Nancy's Coconut Walnut Bars
2/3 cup light brown sugar, lightly packed
1/2 cup white sugar
1/2 cup flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2/3 cup unsweetened coconut flakes
1/2 cup chopped walnuts
1 teaspoon grated orange zest
Confectioners' sugar for dusting the bars
1/2 cup whipping cream
2 tablespoons sour cream
Fresh berries, optional
Fresh mint sprigs, optional
Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan. Cut a piece of parchment paper about 8 inches wide and 18 inches long. The paper should be long enough to cover the bottom of the pan and extend 3 to 4 inches over two of the sides. Butter and flour the paper and place in the pan.
Sift brown and white sugars, flour and salt together into a large bowl. Add
eggs, coconut, walnuts and orange zest, and stir to combine. Pour into prepared pan and smooth top with a spatula. Bake until a tester inserted in the center comes out clean, about 30 minutes.
Remove and cool to room temperature. Loosen the sides of the pan with a knife.
Then gently using the parchment paper as an aid, lift the cooked mixture from the pan and invert onto a clean cutting board. Cut into 12 bars and dust lightly with confectioners' sugar. (Store in an airtight container at room temperature for up to two days.)
With an electric mixer on medium high speed, whip cream until soft peaks form, then add sour cream and whip a few seconds until just firm. Place cream in a serving bowl, cover and refrigerate. (Cream can be prepared one day ahead.)
Serve bars with a dollop of whipped cream and, if desired, garnish with berries and mint.
Makes 12 bars.
2/3 cup light brown sugar, lightly packed
1/2 cup white sugar
1/2 cup flour
1/2 teaspoon salt
2 large eggs, lightly beaten
2/3 cup unsweetened coconut flakes
1/2 cup chopped walnuts
1 teaspoon grated orange zest
Confectioners' sugar for dusting the bars
1/2 cup whipping cream
2 tablespoons sour cream
Fresh berries, optional
Fresh mint sprigs, optional
Arrange a rack at center position and preheat oven to 350 F. Butter and flour an 8-inch square baking pan. Cut a piece of parchment paper about 8 inches wide and 18 inches long. The paper should be long enough to cover the bottom of the pan and extend 3 to 4 inches over two of the sides. Butter and flour the paper and place in the pan.
Sift brown and white sugars, flour and salt together into a large bowl. Add
eggs, coconut, walnuts and orange zest, and stir to combine. Pour into prepared pan and smooth top with a spatula. Bake until a tester inserted in the center comes out clean, about 30 minutes.
Remove and cool to room temperature. Loosen the sides of the pan with a knife.
Then gently using the parchment paper as an aid, lift the cooked mixture from the pan and invert onto a clean cutting board. Cut into 12 bars and dust lightly with confectioners' sugar. (Store in an airtight container at room temperature for up to two days.)
With an electric mixer on medium high speed, whip cream until soft peaks form, then add sour cream and whip a few seconds until just firm. Place cream in a serving bowl, cover and refrigerate. (Cream can be prepared one day ahead.)
Serve bars with a dollop of whipped cream and, if desired, garnish with berries and mint.
Makes 12 bars.
No comments:
Post a Comment