Vintage Baking Recipes: Hip Padders

I love the name of these Chocolate Bars found in one of my many spiral bound vintage cook books.

 Aunt Pat's Bars or HIP PADDERS

I found that there are many variations of this bar recipe - just look up Hip Padders

1/2 cup butter
1 cup brown sugar
1/2 tsp vanilla
1 egg
3/4 cup flour
1/2 tsp salt
1/2 tsp soda
1 1/2 to 2 cups oatmeal


Filling:
6 oz chocolate chips
6 oz butterscotch chips
1 T butter
1 can sweetened condensed milk
1/4 tsp salt
1 tsp vanilla
1/2 cup walnuts

Cream butter, brown sugar, and vanilla.  Add egg and beat until fluffy.  Add sifted flour, salt, and soda.  Then add oatmeal.  Reserve 1 cup dough for topping.  Press rest into 9x13 inch pan.

For Filling:  Blend Chips, butter, sweetened condensed milk, and salt in heavy saucepan until melted.  Remove from heat and add vanilla and nuts.  Pour over dough.  Drop reserve dough by dabs onto filling.   Bake 25 minutes at 350 degrees.

A No Bake Bar Recipe-

I  just found this recipe today- a good one for the boys to make for an after school snack.

These were very good and Easy.  We did not wait 3 hours for them to set up.  We just put them in the

freezer for 30 minutes.

No-Bake Sweet & Salty Peanut Butter Pretzel Bars...

Nonstick cooking spray2 cups creamy peanut butter, divided3/4 cup (1 1/2 sticks) butter, softened
 2 cups Powdered sugar, divided

4 cups (roughly ½-inch pieces), broken small pretzel twists, divided
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
Directions

LINE 13 x 9-inch baking pan with foil leaving an overhang on two sides. Lightly spray foil with nonstick cooking spray.

BEAT 1 1/4 cups peanut butter and butter in large mixer bowl until creamy. Gradually beat in 1 cup powdered sugar. Stir in remaining 1 cup powdered sugar, 3 cups pretzel pieces and 1/2 cup morsels. Press evenly into prepared baking pan. Smooth top with spatula.

MICROWAVE remaining 1 1/2 cups morsels and 3/4 cup peanut butter in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread chocolate layer evenly over powdered sugar mixture. Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift from pan; peel off foil. Cut into 60 pieces. Store in covered container in refrigerator. http://www.verybestbaking.com/recipes/144864/No-Bake-Sweet--Salty-Peanut-Butter-Pretzel-Bars/detail.aspx

snowy day desserts

Fleur de Sel Chocolate Chip Blondies


2 & 1/3 cups all-purpose flour
1 & 1/4 teaspoon baking soda
pinch fine sea salt (optional)
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
3 cups semisweet chocolate chips
1 to 1 & 1/2 tablespoons fleur de sel
Preheat oven to 375°. Grease a 9″x 13″ baking pan with butter or cooking spray.

Whisk flour, baking soda, and pinch of salt. Set aside.

Using an electric mixer, beat butter until light and fluffy. Gradually add both sugars and mix until light and fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Gradually add flour mixture. Stir in chocolate chips.

Spread dough into prepared pan. Sprinkle top of dough with fleur de sel.

Bake 30-35 minutes, until center is set and top is golden brown. Cool completely in pan on wire rack before cutting into bars.





Black Bottom Brownies

BROWNIE LAYER

6 ounces unsweetened chocolate
1 cup unsalted butter
1 & 2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
4 large eggs
2 large egg yolks
2 cups granulated sugar
1 tablespoon vanilla extract
Preheat oven to 325°. Lightly butter a 9″x 13″ baking pan. Line with parchment paper or aluminum foil.

Melt chocolate and butter in a double boiler or in the microwave. Set aside to cool.

Whisk together flour, baking powder, and salt. Set aside.

In a large bowl, whisk eggs, egg yolks, sugar, and vanilla. Pour chocolate mixture into egg mixture, whisking to combine. Add flour mixture and stir just until combined.

