CONGO BARS I
This was given to me by my mother-in-law; it has been a favorite of my husbands since he was a youngster :-)
Provided by Mellan
Categories Desserts Cookies Bar Cookie Recipes
Yield 35
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Melt shortening, stir in brown sugar. Let cool.
- Beat in the eggs.
- Add dry ingredients.
- Add chocolate chips, nuts and vanilla.
- Pour in 10 x 15-inch pan and bake for 30 minutes. Cool and cut into squares.
Nutrition Facts : Calories 188.7 calories, Carbohydrate 26 g, Cholesterol 15.9 mg, Fat 9.5 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3 g, Sodium 72.3 mg, Sugar 19.1 g
CONGO BARS
Cashews, hazelnuts, walnuts, almonds, or pecans are all fine substitutes for the macadamia nuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 15 dozen
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Spread macadamia nuts on a baking sheet, and bake until golden, about 10 minutes. Set baking sheet on a wire rack to cool.
- Line an 11-by-18-inch baking pan with parchment paper. Using a food processor or rolling pin, finely crush graham crackers. Place in a medium bowl. Stir in melted butter. Press mixture into the bottom of prepared baking pan in an even layer. Sprinkle the chocolate over the graham crackers. Sprinkle the coconut over the chocolate. Sprinkle the reserved nuts over the coconut.
- Using a microwave or double boiler, heat the caramel until liquid. Drizzle caramel over macadamia nuts. Bake until golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into 3/4-by-1 1/4-inch pieces.
CONGO BARS
My mother has made these since I was little and then I made them for my kids. They are great to take to a picnic as they carry well.
Provided by Mimi in Maine
Categories Bar Cookie
Time 50m
Yield 24-28 bars
Number Of Ingredients 8
Steps:
- Melt the butter and add brown sugar; mix well and cool.
- Add eggs, one at a time, beating well each time.
- Add dry ingredients and mix well.
- Add the nuts and chocolate bits.
- Put in a greased 9x13 pan and bake 350 degrees for about 25-30 minutes.
Nutrition Facts : Calories 278.3, Fat 13.3, SaturatedFat 6.3, Cholesterol 36.8, Sodium 147.4, Carbohydrate 39.4, Fiber 1.6, Sugar 26.3, Protein 3.7
CONGO BARS II
A chewy bar cookie with chocolate chips. They are very addictive...you can't eat just one piece.
Provided by Paul Hecker
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 45m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- Stir together the flour and brown sugar, set aside. Stir together the melted butter and eggs until well blended; stir into the flour mixture. Fold in the chocolate chips. Spread batter evenly into the prepared pan.
- Bake for 20 to 30 minutes in the preheated oven. Let cool for 10 minutes, then cut into bars while still slightly warm.
Nutrition Facts : Calories 255 calories, Carbohydrate 39.6 g, Cholesterol 48.2 mg, Fat 10.3 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 5.9 g, Sodium 62.2 mg, Sugar 24.5 g
CONGO BARS (RACHAEL RAY)
Make and share this Congo Bars (Rachael Ray) recipe from Food.com.
Provided by Clair__11
Categories Bar Cookie
Time 50m
Yield 32 bars
Number Of Ingredients 8
Steps:
- Pre-heat the oven to 350°F.
- Sift the flour, baking powder and salt in a large bowl. Set aside.
- Combine the butter and sugar using a mixer until blended.
- Add the eggs, one at a time, to the sugar mixture, mixing on low in between each addition.
- Add the vanilla and mix.
- Add the flour and mix until combined.
- Stir in the chips.
- Coat a 9-inch x 13-inch pan with nonstick cooking spray and spread the batter evenly into the dish.
- Bake for 30 minutes, then cover the top with foil to avoid over-browning.
- Bake for another 10-15 minutes, or until a toothpick inserted in the middle comes out with moist crumbs. You will think they are under-done, but they aren't. Make sure you don't overbake!
Nutrition Facts : Calories 202.4, Fat 8.3, SaturatedFat 4.9, Cholesterol 27.6, Sodium 147.5, Carbohydrate 31.9, Fiber 1.1, Sugar 22.2, Protein 2.3
CONGA BARS
No mixing machine, no bowls! This is a very old recipe from the Chicago Tribune that is easy to prepare and the results will become a family favorite.
Provided by Hey Jude
Categories Bar Cookie
Time 45m
Yield 48 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350-degrees.
- Melt the butter in a large saucepan over medium heat; stir in the brown sugar, mixing well. Remove from heat and set aside to cool for 10 minutes.
- Beat in the eggs, one at a time; add the flour, salt and baking powder. Stir in chips and nuts. Spread evenly into a greased 10 x 15-inch jellyroll pan; press dough down evenly with moistened fingers. Bake until a tester comes out clean and sides begin to pull away from the pan, about 25-30 minutes. Transfer pan to a wire rack to cool. cut into bars.
Nutrition Facts : Calories 122.7, Fat 5.5, SaturatedFat 2.6, Cholesterol 20.2, Sodium 113.8, Carbohydrate 17.5, Fiber 0.7, Sugar 11.2, Protein 1.8
CONGO BARS RECIPE
Chocolate chip cookies in a bar!
Provided by Elyse Ellis
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Sift flour, baking powder and salt in a large bowl and set aside.
- In another bowl combine butter and brown sugar using a mixer until blended.
- Add eggs, one at a time to sugar mixture, mixing on low in between each addition.
- Add vanilla and mix well.
- Add in the flour mixture and mix until combined, then fold in chips and pecans.
- Lightly spray a 9 x 13 inch pan with non-stick cooking spray and spread batter evenly into dish.
- Bake for 30 minutes or until top is golden brown.
- Do not over bake.
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- Liboke. It is a dish generally composed of boiled fish with tomato, salt, and chili and wrapped in banana leaves or other wild plants, which will imbue the fish with their aromas.
- Pondu. Pondu is one of the most popular dishes throughout the country. The dish is made using prepared cassava leaves that are cooked in a pot, with or without spices.
- Fufu. Next to pondu, fufu is one of—if not the—staple food par excellence of the Congo. From north to south, from east to west, fufu is present on all Congolese tables.
- Chikwange (Kwanga) Next to fufu, we find chikwange, which is also made from cassava, but whose preparation is more complex. Chikwange is usually not prepared at home.
- Lituma. Another popular accompaniment is lituma. It looks like fufu but consists of plantains that are boiled and then peeled and pounded. At this stage, spices can be added to the paste for added flavor.
- Ndakala. Ndakala are small dried fish also nicknamed 1000 poisons. They can be fried in oil with a bit of chili and savored with fufu or chikwange. Ndakala can also be mixed with vegetables of all kinds, bathed in tomato sauce.
- Makemba (Plantains) As its French name suggests, it is a kind of banana, but one that cannot be eaten raw; it needs to be either fried in oil, boiled in water, or grilled.
- Fumbwa. Fumbwa is a vegetable made from the green leaves of the plant gnetum africanum. The leaves are rolled into a bundle and then, using a knife, they are cut into thin strips, which gives them the appearance of filament.
- Matembele. Matembele is a vegetable made from the leaves of sweet potatoes. It is a creeping plant that grows very quickly in almost any plot in the Congo.
- Mayebo (Mushrooms) One of the delicacies of Congolese cuisine is mayebo: mushrooms of different species, fresh or dried, which can be prepared in tomato sauce or palm oil as well as mixed with vegetables, prepared in broth, or even in a stew.
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