Strawberry Shortcake

shortcake dish

Happy Memorial Day! With all the festivities that surround Memorial Day, it sometimes requires a moment to stop and think about the real reason for this holiday. It is not about barbecues and outdoor fun, although that has become a much beloved part of the celebration. First and foremost we are celebrating all those who gave up so much for our country. “Memoriam.” That is what the day really is all about.

Along with this, so many of us think of this day as the beginning of summer, even though summer doesn’t actually arrive until June 20th. Beaches and pools open on this weekend. This is the weekend when most people clean up their barbecue grills, and start the season of outdoor cooking and eating. All the glory and fun of summer seems to begin on this somewhat solemn occasion.   Interesting.

It’s usually around this time that I start to think about what will be my dessert of choice this summer. It’s usually something fruity, using the fruit or berry of the season. It’s also usually something light. So when called upon to bring dessert to a family barbecue, I decided to think back to my youth, and try to remember (not an easy feat for me these days, mind you) some summertime desserts that my mom would make. The first thing that came to my mind was her strawberry shortcake. I decided to search through her recipe folder, and there it was…from the Newark Sunday News, June 4, 1967!

Over the decades, I had made my version of this recipe, and of course there are now so many different variations on this classic. I simply used a boxed cake mix instead of making the cake from scratch. This was the way we (most of us homemakers) rolled in the 80s and 90s, and actually, until recently when this “whole foods” movement became so popular. Now, I’m so much happier baking ( and cooking) with whole ingredients, rather than the time-saving boxed cake mixes. Honestly, it doesn’t take that much more time.

So I decided to go back to my roots, and follow this recipe to the mark, except I don’t use margarine. Back in the 60’s, margarine was thought to be healthier than butter, but we all now know that this is not so. It’s delicious, and it tastes old fashioned, if that’s possible. Or maybe it was the visual of my mom coming out of the kitchen door to the back yard, carrying this dreamy looking desert, in the heat of summer that made me taste those warm summer days of my past.

I hope you enjoy this recipe and are able to enjoy all that summer has to offer.

RECIPE:

2 cups unsifted all-purpose flour or cake flour

3 tsp. baking powder

1/2 tsp salt

1/2 cup soft-type butter

1 egg

3/4 cup milk

1 quart strawberries

1 pint heavy cream  (they use 1 cup, but I’m sorry…no.  Use a whole pint)

1 tsp. vanilla

1.  Mix flour, 3 tablespoons of sugar, baking powder and salt in mixing bowl.

2.  Cut in soft-type butter until mixture is like coarse meal.

3.  Make depression  (well) in center.

4.  Beat together the egg and milk, and add to the flour mixture.  Stir until moistened.

5.  Spread in an 8 or 9 inch round cake pan that had been coated with butter.

6.  Bake in 450 degree oven for 17 to 20 minutes.

7.  While the shortcake is baking, hull and slice the strawberries.  Sprinkle with 1/4 to 1/3 cup sugar and allow to stand.

8.  Whip the heavy cream with the vanilla and 1 TBSP. of sugar.

9.  When shortcake is baked and cooled, turn out of pan and split with a serrated knife.  Spread with 2 TBSP of soft-type butter.

10.  Spoon half the strawberries over the bottom layer.  Then top with the whipped cream and the remainder of the strawberries.***

***NOTE:  this recipe said to spoon the strawberries between and over the top of layers, and then top with whipped cream, but I thought it looked prettier with the strawberries on top.

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Sandy’s Barbecue Sauce

barbecue sauce dished *

Fire up the grill! Memorial Day is almost here. As we endured this past brutal winter in the northeast, I thought I’d never see my grill again. It was buried under 3 feet of snow and ice for the longest time!   I’d stare out my deck door and yearn to stand out in the sun, grilling over the hot flame. I have to admit, it does look pretty shabby. It really took a beating from the winter elements. However, it still grills to perfection. I tried it out the other day with one of my favorite summer barbecue recipes. Who doesn’t love barbecued chicken??   It just screams “make me for Memorial Day!” It’s so All-American, and is a great way to usher in the summer months.

There certainly are some fabulous bottled barbecue sauces on the market now, but this wasn’t always the case. When my cousin Sandy gave me this recipe for barbecue sauce about 35 years ago (boy does that make me feel old…but it’s true), there were probably only one or two awful choices that were available in the supermarkets.   So putting in a little extra effort to make your own was worth it. Honestly, it’s still worth it.   It’s just better than any sauce in a bottle that I have ever bought. It’s so easy to make, and you can make a double batch to have on hand for the next time.