Pour batter into prepared pan. Spread evenly.

CHEESECAKE LAYER

16 ounces cream cheese, at room temperature
1 & 1/2 cups granulated sugar
1/4 teaspoon kosher salt
6 large eggs
1 & 1/2 teaspoons vanilla extract
2 cups (12 ounces) semisweet chocolate chips
Using an electric mixer, beat cream cheese, sugar, and salt until light and fluffy (about 5 minutes). Add eggs, 2 at a time, mixing well after each addition. Stir in vanilla.

Pour cheesecake mixture over brownie layer. Sprinkle evenly with chocolate chips.

Bake for 1 hour & 15 minutes, or until lightly golden. Cool completely on wire rack before cutting into bars. Store brownies in refrigerator. Serve cold or at room temperature.

Samoa bark

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Recipe: Samoa Bark

Ingredients

12 oz. semi-sweet chocolate + 2 oz for drizzle
35-40 shortbread cookies (I used Lorna Doone)
14 oz bag of caramels
3 cups sweetened flaked coconut
3 Tbsp water
Instructions

Line a baking sheet with foil. Set aside.
Melt 12 oz of semi-sweet chocolate over a double boiler or in the microwave. (I prefer double boiler).
Spread the melted chocolate to your desired thickness…I went thin-ish.
Top your warm chocolate evenly with your shortbread cookies.
Place baking sheet in freezer while you do the next steps.
In a non-stick skillet on medium-low heat, toast your coconut, stirring occasionally. This will take about 10 minutes or so, but be watchful because once it starts to brown it happens quickly and you do not want to burn the coconut! When the coconut is toasted, set aside.
Meanwhile unwrap all your caramels and place them in a medium saucepan along with 2 Tbsp of water over medium-low heat.
Stir continuously until the caramel has JUST melted. You don’t want to over heat the caramel, as it will make it hard. Immediately fold in your toasted coconut.
Remove your chocolate from the freezer and spread the caramel/coconut evenly on top.
Melt your remaining 2 oz of chocolate using whatever melting process you prefer and drizzle over the top of the caramel/coconut.
Put back in the freezer for 5 minutes to set the chocolate.
Cut and enjoy!
Quick notes

Cut using a sharp knife in the size/shape of your choosing. Store in an airtight container.

Apple Raisin Bars

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Recipe from Family Circle
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
2 cups packed light-brown sugar
2 eggs
1/2 cup (1 stick) butter or margarine, softened
1 teaspoon vanilla extract
1 1/2 cups diced Golden Delicious apple
3/4 cup raisins
Directions
1. Heat oven to 350 degrees F. Liberally coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray; set aside.
2. In a medium-size bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
3. In a large bowl, with an electric mixer on medium speed, blend together sugar, eggs, butter and vanilla for 3 minutes or until smooth.
4. Reduce speed to low and gradually add flour mixture; mix for 2 minutes or until just incorporated. Stir in diced apples and raisins and spread into prepared pan.
5. Bake at 350 degrees F for 35 minutes or until toothpick inserted in center comes out clean. Cool completely before cutting into bars and serving.

Classic Lemon Bars

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Super Simple Classic Lemon Bar recipe from an old church cookbook

1 cup butter
2 cups flour
1/2 cup powdered sugar

Cut butter into flour and powdered sugar mixture. bake 350 degrees 25 minutes. Top with the following mixture:

4 Tablespoon flour
2 cups granulated sugar
1 tsp baking powder
4 eggs slightly beaten
6 Tablespoons Lemon Juice- freshly squeezed
Zest of 2 Lemons

Mix Dry ingredients together. Beat eggs slightly, add lemon juice to dry ingredients. Bake 25 minutes. Sprinkle with powdered sugar.

Banana bars

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Great after school snack

The boys ate half of this pan right after school today - they must have liked them or they were starving after being back in school after 3 snow days at home.


