1940s Lemon-Frosted Fruit Bars from a Betty Crocker Cookbook

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock every bit of time of publishing.

I found this vintage recipe in a Betty Crocker recipe rule book from 1943. I altered it slightly to make these wholesome date crank parallel bars with bright and tangy frosting.

Nancy Counterfeit for Taste of Home

One mightiness assume that the recipes of World War II-era America have no use today, only food shortages have folk reconsidering the lessons of years past. Now victory gardens have been resurrected and home cooks are learning to work with ingredients they have, like this liberty staff of life that can be made without yeast. While thumbing through one of my time of origin cookbooks, I found this formula for Citrus limon-Opaque Fruit Bars and knew I had to test this stinting do by!

Put on't miss this list of sparing recipes grandma successful during Wold War II!

The Chronicle Behind This Recipe

Nancy Mock for Savour of Nursing home

I found the Lemon-Frosted Fruit Bars in a pamphlet-style cookery book from Betty Crocker noble Your Share: How To Prepare Savoury, Healthful Meals with Foods Available Today. The formula book was printed in 1943, shortly after the U.S. government began rationing foods like sugar and butter during World War II. Cookbooks like this helped households learn how to stretch restricted rations.

The tips were especially helpful for saving sugar, with recipes like these bars that ill-used dried fruit and molasses to add redolence instead. The cookbook also shares an idea that's decades in the lead of today's naked cakes: frost only the superior of cakes and bars to establish pelf hold up longer.

Don't overlook this vintage recipe for Brooklyn Dimout Bar from Ebinger's Bakery in NY.

How to Make Lemon-Opaque Yield Parallel bars

This recipe is adapted from the 1940s version to make a lighter and sweeter bar. For the topping, I used a half batch of this Cream off High mallow Frosting with lemon juice and zest added in.

Ingredients

Nancy Mock for Taste of Home

For the Bars:

• 1/2 loving cup packed brown sugar
• 1/4 cup molasses
• 2 eggs
• 1/2 cup malodourous cream
• 1/2 teaspoonful vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons ground coloured
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking hot soda
• 1/4 teaspoon salt
• 3/4 cup chopped dates
• 1/2 cup shredded walnuts

For the Frosting:

• 4 ounces cream cheese, muted
• 1/4 transfuse unsalted butter, softened
• 2 tablespoons maize zest, about 2 medium lemons worth
• 1 teaspoon lemon juice
• 1/8 teaspoon tasty
• 1-1/2 to 2 cups confectioners' sugar

Editor's Crown: Here are three simplified shipway to zest a lemon.

Tools You'll Need

• Silicone polymer Spatula: This stout spatula will service you spread batter evenly in the pan.
• Jellify Wrap up Pan: Reviewers on Amazon love the heft and durability of this 8×12 hot sail.
• Microplane: Every kitchen needs a Microplane to zest lemons and early citrus fruit!

Editor's Tip: If you don't have an 8×12 pan, use an 8-in square pan. The bars get along out thicker, but will quiet finish baking in 15 proceedings.

Directions

Whole step 1: Fuse the sugars and egg

Nancy Mock for Taste of House

Preheat the oven to 400°F. Line an 8-edge by 12-edge pan with parchment paper and spray the theme with nonstick spray.

Habituate a hand mixer or stand mixer to beat unneurotic the chocolate-brown kale, molasses and eggs for about 3 minutes, until they're blended and light in color. Then, mix in the sour cream and vanilla extract.

Step 2: Add in the dry ingredients

Combine the flour, colorful, baking powder, hot soda and salt in a small bowl, then sieve out these dry ingredients into the bowl with the egg and carbohydrate mixture. Mix everything together at low speed exactly until the sere ingredients are combined. Then, stir in the chopped dates and chopped walnuts.

Step 3: Spread in the pan and bake

Nancy Mock for Taste of Home

Rain cats and dogs the batter into the prepared pan and wont a spatula to spread information technology into an even layer. Place the pan in the oven and bake for about 15 minutes; a examiner inserted in the middle should come out with just a crumb or two. Place the pan on a cooling rack and let it cool to board temperature.

Nancy Mock for Taste of Home

Step 4: Prepare the icing

Beat together the softened ointment cheese, modulated butter, lemon yellow zest, lemon tree juice and salt with a bridge player mixer in a medium trough until the mixture is smooth and creamy. Gradually flummox in confectioners' sugar until the frosting is creamy and light.

Step 5: Cut and icing the bars

Once cool, murder the bars from the pan and Sir Robert Peel hit the parchment report. Spread the ice equally over the top. So, slice through 12 bars. (You can castrated more smaller-sized parallel bars. The new recipe slices them into 48!)

The bars bathroom comprise stored in a tightly unopened container in the refrigerator for upbound to 5 days. For the best savor, Lashkar-e-Taiba them refer room temperature once again before serving.

Here's What I Thought

Nancy Mock for Taste of Internal

While these bars North Korean won't win any prizes for "most decadent dessert," they are a precise, modestly sweet treat. I ab initio tested the formula with chopped almonds, but the softer, larder texture of walnuts is definitely a better pairing with the tough dates. The blend of fruit, nuts, molasses and ginger give them a bit of a holiday feel, too. The lemon yellow icing, however, is emphatically what you would call "the icing on the cake" for these bars! The brightness of the maize is tremendous with the dates and bats, and make the bars feel less serious and more like-minded a treat. My economize and I enjoyed these with afternoon chocolate, and even for the occasional breakfast.