This sauce is also fabulous on barbecued pork chops, and I can’t even tell you how great it is on ribs! “Finger lickin’ good” is the only way to describe it!

Please note the slightly overcooked (let’s be real and call it burnt) chicken in my pictures.  My husband has been nicknamed “The Killa on the Grilla.”  Need I say more?  But this sauce can make anything taste divine.  And it did.  We were still licking our fingers and smiling.

RECIPE:

1 medium onion, diced

2 TBSP butter

2 TBSP. vinegar (any kind will do)

2 TBSP. brown sugar

4 TBSP lemon juice

1 Cup Ketchup

3 TBSP. Worcestershire sauce

1/2 to 1 TBSp mustard

1/2 cup chopped fresh parsley

1/2 cup water

Salt and pepper to taste

1.  Brown the onion in the butter.

2.  Add the remaining ingredients.  Stir and simmer for 30 minutes.

How easy is this???

** Cousin Sandy added two “hints” on the back of the recipe card that I will share with you.  The first is to make it in advance and heat when ready to use.  And second, make a double batch and freeze half.  I would like to add a third hint, if I may.  Keep a watch on the chicken so it doesn’t burn.

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Spaghetti al Limone

al limone plated 3**

The temperatures are finally warming up here in New Jersey, and I, for one, have had all the heavy, winter Sunday dinners that I can bear. So what did I do the first Sunday that it hit 80 degrees? I brought out the lemons and made one of my favorite, light pasta dishes of all time. Spaghetti al limone. It just makes you think of sunshine and summer, and the joy of dining al fresco. I took one bite and immediately forgot about the long, cold winter that we just finished struggling through. I looked at my case of La Fede San Marzano Italian Plum tomatoes, and thought, “see you in September!” It’s nothing but fresh pasta sauces for me now. Don’t get me wrong, I love a good heavy “gravy,” but by the time summer rolls around, I honestly can’t take it any more. Please remember, that it’s red sauce (gravy) for Italian families every Sunday. At least that’s the way it is in my family. My parents are 94 years old and look forward to that Sunday gravy, week after week. But for a few months every year, they are flexible and enjoy the sauces made from fresh, summer ingredients.

I think you will enjoy the simplicity of this dish, as well as the light, fresh, citrusy flavor.

RECIPE:

1 pound spaghetti

1 1/2 cups freshly grated Parmigiano-Reggiano cheese

3/4 cup fresh lemon juice ( 3 to 4 lemons)

2/3 cups extra virgin olive oil

1/2 tsp sea salt, or to taste

1/2 tsp freshly ground pepper, or to taste

1 TBSP grated lemon zest

2 cups firmly packed fresh basil leaves, slivered

1.  In a large pot, cook spaghetti in salted, boiling water until al dente.

2.  Meanwhile, combine cheese and lemon juice in a small mixing bowl.  Gradually beat in the olive oil until mixture becomes thick and creamy.  Season with salt and pepper.  Stir in the lemon zest.  Add the basil and stir.

3.  Pour sauce over cooked spaghetti in serving bowl.  Toss thoroughly.

4.  Serve with grated cheese and freshly ground pepper.

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Ann’s Rice Pudding

rice pudding plated

This recipe for rice pudding is very special to me, as you can see that by the way I cherish (yes, cherish) the three copies of the recipe that I have in my possession. One is in my mom’s handwriting and is very worn and stained from fifty years of use. One is in Ann’s very distinctive handwriting, and one recipe is from my dear friend, Anne’s daughter, who sent it to me via email.  If you’ve been following my blog for a while you’ve met Ann in several recipes already. She and my mom went to a novena to St. Jude twice a week for many years, and they shared recipes as well as prayers.   I can’t think of a better way to bond in friendship.

For many years, when someone was sick in our house, Ann would bring over her famous rice pudding. We all loved it so much that eventually my mom decided we needn’t be sick to enjoy this creamy treat. She asked Anne for the recipe. I still remember the bowls that my mom and Ann used when making this pudding. That’s just how much of a favorite this recipe is of mine.

