{"id":938,"date":"2016-12-20T10:00:27","date_gmt":"2016-12-20T10:00:27","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=938"},"modified":"2016-12-21T00:51:36","modified_gmt":"2016-12-21T00:51:36","slug":"dream-bars-rich-luscious-topping-on-a-shortbread-type-base","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=938","title":{"rendered":"DREAM BARS … ” rich, luscious topping on a shortbread-type base”"},"content":{"rendered":"

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When I’m cooking or baking I think of my blog readers.\u00a0 Is this something Patricia in Quebec would enjoy? \u00a0 Is Ping in Thailand still making my apple tart? This recipe is good for Jill.\u00a0 She cooks for one.\u00a0 Dellis is always up for a challenge.\u00a0\u00a0\u00a0\u00a0 Andrew and Cait\u00a0 love to cook for their friends and family.\u00a0\u00a0\u00a0 My version of Foxley’s Rib Recipe would be perfect.<\/p>\n

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DREAM BARS is an old-fashioned recipe from a small Robin Hood cookbook.\u00a0 I started baking from it more than 53 years ago.\u00a0\u00a0\u00a0 Then it disappeared to the Land of\u00a0 Forgotten Recipes.<\/p>\n

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I was in the Land of the Patisserie. \u00a0 Gastron Len\u00f4tre’s books became bed-side reading. \u00a0\u00a0 Pastries, flans, tarts,\u00a0 Chou pastries, meringues, French custards, rich chocolate ganaches had me in their decadent clutches.<\/p>\n

ROXY’S\u00a0 BISTRO’s display case indulged with\u00a0 cr\u00e8me br\u00fbl\u00e9e,\u00a0 Paris-Brest, St Honor\u00e9\u00a0 cakes, chocolate mousse, apple charlottes,\u00a0 petits fours glac\u00e9s,\u00a0 g\u00e2teaux laden with\u00a0 custard and cream .<\/p>\n

I’ve come full circle with my baking.\u00a0 How rewarding to fill your home with the heady aroma of old-fashioned\u00a0 baking… cookies, loaf cakes,\u00a0 gingerbread, coffee cakes.\u00a0 They are easy, they are quick to make and bake,\u00a0 and they are so much better than anything that comes in a bag or box.<\/p>\n

DREAM BARS<\/p>\n

Base:<\/p>\n

1 cup all-purpose flour<\/p>\n

2 1\/2\u00a0 tbsp icing sugar<\/p>\n

1\/2 cup butter (or best quality hard margarine if your diet requires it)<\/p>\n

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In a large bowl mix together the flour and icing sugar.\u00a0 Blend in the butter with your fingertips, or cut in until very fine mealy with a pastry blender.\u00a0 Pat the mixture firmly into a greased 8 inch square pan.\u00a0 Bake in a slow oven at 300\u00b0F for 20 minutes.<\/p>\n

While your base is baking making the topping:<\/p>\n

2 large eggs room temperature<\/p>\n

1 cup brown sugar<\/p>\n

1\/4 scant cup of all-purpose flour<\/p>\n

1 tsp baking powder<\/p>\n

a pinch of salt<\/p>\n

1 tsp vanilla<\/p>\n

1 generous cup of coarsely chopped walnuts<\/p>\n

1 cup of cocoanut.<\/p>\n

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Beat the eggs well with a whisk\u00a0 and add sugar.\u00a0 Whisk again.<\/p>\n

In a small bowl add flour, salt and baking powder and stir to blend.\u00a0 Add this to your egg mixture and blend.\u00a0 Now add the vanilla, nuts and cocoanut.<\/p>\n

Spread this over the base and return to oven.\u00a0 Bake in a slow oven (300\u00b0F) for 30 to 35 minutes.<\/p>\n

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The topping is very soft when removed from the oven but becomes firm as it cools.\u00a0 DO NOT TRY TO CUT OR REMOVE\u00a0 from pan until cold.\u00a0 Cut into squares or bars.\u00a0 Drift a little icing sugar over the top.<\/p>\n

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This delicate square becomes an easy,\u00a0 dessert if you serve it with a scoop of ice cream or a generous spoonful of whipped cream.\u00a0 It’s as impressive and delicious as any complicated French dessert.\u00a0 Bon Appetit!<\/p>\n

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DREAM BARS … ” rich, luscious topping on a shortbread-type base”<\/span><\/span><\/td>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
Recipe Type: Baking<\/span><\/div>\n
Author: Mrs. Butterfingers<\/span><\/div>\n
Prep time: 30 mins<\/span><\/div>\n
Cook time: 40 mins<\/span><\/div>\n
Total time: 1 hour 10 mins<\/span><\/div>\n
DREAM BARS is an old-fashioned recipe from a small Robin Hood cookbook. I started baking from it more than 53 years ago. Then it disappeared to the Land of Forgotten Recipes.<\/span><\/div>\n
Ingredients<\/div>\n
    \n
  • Base:<\/li>\n
  • 1 cup all-purpose flour<\/li>\n
  • 2 1\/2 tbsp icing sugar<\/li>\n
  • 1\/2 cup butter (or best quality hard margarine if your diet requires it)<\/li>\n
  • Topping:<\/li>\n
  • 2 large eggs room temperature<\/li>\n
  • 1 cup brown sugar<\/li>\n
  • 1\/4 scant cup of all-purpose flour<\/li>\n
  • 1 tsp baking powder<\/li>\n
  • a pinch of salt<\/li>\n
  • 1 tsp vanilla<\/li>\n
  • 1 generous cup of coarsely chopped walnuts<\/li>\n
  • 1 cup of cocoanut.<\/li>\n<\/ul>\n
    Instructions<\/div>\n
    \n
      \n
    1. Base:<\/li>\n
    2. In a large bowl mix together the flour and icing sugar. Blend in the butter with your fingertips, or cut in until very fine mealy with a pastry blender. Pat the mixture firmly into a greased 8 inch square pan. Bake in a slow oven at 300\u00b0F for 20 minutes.<\/li>\n
    3. Topping:<\/li>\n
    4. Beat the eggs well with a whisk and add sugar. Whisk again.<\/li>\n
    5. In a small bowl add flour, salt and baking powder and stir to blend. Add this to your egg mixture and blend. Now add the vanilla, nuts and cocoanut.<\/li>\n
    6. Spread this over the base and return to oven. Bake in a slow oven (300\u00b0F) for 30 to 35 minutes.<\/li>\n<\/ol>\n<\/div>\n
      <\/div>\n
      \n
      Notes<\/div>\n
      \n

      The topping is very soft when removed from the oven but becomes firm as it cools. DO NOT TRY TO CUT OR REMOVE from pan until cold. Cut into squares or bars. Drift a little icing sugar over the top.<\/p>\n<\/div>\n<\/div>\n

      2.1.7<\/div>\n<\/div>\n

       <\/p>\n

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