Friday, 11 October 2013


It's funny how things take you back a bit - back to another space of time.

It's funny that all it takes is a yellowed piece of paper and the smell of butter and brown sugar.

I found the recipe the other day and even though I was by myself in the kitchen, I laughed out loud.

I'm not  old, but I remember when this paper was brand new. And the lady with crisp black curls left pound cakes anonymously in our van...and a sister made something sweet every Sunday afternoon.

Those were some good is now.

So get out the pots and pans. Bake yourself some good taste today, darlings.

8 Tbs. butter
1 1/2 cups firmly packed brown sugar
1 large egg
1 large egg yolk
1 1/2 tsp vanilla
1 cup plus 2 Tbs flour
1/4 tsp salt
3/4 cup chopped walnuts or pecans
Preheat oven to 350. In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved. Cook, stirring, about 1 min longer - the mixture will bubble but should not boil. Set the pan aside and cool about 10 mins.
Meanwhile, butter an 8 inch square pan, line the bottom with parchment and then butter the parchment.
Stir the egg, egg yolk and vanilla into the cooled sugar mixture. Add the flour, salt and nuts, stirring just until blended. Pour the batter into the prepared pan. Bake until the center is springy, when touched (the top may still look doughy) and a toothpick inserted in the center comes out with a few  moist crumbs clinging. 25-35 minutes should be adequate.
Set the pan on a rack until it's cool enough to handle. Run a paring knife around the inside edge of the pan and then flip onto a flat surface and peel off the parchment. Flip the backed blondies back onto the rack to cool completely. Cut into squares with a sharp knife.
*OR you can just omit the parchment, and leave the blondies to cool in the pan. No big deal.

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