Thursday, November 10, 2016

When You Need Cookies Fast

Glorified Grahams

This has been one busy week. I drove into my driveway late yesterday. And I'm headed out again today. This time to a knitting retreat in the mountains. Looks like the temperatures will be much cooler than anything we've seen so far this fall. Which means I need to think about packing more carefully than my usual throw-a-few-things-in-a-bag approach. This is the first time I've had to think about jackets and socks and sweaters in a very long time.

My information also said to bring something for the snack table. Snacks are a big deal at knitting retreats. Snack foods, coffee, knitting and friends. Maybe not in that order, but that's what knitting retreats are about.

It just isn't in my soul to take store bought cookies to a retreat, but goodness I didn't have time to bake. And then I remembered this recipe. It is as old as the hills. I found it years ago in my 1971 Better Homes & Garden New Cookbook in the section marked "Easy Cookies."


Man, I don't know how many times this recipe has saved the day for us. Mommy who is our family's expert baker made a cake for a church function a few weeks ago and the cake was a "throw away" (her words.) So she quickly whipped up a batch of these and sent them instead. Every time we've every taken these, someone wants the recipe. Many of you may already have it. But if you don't, here you go.

 
I usually have the four ingredients on hand. It only takes minutes to put together. The note in my own cookbook says, "This is my go-to recipe when I need just one more thing to serve."


I feel better about my snack contribution now.

GLORIFIED GRAHAMS

24 graham cracker squares, divided into "sticks"(that's about two packs from the box)
1/2 cup butter, melted
1/2 cup light brown sugar
1 cup chopped pecans

Line a 15-1/2x 10-1/2x1-inch pan with aluminum foil. Then line up the the graham crackers on the bottom of the pan. Mix butter and brown sugar. Spoon over graham crackers and spread to cover if necessary. Sprinkle with chopped nuts. Bake at 350 degrees for about 12 minutes. Let cool. Break apart.

I lift the foil from the pan to easily remove cookies. One pan of these fills an 8-inch square foil pan if you are taking them somewhere.




4 comments:

janie said...

My mothers friend carol brought those to us in about 1980 and I loved them. Thanks for the reminder!

goodnightgram said...

Sounds dangerously easy and delicious! I've never heard of them. Might have to try them. I LOVE pecans!

Mimi said...

It's so easy to forget recipes we love. Someone at the knitting retreat this weekend said, "I love the red pepper tomato soup that's on your blog." And I'm like, "I made red pepper tomato soup?" Need to go find that one again.

Mimi said...

These were first to disappear from the snack table at the retreat.