Southerner folks, of which Bouffant Blonde is one, always seem to gather around food. We celebrate with food. We visit with food. We mourn with food. We love to eat. No doubt about that. But it is so much more. Food is our connection.
We're good at it too. Raised up to take a covered dish anywhere and everywhere the situation might arise. Dinner (lunch to folks in other parts of the country) means a table laden with food. Any spots are not acceptable. If the table is not groaning ( a Southern expression) then the hostess really hasn't done her guests right.
Food is always a reason to visit with each other. Family reunions are built around food. It's a wonderful excuse to gather together and catch up on the news while eating. No excuses needed for overindulging. It's expected.
Southerners are also known for providing food when someone has a need. It gives us something to do. Casseroles and platters and desserts arrive along with a new baby's homecoming. The same is true when the sick leave their hospital rooms for the comforts of home.
And we're really known for how we feed the grieving. It's as if we believe we can somehow ease their pain by inundating them with food. We take food as soon as we learn that someone has died. We feed the family "officially" either before or after the funeral. We use food as comfort. It speaks words we can't seem to otherwise convey -- "We care," We're here for you," "We hurt with you."
The following recipe is suitable for most any occasion. It is not an original recipe. I was at a show (sometimes it seems that I'm always at a show) and the booth next to me was selling cookbooks for their organization. This was a smart group of women. They baked several of the items, packaged said items for individual sale, then opened the cookbooks to the items. I bought a cookbook because of this recipe. My mama bought a cookbook because of this recipe.
Of course, being a woman and being Southern, I had to alter it slightly. I'm sure the lady who submitted it did the same. It wasn't original to her either. This is my version. I hope you enjoy it!
Blonde Brownies
1 box Betty Crocker Butter Pecan cake mix
1 stick melted margarine
1 egg, beaten
1 (8-oz) pkg. cream cheese
1 stick melted margarine
1 box powdered sugar
2 eggs
3/4 finely chopped pecans
Grease and flour a metal 9 x 13 pan.
Mix 1 stick margarine, the beaten egg and the cake mix together with your mixer. Press into the pan. I use the back of a spoon to press it down. It doesn't seem to stick as much as it does with a plastic spatula.
Next mix the cream cheese, two eggs, the second stick of margarine and the powdered sugar. I always use a clean mixer bowl for this. I know it's tempting to reuse the same one. It might be fine. I don't know. I just have visions of crust in my cream filling. I pour this mixure over the crust layer. Top it with 3/4 cups finely chopped pecans.
Bake it for 55 minutes in a 300 degree oven. All ovens vary so keep a watch on it. When it starts browning and pulling away from the edges, it's done.
Let is cool for an hour or so. It's so much easier to cut when it's cool. Then cut it into little squares. Place the pieces on a pretty platter. Reserve a few extra just for you. Shhh...if you don't tell, nobody will ever know.
