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Simple Maple Pecan Sticky Bars

Yep, Granny got it right sayin’ a good homemade cookie recipe always makes the best cookies ya ever tasted. She knew the simple, old-fashioned varieties are wonderful, inexpensive, wholesome, an’ yummy to let those kids an’ grand kids eat freely.
If you’re not too lazy to drag out those bakin’ sheets, or exercise that wrist ‘n elbow stirrin’ up some Simple Cookie Recipes, that you can wow anybody with that ya might invite over, or maybe even your neighbor who just happens to drop in while you’re bakin’, well then get at it!

For sure, everyone will love each delicious, an’ simple cookie, an’ will rave about ‘em to their friends. They may even steal some, so watch those sweet treats real close. But, if they get away with a few, don't worry, you can always make a new batch.
Old-fashioned cookies also make great gifts for that special someone whatever the occasion. Who doesn't’t love cookies? You can take ‘em to parties, or church socials, etc. These simple, easy cookies will always be a hit! But if ya just wanna treat yourself to something truly delicious, well bake a batch for just YOU, an’ freeze the whole dern batch. Then, you can sneak one at-will while the kids are at school. After all, you deserve some TLC too.
Try these simple cookie beauties below … You'll love ‘em!

Simple Maple Pecan Sticky Bars Ingredients

Get that oven preheated to 350°F. Ya can't bake in a cold oven, an’ it sure saves time to do it before ya stir up whatever ya plan on poppin’ in it! The clue is in the word PREHEAT!

Sticky Bars Crust…
1/2 cup (1 stick) unsalted butter (leave it on the counter an hour to let it get soft.)
1/4 cup sugar
1 lg. egg yolk, (No, I didn't say whole egg….look again!)
1 -1/2 cup all purpose flour, (all purpose means pre-sifted for you beginners.)
1/8 tsp. salt (our grannies called it a pinch in their day.)

Butter a 9x9x2-inch metal cake pan real good.
You can use your cheater, (electric mixer) to whip up the butter, sugar, and egg yolk in a nice sized bowl.
Add flour and salt, and stir by hand until ya get moist clumps.
Now, gather up this dough ya just created, an’ press it into the bottom of that 9X9 inch cake pan. Push it up the sides about a 1/2 inch too.
Bake recipe crust ‘til light brown, (about 20 minutes.) Then let it cool.

Sticky Bars Filling:
1/2 cup pure maple syrup (is there any other kind?)
1/3 cup light brown sugar (packed down so ya get more in the measurin’ cup.)
1/4 cup whippin’ cream
3 Tbsp. unsalted butter (here we go again with unsalted butter. Doesn't anyone use a little extra salt these days?)
1/2 tsp. vanilla
1 -1/2 cups pecans (chop ‘em up coarsely, not fine…Ya wanna taste ‘em, an’ feel the crunch when ya bite down on ‘em, right?)

Put the first 4 ingredients in a medium saucepan. Bring it to rollin’ boil, then, stir ‘til the butter gets melted, an’ looks real smooth. Boil it about 30 seconds after the butter melts. Take it off the stove, (an’ don't forget to turn off the burner!)
Now, mix in the vanilla, an’ nuts.
Pour this hot filling right into the cooled crust ya made earlier.
Bake simple maple pecan sticky bars at 350 F. ‘til the filling bubbles in the center. Should take about 15 minutes.

Take ‘em out when they are finished bakin’.

Don't get in a big hurry, an’ try cuttin’ into these sticky bars before ya let ‘em get real cool in the pan by slappin’ ‘em on top of a cooling rack so they get air underneath too. Should take ‘bout an’ hour.

When these simple sticky bars are ready to cut after cooling, the filling will be firm.

(These simple maple pecan sticky bars can be made 3 days ahead if ya keep ‘em covered, an’ in the refer.)

As busy as she was, Granny found time to keep that ol’ cookie jar filled to the brim with simple cookies that were fast, an’ easy....You can too!

Ahhhhhhhhhh, sweet cookie recipe memories!


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Grandma's Cookies and Tea

As I watched the sun sink low in the west, I reminisced about my grandma and how she loved the sunset. She would sit on the swing on the porch, eating one of her famous sugar cookies and sipping her cup of tea. She would watch the big, round, yellow ball kiss the horizon and softly say a prayer thanking God for another beautiful day.

However, during the day she did what she loved best. She would get out her recipe box and go through her cookie recipes to see what she thought would appeal to her loved ones. She knew that my favorite was oatmeal and raisin and my brother’s was brownies with frosting on them. My sister was partial to Grandma’s peanut butter cookies.

She would finally decide on which cookie she was going to bake that day. No matter what Grandma made they were always a hit!!

Oh how I miss my Grandma’s home baking. Grandma left her cooking sheets and cookie recipes for me, but somehow, no matter how hard I try, I can never get mine to taste the same as Grandmas! But I won’t give up because I am sure one day, my granddaughters will reminisce about their Grandma’s cookies and try to get them to taste as good as mine!

Copyright © GigiLane 1-25-11

In case you haven’t heard … gourmet style cookies are to 2013 what cupcakes were for 2011! The cookie's somewhat dull, predictable reputation has undergone a complete makeover from glazed and filled to become the latest trend in the pastry scene. Artisan and “designer” cookies are popping up at local Farmer’s Markets, specialized bakeries and are even being featured on menus in restaurants, as a delightfully delicious dessert.

Peanut Butter Cookies at Deerlake Cookies

Note: For you people whom have never read a recipe before,
(an’ I know you’re out there)
here are what some abbreviations mean.

c.= cup (what else?)
tsp. = teaspoon
Tbsp.= Tablespoon (notice this one is always capitalized)
pwd.= powder
amt.= amount
lt. br. = light brown (as in sugar)
lg. = large (as in eggs)

granulated sugar = white sugar
(you know, the kind ya stir into your coffee each
mornin’ before your eyes will open).

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