If you’re expecting this rice pudding to be the typical “diner-type” pudding, you’re in for a nice surprise.   This is more like a custard or a flan (we didn’t even know what a flan was in 1960). The nutmeg topping is very aromatic and adds a lovely crunch topping. There are multiple textures to this pudding to delight your palette……crunch, soft custard, the chewiness of the rice. It’s so complex, yet so simple to make. The only difficult part is gauging the cooking time, as it is extremely dependent on your oven. The recipe says one hour, but I have sometimes needed to bake it quite a bit longer. You’ll know it’s done when the nutmeg crust that forms on top is firm to the touch, and the custard is well set when the bowl is slightly shaken (it shouldn’t jiggle).   I also like to leave it in the oven for 15 to 30 minutes once the oven is shut off to make certain it is set nicely.

It’s wonderful served at room temperature or chilled. Heck, It’s even wonderful warm.   I fully admit to digging in with my spoon while waiting for it to cool.   With each spoonful, I’m brought back to life in the early 1960s.   “Cook, Bake, Pray.”   These two gals knew how to do it right!

RECIPE:

5 TBSP of uncooked rice

5 eggs

3/4 cups of sugar

1 can of evaporated milk (placed in a quart bottle and add water to make quart)

1 tsp. vanilla

1/2 tsp salt

nutmeg (freshly grated if possible)

1.  Boil rice until tender.

2.  Beat eggs, and add sugar.  Stir well.  Add milk, vanilla and salt.

3.  Drain rice and add to mixture.  Stir.

4.  Pour in Pyrex bowl.  Sprinkle the top with lots of nutmeg (coat the entire top well).

5.  Place bowl in pan with water and bake in preheated 375 degree oven for approximately 1 hour.

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Flourless Banana Muffins

flourless muffins plated *

Every so often I like to stray from the kitchen memories of my past and create a new memory that I will look back on some time in the future. I’m quite sure that when I look back, several years from now, on this recipe for flourless muffins, that I will first wonder what all the fuss was about with regard to flourless baked goods.   When did flour become the enemy? And why? People have been consuming flour forever.   But right now, we seem to want things to be flourless, even if we don’t have an allergy to it, as so many people do.   Allergies to gluten abound, and many nutritionists will say that our wheat has been genetically modified and is not the same as it was years ago.   And of course, there are the diet conscious, who feel that carbs are to be limited. For whatever the reason, flour is on the outs, and I too, am happy to bake a muffin or bread without using flour. It just feels healthier to me.

I’ve tried a few recipes, and I’ve experimented a bit on my own to come up with what I would say is a very delicious and healthy flourless muffin. What I like the most about it is that once you have the base ingredients, you can really experiment by adding any of your favorite things to the batter. I’ve tried several of my favorite muffin recipes (do check the archives) using this batter base, and they’ve all come quite good. Don’t get me wrong here…..they won’t taste the same, but you won’t feel as guilty after consuming a muffin or two.   I think the thing that makes me feel so guilt-free is the addition of protein powder to the batter. You truly do not need to add protein powder, but I do it for an extra benefit.

RECIPE:  makes 9 to 10 muffins

3 large ripe bananas, mashed

2/3 cup unsweetened apple sauce

1/4 cup almond butter

2 TBSP honey or Agave (or even Stevia)

3 egg whites

1 tsp vanilla

2 cups almond flour

3/4 cup quick oats

1 to 2 scoops of vanilla protein powder (may omit)

1/2 cup unsweetened coconut

2 TBSP ground flaxseed

1tsp. baking powder

1/2 tsp baking soda

1 tsp cinnamon

1.  Preheat oven to 375 degrees, and prepare a muffin pan by spraying 9 to 10 cavities with cooking spray or use paper cupcake holders.  Set aside.

2.  In a mixer bowl, food processor or blender, combine the bananas, applesauce, almond butter, egg whites, honey and vanilla.  In a separate bowl, combine all the dry ingredients and then add them to the banana mixture.  Beat until smooth and creamy.

3.  Pour the batter into the prepared muffin pan, filling each cavity until it is about 3/4 full.

4.  Bake for 10 to 12 minutes, until the tops are set and a toothpick inserted into the middle comes out clean.

5.  Cool in the pan for 10 minutes before removing.

6.  Don’t tell anyone that they’re healthy, or they will disappear!

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Easter Bread

easter eggs baked *

I can’t tell you how excited I was to find this recipe on the website of the blog, theitaliandishblog.com, which is a fabulous blog, by the way.   I have been searching for years for this specific recipe for the Easter bread that my mother made every year at Easter time. It’s probably the only recipe of hers that cannot be found anywhere. When I saw the pictures on this website, I knew (or I should say hoped) this was the recipe I had been longing for over the last 10 years or more.

