Pecan pie bars

A simple cake layer atop gooey pecan pie filling 

This unusual and very easy pecan pie bar recipe comes from Thoughts for Buffets, the same interesting old 1950s era cookbook that is the source for the equally simple and nut-filled Ozark pudding. Containing only five ingredients, and no salt or leavening, you'll be struck at first by the recipe's instruction to "Butter a large jelly-roll pan very heavily." How heavily? One of the ingredients is a quarter pound butter -- that's a stick -- but nothing specifically says "Use that." You'll figure it out.

Have ready:

4 eggs, 1 pound of brown sugar, 1 and 1/4 cups flour, 1/4 pound softened butter, and 1 cup pecan nuts, coarsely chopped.

Preheat the oven to 350 F. Beat together until light and caramel colored the eggs, brown sugar, and flour. Use the softened butter to thickly coat the jelly roll pan (you may also use a 13 x 9 glass baking dish).

Lay the chopped pecans over the butter layer and gently shake and tap the pan to scatter them nicely. Spread the egg mixture over the nuts. Bake for 20 minutes.

While the cake is warm, you may frost it with a combination of 1/2 cup powdered sugar, 1/2 teaspoon softened butter, and 2 teaspoons lemon juice beaten into an icing; or you can leave it plain. Cut it into strips when it is cool.

The finished bars are comprised of a slightly crunchy but rich cake layer atop a typically gooey and delicious pecan pie filling.

And, rather than reach for a glass of milk or cup of coffee with these, try them -- especially if you leave them unfrosted -- with a little glass of red wine. An inexpensive but fruity and robust shiraz would be very nice.

For more info: On the pecan tree; The National Pecan Shellers Association