PREP: 15 min. BAKE: 35 min. + cool­ing MAKES: 20 bars

Simple & Delicious - - CONTENTS - —Valonda Se­ward, Coarsegold, CA

The best hol­i­day open house recipes from our first 20 years (start­ing on page 47).

1 cup but­ter, soft­ened

2 cups packed brown su­gar

3 tsp. vanilla ex­tract 2 large eggs

2²/₃ cups all-pur­pose flour

2 tsp. bak­ing pow­der

1 tsp. ground cin­na­mon

1/4 tsp. ground nut­meg

1/₂ tsp. salt


11/₂ tsp. su­gar

1/₂ tsp. ground cin­na­mon

1. Pre­heat oven to 350°. Cream the but­ter and brown su­gar un­til light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk to­gether flour, bak­ing pow­der, spices and salt; grad­u­ally beat into creamed mix­ture. Spread into a greased 9-in. square bak­ing pan.

2. Mix the top­ping in­gre­di­ents; sprin­kle over the top. Bake un­til set and golden brown, 35-40 min­utes. Cool com­pletely in pan on a wire rack. Cut into bars.

PER BAR 235 cal., 10g fat (6g sat. fat), 45mg chol., 180mg sod., 35g carb. (22g sug­ars, 1g fiber), 2g pro.

When I was asked to make a dessert for my boys’ foot­ball team to share, I whipped up these blondies and was in­stantly named the great­est mom by all.

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