Swedish Dream Bars

I found this recipe at Christmas time in 2007 at My Sister’s Kitchen and each year have planned to make some for the holidays.  Once again this year, I failed to have them in time for Christmas but did make them for a rainy January day and they are wonderful.  They are very rich, so one or two bars will be plenty per serving.

SWEDISH DREAM BARS

The Crust:

• ½ cup butter
• 2 Tblsp. dark brown sugar
• 1 cup all-purpose flour

The Topping:

• ¼ cup all-purpose flour
• 1-½ cups dark brown sugar
• ¼ tap. baking powder
• ½ tsp. salt
• 2 beaten eggs
• 1 tsp. vanilla
• 1 cup walnuts, chopped coarsely
• 2-3 Tblsp. powdered sugar for sprinkling

Preheat oven to 350 degrees F
Butter a 9-inch baking pan

In a medium bowl, mix together the butter, 2 Tblsp. sugar and 1 cup flour.  Press this mixture into the buttered baking dish.  Bake @ 350 degrees F for 12 minutes.  Remove from oven and set on a rack.

In the same bowl, place ¼ cup flour, 1-½ cups sugar, baking powder, salt, eggs and vanilla.  Mix together until smooth.

Add the chopped walnuts.  Pour this mixture over the baked crust and return to oven to bake for 25 minutes.  Place on rack to cool.

Press powdered sugar through a fine mesh strainer to cover the top of the cake.

Cut into 16 bars.

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Chocolate Almond Roca Cookies

I made these rich candy-like cookies last year on a sunny Sunday before Christmas.  My daughters and grandchildren were here for lunch and I was looking for something to serve that would be “holly jolly”.   This delicious confection adapted from a recipe on Mennonite Girls Can Cook was perfect.

CHOCOLATE ALMOND ROCA COOKIES

•     12 long graham crackers
•     1-1/2 cups sliced almonds
•     1 cup butter (not margarine)
•     1 cup dark brown sugar
•     1-1/2 cups milk chocolate chips (Ghirardelli)

Preheat oven to 350 degrees F

Line an 11×16 inch jelly roll pan (with lips to catch spills) with parchment paper.  Lay the graham crackers in the pan to fit snugly.  Sprinkle with almonds and set aside.

Place the butter and brown sugar in a saucepan and bring to a boil, stirring constantly.

Bring to a full rolling boil – bubbles across the top surface of the mixture.  Pour hot mixture carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts.

Place in a preheated 350 degree F oven for 8 to 10 minutes, or until bubbly all over.  Remove from oven and sprinkle even with chocolate chips. Let cookies stand for a minute to melt the chocolate, then use a spatula to spread the chocolate in a thin layer.

Cool in the pan on a rack to room temperature.  Place in the freezer for 10-15 minutes to harden chocolate topping.

Using the spatula, lift and break the cookies in random size pieces.

This makes a large batch of delicious, rich cookies.

 

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Raisin Cookies – a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This recipe was marked by the author, “My own”.  It’s a very good cookie – lemony and chock-full of raisins – there are a lot of raisins in this cookie.  The outside is crispy and the inside soft.  I liked this cookie very much.

RAISIN COOKIES – A 1940s RECIPE

• ½ cup butter, softened
• ¾ cup granulated sugar
• 1 egg
• 1 Tblsp. milk
• 1 tsp. lemon juice
• 1 tsp. grated lemon peel
• 1-½ cups all-purpose flour
• ¼ tsp. baking powder
• ¼ tsp. salt
• 2 cups raisins

Preheat oven to 375 degrees F
Grease baking sheets

In large mixer bowl, place butter, sugar, egg, milk, lemon juice and lemon peel.  Beat at medium speed for 2 minutes.

In a separate bowl, mix together the flour, baking powder and salt.  Add gradually to the butter mixture, beating just enough to blend.

Stir in raisins by hand.

Drop by a level measuring tablespoon onto greased cookie sheets 2 inches apart.

Bake @ 375 degrees F for approximately 10 minutes.  Bottoms should be golden brown and tops light brown.  Remove to a rack to cool.

Makes 36 small cookies.

Here is how I found the cute 1930s-40s era doll table and chairs.

http://lillianscupboard.wordpress.com/2012/09/22/look-what-i-just-found-at-the-antique-mall/

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Salted Caramel Grahams

I had made a similar cookie with a chocolate coating and my daughter wondered how they would be without the chocolate.  I also changed from slivered almonds to roughly chopped whole toasted almonds and added a sprinkling of sea salt.  We found out they are absolutely delicious – buttery, crisp, lots of nuts and the sea salt adds an extra bit of punch.  My family loved them.  Also, fast and easy to put together.

SALTED CARAMEL GRAHAMS

• 12 long graham crackers
• 1-1/2 cups chopped toasted almonds
• 1 cup butter (the real thing)
• 1 cup dark brown sugar
• 1 tsp. sea salt

Line 11 x 16 inch jelly roll pan (with lips) with parchment paper.  Lay graham crackers in pan to fit snugly.

Sprinkle with almonds and set aside.

