Butterscotch Squares

When I was at the ER for myself at 3 AM Sunday morning, I found myself thinking about recipes. Frankly, what else can you think about there? I was also thinking about crazy people who sleep in ER waiting rooms with their heads resting on the germ filled seats. I finished my book - Debbie Macomber's Summer on Blossom Street - in the first hour. It was pretty good, though.

I was there with an unstoppable cough and chest pains. Five hours and several steroids later, I returned home ready to conquer an entire day of Mulan (over and over), sick boys and husband and DS playing. I did not have energy to make anything, but I did scan some cookbooks for ideas for my Vintage Holidays program this fall and winter. A flattering number of libraries have hired me to give this talk, and I am excited about it. My mother feels I need to offer something with mincemeat, and there are mincemeat tarts in this picture, also from the Cookie volume of the 1958 Good Housekeeping series. I just don't know which. I am also distracted by the big knife What on earth needs to be cut with that? That apple? Anyone who tries to eat your cookies? It's unclear.

Here's a good, simple blondie recipe from this volume.

Butterscotch Squares

1 1/2 cups sifted all-purpose flour

2 tsp. baking powder

1/2 cup butter or margarine

2 cups brown sugar, packed

2 eggs

1 tsp. vanilla extract

1 cup chopped nuts (um, any kind? Pistachios? I'm guessing walnuts.)

Start heating oven to 350F. Grease and flour 11X7X1 1/2 pan (pretty specific, odd). Sift flour with baking powder. In heavy saucepan over low heat, melt butter; add sugar; bring to boil, stirring. Cool till lukewarm. Drop in eggs, one at a time, mixing well. Mix in vanilla, flour mixture, and nuts. Turn into pan. Bake 30 - 35 minutes, or until done. (So one option is the 30 minutes undone?) Cool in pan; cut (with a huge knife, apparently). If desired, sprinkle with confectioners' sugar.