Interestingly (to me, at least), the Magic Chef cookbook is a later edition of the Lorain cookbook beside it. From my brief searching, it looks like Lorain made oven regulators that were used on many different stove brands, much like my Chambers stove has a Robertshaw oven regulator. I would guess at the time the Lorain book was published (1928), temperature-regulated ovens were a modern marvel.
I wanted to justify adding more books by baking something from one of them for Sunday tea and crumpets. Alas, I had a serious craving for these coconut bars and since I hadn't blogged about them before, I decided to go for it.
|Cookies by Bess (1980) by Bess Hoffman|
This book did come from one of the previous book sales, so that counts for something, right? Right? It has also become one of my favorite books for cookies and bars. Bess Hoffman knew a good cookie!
These are really good, with a brown sugar shortbread base, topped with a gooey butterscotch/coconut filling that becomes brown and crisp on top. It's been a hit every time I have made it.
Coconut Bars (Printable recipe)
from Cookies by Bess (1980) by Bess Hoffman
1 cup sifted flour
1/3 cup brown sugar
1/2 cup butter
1/8 teaspoon salt
1 cup brown sugar
2 Tablespoons flour
1/4 teaspoon salt
1/4 teaspoon soda
1 teaspoon vanilla
1 1/2 cups chopped shredded coconut
For the crust: Sift together the flour, brown sugar and salt. Cut in the butter. Press mixture into greased 8x8x2 inch pan. Bake at 375F for 10 minutes.
For the topping: Beat eggs slightly; add sugar. Add flour, soda and salt to eggs. Fold in vanilla and coconut. Spread evenly over hot baked crust. Bake for 20 to 25 minutes longer at the same temperature. Cool and cut into squares.