Chocolate Toffee Bars

Several years ago I stumbled on a book sale at the local library on the last day of the sale.  You could buy an entire bag full of books for something like two dollars, but the only thing I found that looked interesting to me was a battered 1970s edition of The Settlement Cookbook.  I think it might have been a book club edition because it was very compact with extremely small print.  Some of the recipes looked interesting, but it was so tedious to read that I never used it.

A few months back, I came across a much nicer 1965 edition.  It is also a book club edition, but it is much easier to read (and has much less tape holding it together).  Since the librarian had made me a good deal (twenty-five cents) on the original book sale copy, I felt like I could justify spending one whole dollar on this much nicer copy. (Have I ever mentioned that I am cheap??)

After buying this copy, my sister lent me the book, A Thousand Years Over a Hot Stove, which is a history of how women have cooked and lived in North America from the time of the Native Americans through the early 2000s.  The Settlement Cookbook was mentioned as having been originally published in the early 1900s as a cooking textbook for new Jewish immigrants at Milwaukee's Settlement House and it still remains the best-selling charitable cookbook of all time.  Fun fact! 

Now, on to the food...

I wanted to make something for a potluck dessert last week.  After flipping through several books, I noticed this recipe for Chocolate Toffee Bars and thought it met my requirements of 1) chocolate and 2) easy.

Since I didn't want a 9x13" pan of bars to tempt me for the rest of the week, I decided to halve the recipe, using another recipe on the same page for baking guidance.  Melting the chocolate also seemed like too much work, so I baked the bars partially, then sprinkled chocolate chips on top and returned them to the oven for a few more minutes, then used a spoon to spread the melted chocolate around.  Melting the chocolate first would have resulted in a smoother chocolate topping, but once the walnuts were sprinkled on top, you couldn't really see the texture of the chocolate anyway.  Laziness for the win! 

These were very tasty, although softer than I expected.  They are also very rich, so I suggest cutting them into tiny bars.  One made it home with me and I had it for second breakfast the next day.  I thought it was even better then, which made me sad that I had given the rest away!

Chocolate Toffee Bars (Printable recipe)

Adapted from The Settlement Cook Book, 1965

Ingredients

• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 egg, beaten well
• 1 cup flour
• 1/8 teaspoon salt
• 4 ounces chocolate chips
• 1/2 cup toasted chopped nuts

Directions

Cream butter and sugar until light and fluffy.  Add vanilla, well-beaten egg, flour and salt.  Mix well.  Spread in greased 8" square pan (or equivalent).  Bake at 350F for 15 minutes.  Sprinkle with chocolate chips.  Return to oven and bake for 5 more minutes or until chocolate chips are soft.  Smooth the chocolate chips with a knife or the back of a spoon, then sprinkle with chopped nuts.  Cut at once into bars, then cool.

Apple Crisp

Last Thursday I had lunch out with my mother and one of my sisters.  Dessert was included, so I made a beeline toward what I thought was apple crisp, but turned out to be bread pudding.  Don't get me wrong, I love bread pudding, but since I had already set my taste buds for apple crisp, I was sorely disappointed.  So disappointed that I sought solace from the chocolate pie instead. 

On Saturday I noticed that the Granny Smith apples in the crisper were not quite as crisp as they had once been, which made me think I should bake something with apples.  That decision was heavily influenced by the Thursday of Apple Crisp Despair, I am sure. 

I turned to Baking with Brother Boniface (1997) for inspiration.  I hate to think that a book from 1997 might be considered vintage, but I'm going to cheat a little here by pointing out the cover photo: both the tree and Brother Boniface would definitely qualify.

This is a nice little baking book with mostly-from-scratch recipes (there are a few that call for cake mixes) ranging from the very simple, like this apple crisp, to more challenging recipes such as the Mepkin Abbey Cinnamon Buns.  The recipes use ingredients that are easy to obtain and the instructions are clear without being overwhelming.  I think it would be a great book for someone just learning to bake. 

