Archive for April 18th, 2009
Today I made this very old family dessert recipe that was originally from a good friend of my mother’s to have for our coffee break after doing yard work. Spring has sprung and much to do. This is sweet, gooey and oh so good!
- 1 C flour
- 1/2 C butter
- 1/2 C light brown sugar
- 2 eggs well beaten
- 2 T flour
- 1/2 tsp Baking powder
- 1 C brown sugar
- 1 tsp salt
- 1 tsp vanilla
- 3/4 C chopped pecans
- 3/4 C coconut flakes*
Cream bottom layer ingredients and pat by hand into a lightly greased 9″ x 13″ pan. Bake 10 minutes at 300º F.
While bottom layer is baking, beat eggs and then combine remaining ingredients for top layer (stir in pecans and coconut by hand) and gently spread evenly on baked bottom layer. Bake 325º F for 20 minutes. Do not over bake. Cut when cool and serve with a nice hot cup of Swedish coffee!
You may cut this recipe in half using an 8″ x 8″ pan.
Pat the bottom layer into the pan
Spread top layer carefully on baked bottom
*You may have noticed in this picture that the coconut flakes look a bit different. It is because I used a finely shredded unsweetened coconut that we purchased in Sweden, but it can be purchased at some grocery stores.
Out of the oven and cooling. Cut into squares when cool.