Are these Congo Squares or Blondies? I’ve seen this particular recipe called both. In some cases, a Congo Square has the addition of coconut but this particular recipe doesn’t. I can’t even find a history of why they are called a Congo Square or bar- one blogger thought it was because people saw them as exotic but even Rachel Ray has no clue as to the history.
Congo Squares
Course: after church coffee hour, Cookie, Dessert
Keyword: chocolate chips, cookie, cookies, cooky
⅔ cup butter 2¼ cups light brown sugar firmly packed 2½ cups flour 2½ tsp baking powder ½ tsp salt 3 eggs 6 oz Semi-Sweet Chocolate Chips 1 cup chopped nuts Sift flour, baking powder, and salt together.
Melt butter in a large saucepan.
Stir in sugar.
Remove from heat and let cool 10 minutes.
Add eggs to sugar mixture, beating well after each addition.
Add flour, chocolate, and nuts.
Spread into buttered 15"x10"x1" pan and bake in a 350° oven for 25-30 minutes.
Cool and cut into squares
POPPY SEED CRESCENTS – MÁKOS KIFLI
Course: after church coffee hour, Cookie, Dessert
Cuisine: Hungarian
Keyword: cookie, cooky, Kifli
Filling: 3 c. ground poppy seeds ¼ c. sugar ¾ c. milk ½ c. butter Dough: 3 c. flour 1 c. unsalted butter 3 egg yolks beaten 1½ Tbsp. cream 2 tsp. lemon peel grated For Top Confectioner sugar 1 egg slightly beaten Vanilla Confectioner sugar (sugar that has been sitting in a jar with sliced vanilla bean pieces throughout) Filling: Mix all filling ingredients in a 2 qt. saucepan and cook over low heat, stirring constantly, for 5 minutes until slightly thickened.
Cool.
If it becomes too thick to spread, add milk.
To make dough: Chill butter and cut into pieces, then work into flour.
Beat together remaining ingredients and add to flour mixture gradually, using a fork.
Work into a large ball.
Turn out onto floured wax paper.
Shape into roll.
Slice into 48 pieces (chill if it is too sticky or soft to slice)
To make: Sprinkle an area with confectioner sugar.
Roll one ball at a time into 1/16″ thick circle.
Spread 2 tsp. filling onto dough.
Gently lift nearest edge and roll.
Curve ends of roll slightly.
Put on cookie sheet with overlapping edge underneath.
Brush crescents with slightly beaten egg.
Bake at 375° for 15-20 minutes or until lightly browned.
Just before serving sprinkle with vanilla confectioner sugar
CRISPY CLUSTERS
Course: after church coffee hour, Cookie, Dessert
Cuisine: American
Keyword: caramel, glazed nuts, marshmellow
Author: unknown
28 caramel candies 1 tablespoon water 3 cups bite-size rice squares 1 cup miniature marshmallows 1 cup coarsely chopped nuts Melt caramels with water over low heat, stirring until smooth.
Pour over combined cereal, marshmallows, and nuts; toss until well coated.
Drop by tablespoonfuls onto greased cookie sheets; let stand until firm.
Makes about 2 dozen.
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NO BAKE CHOCOLATE WALNUT BALLS
Course: Cookie, Dessert
Cuisine: American
Keyword: chocolate, cookie, cooky
Servings: 40 cookies
Author: Kathy Belgrade
36 chocolate wafers crushed fine 1 c. finely chopped chocolate bits 1 c confectioner‘s sugar ¼ c orange juice ½ c finely chopped walnuts 3 tsp. corn syrup Mix crumbs, bits, sugar, and walnuts.
Add syrup and juice.
Mix well.
Form into 1" balls.
Roll in confectioner's sugar, cocoa, and finely chopped nuts.
Store in a tight container
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random stuffs mostly vintage and found
