- 2 cups flour
- 1/4 cup sugar
- 1/4 tspn salt
- 2/3 cup soft butter
- 4 eggs
- 2 cups light brown sugar
- 1 cup chopped pecans
- 1 cup grated coconut
- 1 tspn vanilla
- 1-1/3 cups confectioners sugar
- 3 tbspns lemon juice
- 2 tspns grated lemon rind
Measure together flour, sugar, and salt. Cut in butter. Press firmly into jelly roll pan. Bake at 350 degrees for 15 minutes.
Combine eggs, brown sugar, pecans, coconut, and vanilla. Pour over first mixture, and bake 30 minutes more. Cool 15 minutes.
Combine confectioners sugar, lemon juice, and lemon rind. Stir until smooth. Pour over cooled mixture. When completely cooled, cut into small squares. Yield: 3 to 4 dozen.
More "Lost" Recipes from "Cane River Cuisine"Pineapple Crisp with Corn Flakes (1974)
Brown Sugar Pound Cake with Rum Butter Glaze (1974)
(Origin - "Cane River Cuisine" published by the Service League of Natchitoches, Louisiana, 1974. This recipe was by Mrs. J.B. Key.).
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