1/2 cup butter
1 cup shortening
1 1/2 cups powdered sugar
3 cups flour
3 eggs
1 1/2 cups brown sugar
3 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 1/2 cups chopped walnuts

Cream butter and shortening together. Mix in powdered sugar. Use a fork to work in the flour. Mixture will be crumbly.

Press into an ungreased 9x13 inch pan. Bake at 325 degrees for 25 to 30 minutes.

Beat the eggs. Stir in the brown sugar, flour, baking powder, salt vanilla and chopped walnuts. Spread over the hot crust. Bake an additional 20 to 25 minutes or until set.

Allow to cool before cutting.

LeAnn R. Ralph is the author of the books "Cream of the Crop (More True Stories from Wisconsin Farm)" (trade paperback, Sept. 2005); "Christmas in Dairyland (True Stories from a Wisconsin Farm" (trade paperback 2003); "Give Me a Home Where the Dairy Cows Roam" (trade paperback 2004); "Preserve Your Family History (A Step-by-Step Guide for Interviewing Family Members and Writing Oral Histories" (e-book 2004). You are invited to read sample chapters, order books and sign up for the free newsletter, Rural Route 2 News -- http://ruralroute2.com.