The Daily Green's special garden tips blogger, Leslie Land, offers up her down-to-earth recipe for Honey Bars. This is a close adaptation of the recipe for Candy Cake in the American Heritage Cookbook, published in 1964 and now out of print but widely available and worth having, for the wealth of historical photographs as well as the recipes.
1/2 cup butter
a scant 1/2 cup sugar
3 well-beaten eggs
1/2 cup mild honey
2 teaspoons vanilla
1 1/2 cups all purpose flour
1/4 teaspoon each salt and baking soda
1 cup coarsely chopped walnuts or black walnuts which are wonderful if you like them
1. Heat the oven to 350. Butter a 9 inch square 2-inch deep baking pan. (8-inch may be substituted, see note at end.)
2. In a large bowl, let the butter soften, then beat in the sugar. Beat in the eggs, honey, and vanilla, then lightly stir in the flour, salt and soda. Add walnuts and stir/fold just enough to mix them through.
3. Turn the batter into the pan and bake until edges shrink and a toothpick comes out clean, about a half hour. Let cool in the pan, then cut into small bars.
Note: The original recipe calls for an 11 1/4 x 7 1/2 x 1 1/2 inch pan, which must once have been a common size, albeit I don't think recently (ours was found in a junk store 25 years ago). 9x13x2 is too big. The only problem with an 8 inch square is that the edges usually overcook before the center is done. Solutions in order of hassle include: pretending you didn't notice; slicing off edges and feeding to dog or edge-lover; and making the cake plus a cupcake: fill the pan about 2/3 full. Bake remaining batter in whatever small shallow ovenproof vessel you happen to have around.
Enter your city or zip code to get your local temperature and air quality and find local green food and recycling resources near you.