| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 3/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1/4 |
c |
Instant coffee granules |
| 2 |
tb |
Water |
| 1 |
|
Stick margarine or butter, melted |
| 1/2 |
c |
Firmly packed light-brown sugar |
| 2 |
|
Eggs |
| 1 1/2 |
ts |
Vanilla extract |
| 1 |
c |
Chopped pecans |
| 1/2 |
c |
Dark seedless raisins |
INSTRUCTIONS
Heat the oven to 350. Grease and flour an 8-inch square baking pan. In a
medium size bowl, combine the flour, baking powder, and salt. In a large
bowl, stir the instant coffee into the water. Gradually add the butter,
brown sugar, eggs, and vanilla. Stir until well combined, then stir the
flour mixture into the butter mixture just until well combined. Stir in the
pecans and raisins. Spread the batter into the prepared pan. Bake the
batter 20-25 minutes or until the center springs back when lightly pressed
with a fingertip. Cool completely in the pan on a wire rack. Cut into 12 by
2 inch bars. Makes 1 dozen bars.
From: Country Living Posted to TNT - Prodigy's Recipe Exchange Newsletter
by priss@amaranth.com (Pam & KerryAnn Cobb) on May 5, 1997
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”