Tuesday, November 1, 2011


This is another old Indiana Recipe.  We had lots of black walnut trees there and found lots of uses for the nuts.  As a child, I hated gathering the nuts and cracking them.  But I sure enjoyed the goodies made with them!

Preheat oven to 350 degrees.
Lightly grease and flour a 15-inch jelly roll pan and set it aside.

2 cups sifted all-purpose flour
1/2 tsp salt
3/4 cup butter, softened
1 1/2 cups firmly packed brown sugar
3 large eggs, unbeaten
2 tbsp milk
1 tsp vanilla extract
1 cup ground coconut
1 cup black walnuts, chopped fine

Sift the flour and salt together; set aside.

In a large mixing bowl cream the butter and brown sugar together until creamy.  Add the eggs, milk, and vanilla to the butter mixture, beating well.  Gradually blend in the flour.  Add the coconut and walnuts, stirring to blend in well.  Spread the mixture into the prepared pan; set aside.

Prepare the following sauce:
3/4 cup firmly packed brown sugar
2 tbsp butter
1/4 cup cream
1 tsp corn syrup
1 tsp vanilla extract

In a saucepan combine the brown sugar, butter, cream, and corn syrup stirring until well blended.  Cook over medium heat, stirring occasionally, to the soft ball stage (234 degrees on a candy thermometer).  Remove from the heat and add the vanilla extract.  Drizzle over the prepared batter before baking.

Bake at 350 degrees for 25 to 30 minutes until done.  Cool in the pan for 30 minutes then cut into 54 bars.  To serve, remove carefully from the pan.

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