COOKNG WITH THE COAL MINER’S DAUGHTER

Back when Taylor Swift and Miranda Lambert were just gleams in their Daddy’s eyes, there was already a long-standing Queen of Country Music … one who was as traditionally country as you’ll ever find, with a traditional country background and who, like any traditional Southern lady, knew a thing or two about cooking

Country Western Icon Loretta Lynn was one of my Mom’s favorite musical artists.  She and my Aunt Kay went to see her in concert at the Taft Auditorium in Cincinnati, and talked about it for the rest of their lives.  Mom loved her music, read and re-read her autobiography about growing up in Butcher Holler (Kentucky) and had her cookbooks. 

For me, Loretta Lynn is, more than anything, a great Southern cook.  Her recipes are simple, down-to-earth, unbelievably great and come from her heart. 

This recipe for Loretta’s Butternut Chewies is a classic.  I got it when I was just a young girl from a can of Butter Flavored Crisco.  They’re delicious little snacks that once you let them cool out of the pan are really chewy.

Loretta Lynn's Butternut Chewies

1/2 cup butter flavored Crisco, melted (or just use butter)
2 eggs
2 cups firmly packed light brown sugar
1-1/2 cups unsifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped nuts
1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease a 13 x 9 x 2-inch pan.

Beat eggs until light and foamy in large bowl of electric mixer. Beat in sugar, vanilla extract and Crisco until creamy.

Combine flour with baking powder and salt; add to egg mixture. Mix at low speed until blended. Stir in nuts at low speed (mixture will be stiff). Spread evenly in pan. Bake for 25 to 30 minutes or until top is light brown. Cool 10 to 15 minutes.  Cut into squares.