Now on to the crisp!

I didn't weigh the apples, but I'm pretty sure I had less than three pounds, possibly a little less than two pounds.  In all, I had three large Granny Smith apples, plus two Honeycrisp apples.  Pink Lady apples are my favorite eating apples, but I haven't been able to find them lately.  Someone recommended Honeycrisp apples, but they are too sweet for my taste. I like my apples like I like my friends: a little on the acidic side.

Because of the sweet Honeycrisp apples, I substituted lemon juice for half the water.  I also wanted oats and cinnamon in the topping, so I used some of the cinnamon in with the apples and mixed the rest in with the topping, adding 1/2 cup of oats to the mixture.

The house smelled so good while this was baking!

Mmm-mmm!  This really hit the spot!  The only things I would do differently next time would be to make sure I have some vanilla ice cream on hand to serve with it.


Apple Crisp (Printable recipe)

adapted from Baking with Brother Boniface, Recipes from the Kitchen of Mepkin Abbey, 1997

Ingredients

• 3 pounds of cooking apples, peeled, cored and sliced
• 1.5 teaspoons cinnamon
• 1 Tablespoons water
• 1 Tablespoon lemon juice
• 4 Tablespoons butter
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/2 cup rolled oats

Directions

Preheat oven to 350F.  Grease a 9-inch round baking pan.

Toss apples with lemon juice and water.  Place in the prepared pan and sprinkle with 1/2 teaspoon cinnamon.  Using a pastry cutter or fork, mix the butter, flour, sugar, oats and remaining cinnamon together until crumbly.  Spread over the apples.

Bake at 350F for 30 to 40 minutes.  Serve warm with whipped cream or ice cream, if desired.

Cinnamon Logs

Last week there were seven estate sales, which is a big number for this area.  I didn't find many things, but I did nab this 1952 cookbook at one of the sales:

A quick internet search tells me that "Prudence Penny" was a recipe request column for Hearst newspapers.  I always enjoy storing a new bit of trivia in my brain.  I just wish I could remember the name of someone I met five minutes ago as easily as I remember the useless information!

The book seems to be composed of several of the old Culinary Arts Institute regional cookbooks, plus sections for "General Auxiliary Recipes" and the "Cosmopolitan America Cook Book."  The Cosmopolitan section is only fourteen pages long, so apparently not many regions were considered cosmopolitan back in the day.

I am so going to have to make oliebollen sometime!

The estate sale companies don't divulge much information about the estate owner, but I noticed that several of the cookbooks were written in Japanese.  I know this only because one of them  had both Japanese and English versions of each recipe and stated that the other language was Japanese.  I had to wonder how the cook ended up in our smallish Texas town.  I'm sure that is an interesting story.

Okay, on to the actual cooking...

The last time I posted about Cookies by Bess, a grandchild of Bess Hoffman was kind enough to comment on my blog and to suggest that I try the Cinnamon Logs recipe. I wanted to try them immediately, but I accidentally misplaced the book for a few months.  It somehow ended up mixed in with the gardening books and I didn't stumble across it until I needed to look up something plant-related.  I feel really bad about interrogating Mom so harshly now...

These are really nice - delicate, not too sweet, with a nice cinnamon-sugar flavor, almost as if someone had combined Mexican wedding cookies and cinnamon toast.  The small size and light texture keep them from being filling, so it is easy to nibble several without feeling guilty (because really, who can eat one cookie? Not I!). They also seem to get even better on the second day and store well for several days. These are going straight onto my "make again" list.  Thank you for the recommendation, PSherm!


Cinnamon Logs (Printable recipe)

from Cookies by Bess (1980) by Bess Hoffman


Ingredients

• 1 cup softened butter
• 1 teaspoon almond extract
• 1 Tablespoon cinnamon
• 3 Tablespoons sugar
• 2 cups flour

Directions
Preheat oven to 300F.
Mix well in order given.  Shape in rolls about 1/2 inch in diameter.  Cut in little logs about 1 1/2 inches long.  Bake on ungreased cookie sheets for 25 to 30 minutes.  Cool slightly.  Roll in sugar.