Put butter and brown sugar in a saucepan, and bring to a full rolling boil while stirring constantly (about 4 minutes).

Pour the hot caramel carefully over the almond/graham cracker base, spreading to cover all of the crackers and nuts.  You can use a spoon to dip up small amounts and patch any uncovered spots.  Sprinkle with sea salt.

Place in a 350° F oven for 8-10 minutes, or until bubbly all over.  Place on a wire rack and cool to room temperature.

Using a knife, pry up pieces of the cookie and break into serving-size pieces.

Good either chilled or at room temperature – caramel is softer at room temperature.  This recipe makes a lot of very rich pieces.

They’re hard to resist.

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No-Bake Club Cookie Squares

This recipe is adapted from one on Delightful Country Cookin’.   It’s easy to mix and heat in just one pan and requires no baking – just 30 minutes of chilling time.  The squares are delicious – crispy with a sweet, creamy peanut butter topping.

NO-BAKE CLUB COOKIE SQUARES

• 24 Club crackers
• 1/4 cup butter
• 1/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/2 cup graham cracker crumbs (3 graham strips)
• 2 Tblsp. undiluted evaporated milk
• 1/3 cup creamy peanut butter
• ¼ cup milk chocolate chips (Ghirardelli)
• 1/4 cup peanut butter chips

Butter an 8×8 inch pan

Line the bottom of a buttered 8x 8 inch baking pan with a single layer of 12 crackers; set aside.

Melt butter in a medium saucepan over medium-low heat; add sugars, graham cracker crumbs and milk.  Heat over medium-high heat until sugars dissolve, stirring often – about 1 minute.  Spread over mixture crackers in pan.  Arrange another single layer of 12 crackers on top; set aside.

In the same medium saucepan combine peanut butter, chocolate chips and peanut butter chips and heat over low heat until melted, stirring until smooth and creamy.  Spread over crackers and chill about 30 minutes until firm.

Cut into 16 squares to serve.

Can be stored without refrigeration at temperatures under 75 degrees.

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Brown Sugar Drops – A 1940s Cookie Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

My version of the recipe is one-half of the original and I substituted dairy sour cream for the sour milk.  Like all of the recipes in this little book, the Brown Sugar Drops are easy and quick to make, homestyle, not too rich – just a good old-fashioned cookie.

BROWN SUGAR DROPS

• ½ cup shortening
• 1 cup light brown sugar
• 1 egg
• ¼ cup sour cream
• ½ tsp. baking soda
• ½ tsp. salt
• 1-¾ cups all-purpose flour
• Raisins or walnut halves (optional)

Preheat oven to 400 degrees F
Lightly grease cookie sheets

Cream together the shortening, light brown sugar, egg and sour cream.  Mix in the soda and salt.  Gradually mix in the flour until well blended.

Drop cookies by a level measuring tablespoon onto the greased cookie sheets.

Place cookies 2 inches apart.

If desired, press a walnut half or 3 raisins into the tops of the cookies.

Bake @ 400 degrees F for 6 to 7 minutes until cookies are golden brown on the tops and bottoms.

Place on a wire rack to cool.

Yield:  Approximately 32 cookies

A cup of tea from this pretty teapot would go well with the cookies.

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Peanut Butter Cookies – A 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This is the very popular peanut butter cookie kids have been eating for generations.  Our book writer got this recipe from her friend, Shirley, and probably made the cookies a lot for her own family.  My version is half of the original recipe and makes about 2 dozen 3-inch diameter delicious, peanut-buttery cookies.

I have a small collection of vintage oven thermometers and although I love to see them displayed, I’m so grateful I have an oven with a reliable thermostat to do my baking.

PEANUT BUTTER COOKIES – A 1940s RECIPE

• ½ cup shortening
• ½ cup granulated sugar
• 1/2 tsp. vanilla
• 1 egg, beaten
• 1/2 cup brown sugar
• 1/2 cup creamy peanut butter
• 1-½ cups all-purpose flour
• 1 tsp. baking soda
• Dash salt

Preheat oven to 375 degrees F

Cream shortening, granulated sugar and vanilla.  Add egg, brown sugar and peanut butter.  Mix until smooth.

Whisk together the flour, soda and salt.

Add to creamed mixture and mix until well blended.

Form a measuring tablespoon of dough into a ball and place on ungreased baking sheet.

Press a cross-hatch pattern on top of the cookie with a fork dipped in flour.

The unbaked cookies will be 2 inches diameter.  Place cookies 2 inches apart on the sheet and bake @ 375 degrees F for approximately 10 minutes until golden brown.

Remove immediately to a wire rack to cool.

Yield:  Approximately 2 dozen 3-inch diameter cookies

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Molasses Cookies – A 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

The woman who wrote down the recipes in this book liked quick, easy recipes for flavorful, family-friendly food.  These Molasses Cookies are a good example.  They go together very quickly and a 2-½ inch cookie cutter produces a big 3-½ inch cookie – one is enough in most cases.  The recipe below is one-half of the original.  I really liked this cookie – it is crisp, spicy and very satisfying.

