In 1984, I traveled with friends to Colonial Williamsburg. We loved the living history lessons at every turn and enjoyed stopping by its inns and taverns for meals. The cookbook I purchased there has remained one of my favorites for nearly 30 years not only because it reminds me of travels and tastes of the past, but also for recipes that have become keepers for our family like Christiana Campbells’ Tavern Spoon Bread, Chowning’s Brunswick Stew, Mrs. Randolph’s Frozen Lemonade, and Williamsburg Inn Pecan Bars.
Williamsburg Inn Pecan Bars
The Williamsburg Cookbook, The Colonial Williamsburg Foundation, 1975
3/4 cup butter
3 cups sifted all-purpose flour
3/4 cup sugar
1/2 tsp. baking powder
rind of one lemon
Grease and flour two 9X9X2 inch pans.* Cream butter and sugar; add eggs and lemon rind and beat well. Sift together flour and baking powder; add to creamed mixture and beat well. Chill dough until firm. Press the dough in the bottom of the pans. The dough will be about 1/8 inch thick. Prick all over with a fork. Bake for 12 to 15 minutes in a 375 degree oven until the dough looks half done. Remove and follow instructions for Pecan Topping.
* I make this in one larger pan.
1 cup butter
1 cup honey
1 cup light brown sugar,packed
1/4 cup whipping cream
3 cups pecan, chopped
Put butter, sugar and honey in a deep, heavy saucepan; boil and stir constantly for 5 minutes. Remove from heat. Cool slighty and add cream and pecans, mix well. Spread the topping evenly over the surface of the partially baked sugar dough with a buttered wooded spoon or flexible spatula. Bake in a preheated 350 degree oven for 30 to 35 minutes. Cool and cut into 1 x 2 inch bars.