheat oven to 350 degrees F.
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Mix flour and butter for crust together until mealy, then pat into a 7" x 11" pan. Bake for 25 min.
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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.
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Mix together 2 T. butter with powdered sugar and juice of one lemon; pour/spread over cooled bars.
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Take a bite.
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Smile.
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