I was a little skeptical that it wouldn’t taste exactly as I remembered, but indeed it did.   Oh boy, was I happy! The memories flooded my mind. My mother made these breads for everyone in our family every Easter. My aunts and uncles, and cousins would all stop by on Holy Saturday to pick up their bread. I used to love to dye the eggs with my sister, and then we were allowed to do the braiding, once the dough had risen. But most of all, I remember the aroma that would engulf the kitchen. It would smell just like a bakery. As the relatives walked through the door, they would all let out a moan of delight. Many would sit in the kitchen and have a cup of coffee and a piece of warm Easter bread.

I’m so grateful to have found this recipe. It has added a little something special to my Easter this year….and hopefully for many years to come.

Buona Pasqua!

RECIPE:  Makes 6 breads

1 package Rapid Rise (instant) yeast, about 2 1/4 teaspoons

1 1/4 cups milk

pinch of salt

1/3 cup butter

2 eggs, beaten

1/2 cup sugar

3 1/2 cups flour (this is very approximate)

1 egg, beaten with 1 TBSP water for the egg wash

6 Dyed Easter Eggs ( they may be hard boiled or raw (be careful they don’t crack)

sprinkles

1.   In a small saucepan, warm the milk and butter together, just until the butter melts.

2.  In a large mixer bowl, combine the yeast, salt, sugar and eggs.

3.  Add the warm (not hot) milk and butter.

4.  Add about half the flour and beat until smooth with a dough hook.  Slowly add the remaining flour to form a stiff dough.  I used more flour than specified in order to get the dough to not be sticky.  Knead until smooth with the dough hook or turn out on a floured board and knead by hand.

5.  Place the dough in a lightly greased bowl, cover and let rise in a warm place until doubled (about an hour).

6.  Punch down the dough and cut in 12 pieces.  Roll each piece to form a 1 inch thick rope about 14 inches long.  Taking 2 pieces, twist to form a “braid,” pinching the ends, and loop into a circle.

7.  Place on two baking sheets, covered in parchment paper or Silpats. Cover and let rise until double (about another hour).

8.  Brush each bread with the egg wash.  Put on the sprinkles.  In the middle of each bread ring, gently place a dyed Easter egg, making an indentation with the egg.

9. Bake at 350 degree until golden, about 20 minutes.  Cool on rack.

** I don’t think it’s a great idea to eat these eggs, especially if you leave the breads out.  They are really just for decoration.

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Frittata

frittata dish 2 *

I love to just say the word “frittata.” It has such a lyrical sound. Such a beautiful word for a dish made up of eggs and potatoes and vegetables.   The combination of ingredients is endless.    Of course, everyone has a favorite choice of possibilities.   I have so many combinations that delight my palate, but I think my absolute favorite is zucchini, onions and potatoes.   These flavors really seem to go together beautifully with a little Parmigiano cheese and some fresh parsley.

This is a common dish during lent in Italian households. It also is great for picnics. It can be eaten at room temperature, so it packs up nicely for a day in the countryside or by the sea. We recently enjoyed it (room temperature) at sunset on the beach with a glass of white wine. But I wouldn’t shy away from indulging at breakfast….actually, I did have it again the next morning for breakfast, and I think it was even better as the flavors really melded overnight

There are two methods for cooking a frittata. Once you have poured everything into the fry pan, and it has started to cook through and the sides are starting to pull away from the edges of the pan, you can either put it under the broiler until the top cooks to a golden brown, or you can place a plate ( the size of the pan) on top of the pan and flip the frittata onto the plate. Then slide it back into the pan (uncooked side down)to finish cooking the other side.   The second method is not as hard as it sounds, and adds a bit of excitement to the cooking process, should you be in need of a little excitement. Either way, I think you’ll be delighted with the outcome.

RECIPE:

6 eggs

2 medium zucchini, one green, one yellow (or both the same color), sliced

1/2 onion, sliced thin

6 to 7 small potatoes, boiled until tender and sliced(can use large potatoes)

1/2 cup chopped parsley

1/3 cup grated Parmigiano cheese, plus a little extra while cooking

2 TBSP olive oil

salt and pepper to taste

1.  Whisk together the eggs, grated cheese and parsley.  Salt and pepper to taste.

2.  Saute the zucchini and onions in the olive oil in a fry pan, until onions are soft.

3. Add the cooked potatoes and heat through, stirring.

4.  Pour the egg mixture on top of the zucchini and potatoes, and cook over medium low heat.

5.  Once the egg mixture starts to cook, add a little more grated cheese to the top.

6.  When the frittata is just about cooked through, you can either put it under the broiler for a few minutes, until cooked through, or you can follow the procedure stated above, using a plate to flip the frittata and cook the underneath part until done.

