BARCOOKIES
Perennial favorites ...cut in squares or bars.
HOW TO MAKE BAR COOKIES(preliminary steps on pp.14-15)
(Filling pan, and cutting out bars)1 Spread dough in greased pan and bake as directed.2 Cut into squares or bars when slightly cool.3 Remove from the pan with a wide spatula.
1 Spread dough in greased pan and bake as directed.2 Cut into squares or bars when slightly cool.3 Remove from the pan with a wide spatula.
1 Spread dough in greased pan and bake as directed.
2 Cut into squares or bars when slightly cool.
3 Remove from the pan with a wide spatula.
BROWNIES ((KEY)Recipe)Chewy, fudgy squares ... everyone loves them!
Melt together over hot water ...
Beat in ...
Sift together and stir in ...
Mix in ...
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. A slight imprint will be left when top is touched lightly with finger. Cool slightly ... then cut into squares.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
CHOCOLATE-FROSTED BROWNIES
“Lickin’ good!” ... youngsters say.
Follow(KEY)recipe above—and spread cooled bars or squares before cutting with
MARIE’S CHOCOLATE ICING
Melt over hot water 1 tbsp. butter and 1 sq. unsweetened chocolate (1 oz.). Blend in 1½ tbsp. warm water. Stir and beat in about 1 cupsiftedconfectioners’ sugar (until icing will spread easily).
DAINTY TEA BROWNIES
Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church.
Picturesque ... very thin. A highlight of the silver teas at a Minneapolis church.
Follow(KEY)recipe above—exceptchop nutsfinelyand spread dough intwowell greased oblong pans (9 × 13 × 2″). Sprinkle with ¾ cup blanched and finely sliced green pistachio nuts. Bake 7 to 8 min. Cut immediately into squares or diamonds. Remove from pan while warm.
PLANTATION FRUIT BARS
Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago.
Little sugar and shortening ... but delicious. Sent to us by Mrs. Charles Willard of Chicago.
Mix together thoroughly ...
Stir in ...
Sift together and stir in ...
Mix in ...
Spread in greased oblong pan (9 × 13 × 2″). Bake. Cool slightly ... spread with Lemon Icing (seebelow) and cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 4 doz. 1″ × 2″ bars.
LEMON ICING (for Plantation Fruit Bars)
Gradually beat ½ cupsiftedconfectioners’ sugar into 1 stiffly beaten egg white. Add dash of salt, ¼ tsp. lemon extract.
Confection-like squares for special entertaining.
DATE-AND-NUT SQUARES
(Hand rolling dough in sugar)To sugar confection-like Date-and-Nut Squares (left) ... dip in confectioners’ sugar and shake.
To sugar confection-like Date-and-Nut Squares (left) ... dip in confectioners’ sugar and shake.
To sugar confection-like Date-and-Nut Squares (left) ... dip in confectioners’ sugar and shake.
Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America.
Chewy favorites with rich nutty flavor. Much like the Bishop’s Bread served to circuit-riding preachers in days of Early America.
Beat until foamy ...
Beat in ...
Sift together and stir in ...
Mix in ...
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has dull crust. Cut into squares while warm, cool, then remove from pan. If desired, dip in confectioners’ sugar.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
JEWELLED COOKIES
Glowing with gems of spicy gumdrops (red and green for Christmas holidays).
Glowing with gems of spicy gumdrops (red and green for Christmas holidays).
Beat until foamy ...
Beat in ...
Sift together and stir in ...
Mix in ...
Spread in well greased and floured 9″ square pan (9 × 9 × 2″). Sprinkle extra cut-up gumdrops (about ½ cup) over top of batter. Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan. (Crust will crack.)
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
★ WALNUT SQUARES
Almost candy ... so rich and nutty.
Beat until foamy ...
Beat in ...
Sift together and stir in ...
Mix in ...
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 25 to 30 min.
AMOUNT: 16 2″ squares.
TUTTI-FRUTTI SURPRISES
Like moist fruit cake ... full of good things.
Beat until foamy ...
Gradually beat in ...
Stir in ...
Sift together and stir in ...
Mix in ...
Spread in well greased 8″ square pan (8 × 8 × 2″). Bake until top has a dull crust. Cut into squares while warm, cool, then remove from pan.
TEMPERATURE: 325° (slow mod. oven).
TIME: Bake 30 to 35 min.
AMOUNT: 16 2″ squares.
