This is one of my Mom's tried and true recipes. I've veganized it. These
bars freeze well and travel well. They're popular with the grown-ups and not
too sweet. The original source of the recipe is long forgotten. My Mom is
81 now and complains that she can't remember much. But, if you get her on
the topic of gardening she is a font of information. My Mom can tell you how
many varieties of Daffodils she has in her garden and when, where. how much
she paid for each and every one of her Azaleas. She can also ID plants,
shrubs and trees from my descriptions

1 1/2 cups sifted flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
2 tsp instant coffee
1/2 cup plus 2 tablespoon hot water
1/4 cup soft shortening ( I used Soy Garden Marg this time but I've used oil
or you can substitute with apple sauce).
1 cup packed brown sugar
Ener-G egg replacer equivalent to 1 egg
1/4 cup chopped walnuts ( or more if you're feeling extra nutty)
six oz. chocolate chips

Coffee Glaze
3/4 cup sifted powdered sugar
1 tsp instant coffee
3 to 4 tsp water

Sift first five ingredients. Grease two 12"x8"x2" pans. Dissolve coffee in
hot water. Cream shortening, sugar and "egg" until very light and fluffy.
Blend in flour alternately with coffee. Beat in nuts and chips. Spread in
pans. Bake. cool 10 minutes. Frost. When you make the glaze, dissolve the
coffee first in 1-2 tbls of the water or you'll have speckled coffee bars.