MOLASSES COOKIES

• ¾ cup shortening
• 1 cup granulated sugar
• ¼ cup molasses
• 1 egg
• 2 cups all-purpose flour
• 2 tsp. baking powder
• ½ tsp. salt
• ½ tsp ground ginger
• 1 tsp. ground cinnamon

Preheat oven to 375 degrees F
Have ungreased cookie sheets at hand and cookie cutter (I used a 2-½ inch diameter cutter)

In a large bowl, cream together the shortening, sugar and molasses.  Add the egg and beat well.

In a separate medium bowl, whisk together the flour, baking powder, salt, ginger and cinnamon.

Add the flour mixture gradually to the shortening mixture and mix well.

Turn dough out on a lightly floured board.  This is a nice dough to handle.

Roll 1/8 to ¼ inch thick and cut with a floured cookie cutter.

Place on ungreased cookie sheet about 2 inches apart.

Bake @ 375 degrees F for approximately 10 minutes until cookies are golden brown on top.

Remove cookies to a wire rack to cool.

Yield:  2 to 3 dozen cookies, depending on size.

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Cut Out Sugar Cookies – a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

I cut this recipe in half and then increased the  flour so the dough would be easier to handle.  This recipe gave me a good opportunity to use my vintage hatchet cookie cutter just in time for Washington’s Birthday.

These cookies are like so many from that era – plain, good, inexpensive and easy to make.

CUT OUT SUGAR COOKIES

• ½ cup shortening
• 1 cup granulated sugar
• 1 egg
• ½ cup sour milk*
• 1 tsp. vanilla
• ½ tsp. salt
• 3-½ cups all-purpose flour
• 1 tsp. soda
• Colored sugar for sprinkling on top

*To make sour milk:  Place ½ Tblsp. white vinegar in a one-cup measure.  Add milk to make ½ cup.  Let stand 5 minutes before using.

Preheat oven to 375 degrees F.

Cream shortening, sugar, egg, sour milk and vanilla.  Whisk together salt, flour and soda.  Add gradually to creamed mixture, blending well.

Roll out to 1/8 inch thickness on a lightly floured board and cut out with desired cookie cutter.

Place 2 inches apart on an ungreased cookie sheet and sprinkle with colored sugar.

Bake @ 375 degrees F for 7-8 minutes.  Remove to a wire rack to cool.

Makes about 3 dozen cookies, depending on the thickness and size of cutter.

I’m displaying the cookies on a handkerchief commemorating Washington’s Birthday in 1932 – the year I was born.

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To My Valentine Cookies – a 1940s Recipe

One of my Christmas gifts this year was a small 4-½ x 6 inch leather bound book engraved “Cooking Recipes”, purchased at an antique mall in Sugar Creek, Ohio.  The pages are edged in gold and there are 10 index tabs for food categories.  

The real gold in this book, though, is the collection of handwritten recipes.  There aren’t a lot of recipes – just 25, 22 of which are desserts.  The book itself could have been from the 1930s, but I believe the recipes are from the 1945-1950 era.  This is based on a lot of recipes calling for shortening, for using the word “oleo” rather than margarine in most recipes and the attention given to oven temperatures.  I believe it’s post-World War II because of all of the sugar-laden desserts.  

The handwriting is clear and ingredients are listed correctly, although most of the recipes give no idea of how the item is to be prepared, what kind of pan to use or how long to bake.  That’s why I’ve decided to make each of the recipes, using the products specified, and adding my own instructions.  I like to think that the woman from the 1940s kitchen (who would have been about my mother’s age) would enjoy having someone fuss around with these recipes again and turn out some delicious food for the family.

This is a big, thick, old-fashioned oatmeal cookie.  It’s not fancy – just sweet and good.  With the lack of directions, I wasn’t sure until I had the dough mixed whether they would be drop cookies or rolled cookies.  I was glad the dough turned out to be very easy-to-roll so I could use my vintage heart cookie cutters.

TO MY VALENTINE OATMEAL COOKIES

• 2-½ cups all-purpose flour
• 1 tsp. baking powder
• ½ tsp. salt
• 1 cup oats (quick cooking)
• ¾ cup margarine
• ¾ cup granulated sugar
• 1 egg
• 1 tsp. vanilla

Preheat oven to 375 degrees F
Lightly grease cookie sheets

In a medium bowl, whisk together the flour, baking powder, salt and oats.

In a large mixer bowl, cream the margarine, sugar, egg and vanilla.

Add the whisked dry ingredients gradually to the creamed mixture and beat until blended.

Roll dough on lightly floured surface to ¼ inch thickness.

Cut out with 2-inch to 3-inch cookie cutters.

Place on greased cookie sheets, two inches apart.

Bake @ 375 degrees F for approximately 10 minutes until cookies are golden brown.

Remove cookies to a wire rack to cool.

Makes 2-3 dozen cookies, depending on size.

I also liked them with a sprinkling of cinnamon sugar before baking.

These cookies are also good rolled 1/8 thick and sprinkled with cinnamon sugar, and baked until crisp (8-10 minutes).

I like to think about this mother in the 1940s, having these cookies waiting for her kids when they came home from school with their penny Valentines.

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