Deliciously rich two-layer cookies.
TOFFEE-NUT BARS ((KEY)Recipe)Almond-coconut topping on melt-in-the-mouth crust.
BOTTOM LAYER
Mix together thoroughly ...
Stir in ...
Press and flatten with hand to cover bottom of ungreased oblong pan (9 × 13 × 2″). Bake 10 min. Then spread with
TEMPERATURE: 350° (mod. oven).
TIME: Bake 10 min.
ALMOND-COCONUT TOPPING
Beat well ...
Stir in ...
Mix together and stir in ...
Mix in ...
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
TEMPERATURE: 350° (mod. oven).
TIME: Bake 25 min.
AMOUNT: About 2½ doz. 1″ × 3″ bars.
COCONUT-LEMON BARS
Follow(KEY)recipe above for Bottom Layer. Bake 10 min. Let stand a few minutes before spreading with
COCONUT-LEMON TOPPING
(Spareading topping in pan)Spread almond-coconut topping on bottom layer.
Spread almond-coconut topping on bottom layer.
Spread almond-coconut topping on bottom layer.
Beat well ...
Stir in ...
Mix in ...
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
★ JELL-MERINGUE-FILBERT BARS
Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.
Jeannette Campbell of our Staff goes into rhapsodies about these luscious bars.
Follow(KEY)recipe above for Bottom Layer—exceptusesiftedconfectioners’ sugar in place of brown, and stir 2 egg yolks into the sugar and shortening mixture. Bake. Spread with ½ to ¾ cup softened jelly (currant, raspberry, or grape), then with
MERINGUE-FILBERT TOPPING
The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.
The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.
The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.
The fluffy meringue-filbert topping is piled on top of softened jelly spread over the crust.
Beat until stiff ...
Beat in gradually ...
Fold in ...
Return to oven and bake 25 min. more until topping is golden brown. Cool slightly ... then cut into bars.
Fruit fillings between nut-rich crumb crusts.
FILLED BAR COOKIES ((KEY)Recipe)
First, prepare desired filling (see below), and cool.
FOR CRUST
Mix together thoroughly ...
Sift together and stir in ...
Stir in ...
Mix thoroughly. Place one half of this crumb mixture in greased and floured oblong pan (9 × 13 × 2″). Press and flatten with hands to cover bottom of pan. Spread with cooled filling. Cover with remaining crumb mixture ... patting lightly. Bake until lightly browned. While warm, cut into bars and remove from pan.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 25 to 30 min.
AMOUNT: About 2½ doz. 1½″ × 2″ bars.
Date Bars ... perfect pals for good hot coffee or tea
Date Bars ... perfect pals for good hot coffee or tea
Date Bars ... perfect pals for good hot coffee or tea
DATE BARS (Matrimonial Cake)
These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.
These cookies won the first prize at the famous Minnesota State Fair one year ... for Mrs. C. Arlt of St. Paul.
Follow(KEY)recipe above, using:
DATE FILLING
Mix together in saucepan ...
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
PRUNE-ORANGE BARS
Follow(KEY)recipe above using
PRUNE-ORANGE FILLING
Mix together in saucepan ...
Cook over low heat, stirring constantly, until thickened (about 10 min.). Cool.
DATE-APRICOT BARS
Follow(KEY)recipe above using
DATE-APRICOT FILLING
Mix together in saucepan ...
Cook over low heat, stirring constantly, until thickened (about 5 min.). Cool.
★ HAZELNUT BARS
Crusty, macaroony.Old-time German party cookies that keep beautifully.
Crusty, macaroony.
Old-time German party cookies that keep beautifully.
Beat in top of double boiler until stiff ...
Beat in gradually ...
Fold in ...
Cook over boiling water 3 min., stirring constantly. Remove from over hot water.
Blend in ...
Spread dough smoothly ¼″ thick in ungreased paper-lined oblong pan (9 × 13 × 2″). With fingers, pat top gently with warm water. Bake until top looks dull. While warm, cut into bars 1½″ × 2″. Cool slightly, then turn paper over (bars and all). Dampen entire surface with cold water. When water penetrates paper, bars are easily removed. If desired, place two bars together with a butter icing between (see Burnt Butter Icing, p.18).
TEMPERATURE: 350° (mod. oven).
TIME: Bake 15 to 20 min.
AMOUNT: 32 single bars, 1½″ × 2″.