From the Richardson Kitchen
(makes about 2 ½ dozen bars) (11 x 7 pan)
Ingredients:
- 1 cup flour
- 1/3 cup butter or margarine
- 2 T. confectioners’ sugar
- 2 eggs, beaten
- ¾ cup brown sugar
- ¾ cup flaked coconut
- 1 cup chopped walnuts
- ¼ cup flour
- ¼ tsp baking powder
- ½ tsp vanilla
- ½ tsp grated lemon peel,
- 1 tbsp lemon juice
- 1 cup sifted confectioners’ sugar
- 1 tsp milk
Directions:
- Mix flour, butter, and 2 tbsp confectioners’ sugar by cutting butter into dry ingredients until all are quite fine.
- Spread and pat down in a lightly greased 11 x 7 inch pan.
- Bake in moderate oven (350 degrees) for 10 minutes or until lightly browned.
- Mix together eggs, brown sugar, coconuts, nuts, ¼ cup flour, baking powder and vanilla.
- Pour over baked layer and gently spread evenly.
- Bake in moderate oven (350 degrees) 15 minutes or until toothpick comes out clean.
- Remove from oven and frost while quite warm.
Frosting: Combine lemon peel, lemon juice, and confectioners’ sugar; add enough milk to make a glaze of spreading consistency. (I almost always make 1½ to 2 times of the frosting.)
Let cool and cut into small squares.
This recipe adjusts easily for different size pans and appetites…it is not temperamental! (This recipe from Jane’s Mom says she got it from Ilene Haring of Illinois)