Chambers Thermowell Creole Fish with Vegetables

This recipe comes from a pamphlet that Chambers published to promote the Thermobaker, which allows you to use the deep well as a small oven.  The Thermobaker is really just a heat shield that protects foods from the direct heat of the well burner, with the addition of a handle that lets you get the hot pans out easily. 

The Thermobaker was introduced with the model C Chambers and had to be purchased separately, so they are a little hard to come by.  When we went to pick up a freebie Chambers cooktop (which is destined to one day be part of an outdoor cooking cart, aka the Great Outdoor Baconator), the guy asked me if I wanted "one of those pie baker thingies" that he had sitting in his garage.  I had to restrain myself from galumphing into his arms like an overgrown puppy.  I managed to mostly maintain my poker face and croaked out a subdued, "Yes," then screamed like a banshee when Farm Boy and I got back in the pickup. 

Ahem.  Perhaps I need to get out more.

Mostly I use the Thermobaker to bake small cakes or pies because it adds no noticeable heat to the kitchen, which makes a big difference in our Texas summers.  However, I have been wanting to utilize it for more main dish or entire meal cooking.  Enter Creole Fish with Vegetables:

The writers of the Chambers literature were "really" into quotation marks

 

I used cod for the fish, because that is what we had in the freezer.  I replaced the garlic salt and basil with Howie's Cajun Dust, which a local Cajun restaurant keeps on the tables to sprinkle on the free coleslaw.  They sell the seasoning mix at the checkout, which I'm sure offsets the cost of the coleslaw! 

Colorful!

Before.  All stacked up and ready to go.

After.  Although the sweet potatoes don't look that much different than before!

Both Farm Boy and I really liked this.  I wasn't sure about fish cooked with such a large quantity of tomatoes, but it really worked.  I might go a little lighter on the celery next time, but that's just my own anti-celeryite tendencies showing. 

Fruit-filled Meringue or Angel Pie

Last summer my aunt pointed out Angel Pie in the 1950 Betty Crocker's Picture Cook Book and told me that I needed to try it.  I promptly forgot about it and didn't think of it again until we went grocery shopping last week and came home with a ridiculous amount of raspberries and strawberries.  The raspberries we managed to mostly consume during the week, but we still had an unopened giant container of strawberries when the weekend rolled around.  I thought of making an angel food cake to serve with them, but then remembered my aunt's recommendation of the meringue shell "pie".

Good ol' Betty Crocker!

While I have attempted a few meringue-topped pies, this was my first time to make a crunchy meringue.  I really liked it!  I think I could eat the meringue all by itself, without the berries and whipped cream.  (Farm Boy looked at me like I had lobsters crawling out of my ears when I said that - he says that the whipped cream is required.) 

I'm assuming that any topping/filling that doesn't require baking could be used to make an angel pie, but the recipe does specifically call for a lemon curd filling. Perhaps I am committing meringue blasphemy by filling it with berries, but I think it is worth the risk. 

The one problem I encountered was that the meringue stuck to the pie pan.*  I think next time I will just mound the meringue onto a parchment-lined baking sheet and form a higher ridge around the edge to form the "bowl" shape, like the heart-shaped one in the recipe photo.  I think that would make serving it a lot easier and a lot less messy. 

*Incidentally, I just noticed that the recipe calls for a 9" round layer pan instead of a pie dish.  I must have read this recipe 25 times and I missed that every time.

