2 cup brown sugar
1 1/2 sticks butter, melted
3 eggs
1 tsp vanilla
2 1/2 cup flour
2 1/2 tsp baking powder
1 pinch salt
1/2 cup pecans or english walnuts
1 small pkg. butterscotch chips (6 oz)
1 or
1 small pkg. chocolate chips
Directions
Mix together brown sugar and melted butter. Add eggs, one at a time.
Add vanilla. Combine flour, baking powder and salt and add to
mixture. Add nuts and chips. Place in a greased "9x13" pan. Bake 20
to 25 minutes at 350 degrees F. Do not over bake. Cut into bars
while warm. Source: Cookbook USA.
Shared and MM by Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Servings: 1 recipe
Congo Bars Recipe brought to you by Recipe Ideas
Categories: Cookie
The History of Recipes
Historians have traced the existance of recipes back into history, in truth as far back into history as the ancient Egyptians, and maybe even further. However, these, old recipes were just simple hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During Roman times around 25BC a man called Apicius compiled a number of scripts which described recipes enjoyed by wealthy Romans. In his works, he recounts how the meals of wealthy Romans were split into hors d`oeuvre, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new spices and herbs from Arab countries, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices prompted an explosion in books on cookery, the majority of which are now in academic collections. Over the following few hundred years, the wealthy families of Wesstern Europe tried to serve the most exotic meals, and as a consequence, chefs and their collection of recipes were highly sought after. Nevertheless, it wasn`t until the 19th century that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing the recipes that were being prepared for the better households. By the arrival of the 20th century, recipe publications are increasing in popularity mostly due to more people being able to read, leisure time and being a little richer. |
We hope you enjoy this Congo Bars recipe.
