Vienna Bars

photo credit
(I had to borrow this photo from Nancy Reagan until I can get a good one of my own.)

My sister in law Brigetta gave me this recipe 36 years ago and it is delicious.  She is from Vienna.  I have always loved to hear her and her mother speak. They have such lovely accents. This was a recipe they brought with them to America.  It was tradition for them to make this especially at Christmas time.  It would be great at anytime though. 

I haven't made it in awhile, so it's about time.  Thought I would share it with you.  I have written it exactly as they gave it to me.

Printable Recipe

Vienna Bars

Ingredients:

1 cup margarine or butter/room temperature

1/2 cup sugar

1/4 tsp. salt

2 large egg yolks

2 1/2 cups plain all purpose flour

1 10oz. jar currant jelly

1 cup chocolate bits

4 large egg whites

2 cups finely chopped nuts

1 cup sugar

Put butter and 1/2 cup sugar, working them with wooden spoon until creamy and well mixed.

Beat in 1/3 tsp. salt and 2 large egg yolks.

Add 2 1/2 cups all purpose flour and start mixing.  When it becomes hard to work, knead with fingers of one hand to make smooth dough.  Pat dough evenly into bottom of a greased 12" x 17" jelly roll pan or on same sized greased baking sheet.

Bake 15 - 20 minutes in preheated 350 degree oven until lightly browned.

Remove from oven and spread with one 10 oz. red current jelly and 1 cup of chocolate bits.

In a deep bowl beat the whites of 4 eggs with a rotary beater at high speed until stiff.

Using a metal spoon fold in nuts and sugar.

Gently spread egg white mixture over jelly.  

Bake for about 25 minutes until browned at 350 degrees.

Remove to wire rack to cool.

Cut while still warm.

 Enjoy!

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All Recipes Shared Here Are For Personal Use Only.  It is Prohibited to Use Any Recipe For Any Publication Without Written Consent From : Dolly is Cooking  http://www.dollyiscooking.com/

Strawberry Jams From the Archives

Today I'll be sharing the Strawberry Jam Recipes:

Strawberry ~ Banana Jam recipe here

Strawberry Freezer Jam here

I have been out of the kitchen lately, you might have noticed.  It is that time of year to garden, so I've been very busy with that.  You can see these posts over at Hibiscus House the main blog.

 Granddaddy Loved Yellow Roses

 How about Pine Straw by the Truckload

I have been in the sewing room and visiting with friends over at dolly's designs.  Please feel free to visit over there and see the post done on Avis and her wonderful talent for hand weaving.  It is amazing the amount of steps not to mention thread it takes to make the material.  I'd like for you to see the newest aprons I've been making also.  Like this one below:

Antique Pattern from 1946 I will be sharing one of these soon!

Now on the design page we have this:

Avis at her loom...If you want to see some of the steps it takes to make a piece of material from threads...Weaving here

While I am gardening and cutting back on cooking please feel free to search the tabs at the top for recipes to use.

Have a great week!
 

This and all recipes are for personal use only and are copyrighted.  Public use is prohibited. Publication is forbidden without prior written consent from me © Dolly Is Cooking

Ranch Dressing

Homemade Ranch Dressing

Printable Recipe

Ingredients

• 1 cup mayonnaise 
• 1/4 to 1/2 cup buttermilk (I used buttermilk mix today)
• 1/2 cup sour cream
• 1/2 tsp. dry parsley  
• 1/2 tsp. garlic powder 
• 1/2 tsp. onion powder 
• 1/2 tsp. dry chives 
• 1/2 tsp. lemon pepper   or (1/2 tsp. black pepper and 1/2 tsp. lemon juice)
• 1/2 tsp. dried dill weed  
• 1/2 tsp. bread & butter pickle juice (you could use white vinegar & pinch of sugar)

Instructions

Mix thoroughly, chill and serve.
Simple and quick.  Use fresh if you have it, dried if you don't.  Use plain milk if you don't have buttermilk, or you can use the buttermilk mix with water if you have it.

*My Notes*  Use fresh herbs when you have them because it will taste better.  Use twice as much when you do use fresh. Or add as much as you like to taste.  I use the following of fresh herbs instead of dried in the Summer growing season:
2 tablespoon chopped Italian Parsley
1 large clove garlic minced
1 teaspoon minced onion
2 tablespoons chopped fresh chives
Fresh dill chopped and added to taste (Optional)
1 teaspoon fresh oregano chopped finely (Optional)

You be the judge of how much of the ingredients you use.  Taste and season as you go to your liking.

Enjoy!

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