BUTTERSCOTCH BRAN BLONDIES

             ½ cup bran                ½ cup shortening
             ¾ cup water               1 cup brown sugar
             2 beaten eggs             ¾ cup sifted flour
             ¼ tsp salt                ½ cup chopped pecans
             1 tsp vanilla             

Mix the bran with the water and let absorb. Beat the eggs, salt, and vanilla. Cream the shortening and sugar together, add the eggs, and then the soaked bran. Mix in the flour and pecans. Spread in a greased 8x8 pan and bake at 350° for 30 minutes.

Adapted from the “Hope Lutheran Church of Milwaukee 1950 Calendar” (1949). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!