Category

Bars

Category

So, this recipe out of the Home Cooking vintage recipe book calls for a 9×12 pan. I’ll admit – I just assume that my pans are 9×13. This had me running a quick Google and Amazon search to see how common the 9×12 size is. And, wow, I feel like I should look at the sticker when I purchase a pan. Some of mine may be 9×12 and some may be 9×13. They fit together so nicely – I’ve never thought about a difference in size. But now I will. Every. Time. 😂

All of that to say this – the recipe calls for a 9×12 pan. If you make it in a 9×13, then I assume the bar cookies will be flatter than if you used the smaller pan size. Use what you will – they’ll still be delicious.

Something to keep in mind when you pick up a vintage recipe book that was put together by a community group or church. The recipe may not be *well-written*. Be sure to read it several times to make sure you’re understanding the intent of the person who provided the recipe. I’ve included a picture of this recipe from the book at the bottom of this post as an example of one that wasn’t written in a format that we typically expect in today’s era.

Enjoy!

Blondie Bar Cookies

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 bars
Simple and delicious, this treat will quickly become a favorite in your kitchen.

Equipment

  • 1 9 x 12 baking dish

Ingredients

  • 1 ½ Cup Cake Flour*
  • ½ tsp salt
  • 1 tsp baking powder
  • ½ Cup softened butter
  • ½ tsp vanilla
  • 1 egg yolk only

Top Layer

  • 1 egg white only
  • 1 Cup Pecans or walnuts, whole or chopped
  • 1 Cup brown sugar

Instructions 

  • Preheat oven to 350°F
  • Prepare 9x12 baking dish
  • Sift and mix all dry ingredients (not including nuts)
  • Mix together the, butter, white sugar, vanilla, 1 egg, and 1 egg yolk until light
  • Combine dry and wet and ingredients thoroughly
  • Spread mixture into 9x12 baking dish

Top Layer

  • Beat 1 egg white. Slowly add in 1 cup brown sugar. Spread over top
  • Sprinkle nuts over top
  • Bake 20 - 25 minutes, being careful to not overbake.

Notes

The recipe called for pecans.  I added the walnut suggestion as that is how I have always had blondie bars.  You can leave them out if you have an allergy or do not like them.
*If you don't have cake flour, don't worry, you can quickly make some! 
  • For each cup of cake flour that you need:  Take one cup of all-purpose flour, and then remove 2 tablespoons.  Now, add 2 tablespoons of cornstarch. Sift the two ingredients together and use in recipe as written. 
Course: Dessert
Cuisine: American
Keyword: Baking, Bars, Cookie Bars, cookies

vintage recipe