The Altitude Adjustment Section
I love making bar cookies. They are so easy, they are not terribly altitude affected, and they are yummy. So here is a recipe for a honey nut bar from The Better Homes and Garden Cookbook which I love. The honey keeps them moist and chewy. And you can keep it local by using local honey and local pinons or pecans... if you can afford them.
Ingredients
1/2 cup unsalted butter (room temp)
1/4 cup shortening (Crisco)
1 cup honey
1 teaspoon baking powder
1/4 teaspoon salt
3 eggs
1 teaspoon vanilla
1 1/2 cups AP flour
1 cup coconut
1 cup chopped nuts (your choice)
Procedure
Grease 9 x 13 x 2" baking pan. In the bowl of your electric mixer, cream the butter and shortening on high till light and creamy. Now add honey, baking powder and salt. Beat till combined. Beat in eggs and vanilla. Now add the flour and blend — it will be very thick. Add the coconut and nuts last, and mix to blend. Spread batter in the prepared pan and bake in a preheated 350 oven for 25-30 minutes, or until a toothpick inserted comes out clean. Cool in pan and then cut into squares. May be dusted with powdered sugar for a lovely finish.