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Liver with Onions and Bacon

liver plated 2

How can a recipe for liver hold fond memories? For me, it does. As odd as it may seem, I vividly recall how happy I was each time liver was for dinner. It was sort of a treat, if you can deem that possible. Perhaps it was the way in which my mother prepared it that made it so delicious. And no, neither tomatoes nor garlic were used in this recipe. She used bacon, onions and red wine vinegar for this dish, which were flavors that rarely graced our dinner table. Maybe that was what was so exotically delicious to me, even as a child?   It was like taking a walk on the wild side.

To the best of my recollection, we only had this scrumptious dish when my mom’s long time girlfriend came to dinner. It must have been a favorite of hers. This friend of my mom’s was a career woman, who never married, so she was as much of an enigma to me, as was the liver. So these evenings were something very special to me. I loved to hear her stories regarding the work environment (I can only imagine what the pay differential was then!!); I loved looking at her expensive, professional clothing; and of course, I loved the liver.

Liver, simply broiled, was also one of the first finger foods that both of my children loved as toddlers. I can see them sitting in their highchairs, picking up the small pieces with their chubby little fingers, and chewing and smiling.   What ever possessed me to think to make this for them at this early age?   I suppose I thought the love of liver would run in the family.

RECIPE:  serves 6

2 pounds calf’s liver, cut into 6 pieces

1 cup whole milk

8 bacon slices, cut into 1/2 inch pieces

3 TBSP unsalted butter, plus extra if needed

2 large onions, thinly sliced

3/4 cups all-purpose flour

1 tsp. salt

1/2 tsp black pepper

1/2 cup red wine vinegar

1.  Place liver in a large glass baking dish and cover with the milk.  Let soak for twenty minutes or so.

2.  In a large skillet, over medium high heat, add butter and bacon and cook until bacon is rather crisp, about 5 minutes.  Transfer bacon, with a slotted spoon, onto paper towels to drain.

3.  Cook the onions in the remaining bacon fat until caramelized, about 10 minutes  Season with salt and pepper while cooking.  Transfer onions to a bowl and add the bacon to this dish.  Set aside.

4.  Pat liver dry and discard the milk.  Combine the flour, salt and pepper in a large zip lock bag or in a dish large enough to hold the liver.  Coat the liver on all sides in the flour .  Set aside on a baking sheet until ready to cook.

5.  Heat the bacon fat that remained in the skillet.  If none is left, add 2 more TBSP of butter to the skillet and let melt until bubbly.  Turn heat to high and add liver, in batches.  Cook approximately 3 minutes per side. If you like it more well done, adjust the timing.

6. Remove the cooked liver to a platter and keep warm.  Keeping the flame on medium high, add the onions and bacon and stir.  Turn the flame to high and add the vinegar.  Let it cook down for 5 minutes, stirring.

7.  Pour the onion and bacon mixture on top of the liver and serve.

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Mom’s Pizza

mom pizza plated

Homemade pizza is really so simple. Every time I make it, I wonder why I don’t do it more often. I guess it’s because I’m always cooking for a crowd when I make pizza, but if you’re only going to make a pie or two, it’s quite easy.  Any Italian bakery will provide excellent dough, so no need to make you own. It only takes a few ingredients, and in just a few steps, you will have an absolutely delicious, authentic pizza.

My mom was famous for her homemade pizza. My cousins would come over on Friday nights (meatless in those days), and she would produce pizza after pizza until we were all too full to move. Even though she hasn’t made pizza in nearly 10 years, she is still famous among those who were lucky enough to have tasted it.

My sister, daughter and I have watched my mom make pizza numerous times, trying so hard to figure out what her secret was.   Is it the oven temperature?   Is it the amount of tomatoes? They way she slices and places the mozzarella? The amount of oil drizzled on top? Even though we believe we have mastered all the steps to perfection, we all admit that we miss the mark just a tiny bit. There is something missing.   But we keep trying.   However, if you have never had my mom’s pizza, you won’t know the difference and will be absolutely delighted with the results of this recipe.

