OSU Caramel Cuts

R

richard-in-cincy

Well-known member
This blondie was served frequently in the cafeterias of The Ohio State University when I was a student there back in the last century. Everytime they were on the serving line, I would scarf as many as I could into my pockets to have a supply to munch on back in my dorm room. So simple, but so amazingly delicious.

2 cups brown sugar

1 stick (1/2 cup) butter, softened

2 eggs

2 tsp vanilla

2 tsp baking powder

1 1/2 cups flour

1 tsp. salt

Cream butter and sugar. Add eggs and mix well. Add vanilla and baking powder, salt, and then add flour slowly. Bake in a greased 9x13 inch pan at 325 for 25-30 minutes.

Variation: Add 1 cup each of semi-sweet chocolate chips and chopped walnuts.

We were so spoiled at OSU back in those days. The University ran the cafeterias as a break even service to the students, not contracted out to a "for profit" company, so we actually got really good home cooked type food made daily. We dined on pork tenderloin, carved hams, steamship round and turkey, jumbo prawns, rib eye steaks, and all the trimmings.

When I later attended another university that had a for profit company running the cafeterias (Saga Corp--GAG), it was a major shock experiencing for the first time in my life how awful food could be. The worst was "Clean out the Coolers Week" just in time for Final Exams.

There was hardly a difference going from Grandma's table to my HS cafeteria (we had a brigade of grandma's home cooking there too: meatloaf, baked mac&cheee, carved turkeys with dressing, scalloped chicken, etc.) to the OSU dining halls in those days.

But alas, those days are gone and it's all now fast food crap.

 
Thanks for all the good recipes today Richard. You have made me break my promise to myself to stop

printing recipies to add to the mountain I already have. smileys/smile.gif

 
Richard, these were absolutely fantastic! (more)

These were great! Buttery and chewy, rich and decadent!

I did not note the pan size and greased up an 8x8 that I usually use for brownies. Looked at the recipe and said, "What the heck!" and baked them in an 8x8 pan for a little over (or more) 35 minutes; I turned the pan 3 time to insure even cooking so they were checked regularly. The dough rose to top of pan and when removed from the oven they tested “not jiggly” and just firm in the center. The edges remained high and the center sank, but was fully cooked. Removed from pan after 10 minutes of cooling, all of the batch released completely.

I cut the vanilla to 1 tsp as my vanilla is very strong, dropped the baking powder to 1-1/ tsp and used 3/4 tsp salt as my butter was salted. The bars were fantastic.

The edges were tall, browned, but not over-browned and were tasty and chewy. The centers were the texture of a one-bowl “fudgy” brownie, but with no chocolate and DIDN'T need chocolate..

The fresh butter fresh butter came through (with the dark brown sugar I used) as a wonderful, mouth-filling, caramel butter flavor.

These are REAL keepers! Thank you very much!

 
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