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1/2 cup butter
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1 cup shortening
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1 1/2 cups powdered sugar
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3 cups flour
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3 eggs
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1 1/2 cups brown sugar
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3 tablespoons flour
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon vanilla
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1 1/2 cups chopped walnuts
Cream butter and shortening
together. Mix in powdered sugar. Use a fork to work in the flour.
Mixture will be crumbly.
Press into an ungreased 9x13 inch
pan. Bake at 325 degrees for 25 to 30 minutes.
Beat the eggs. Stir in the brown
sugar, flour, baking powder, salt vanilla and chopped walnuts.
Spread over the hot crust. Bake an additional 20 to 25 minutes or
until set.
Allow to cool before cutting.
About The Author
LeAnn R. Ralph is the author of the books "Cream of the Crop (More
True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005);
"Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade
paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade
paperback 2004); "Preserve Your Family History (A Step-by-Step Guide
for Interviewing Family Members and Writing Oral Histories" (e-book
2004). You are invited to read sample chapters, order books and sign
up for the free newsletter, Rural Route 2 News --
http://ruralroute2.com.
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