Remember……always use the best ingredients.

RECIPE:  2 pies

2 lbs pizza dough

1 can Italian plum tomatoes (must be San Marzano)

8 oz mozzarella ( depending on your taste, you might want more or less)

grated Parmesan cheese (you can use Romano cheese as well)

extra virgin olive oil

oregano

salt and pepper

1.  Let dough rise in bowls.  I first put a little flour in the bowl and then a little flour on top of the dough.  I cover each bowl with plastic wrap.  Then I cover all the bowls with a wool blanket, just the way my mother always did.

2.  Place the can of tomatoes in a saucepan and cook for 20 minutes.  Let it cool.

3.  Slice the mozzarella into thin slices.

4.  Preheat oven to 500 degrees.

4.  Once the dough has risen, gently roll it out on a floured surface until it is rectangular and can fit nicely into a cookie sheet.

5.  Lightly oil the bottom of the cookie sheets.  Gently place the dough in the cookie sheet and work it a bit until the fit is perfect.

6.  Using your hands, grab a whole plum tomato from the saucepan and squish it to release the juices.  Then place the pulp of the tomato on the dough.  Continue until you have the desired amount of tomatoes spread on the pie.  The key here is not to use the juice of the tomatoes as it will make the pie very mushy in the middle.  You want to use the pulp only.

7.  Add some salt and pepper ( go lightly).  Then place the mozzarella on top of the tomatoes, placing it as desired.

8.  Sprinkle with some grated cheese.

9.  Add some oregano, as much or little as you like.

10.  Drizzle with olive oil.

11.  When oven is preheated, place pies in oven.  After 5 minutes, lower the oven to 450 degrees.

12.  This is the only tricky part…. keep an eye on the pies.  All ovens are different, and the oven temperature is really key to turning out a perfect crusted pizza.  I always switch the pies around on the racks midway through the cooking process, as my mom always did.

13.  Depending on your oven ( and lower or raise the oven temp if you see the need), the pies will be done in about 15 minutes or so.  But keep your eye on the pies. 

14.  Let cool slightly in pan before cutting into pieces.

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Congo Squares

congo plated

While looking through my mother’s folder of torn and stained recipes (a habit that I just love), I came across a neatly typed recipe for “Congo Squares.”   I could tell this was a very old recipe, and I vaguely remembered the name. As I read through the ingredients, I started to recollect the taste, which is somewhat similar to what I think we now call “Blondies.”   I remembered my mother baking these bars for parties and company.   I decided to give them a try and bring them to a Super Bowl party. They were yummy! And I was very nostalgic over the taste. It brought me back to my childhood, as tastes often do.

I couldn’t help but wonder where the name came from so I “Googled” it, and was just amazed to see the exact same recipe came up for “Congo Squares.”  I thought that perhaps the name had been made up by whoever had typed this recipe for my mother.   It turns out that this was a very popular recipe in the 1950s, put out by Nestle’s Chocolate.

I think you will enjoy these, if you don’t already have a similar recipe. I might make a change or two the next time I make them. I think the addition of some unsweetened coconut could be quite good. I also might add a tsp. of vanilla for flavor.  Also, I deviated from the pan size in the recipe. I used a 9 x 13 baking pan instead of the 10 ½ x 15 ½ baking pan or cookie sheet suggested. I thought I would like the bars to be higher. I’m now second guessing my decision, and am wondering if they might not be tastier if they were thinner and chewier.  You can decide for yourself. I don’t think there really is a wrong choice.   Even the batter is delicious!!

RECIPE:

2 3/4 cups sifted flour

2 1/2 tsp baking powder

1/2 tsp. salt

2/3 cup butter or shortening

2 1/4 cups (1 lb box) dark brown sugar

3 eggs

1 cup nuts, such as walnut or pecans, chopped

1 6 ounce package semi-sweet chocolate morsels

1.  Mix together and sift the flour, baking powder and salt.

2.  Melt the butter or shortening and mix well with the brown sugar.  Let cool a few minutes.

3.  Add  eggs, one at a time, beating well after each addition.

4.  Add dry ingredients, then nuts and chocolate.  Mix well.

5.  Pour into greased  pan about 10 1/2 x15 1/2 x 3/4 inch.  Or 9 x 13 pan.

6.  Bake in 350 degree oven for 25 to 30 minutes.  If using 9 x 13 pan, you will want to bake it 5 to 10 minutes longer.

7.  When cool, cut into squares.

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