1 cup butter
11/2 cups sugar
3 to 4 ripe bananas, mashed with a fork
2 eggs
1 cup sour cream ( i used low fat plain yogurt )
1 tsp vanilla
2 cups flour
1/2 tsp salt
1 tsp baking soda

Cream cheese frosting


In a large mixing bowl, cream butter, sugar, bananas, eggs, sour cream and vanilla with an electric mixer until well blended.
Add flour, salt and baking soda until well mixed.
Pour batter into a greased and floured 15 x 10 x 1 inch jelly roll pan.
Bake at 350 for 20 minutes or until light brown.
When cake is cooled completely, ice with cream cheese frosting.

Cream cheese frosting

1/2 cup butter
1 (8) ounce pig cream cheese, softened
2 cups powdered sugar
1/4 tsp vanilla



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Baking: Apricot Chews

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Apricot Chews

p. 56, The Gourmet Cookie Book



**Makes three dozen squares

Directions:

Melt 3/4 cup butter, add 1 cup brown sugar, 1 1/2 cups each of flour and oatmeal, and 1 teaspoon baking soda.  Mix the ingredients thoroughly and press half the mixture into a greased baking pan about nine inches square. 

In a saucepan, simmer 3/4 pound dried apricots with 1 cup water and 3/4 cup sugar for 30 minutes, or until the apricots are soft.  Add 1 tablespoon apricot liqueur after the mixture has been cooking for 20 minutes.  Puree this all in a food processor until smooth. Spoon the apricots over the crumb mixture in the baking pan, sprinkle them with 1/4 cup grated coconut, if desired, and cover them with the rest of the crumbs.  Bake the mixture in a moderate oven (350°F) for 25 to 30 minutes, or until it is golden.  Cut the mixture into squares while it is still warm and turn out the chews from the pan when they are cold and set.

Recipe notes:

I used pear brandy

Grease the baking pan with butter, line it with two crisscrossed sheets of foil, and the butter the foil.
Makes 36 squares

Baking: fig bars

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One of my Favorites:

Dough:

2 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup (1 stick) plus 2 tablespoons unsalted butter
1/2 cup firmly packed dark brown sugar
1 large egg
I large egg yolk
1 teaspoon vanilla extract

Filling:

2 cups dried Black Mission figs, stems removed
1 cup water
1/2 cup raspberry preserves
Juice and grated zest of 1 lemon

Glaze:
1 large egg
1 teaspoon milk
2 tablespoons crystal sugar*

1. In a large bowl, sift together the flour, baking soda, cinnamon, and salt. In the bowl of a heavy duty mixer with a paddle attachment, beat the butter and brown sugar until light and fluffy. Beat in the egg, egg yolk, and vanilla. With the mixer at low speed, gradually add the flour mixture into the butter mixture until combined. Remove the dough from the bowl and shape into a rectangle. Wrap in plastic wrap and refrigerate 1 hour or overnight.

2. In a medium saucepan, combine the figs and water; bring to a simmer over medium heat. Simmer until the figs are soft and tender, about 10 minutes. Transfer the figs and the cooking liquid to a food processor; add the preserves and lemon juice and zest. Process until smooth.

3. Preheat the oven to 350 degrees F. Line 2 large baking sheets with parchment paper or use nonstick baking sheets.

4, Pour the filling into a pastry bag fitted with a ½ inch round tip. On a lightly floured surface, roll dough into a 24” x 6” rectangle. Pipe a ½ inch wide strip of filling down the center of the rectangle. Fold each long side of the rectangle toward the center of the strip of filling, so that the sides overlap slightly. Cut the dough crosswise into two 12” logs; refrigerate 15 minutes or overnight.

5. In a small bowl, beat together the egg and the milk. Transfer each log, seam-side down, to a cutting board. Brush with the egg glaze, then sprinkle with the crystal sugar. Cut each log into twelve 1 inch-thick slices; place, 2 inches apart, on the prepared baking sheets. Bake 15 to 20 minutes, rotating the baking sheets between the upper and lower oven racks halfway through baking, until golden brown. Transfer the bars to wire racks to cool completely.

Makes 24 bars.