Since I'm not doing much baking of my own these days, I'm grateful to be sharing the tried and true recipes of others.
Today's scrumptious dessert comes from newsroom clerk Wendy Foutch, who made her Membership Tea Squares for a luncheon here recently.
I asked her what was in them and she replied, “Oh, two sticks of butter.” They're definitely not low-cal, but she swears they're simple. She got the recipe from former News-Gazette employee Lydia Dixon.
Membership Tea Squares
1 cup butter
1 1/3 cups sugar (divided)
1 egg yok
¼ teaspoon vanilla
1 ¾ cups flour
¾ teaspoons salt
1 teaspoon cinnamon, divided
1 egg white
a dash water
1/3 cup nuts (Wendy prefers chopped pecans)
Cream the butter and 1 cup sugar until fluffy. Add egg yolk and vanilla to mixture and mix well. Sift together flour, salt and ½ teaspoon cinnamon. Add to butter mixture and stir until well-blended.
Spread in a greased 10-inch-by-15-inch pan.
Beat egg white and a little water until slightly frothy. Spread on top. Mix 1/3 cup sugar, remaining cinnamon and nuts and sprinkle on top of egg white.
Bake for 30 minutes at 350 degrees. Cut into squares while warm. Yield: 36 squares.
Photo is from this website. Forgive me, I couldn't really find a photo online of what the tea squares look like, and I forgot to take my own.