California Squares 1965 Recipes

CALIFORNIA SQUARES 1965

Steps:

• Base:.
• Sift together the sugar, flour, salt, baking powder.
• Add the wet ingredients; eggs, warmed milk, butter, and vanilla.
• Beat all well; pour into a greased 8 inch cake pan.
• Bake at 375 degrees Fahrenheit for about 20 minutes.
• Topping:.
• Combine the coconut, evaporated milk, butter, and brown sugar until thick.
• When the base is done, remove from oven.
• Spread the coconut/brown sugar mixture on top.
• Place back into the oven and broil until brown and bubbly all over.
• Remove to rack and let cool completely.
• Cut into bars.

WAFER SQUARES 1965

Steps:

• Mix melted butter with crushed graham crakers.
• Press into 8 inch square pan.
• Mix the coconut with the sweetned condensed milk (Eagle Brand) Pour this over the base and bake.
• 350 degrees F.
• for 15 minutes.
• Remove from oven cool completely.
• Mix butter, icing powder, melted chocolate and evaporated milk, to make a frosting.
• Ice the cooled squares.
• Cut into oblong squares.
• Note: I find that there is enough icing for two cakes, (but that is my preference).

CANADA SQUARES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.