Help me find this recipe from the old Joy of Cooking, please!
December 19, 2009 5:49 PM   Subscribe

I am looking for a recipe from the OLD Joy of Cooking, ca.1970

My copy is in storage, and I've searched all the likely sites for this scrummy recipe that is Christmas to me.

It's basically a shortbready crust, lightly baked. You top it with chopped pecans that have been cooked with sugar, cinnamon and egg whites. Those are spread on the top, and then it's baked again.
I'm pretty sure it has a star beside it, to designate it as a good for the holidays treat.

It's not Dream Bars or Angel Bars.

I'd really love to make these this year! Thanks!
posted by littleflowers to Food & Drink (7 answers total) 2 users marked this as a favorite
I'm pulling out my grandmother's 1946 JOC right now. I'll memail you the results.
posted by sciencegeek at 5:55 PM on December 19, 2009

Also, they're called Pecan Slices.
posted by sciencegeek at 6:04 PM on December 19, 2009

"Nut Bars"

Preheat to 350
Cream together 1/2C Butter & 1/4C Sugar
Beat in well 1 egg
Combine 1 1/4C sifted AP flour & 1/8 tsp salt.
Mix dry ingredients into butter mixture in 3 parts, blending well.
Work in 1/2 tsp vanilla
Pat dough into 9 x 12 pan & bake 15 minutes.

In a heavy saucepan, beat:
2 1/4C finely chopped pecans
1C sugar
1 1/2 tsp cinnamon
4 egg whites

Cook & stir mixture over low heat. After sugar has dissolved, increase heat slightly. Stir and cook until mixture leaves the sides of the pan, but remove from heat before it is dry. Spread over pastry base & bake another 15 minutes. Cut when cool.
posted by jon1270 at 6:06 PM on December 19, 2009 [1 favorite]

Since other readers might also be interested, and ingredients/methods aren't subject to copyright, just the exact wording, I'll paraphrase the recipe for "nut bars" that sound like what you're looking for:

Ingredients for the base:

1/2 c. butter (aka one stick)
1/4 c. white sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
1/8 tsp. salt

Ingredients for the topping:

4 egg whites
2 1/4 c. chopped pecans
1 c. sugar
1 1/2 tsp. cinnamon

Preheat the oven to 350 degrees F. Butter a 9" x 12" pan.

Cream together the stick of butter and 1/4 cup of sugar, then add the whole egg and vanilla. Beat until mixed well.

Whisk the flour and salt together and add to the butter mixture. Add about a third of the dry ingredients at a time, blending well after each addition. Pat the dough into your buttered pan and bake for about 15 minutes.

MEANWHILE, put the four egg whites in the bottom of a heavy saucepan and beat until frothy. Stir in the pecans, the remaining cup of sugar, and the cinnamon. Cook this mixture over low heat, stirring, until the sugar dissolves completely. At that point, turn the heat up a bit and go on cooking and stirring.

Stop cooking the nuts when the mixture comes clean away from the sides of the pan, but before it is dry.

Spread the cooked nut mixture over the cookie base and bake the whole thing for another 15 minutes. Remove from oven and let cool completely in the pan. Cut into bars when cool.
posted by redfoxtail at 6:10 PM on December 19, 2009

La la. To make up for my slowness, I'll offer that the "pecan slices" recipe that comes right after is the same idea but with whole eggs, brown sugar, and coconut.
posted by redfoxtail at 6:12 PM on December 19, 2009

Redfoxtail beat me to it! It's in the 1972 JoC, as "Nut Bars" ... "made on a rich, sweet pastry base" and different from the recipe for "Pecan or Angel Slices" (which has coconut) -- so I think it is what you want. My 1943 JoC doesn't have "Nut Bars" -- it has those coconut Pecan Slices, and the closest other recipe I can find is called "Rolled Nut Wafers," but it seems to be more of a cookie batter, with plain pecans sprinkled on it, and no eggwhite/sugar. So I don't know when Irma added this recipe to the book, but I think it was later.
I love those earlier 1940s JoC versions, though! They are really lively and personal, and introduce things we now take for granted (baking powder) with earnest descriptions. My 1943 version also has a whole chapter on recipes suitable for a time of rationing ("The New Order (For the Cook)" -- as well as foods for the delicate ("Invalid or Convalescent Cookery"). Wonderful!
posted by Bet Glenn at 6:41 PM on December 19, 2009

Response by poster: That's it! Thank you all SO very much! If you're baking, do try it because it's always the favorite in my cookie boxes. God bless!
posted by littleflowers at 7:08 PM on December 19, 2009

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