Angel Pie  (Printable recipe)

Adapted from Betty Crocker's Picture Cook Book (1950)

Ingredients

• 3 egg whites
• 1 cup sugar
• 3/4 teaspoon lemon juice

Directions

Preheat the oven to 275F.  Line a 9" round cake pan or a baking sheet with parchment paper.  Beat egg whites until stiff (holds a point).  Gradually beat in 1/2 cup sugar, then beat in remaining sugar, alternating with lemon juice. Continue beating until very stiff and glossy.  Spoon the meringue into the pie dish or onto the baking sheet into desired shape.  Bake until delicately browned and crusty, 60 minutes for one large meringue or 40 minutes for smaller, individual meringues.  Cool completely.

Fill with whipped cream or ice cream and fruit or pre-cooked filling of your choice, such as lemon curd.

The Oddly Named Mocha Squares

It has long been told in family lore how my mom used to make "mocha squares" when my oldest sister was a kid and everyone loved mocha squares.  Until Oldest Sister had an unfortunate bout of foodborn illness after eating chow mein and mocha squares.  After that, she refused to eat them ever again.

This was long, long before my time (let's see if Oldest Sister reads this...), so I had only heard of mocha squares, but never tasted them.  I asked Mom what they were and she described a vanilla cake with white frosting and peanuts.  Um, where is the chocolate?  Where is the coffee?  This made no sense to me.  Until I borrowed Mom's cookbook.

Tried Recipes, Grafton Lutheran Ladies Aid (1961)

There in the tattered book was the recipe for mocha squares. 

I did internet searches for mocha squares and found recipes for bars that involved chocolate and coffee, which is exactly what someone would expect from the name.  Finally, in desperation, I searched for "cake squares frosted peanuts" and saw that the rest of the world calls these peanut squares or peanut cake squares.  That makes so much more sense!

Because I am such a good sister, I whipped up a batch of so-called mocha squares to share with Oldest Sister at our weekly tea and crumpets.

Lily lends a paw to the baking process

They were fairly easy to make and tasted delicious while fresh.  I gleefully arranged them on a cute 1950s platter and drove them to my mother's house where I waited for Oldest Sister to arrive so I could tell her I made her most-hated food*.  And she had the nerve to not show up that day.  Drats, foiled again!

Mocha squares!

I think I will leave the recipe off this time because while these were quite delicious initially, the cake became... gummy... once refrigerated.  I think there is probably a better recipe for peanut squares out there.  I will try again sometime in the future because the combination of the sweet frosting and the salty peanuts was really nice.  I just didn't care much for this particular cake recipe.


*Lest anyone think that I am more evil than I really am, I have a similar story involving cherry pie with canned cherry pie filling, which I cannot stand to even smell to this day.  Oldest Sister has made several things with cherry pie filling, so this was an act of revenge, not outright aggression.  Too bad it didn't work out. <sigh>

Pineapple and Marshmallow Dessert aka Pineapple Marlow

A few weeks ago I watched the following promotional video for electric appliances 1934:

Mrs. Mortimer Jones Prepares "Dinner for Eight"


I was fascinated by all the old appliances in their shiny new states and thought they must have been a welcome change from having to do everything by hand.  Of the foods Mrs. Mortimer Jones prepares, the one that caught my attention was the orange marlow for dessert.  Well, to be perfectly honest, I couldn't understand what the narrator was saying, but I did get "orange" and "dessert".  After some searching, I figured out that he was saying marlow.  More searching revealed that a marlow is a frozen dessert made with melted marshmallows.

Shortly after learning about marlows, my mom let me borrow one of her older cookbooks, Tried Recipes by the Grafton Lutheran Ladies Aid, Grafton, North Dakota (1961).   My grandparents lived in Grafton, so I looked through every recipe in the book hoping that there would be some from my grandmother, but apparently she didn't contribute any.   Grandma was known for her cooking, but apparently not into sharing her recipes!  I did find a few a few recipes contributed by her sisters, though, which was fun.

While looking through the book - which is comprised almost entirely of recipes for sweets! - I found several recipes for marlows, although most were simply called frozen desserts by the 1960s.  The pineapple one caught my eye, so I decided to give it a go.

