Recipes so good it oughta' be a sin!


Friday, September 10, 2010

Honey Bars

Walnuts, cinnamon and honey combine with a sour cream
glaze to deliver a real flavor treat in this easy bar that is
is perfect for Autumn.
This week as I began my search for something to make for Karin's "Feeding the Homeless" project, I found myself in a quandry. I knew I needed a pretty substantial quantity of treats, but didn't want to just do cookies again. I thought about what to do and finally decided to make two dishes instead of just one.

These Honey Bars were one of those treats. This is a traditional Amish recipe the yields surprising flavor from a minimum of work. The bottom layer of these bars is substantial, unlike most bars and really carry the weight of the dish. The walnuts and honey make this a perfect introduction to Autumn and this bottom layer is at once cookie-like and cake-like. The crunch of the fresh walnuts against the soft cinnamon tones and honey are just perfect. Instead of regular vegetable oil, I used olive oil in mine.

On top of this a simple glaze featuring vanilla and sour cream add a tart note to the dish. A marvelous taste treat that is quick and easy!


Bars

1 cup sugar
2 cups all-purpose flour
1 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 large egg, lightly beaten
3/4 cup vegetable oil
3/4 cup honey
1 cup walnuts, chopped

Glaze

1 1/2 cup powdered sugar
1 1/2 tsp. vanilla extract
1 tbs. water
2 tbs. sour cream

Preheat oven to 350°. In large bowl stir together flour, baking soda, sugar, and cinnamon until mixed. Add egg, vegetable oil, honey and nuts and mix until smooth. Spoon into ungreased 9x13-inch pan. Bake until lightly browned and a toothpick inserted in center comes out clean - about 20-25 minutes.

For glaze: In bowl of electric mixer fitted with whisk attachment, whisk together the powdered sugar, vanilla, water, and sour cream until smooth and creamy. Spread over honey bars while still warm.

These will keep 3-4 days in an airtight container. Keep in cool place or refrigerator to keep glaze from becoming too runny.

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