Monday, September 09, 2013
Butterscotch Brownies-Better Homes and Gardens Cookies and Candies 1966 edition
Do you like my new coffee mug? I bought it for a buck last weekend. I'm only sorry they didn't have the set.
Mr. ETB grabbed a brownie after dinner, took a bite, and asked if they were supposed to have walnuts.
"I've had these, when we lived at Ft. Lewis."
That was close to fifty years ago! I know my mother in law baked, but how they hell he remembers a bar cookie he hasn't seen in half a century...so yeah, he went all Proust, and now he's threatening to take to bed and start writing.
You Will Need:
1/4 cup butter
1 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 large egg white
1 tablespoon light corn syrup
1/2 cup granulated sugar
1/2 cup chopped walnuts (I omitted these)
In a saucepan, combine butter and brown sugar; cook over low heat until mixture bubbles. Stir constantly. Cool slightly. Beat in egg and vanilla. Sift dry ingredients together. Stir into sugar mixture. Spread in a greased 8x8 inch pan.
Preheat oven to 350 degrees F.
Beat egg white to soft peaks. Add corn syrup slowly, then the sugar in very small amounts at a time. Beat until stiff peaks form. Fold in nuts if using. Spread over dough. Bake 25-30 minutes. Cool, cut in squares. Makes about 16 if you cut them like a miser. We got about half that.