In a smallish to medium bowl, stir together brown sugar and flour. Stir in the margarine and extracts. Press into the bottom of the prepared pan.
When the oven is preheated, bake the crust for 15 minutes.
While the crust bakes, prepare the filling. In a medium bowl, beat the eggs until frothy.
In a small bowl, stir together the brown sugar, flour, baking powder, extracts, and salt. Stir this into the eggs.
Mix in the walnuts, pineapple, and coconut. Spoon this over the crust and return the pan to the oven.
Bake 20–25 more minutes, or until a toothpick comes out clean. Cool on a rack. Cut into 36 bite-size squares or 18 bars. Put them on a preparation plate and dust with powdered sugar. Transfer to serving plate or storage container.
Kitty Patties
Yield: 8 small patties
½ pound ground beef
½ pound ground turkey
4 tablespoons low-salt chicken stock
½ cup oatmeal or 1 instant packet
4 eggs
Mix meat and broth, then add oatmeal and egg. Make into 8 small patties.
Broil 1 or 2 at a time, leaving them fairly rare.
Allow to cool, then serve.
You can keep some in the refrigerator for 3 days at the most, but only if the meat is very fresh.
Freeze the other patties until ready to use, up to 4 months.
Janet Cantrell is the Agatha Award–nominated author of the Fat Cat Mysteries. She and her husband live in Tennessee.
