Butterscotch Brownies with Brown Sugar Butter Icing and a Favorite Cookbook

I am so excited to share with you this terrific cookbook. 

One of my all-time favorites.

Jacket photographs by Laurie  Smith and designed by Toni Tajima

Pastry Queen Parties

Entertaining Friends and Family, Texas Style

by Rebecca Rather and Alison Oresman

Rebecca is the chef-owner of the renowned Rather Sweet Bakery and Cafe

in the Texas Hill Country town of Fredericksburg.  Although her

bakery and cafe is no longer open, the link will still give you

a glimpse of the talent she is.

This cookbook has more than 100 recipes and includes menus for

homecoming picnics, hacienda dining, a ranch-style supper, 

summer beach bonanza, and even a big city cocktail party.

What I also like about this cookbook is that there is a "Do It Early" 

portion to every recipe.  I'm all for doing it ahead.

With our busy schedules, aren't we all?

Jacket photographs by Laurie  Smith  and designed by Toni Tajima

Just look at the back cover!  A Rustic Bread Salad (Yep - made that!) in a

huge galvanized pail.  Now that will feed a party!   The pictured

Watermelon Salads with Tequila-Lime Dressing 

served in small watermelons is a favorite also.

I will say the recipe I make the most is the 

Butterscotch Brownies with Brown Sugar Butter Icing

It starts with mixing butter and brown sugar; then adding eggs and vanilla.

A dry mixture is added

then spread into a half-sheet pan, and baked.

Just out of the oven! 

After a complete cool down, it is spread with a deliciously

sweet Brown Sugar Butter Icing.  Be sure to spread the warm

icing quickly before it begins cooling down, making

the icing harder to smooth out.

As you can see, my does it make a lot!

And it keeps three days if uncut.

I'll keep a few at home and take the rest to share at work.

Yum!

Recipe:

Butterscotch Brownies with Brown Sugar Butter Icing
Courtesy of Rebecca Rather and Alison Oresman in Pastry Queen Parties
Makes about 2 1/2 dozen 2 by 3-inch bars.
Brownies:
1 cup (2 sticks) unsalted butter, at room temperature
3 cups firmly packed golden brown sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
2 cups chopped pecans, toasted
Icing:
1 cup (2 sticks) unsalted butter
2 cups firmly packed golden brown sugar
4 cups powdered sugar
1/3 cup half-and-half
1 tablespoon vanilla extract
To Make the Brownies:  Preheat the oven to 350 degrees.  Line a half-sheet (13 by 18-inch) pan with aluminum foil and grease with butter or cooking spray.  Using an electric mixer fitted with the paddle attachment, beat the 1 cup butter and the 3 cups brown sugar on medium-high speed until fluffy, about 2 minutes.  Add the eggs and 1 tablespoon vanilla and continue beating for another minute.  In a bowl, stir together the flour, baking powder and salt.  Beat the flour mixture into the butter mixture on low speed until incorporated.  Stir in the pecans.  Pour into the prepared pan, smoothing the top.  Bake until the bars are set and slightly puffed, 25 to 30 minutes.  Cool completely before icing.
To Make the Icing:  In a saucepan set over medium heat, melt the 1 cup butter and 2 cups brown sugar.  Once the mixture is lightly bubbling, decrease the heat to medium-low and cook, stirring occasionally, for 2 more minutes; set aside.  Using an electric mixer fitted with the paddle attachment, beat the powdered sugar, half-and-half, and vanilla on medium speed until creamy, about 1 minute.  Add the melted butter mixture and beat until combined.  Pour over the cooled brownies and spread evenly.  Let the brownies sit for about 30 minutes to allow the icing to firm up before cutting into square.

Do make these and enjoy them as much as I do!

This week, I'll be joining:

Foodie Friday

Thank you for visiting!

Fondly,

~ Karen