The recipe came together fairly easily.  I was a little pressed for time, so I chilled the pineapple juice and melted marshmallow mixture in the refrigerator, but this resulted in it setting into a loose gelatin.  It mixed up fine, but I was surprised when I took it out and it was starting to set.

Since most of the other recipes I looked through called for the marlow to be placed in the freezer, I froze mine for two hours before serving. 

The verdict: This is a nice, not-too-sweet dessert that is perfect for a hot summer day.  The combination of the heavy cream and the marshmallows makes it fairly rich, so I would plan on much smaller servings next time.  Most of the recipes I found did not call for the graham cracker crust, but I thought it added a nice contrast and cut some of the richness.  Plus, graham cracker crusts are just darned good!

Daisy says she likes pineapple marlow, too!

Pineapple Marlow  (Printable recipe)

from Tried Recipes by the Grafton Lutheran Ladies Aid, Grafton, N.D. (1961)

Ingredients

• 1 cup pineapple juice
• 1 cup crushed pineapple
• 30 marshmallows
• 1 cup whipping cream, whipped
• 16 crushed graham crackers
• 1/4 cup melted butter

Directions

Put juice in double boiler, add marshmallows, stir until dissolved.  Cool, add whipped cream and crushed pineapple.  Put in 9" square pan lined with cracker crumbs which have been mixed with butter.  Sprinkle more crumbs on top.  Place in freezer until firm.

Baked Onions

This cookbook is a recent addition to the hoard.  After a few weeks of finding nothing on my treasure hunting outings, I was ecstatic to see a vintage cookbook at a reasonable price.  When I opened the book and saw a recipe for sweet potato pone - which I had recently read is supposed to be pronounced as, "poon"-  I knew it was going home with me.

While thumbing through it, the recipe for baked onions caught my eye.  Farm Boy's mother used to make baked onions that were delicious (although I admit to being skeptical the first time she served me a whole onion...).  I hadn't thought about them in years, so when I came across this recipe, I decided it was time to bake onions again.

Alas, I didn't pay attention to the bit about cooking the onions first and then filling them.  I put the filling in and baked them with foil over the pan, then removed the foil for browning.  This resulted in a pan coated with really, really hard cooked cheese.  The onions were still delicious, but it required several soaks to get the pan clean.  The second time I made them, I buttered the dish first and added the cheese and bread crumbs only for the last 15 minutes of baking.  Much less mess!

It's nice to have baked onions back in our food rotation, especially when the locally grown sweet Noonday onions are available. Now I just have to not let them fall off my mental list again...

What's that on the bottom of the pan?  Oh, it's burned-on cheese.  Glad I'm not on the clean-up crew! 

Baked Onions (Printable recipe)

loosely interpreted from Crestview Culinary Collections Crestview Christian Church, Greenville, Texas (1962)

Ingredients

• 1 medium onion per serving
• Salt and pepper or seasoning mix of your choice (I have used both Greek and Cajun)
• grated cheese
• Panko bread crumbs tossed with melted butter

Directions

Preheat the oven to 375F.

Peel the onions.  Cut a small slice off the root ends, so that the onions will sit flat.  Cut the tops off and remove a cone-shaped piece from the inside of each onion.  Sprinkle the inside with the seasonings, then place the onion in a buttered oven-proof dish.  Place a top on the dish or cover with foil.  Bake for 30 minutes.

Remove the cover and fill each onion with grated cheese.  Top with buttered bread crumbs.  Bake, uncovered, for another 15 to 20 minutes, or until the cheese is melted and the bread crumbs are browned.

Vincent Price's Crostata di Mele (Apple Tart)

This book eluded me for a long time.  I don't remember where or when I first read about Vincent Price and his love of food, but I knew I had to have a copy of the cookbook.  Unfortunately, every time the prices would come down to my cheapskate level, someone in the blog world would write about it and the prices would head back up.  I finally found one I could buy without needing an antacid, so I pounced on it!

