Quick, easy, and oh so yummy!
I have been flipping through Taste of Home magazines since I was a kid. I always felt like the recipes painted a picture of a wholesome, rural, simple life, possibly with well-behaved chickens pecking around and a gently worn but not entirely decrepit red barn as a backdrop. I was drawn to the church-potluck-style, old-world German/Scandinavian feel that so many of the recipes seemed to have. But I’m being honest here, I feel like the magazine has fallen a bit from those roots in recent years. It’s just a little too fancy-fancy for me now. I don’t receive a subscription anymore; instead, I pick up “vintage” issues at Goodwill and yard sales. (And I refer to their website a lot.)
Like this one.
I needed a dessert item for a church gathering, and wanted to put something together with no need to run to the store. Perusing through this compilation magazine, I was intrigued by a recipe for Maple-Walnut Bars, mostly because I had all the ingredients on hand. The maple flavoring is the one maybe oddball ingredient, but Steve’s grandma had given me a bottle years ago, and uh, it apparently never goes bad. Interestingly enough, they are also featured on the cover!
- 1 cup packed brown sugar
- 1/2 cup melted butter
- 2 tsp maple flavoring
- 1 tsp vanilla (not in the original recipe, but it gives a little more depth to sweet things
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1 cup chopped walnuts, toasted (I did it in the microwave for about 45 seconds.)
- Preheat oven to 350. In a bowl, mix the brown sugar, butter, and maple flavoring. Add in the eggs, one at a time.
- Mix the flour, salt, and baking powder, and add to the wet ingredients.
- Fold in the toasted chopped walnuts and scrap into a greased 9×9 cake pan.
- Bake for 35-40 minutes. Makes 16 bars.
Source: Taste of Home, Country Cooking Collection, 1999
A Recipe to Repeat?
Yes!Â They are chewy, not insanely sweet (if you do what I do and cut down on the sugar the second time around), and have a lovely maple flavor. I made them essentially as written the first time and then made them again with some changes; I added the salt, boosted the maple flavoring, added vanilla, and cut down on the sugar. And toasted the walnuts. I also found that I needed to bake them a little longer than the recipe suggested.