Thursday Recipe - Butterscotch Brownies

My oldest son has been experimenting in my kitchen. He loves butterscotch brownies and has been playing around with some variations. We're still working out the bugs in those recipes, but here's the original version.

Butterscotch Brownies

1/3 c. butter
1 2/3 c. brown sugar
1 t. vanilla
2 eggs
2 t. baking powder
1 t. salt
1 1/2 c. flour

Cream butter and sugar. Add vanilla, eggs, baking powder, and salt. Blend well. Stir in flour. Spread in a greased 9x13 pan. Bake at 350° for 25 minutes. Let cool before eating.

Thursday Recipe - Caramel Coconut Bars

How many of you love lemon bars? I adore them, but they're a pain to make and I can't eat them anymore because of my weird diet. Did you know that older cookbooks have lots of variations on this kind of cookie? Modern cookbooks have just lemon bars, if you're lucky enough to have a cookbook that contains recipes, not just instructions on how to use boxed mixes.

This version is based on one from an old Betty Crocker cookbook. The copyright pages are missing, along with the covers and index, but I think it's from the early 60s. These come out chewy and rich.

Caramel Coconut Bars

Crust:
1/3 c. butter
1/2 c. brown sugar
1 c. flour

Blend and press into a 9x13 baking pan. Bake at 350°F for 10 minutes.

Filling:
2 eggs
3/4 c. brown sugar
1 t. vanilla
2 T. flour
1 t. baking powder
1/2 t. salt
1 c. shredded coconut
1 c. chopped nuts (optional)

While crust is baking, beat eggs until frothy. Add sugar, vanilla, flour, baking powder, and salt. Beat well. Stir in coconut and nuts. Pour over hot crust. Bake 25 minutes. Let cool for 15 minutes or so before cutting.

Thursday Recipe - Cherry Bars

I had a craving for these and I just happen to have several jars of maraschino cherries that need used. I thought you might enjoy them, too. They're nice and red/pink, great holiday colors. And they're very delicious and decadent.

(Anyone out there good at food pictures? My bars look like weird alien brain squares, not delicious pink cherry bars. They still taste very good.)

If you want them more pink, just add some food coloring.

Cherry Bars

2 c. sugar
1/2 c. butter, softened
2 T. shortening
3 t. baking powder
1 1/2 t. salt
1 t. vanilla
1 t. almond extract
1/2 c. maraschino cherry juice
4 eggs
4 1/2 c. flour
1 c. maraschino cherries, halved

Cream butter, shortening, and sugar. Add baking powder, salt, vanilla, almond extract, cherry juice, and eggs. Beat until very smooth and creamy. Stir in flour and cherries. Spread in greased jelly roll pan (15x10). Bake at 325° for 30 minutes. Cool at least 10 minutes before cutting.