While thumbing through the book, this apple tart recipe caught my eye, so I bookmarked it with the handy built-in ribbon bookmark.  Fancy!

It seemed simple enough - a tart crust, apples, apricot preserves and powdered sugar.  And mostly it was simple.  Except for the crust.  Well, the crust seemed simple, until I tried to move it to the tart pan.  It fell into at least a hundred pieces, all over the kitchen counter.

I gathered the crust fragments and re-rolled them.  I veeerrrry gently lifted the crust onto the rolling pin using a lefse stick, but when I moved it over to the pan, the crust broke apart again.  I would guess it was more like fifty pieces this time, so Pollyanna might call that progress.  I, on the other hand, broke out the "magic words" and proceeded to just mash the broken pieces together in the pan (while still muttering some magic words).  I didn't even try to make a lattice top - I just cut the top crust into 2" strips and placed them on the top in something slightly resembling a pattern.  Slightly.

The recipe wasn't terribly clear on how to place the apples in the crust, so I stood them on edge as best I could.  I had three large Granny Smith apples and was able to get almost all of the slices into the crust.  I only had a ten ounce jar of preserves (the 100% fruit type), but that seemed to be a good amount for the tart.

I was afraid that it would be tough after being rolled a second time, but miraculously, the crust ended up being tender and tasty and the combination of apples and apricots is fantastic.  This recipe is definitely a keeper.

Vincent Price's Crostata di Mele (Apple Tart) (Printable recipe)

from A Treasury of Great Recipes by Mary and Vincent Price (1965)

Ingredients

• 1-1/4 cup flour
• 4 Tablespoons sugar
• 1 stick butter, sliced
• 2 egg yolks
• pinch of salt
• grated rind of one lemon
• 3 apples, peeled, cored and sliced
• 12 ounces apricot preserves
• powdered sugar for garnish

Directions

Preheat oven to 425F.

Sift the flour onto a pastry board.  Make a well in the center and add the sugar, butter, egg yolks, salt and lemon rind.  Work the center ingredients into a paste, then knead in the flour.  Form dough into a ball, wrap in waxed paper and refrigerate for at least 30 minutes.

On a lightly floured board, roll out 2/3 of the dough and transfer to an 8-inch tart pan.  Trim overhanging edges.  Fill about 2/3 full with the apple slices.  Spread with the apricot preserves.

Roll out remaining pastry thinly and cut into strips 1/2 inch wide.  Arrange 10 strips lattice-fashion over filling and trim overhanging edges.  Place a strip all around the edge of the filling and flute this with the bottom layer of pastry.

Bake for 15 minutes.  Reduce oven temperature to 350F and bake for 30 minutes longer.  Remove from oven and sprinkle with powdered sugar.  Serve warm.

I've become a cast iron junkie

I have had a couple of Lodge skillets for close to twenty years, which have seen almost daily use. They have suffered through the abuses of new cast iron users not knowing how to care for them and forgetful people who walk away and leave them on a hot burner until the seasoning has burned off. My only complaint about them has been the weight, especially the larger skillet. My useless delicate racehorse wrists just can't reliably lift and tilt them.

After reading about the benefits of older cast iron (a smooth finish on the interior and lighter weight), I started watching for older pieces.  The prices on the cleaned and re-seasoned ones kept my cheapskate heart from buying them, but I have now purchased, stripped and seasoned three older pieces for myself: a square Wagner skillet, a small unmarked griddle and now a Griswold #8 (ten inch) skillet.  The Wagner skillet was in pretty decent shape to begin with, but both the griddle and the Griswold looked about like this:

Ick

I couldn't make out some of the writing until I had it in the sunlight

I bet the build-up was at least 1/8" thick in places

The very first skillet I cleaned was a 1930s Lodge for my sister.  I didn't take before pictures, but it was pretty manky.  When I was able to cook eggs over-easy in it, I felt like it was ready to go to my sister's house.  I let it go... reluctantly.

