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Good morning, good afternoon and good night.
Which ever it may be for you as you are reading this post!
I am later than I like to be….
getting this post up for you all today.
And, I really have the best old reason.
Last night I got myself all busy attending a concert.
Oh….it was exceedingly magnificent.
I have mentioned in the past
my love for this particular
singer.
Her voice is like butter.
You know how much I love butter.
Her voice is LOW and luxurious.
That means I can sing a long with my not so luxurious, but exceedingly low voice.
She’s got musical talent flowing out of her eyeballs.
I stand in awe of a thing like that.
She is none other than the lovely
Miss Waaaaaaynona Judd.
Love her.
Love the twaaaang.
Loved the concert.
The girl is delicious.
I have to say, it was spectacular from beginning to end.
In heaven, I will sing like her.
Shouldn’t we all be able to?
At least in heaven?
All right, maybe you and I could just sing back up.
That wouldn’t be half bad.
These Walnut Bars….are not half bad.
They are not even a quarter bad.
They are fully fabulous.
They have a shortbread like crust, a sweet and nutty filling and are topped with creamy cream cheese frosting.
Besides tasting extremely wonderful…
They freeze well.
A bonus if you need to make something ahead of time.
The recipe makes a grundle!
Perfect if you need something else to fill up your treat plate giveaways.
They have been a Christmas standard in my Eskelson family for years. My cute sister in law Mary makes them often. She has even made them for weddings in the past. For this kind of event she cuts them small, colors some of the icing, and pipes a cute little flower on top. Just an idea! For those of you who like to Decorate It Up!
Walnut Bars
Time: 45 minutes + time to cool and frost
Yield: 1 jelly roll pan full
Recipe from the beautiful Mary Ehrhart
CRUST:
1 C softened butter
1/2 C sugar
2 C flour
1/4 C cornstarch
FILLING:
4 eggs
2 1/2 C brown sugar
2 t vanilla
4 T flour
1/2 t baking powder
2 C chopped walnuts
1 C coconut
FROSTING:
1 C butter, softened
8 oz cream cheese, softened
3 1/2 C powdered sugar
1 t vanilla
dash of salt
CRUST
1. Beat the butter and sugar together until well blended.
2. Add the flour and cornstarch and mix until blended.
3. Press the crust into a large jelly roll pan. Bake in a 300 degree oven for 15 minutes.
FILLING
1. Beat the eggs and brown sugar together.
2. In a separate bowl combine the flour and baking powder.
3. Add the dry mixture to the sugar mixture and beat until combined.
4. Stir in the chopped nuts and coconut.
5. After the crust has cooked for the 15 minutes, take it out of the oven and pour/spread the filling on top.
6. Bake for 15 minutes. Turn the heat up to 350 degrees and bake another 5 minutes. You want it to be golden in color along the top. Remove it from the oven and let it cool completely.
FROSTING
1. Beat the butter and cream cheese together until well combined.
2. Add the powdered sugar, vanilla and dash of salt. Beat until it is nice and smooth…and creamy….and wonderful.
3. Spread over the top of the cooled bars.
That’s it!
***NOTE: These freeze well left right in the pan. Just cover securely with tin foil and you will be set!***
See you back here next week.
I’ve got some more great recipes in store for you all.
Have a great weekend everyone!
May your Christmas shopping get done…
May your Christmas Lights twinkle….
May you have a little moment to kick your feet up, eat some sweet treats and listen to the delicious voice of
Miss Wynonna Judd.
I know I plan to!
I use similar recipe but elimate the coconut because I don’t like it. I use twice as many nuts in filling and sprinkle finely chopped walnuts over frosting.