Steve and Gladia Funk with Marian Clark (left)
|
|
||
|
Steve and Gladia Funk with Marian Clark (left) |
Good road food continues to work magic on highway cruisers. Mom and pop places still dot Route 66 between Chicago and Santa Monica. Here is a real winner from Illinois. Funk's Grove is a tiny family enclave north of Springfield, Ill. It has become one of the most popular stops along Route 66. The Funk family settled in the area in the early 1800's and began selling maple "sirup" commercially in 1891. They have spelled it "sirup" for over seven generations. Funk's Grove is the only spot along the historic highway where maple sirup is produced. Sol slow down, pull in, and meet Steve and Glaida Funk and their family. Put your jug of sirup in the trunk and make these scrumptious bars when you get home. Then head on down the highway to find some of your other favorite sites!
Funk's Grove Maple Sirup Bars*
Cream butter and sugar in food processor or with electric mixer. Add flour and process until just blended. Dough does not form a ball. Pat into bottom of a greased 9-inch square pan. Bake at 350 degrees for 15 minutes or until lightly browned. Beat brown sugar, sirup, and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle with nuts. Bake at same oven temperature for 25 minutes or until set. Cool and cut into bars. 24 bars.
*This is such a special place and such a good recipe that it is included in both cookbooks - page 15 in both the Route 66 Cookbook and Hogs on 66.
