A more somber note: as you may have seen in the news recently, Haiyan, the worst typhoon in history, has just hit the Philippines with winds up to 200 mph. Thankfully, all of my relatives are safe but the death toll is climbing into the thousands from the devastation and many are cut off without power, supplies or aid. Save the Children, along with other organizations, is launching disaster relief efforts. I don't do this often on my blog but in case you're inclined to help, here's a link to just one of many organizations sending aid for rescue and relief efforts to countries in Haiyan's path, including the Philippines, Laos and Vietnam. Thanks.
Orange Bundt Cake that I made earlier so I thought I might as well (finally) make this bar cookie too.
2 cups all-purpose flour
½ cup sugar
¾ cup butter, softened
¾ cup firmly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups flaked coconut
1 cup chopped pecans
1 ½ cups powdered sugar
¼ cup orange juice
1 tablespoon grated orange peel
1. Heat oven to 350˚F. In small mixer bowl combine all crumb mixture ingredients. Beat at low speed, scraping bowl often, until well mixed and particles are fine (2 to 3 minutes). Press on bottom of 13 x 9-inch baking pan. Bake for 15 to 20 minutes or until edges are very lightly browned.
2. Meanwhile, in same small mixer bowl combine all filling ingredients except coconut and pecans. Beat at medium speed, scraping bowl often, until well mixed (1 to 2 minutes). By hand, stir in coconut and pecans. Pour filling over hot partially baked crust. Continue baking for 17 to 20 minutes or until toothpick inserted in center comes out clean.
3. In small bowl stir together all glaze ingredients. Drizzle glaze over warm bars. Cool completely; cut into bars.