Eggs over-easy in a vintage Lodge skillet

 
While Farm Boy has promised to start working on an electrolysis tank, we currently don't have one available to use for cleaning.  I didn't relish the idea of throwing something so old into a fire or a self-cleaning oven cycle, so that left me with the oven cleaner method:  http://www.ibelieveicanfry.com/2010/12/reconditioning-re-seasoning-cast-iron.html

After about 5 oven cleaner soaks - it was really crusty!

It took 8 sprays/soaks of oven cleaner to get most of the crud off of this poor skillet, then I had to carefully chip the rest off with the back side of a butter knife.  However, it was completely worth the effort.  I was worried that some of the rust that was visible on the outside might have left the iron pitted, but it was in remarkably good shape underneath.  The interior cooking surface is as smooth as glass:

And the outside is in beautiful shape, as well.

I haven't weighed it, but it is significantly lighter than my newer skillets and the smooth surface makes it much easier to season to a non-stick finish. It passed the eggs over-easy test with flying colors and has been working away in my kitchen for a couple of weeks now.  I am in love! 

Date Smack

Having never been in a sorority, I know nothing of Pi Beta Phi, but when I saw this adorable cover, I had to have the book.  Since then I have run into several copies at estate sales, some with red covers and some with blue covers.  Either Pi Beta Phi was prominent here in the 1930s or a lot of other people also thought the cover was cute.

Pi Beta Phi Cook Book, copyright 1936

One of the reasons I like old cookbooks is because I like to see what foods were popular in different eras.  This one contains the (in)famous Candle Salad, which has thankfully already been blogged about on many other sites so I don't feel compelled to make it.  Although I kind of still want to...

Giggle-inducing salad, aside, I did think this unfortunatly-named recipe looked promising:

Despite having a name that conjures images of domestic violence, I was intrigued by the idea of something that sounded like a date-flavored meringue on a crust. 

My hunch was correct - these bars are delicious!  The filling separates into a gooey center with a light crust on top and the combination of dates and brown sugar is quite nice.  If I were to change one thing about it, I would perhaps add a bit more salt to the crust, but I would be hesitant to change even that.

Bad photo, good bars!

I apologize for the atrocious photo of the bars.  I forgot to take a picture when I served them and by the time I remembered, only one remained and it had been picked at a bit.  Even in its sad state, my mom called dibs on it.  Any time I return home with no leftovers, I consider that dish to be a success!


Date Smack (Printable recipe)

from the Pi Beta Phi Cook Book, 1936

Crust Ingredients

• 1/2 cup sugar
• 2 egg yolks
• 1/2 teaspoon vanilla
• 1 1/2 cups flour
• 1 teaspoon baking powder
• pinch salt

Topping ingredients:

• 2 egg whites, beaten stiff
• 1 cup brown sugar
• 1 cup dates

Directions:

Preheat oven to 350F.

Combine butter and sugar.  Mix in egg yolks, followed by flour, baking powder and salt.  Press into bottom of a 9" square pan.  Fold brown sugar and dates into beaten egg whites.  Spread over crust.  Bake for 30 minutes.

Chocolate Coconut Icebox Cookies

I found this small cookbook at a local junk store a few months ago. I liked both the cover and the inside photos showing all the mid-century bakeware, so when I saw the twenty-five cent price tag, I decided to go for it.  I'm sure the shop owner appreciates my spendthrift ways!

Learn to Bake... You'll Love it!  General Foods, 1947

While leafing through a few old cookbooks* last weekend, I noticed the coconut variation of the Chocolate Icebox Cookies recipe.  Chocolate and coconut...  count me in!

I used the stand mixer to make these and I think I may have over-mixed them a bit.  The cookies in the cookbook photo are glossy, while mine are not.  They also turned out cakey and very firm.  The flavor was very good, but I think the texture may be off .  I've done this with brownies before, too.  The next time I make them, I will try mixing them by hand, as the recipe instructs.

