Martha Len Nelson

It’s that time of year again, when many people are working feverishly to prepare for the ever-growing Denton Arts & Jazz Festival, which begins today and goes on through the weekend.

We ladies of the Denton City Federation of Women’s Clubs will have our baked goods for sale in our usual spot in front of Nancy and Terrell King’s RV, parked near the Denton Woman’s Club Building. Rice Krispie Cookies continue to be the favorite of young and old alike, but we’ll have a veritable plethora of all kinds of cookies and sweet breads.

In addition to the lower-fat Neiman-Marcus Cake Bars from my last column, I’m going to make an old favorite, Stam­pede Bars, and a crispy oatmeal cookie, both from the Denton Woman’s Club Cook­book. These chewy cookies were one of my children’s favorites.

Stampede Bars

For the bars:

* 4 large eggs

* 1 pound light brown sugar

* 1 cup pecans

* 2 teaspoons vanilla

* 1 1/2 cups flour

* 1/2 teaspoon salt

* 1 teaspoon cinnamon

Break eggs into large bowl. Using an electric mixer, beat eggs lightly on low speed.

Add brown sugar and beat. Add nuts (not chopped), vanilla, flour, salt and cinnamon in order given, literally dumping in. When blended well, spread dough in a well-greased standard jellyroll (15-by-10-inch) pan.

Bake at 325 degrees until done, about 30 minutes, just until a toothpick comes out clean. Do not overcook or cookies will be dry.

For the icing:

* 1 1/2 cups powdered sugar

* 2 tablespoons milk

* 1 teaspoon vanilla

* Dash of salt

Sift powdered sugar into a small bowl. Add milk, vanilla and salt. Blend well. Ice cookie mixture while hot and still in pan. Cut into squares of desired size.

From Denton Woman’s Club Cookbook, page 442.

MARTHA LEN NELSON was co-owner of M&M Catering in Denton until she retired in 1996. She still caters an occasional benefit luncheon. Contact Mrs. Nelson by calling 940-382-9597 or by e-mailing mlnelson29@verizon.net .