Congo Bars Recipe Martha Stewart Recipe Cards Recipe For Stuffed

CONGO BARS | 7 LAYER BARS

Steps:

• Preheat the oven to 350°F (176°C). Butter an 8-by-8-inch or 9-by-9-inch baking pan, dust with flour, and tap out the excess.
• Combine the flour, baking powder, and salt in a bowl. Stir in the graham cracker crumbs and light brown sugar and mix well.
• Work the butter into the crumb mixture with your hands until the crumbs are evenly coated with buttery goo. Spread the crumb crust in the prepared baking pan, pressing down gently with your hands. You don't want to make the crust too dense or compact. Bake for 10 minutes, or until the crust is slightly golden. Remove from the oven and let cool while you make the topping. Oh, and leave the oven on.
• While the crust is cooling, mix together the coconut, both chocolates, and the condensed milk. Add the pecans or other nuts, if desired. Spread the mixture evenly over the warm crust. Return to the oven and bake for 20 to 23 minutes, or until the top is set and light brown. Watch carefully toward the end of the baking time to make sure the top doesn't become too bubbly or dark.
• Let the pan of bars cool on a wire rack for 2 hours or so, until the chocolate is no longer soft and they slice easily.
• Cut into whatever size or shape you fancy.

CONGO BARS

Steps:

• Preheat the oven to 350°F. Line a 9×13 pan with parchment paper and coat with nonstick spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment mix the butter and the light and dark brown sugars together for 2 minutes on medium speed. Add in the eggs, vanilla, salt and baking powder and mix for an additional minute on medium, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour, mixing until just combined.
• Finally add in both kinds of chocolate and stir to incorporate.
• Spread the dough into the prepared pan and bake for 30 minutes or until the edges are set and lightly golden and the center appears slightly under-baked.
• Remove the pan from the oven and allow the bars to cool completely before cutting.
• Alternately you can chill the bars before cutting.

CONGO BARS I

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.

STUFFED MUSHROOMS

Steps:

• Preheat oven to 375 degrees F. In a large skillet, heat oil over medium-high. Cook sausage, breaking it up with a fork, until no longer pink, about 5 minutes. Add garlic, shallot, and chopped mushrooms stems; season with salt and pepper. Reduce heat to medium, and cook until vegetables are tender, stirring occasionally, 4 to 6 minutes. Transfer to a bowl, stir in parsley and oregano, and let cool.
• Add egg, breadcrumbs, and cheese to cooled sausage mixture, and stir to combine. Place mushroom caps on a rimmed baking sheet. Season cavities with salt and pepper, then stuff with sausage mixture, dividing evenly and packing tightly. Drizzle lightly with oil.
• Bake until mushrooms are tender and tops are browned, 25 to 30 minutes. Serve immediately garnished with additional oregano leaves, if desired.

STUFFED CABBAGE WITH BEEF AND RICE

Steps:

• In a large pot of boiling salted water, cook cabbage, turning often, until tender, 15 to 20 minutes. Drain and, with tongs, gently separate leaves. Cut out thick ribs from 8 to 10 of the largest leaves and set leaves aside. Shred remaining cabbage and place in an 8-inch square baking dish set on a baking sheet.
• Preheat oven to 375 degrees. In a medium saucepan, heat oil over medium-high. Add onion and cook until soft, about 5 minutes. Add garlic and stir until fragrant, 1 minute. Transfer half the onion mixture to a large bowl. Add tomatoes, sugar, and vinegar to saucepan, season with salt and pepper, and bring mixture to a boil. Reduce heat and simmer 10 minutes. Spread 1 cup tomato sauce on top of shredded cabbage in dish.
• To bowl with onion mixture, add rice, ground beef, and egg and season with salt and pepper. With your hands, mix well, then divide into 8 portions. Working with a few leaves at a time, lay cabbage on a work surface, overlapping smaller leaves to form one larger leaf if necessary. Place a portion of beef in the center of each. Fold bottom half of cabbage over filling, then fold in sides and roll up tightly. Transfer cabbage rolls, seam side down, to baking dish. Top with remaining sauce, cover dish with foil, and bake on sheet 40 minutes. Remove foil and bake until sauce is bubbling, about 10 minutes.

CONGO BARS (RACHAEL RAY)

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!

CONGO BARS

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.

AMERICA'S TEST KITCHEN BLONDIES OR CONGO BARS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350 degrees.
• Line a 13x9 inch baking pan with a foil sling and grease the foil.
• Whisk the flour, baking powder, and salt together in a medium bowl.
• In a large bowl, whisk the butter and sugar together.
• Whisk in the eggs and vanilla until combined.
• Stir in the flour mixture until just incorporated.
• Stir in the chips and nuts.
• Scrape the batter into the prepared pan and smooth the top.
• Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
• Let the blondies cool completely in the pan, set on a wire rack, about 2 hours.
• Remove the blondies from the pan using the foil, cut into squares, and serve.