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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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I have not yet tried this, but it is from an overdue library book (From Our Mothers' Kitchens) and I want to return the book tomorrow, so need to get the recipes I want to try copied down, pronto. I am a big fan of maple syrup and am convinced these squares will be delicious. According to Anita Stewart, the author of the book, this recipe is several generations old. Ingredients:
1 cup all-purpose flour |
1/4 cup packed brown sugar |
1/2 cup butter, softened |
2/3 cup packed brown sugar |
1 cup maple syrup (preferably dark maple syrup) |
2 eggs, beaten |
1/2 teaspoon pure vanilla extract |
2 tablespoons all-purpose flour |
1 cup pecan halves |
Directions:
1. Preheat oven to 350F; have ready an ungreased 9-inch square cake pan.
2. In a mixing bowl, combine flour and sugar, rub in butter to make coarse crumbs.
3. Pat evenly and firmly into pan and bake for 5 minutes; remove from oven and set aside.
4. Increase oven temperature to 425F.
5. In a small saucepan, combine brown sugar and maple syrup and bring to a boil.
6. Reduce heat and simmer gently for 5 minutes, then let cool for 10 minutes.
7. Pour this syrup mixture into a mixing bowl and whisk in the eggs, vanilla and flour until smooth, then stir in pecans.
8. Pour over base, return pan to oven, and bake for 10 minutes.
9. Reduce heat to 350F and continue to bake until firm, about 15 more minutes.
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