Wednesday, March 17, 2010

Grandma's Famous Tom Thumbs

As promised: sugar-high gold, aka the recipe:

Yields: 36

  • 1 C shortening
  • 1 tsp salt
  • 3 C brown sugar
  • 2 C sifted flour
  • tsp vanilla
  • 4 eggs, well beaten
  • 4 Tb flour
  • 1 tsp baking powder
  • 3 C shredded coconut
  • 2 C coarse chopped walnuts

Preheat oven to 325 degrees. Combine shortening and salt. Add 1 C brown sugar and cream thoroughly. Add 2 C flour and blend well. Spread mixture in a greased and floured large pan (16.5''x12''). Bake for 15 minutes at 325 degrees or until delicately browned. Add remaining 2 C brown sugar and vanilla to beaten eggs. Beat mixture until thick and foamy. Then add 4 Tb flour, baking powder, coconut, and nuts; blend. Spread over baked mixture, carefully, so as not to tear it. Bake for 25 minutes at 325 degrees. Cool for AT LEAST an hour (this will be hard as they smell so delicious that you want to devour the entire piping hot pan, but please resist) or else topping will separate from crust. Cut into small bars.

Suggestions: Don't like walnuts? Perhaps pecans would taste good; or, for an even richer bar try chocolate chips!

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