My Gramma has done it again: delivered a recipe with oranges that sounded so incredibly good that I made it immediately and now cannot stop snacking. I came across it during my annual January purge. This year, my studio, which is jammed with multiple writing resources, became the lucky recipient of the clean-out. While rearranging and dusting off my cooking and gardening books, I discovered two plastic recipe file boxes, shoved to the back of the shelf and temporarily hidden. Even though chaos abounded, I took some time to look through each box and every recipe, some from my mom but most from my Gramma. I love how she recorded her recipes by neatly typing them on index cards or thin onionskin paper. This gem for Orange Spice Bars nudged at my sweet tooth. Now that my two orange trees are bursting with fruit, I am ready to make them a center stage of many dishes.
The recipe comes together easily and takes me back in time. As I creamed the butter and sugar and folded in the walnuts, I felt my Gramma’s presence in the kitchen with me, donned in her well-worn and faded yellow apron, sipping coffee and nodding her head in approval. Gramma, thanks for documenting so many wonderful, tasty recipes. I promise to make more of them!
Gramma's Orange Spice Bars
Ingredients
Method
- Preheat oven to 350°F.
- Grease a 10X15 jelly roll pan or line with parchment (I used a 10X15 lasagne pan)
- In a stand mixer, cream the butter and brown sugar until light and fluffy, about 5 minutes.
- Add eggs, one by one. Mix well.
- Add orange peel and orange juice. Mix well.
- Sift flour with soda, spices, and salt.
- Add to sugar mixture and mix just until combined.
- Stir in chopped walnuts.
- Turn dough into the pan and smooth it evenly across.
- Bake for 20-25 minutes or until the top is golden brown and firm to the touch.
- Cool completely.
- Make the glaze:
- Mix together the powdered sugar, orange juice, and orange zest to form a smooth, thin glaze. Add more juice if you prefer a thinner glaze.
- Spread the glaze evenly over the bars. I did not use all the glaze, but if you want a sweeter bar, by all means, go for it.
- Sprinkle with the coconut.
- Cut into triangles, as my Gramma did, or cut into squares, your preference.
- These keep well for days covered or in an airtight container.
- Note: Don’t skip the orange glaze. It really adds that extra bit of flavor.
- Feel free to omit the coconut if desired
If the family were a fruit, it would be an orange, a circle of sections, held together but separable – each segment distinct.
Letty Cottin Pogrebin
Ciao for now,
Please save one for me, Mary!!!
Mom’s kitchen was always filled with thereheavenly scent of something baking. Sometimes an after school treat or as with this recipe, making dessert for a meeting at church when the group of 15 or so eagerly awaited Mary’s wonderful treats. Thank you Mary for reviving this tasty recipe.
What a gorgeous recipe and post, Mary! The typewriter font on the index card brought back so many recipe memories. Such luscious flavors and colors! How beautiful that you can find main ingredients in your own backyard!
This reminds me of my mothers and grandmothers recipes just seeing the way they were kept- on paper – typed- is a sweet trip back in time! I still have my mothers cookbooks and recipes – it’s a way to stay connected to her.
I look forward to trying your grandma‘s recipe that looks delicious – and I know how to make it vegan! Stay tuned !!!😊
Thanks Jean! This recipe was perfect on the first try. I hope you love it as much as I did! XXOO
Thank you Linda. This was such a gem! The minute I reviewed the ingredients, I knew it would be a winner. I just found yet another box in the garage yesterday (another room purge) so keep on the lookout for more old-time goodies! XXOO
You are welcome Mom! You and Gramma were the inspiration for all my cooking adventures. Thank you for a lifetime of great eating! XXOO
Ok Bonnie! I froze a few to see how they hold up. You can be my guinea pig! XXOO
Mmmm!