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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Two-Toned Nut Bars Recipe

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This recipe for Two-Toned Nut Bars, by , is from From the Kitchen of: Elsie A. Moser, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Elsie Moser


Bottom Layer:
1⅛ cup sifted pastry flour or 1 cup sifted bread flour
cup packed brown sugar
cup butter or margarine

Top Layer:
2 eggs
cup sugar
tsp. vanilla
cup sifted pastry flour
2 T. cocoa
tsp. baking powder
tsp. salt
cup chopped walnuts
cup chopped cherries

To make bottom layer: Grease an 8" square cake pan. Blend flour, sugar and butter together until crumbly. Pack into bottom of pan. Bake in moderate oven 350 for 10 minutes.

To make top layer: While bottom layer is baking, beat eggs thoroughly then gradually beat in sugar and vanilla. Fold sifted dry ingredients, walnuts and cherries into egg sugar mixture.

Spread over baked layer and continue baking in a moderate oven for about 25 minutes or until top will spring back when touched lightly.

Cool and cut into 24 bars.

Personal Notes:
Personal Notes:
Grandmas Notes: "These will keep well."




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