Shirlall's Maine Home Page

I figured this would be a neat place to share lots of things with lots of people..... So I am going to start with some GREAT recipes.....

(Please feel free to share them with your friends and family, but DO NOT publish them or sell them for profit. Thanks.)

 

Here is the real authentic 100 year old CONGO BAR recipe.

Congo Bars

2 cups sifted flour
2 1/2 tsp.
baking powder
1 tsp. salt
2 cups shortening

2 1/2 cups brown sugar
1 cup broken walnut meats

(if you like nuts!)
1 tsp. vanilla
1 pkg semi-sweet chocolates

 

Mix and sift together the flour, salt, and baking powder. Melt shorte ning and brown sugar; beat until well mixed and creamy. Then allow to cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, vanilla and nut meats. Stir in chocolate morsels. Bake at 350 degrees for 35 minutes in a greased 10 1/2 x 15 1/2 x 3/4 inch pan. When almost cool, cut into bars.


 

This recipe came form Mrs. Proch.... I wish I knew who she was! My mother, my kids, my husband and I thank her VERY much!

 

 

Source: http://home.maine.rr.com/shirlalls/


CWA Director's Column November 2006

Submitted by Dolores Moore on November 2, 2006.

Your State CWA had a great year. The convention was great. Thanks to all of you who gave us fudge, knit and crochet items and white elephant items for our table. Also thanks for stopping by. It was great to see you. We did not have any adult mittens or scrubbies this year, and they are very popular items, we got quite a few calls for them. It would be greatly appreciated if you could donate some for another year. Thanks again for all your contributions it was greatly appreciated, and for all your hard work for the CWA.

The baking contest for this year is Congo Squares. There are two divisions A: Women B: Men. Baking Contest for Grange MEMBERS ONLY. Contestants will prepare Congo Squares from the following recipe. No changes or substitutions will be allowed. LABEL ALL ENTRIES WITH NAME, ADDRESS, GRANGE NUMBER AND POMONA NUMBER, ON BOTTOM OF PLATE.

Congo Squares

2 3/4 cup flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup shortening

2 1/4 cups light brown sugar

3 eggs

1 package chocolate chips (6 ounces)

Sift flour, baking powder and salt. Melt shortening, add sugar. Cool slightly. Add eggs 1 at a time. Beat well. Add dry ingredients, and chocolate chips. Lightly grease pan. Bake in a 9X13 inch pan at 350 degrees for 25 to 30 minutes or until done. Cut when almost cool.

(Baking times may vary with individual ovens, and when using glass pans.)

Please submit for judging - 6 (six) 2 inch bars on a plate. Judging at Subordinate and Pomona levels at your convenience prior to May 11, 2007. Prizes are the responsibility of the CWA at each level. Please use the judging sheet that is in your 2007 CWA for your local judging. May you all have a great Thanksgiving.

 

 

Source: http://mainestategrange.org
Congo Bars From Mimi in Maine

time to make50 min 20 min prep Makes 24-28 bars 7 RATINGS

 

 

My mother has made these since I was little and then I made them for my kids. They are great to take to a picnic as they carry well.

 

 

2/3 cup butter(melted)

1 pound light brown sugar

3 eggs

2 cups flour

2 teaspoons baking powder

teaspoon salt

12 ounces chocolate chips

1 cup chopped walnuts

 

        Melt the butter and add brown sugar; mix well and cool.

        Add eggs, one at a time, beating well each time

        Add dry ingredients and mix well.

        Add the nuts and chocolate bits.

        Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.

 

 

 

 

Source: http://www.recipezaar.com/211638

 

 


Congo Bars - Congo Squares

Congo Bars or Congo Squares are a popular dessert in the southeastern United States. They are also known as Blond Brownies, or Blondies (as they are made without any cocoa powder). They don't have anything to do with Africa -- the Congo region has no tradition of baked desserts such as brownies and cakes, and wheat (for flour) cannot be grown in Central Africa. In fact, most of Africa has little tradition of sweet desserts.

The name Congo Bars is a fanciful allusion to a mythical Congo, which also inspired the famous Congo Room of Las Vegas, and even the Congo Room of Canton, Ohio. Perhaps someone thought that all of the exotic ingredients (the chocolate, the coconut) might come from Africa. In New Orleans, there is a plaza called "Congo Square" (also known as Beauregard Square and now part of Louis Armstrong Park) which, in the early 19th century, was a gathering place for both free and enslaved African-Americans who met for marketing, music-making, and dancing -- and eating this variety of brownie? Who knows?

What you need

  • 2 cups flaked coconut
  • 1/2 teaspoon salt (omit if using salted butter)
  • 1 teaspoon baking powder
  • 2 cups all-purpose flour
  • 2 eggs, lightly beaten
  • 1 1/2 cups light brown sugar, firmly packed
  • 2 teaspoons vanilla
  • 1 cup unsalted butter, softened at room temperature
  • 1 1/2 cups semi-sweet chocolate chips

What you do

  • All ingredients should be allowed to come to room temperature if they have been in the refrigerator. Preheat oven to 350 F.
  • Mix (or sift) together the salt, baking powder, and flour.
  • When oven is hot, place the coconut on a cookie sheet and toast until lightly browned (one or two minutes). Remove and let cool.
  • Using an electric mixer, mix together the butter and brown sugar. Add the beaten egg bit by bit, mixing well. Add vanilla. Stir in the flour mixture. Mix well with wooden spoon.
  • Gently stir in the chocolate chips and the toasted coconut.
  • Lightly grease (or butter) and flour a 9- x 13-inch cake pan. Spread the batter into the pan. Bake at 350 F for about 25 minutes. Remove from oven as soon as a sharp knife inserted into the center pulls away clean. Careful not to over-bake. Cool, cut into bars (or squares) and serve.

The coconut can be replaced, in whole or part, with your favorite chopped nuts (almonds, pecans, walnuts . . . ).

 

Source: http://www.congocookbook.com/snack_recipes/congo_bars.html
To: Paula Barta <>

From: The Old Bear <>

Subject: recipe: congo bars

Date: Thu, Dec 30, 2004 07:50:33 EST -0500


Congo Bars
----------


        Congo
bars are made with brown sugar and chocolate chips. 
        This is a popular recipe, similar to blonde brownies.


    2/3 cup          butter or margarine, melted
      1 pound        brown sugar
      3 large        eggs
      1 teaspoon     vanilla
  2 3/4 cups         flour, sifted
  2 1/2 teaspoons    baking powder
    1/2 teaspoon     salt
      1 cup          chopped nuts -- optional
     12 ounces       semisweet chocolate chips

Melt butter.  In a large bowl or pan, combine melted butter and brown sugar. 


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

Sift together dry ingredients and add to sugar mixture. 

 

Add nuts and chocolate chips.  Pour into greased, shallow

baking pan.  Bake at 350F for 22-25 minutes.  (Don't overbake!) 

 

Cool.  Cut into squares and remove from pan.


                     source:  Old Fashioned Country Cookies
                              by Jo Ann Martin & Vickie Hutchins
                              Gooseberry Patch Co. - 1994
                              ISBN: 0963297821