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
50
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 ¾ cups flour
2 ½ teaspoons
baking powder
½ 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