And yes, I will make them again.  They were a big hit with my tasters, who described them as brownie cookies.  Once cooled, the first thing that hits you is brownie, followed by a pronounced coconut flavor.  I think if I get the texture right next time, they will be even better. 


*Yes, I have some exciting hobbies!

Chocolate Coconut Icebox Cookies (Printable Recipe)

from Learn to Bake... You'll Love It!, General Foods, 1947

Ingredients

• 2 cups sifted cake flour
• 1 3/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup soft butter
• 3/4 cup sugar
• 1 egg
• 2 squares melted unsweetened chocolate
• 1/2 teaspoon vanilla
• 3/4 cup shredded coconut

Directions

Sift together the flour, baking powder and salt.

Combine butter, sugar, eggs, chocolate and vanilla, beating with a spoon until blended; add coconut.  Add flour gradually, mixing well after each addition.

Divide dough into halves; shape into 2" diameter rolls and wrap in waxed paper.  Chill in refrigerator until firm.

Before slicing, let rolls stand at room temperature for 1/2 hour or until soft enough to dent when pressed with a finger.   Cut into 1/8" slices, using a sharp knife.

Bake on ungreased baking sheets at 350F about 10 minutes.

Brownies in a Cornbread Skillet

For years I saw these cast iron cornbread skillets at estate sales, but I always passed them by. I thought they would probably make good, crusty cornbread, but I could tell that they were significantly smaller than the skillet I normally use for cornbread and I didn't think I could be bothered to make half a recipe*. But then I stumbled across a photo of brownies made in one of these pans. Since the edge pieces are my favorites, I swooned at the idea of having an entire batch of edge pieces. I also swore at myself a little because I hadn't thought of the idea on my own. It seems so obvious in hindsight.

So I began to watch for a cornbread skillet at estate sales, junk stores and thrift shops. Months passed. Nothing. Nada. Zip. Zilch. And then last Friday I stepped into the kitchen of an estate sale I had judged as "meh" by the photos and there it was, just waiting for me, and sporting a six dollar price tag (on 25% off day, no less). I shoved the woman in front of me out of the way and grabbed it.  Sorry, Mom.

I'm cheating a little here and not using one of my cookbooks, but this is my favorite brownie recipe.  It makes a dense, fudge-like brownie, not a cakey brownie.  I've been making them for years, so long that I'm not sure where the recipe originally came from.

These always seem to take the long amount of baking time for me, but you should probably start checking at the early time.  These should be dense and moist and overbaking them is not a good thing.  I take them out when I feel some resistance when I touch the top, but before they would be considered firm.  They will continue to cook for a bit in the pan.

Nothing but edge pieces, baby!

Fudge Brownies in a Cornbread Skillet (Printable recipe)

Ingredients

• 1/2 Cup melted butter 
• 1 Cup sugar 
• 1 egg
• 1/4 Teaspoon salt 
• 1/4 Cup unsweetened cocoa 
• 1/2 Teaspoon vanilla 
• 1/2 Cup + 2 Tablespoons flour 

Directions

Preheat oven to 350°F. Place a small piece of butter in each of the skillet wedges.  Place skillet in the oven to melt the butter.  When melted, swirl skillet around to grease each section.

In a large bowl, combine the melted butter and sugar with a wooden spoon. Add the eggs and beat until the mixture is fluffy and emulsified. Add the salt, cocoa and vanilla. Stir well. Add the flour and stir just until flour is incorporated. Spoon the batter into each section of the greased pan and spread to the edges. Bake at 350° for 15 to 25 minutes. Remove from oven and cool for 20 to 30 minutes.  Run a knife around the edge of each section, then invert onto a plate.

To make a 9x13" pan of brownies, double the ingredients and bake for 25 to 35 minutes.

*Farm Boy was kind enough to point out that I simply need to get two of the pans!