I made a couple of changes from the 1940s recipe, since when made as printed the bars were stupid and gravid—operating theater stodgy, as Great British Baking Show judges are fond of expression. Since we thankfully take in no food rations holding America back, I increased the brown lolly and put-upon two whole eggs as an alternative of combined yolk. I also added vanilla and bumped upfield the quantity of dates and peppiness. The frosting in the recipe was a raw egg snowy whipped with confectioners' sugar. I chose to skip this and used a sour skim off cheeseflower frosting with plenty of lemon gusto, but a buttercream frosting with zest would also be tasty on these parallel bars.

More Vintage Recipes from the 1940s

Meat and Potato Patties

During World War II, when meat was distributed and had to exist purchased with tokens, this formula went a long agency in eating a family. To this day, I still reach for it whenever I want something different from day-after-day hamburgers. Away the way, children really like these (even as I did when I was a child!).— Gladys Klein, Burlington Wisconsin

Loose Coconut milk Pie

This is my possess formula for a pie that I make often. It's been a family-favorite dessert for decades. I flatbottom made several of these pies to serve a threshing bunch of 21 men! —Vera Moffitt, Oskaloosa, Kansas

If you're superficial for more sweets, run down how to puddle these lemon-frosted yield bars from the 1940s.

Moscow Mule

Here's an old-clock cocktail that was touristed in the 1940s and '50s. A Moscow Mule is traditionally served in a cop mug with quite a little of ICE. —Taste of Home Quiz Kitchen, Milwaukee, Wisconsin

Parsnip, Pear and Pecan Salad

I didn't try parsnips until I was wellspring into my 40s, just now I arse't become enough of them. This salad is so delicious, I defy your kids to turn their noses up at it. —Jodi Taffel, Altadena, California

Ness Cod Bay Dark bread

This reminds me of the brown pelf my grandmother successful whenever we went outgoing easternmost to visit. The aroma evokes fond memories of her New England home during the peak of fall. I enjoyment blackstrap molasses and agave nectar to spend a penny mine a little different without sacrificing any of the sapidity. Cranberries are another special tactile sensation, only this would also taste perception delicious with raisins. —Kellie Foglio, Salem, Wisconsin

Cornmeal Pancakes

I like to jest at that these pancakes are so sick, you have to hold them down! When we have a chance, we stool them with fresh base cornmeal bought at topical anaestheti festivals. —Betty Claycomb, Alverton, Pennsylvania

Tomato Hamburger Soup

As a chuck-full-time teacher, I only have time to cook from fret few nights hebdomadally. This slow-cooker soup formula makes a big decent batch to feed my family for two nights. —Julie Kruger, St. Cloud, North Star State

Fantastic English Muffins

When I was growing leading connected a grow, my mommy always seemed to be qualification homemade bread...nothing tasted so just! Now I same to make these easy yet delicious muffins for my own family. —Linda Rasmussen, Twin, Gem State

Almond Ginger Cookies

Think up unlikely the box this season and revel these traditional Chinese cookies, each single topped with an Amygdalus communis slice. —Shirley Rabbit warren, Thiensville, Wisconsin

Classic Egg Salad

Egg salad is a refreshing, tasty change from lunchmeat or groundnut butter sandwiches. The touch of mustard and Citrus limon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Wolverine State

Conventional Meat Loaf

Topped with a pleasing sauce, this traditional meatloaf recipe tastes so good that you might want to look-alike information technology so everyone fanny have seconds. Information technology likewise freezes swell. —Gail Graham, Maple Ridge, British Columbia River

Double Burnt umber Hot Cocoa

I gave this forth at our neighborhood Christmas party in cutie-patootie giving bags and was thrilled that I was able to give something to everyone. But the next week I started acquiring calls from the neighbors who'd made it and was blown away at the response. Everyone loves this! The white chocolate is what makes it extra creamy and chocolaty!—Mandy Rivers, Lexington, Due south Carolina

Old-Fashioned Applesauce

We had all kinds of apple trees in the curtilage when I was growing risen, so I don't know sure enough which ones Mother liked best for applesauce. (Today I use Cortlands.) I do recognize that her applesauce was very white. The secret, she said, was to sustain the apples in salt piddle while she peeled them so that they wouldn't dim. —Doris Natvig, Jesup, Iowa

Old-Fashioned Compote

A perfect partner for your Xmas goose, this warm and fruity side of meat dish keister simmer while you prepare the rest period of your computer menu, or make it a day ahead and reheat before serving. —Shirley A. Glaab, Hattiesburg, Mississippi

Radish Asparagus Salad

Stinker zest and mustard in the dressing add the perfect punch to crisp edible asparagus and crunchy radishes therein saucy spring salad. My syndicate loves it! —Nancy Latulippe, Simcoe, Ontario

Orange Soda Sherbet

For birthdays, we pull up the unfashionable icecream Divine and crank out a sherbet made with orangish soda. We're all crazy about it, particularly my son. —Heather Craft, Paducah, Kentucky

Apple Raisin Loot

I've been making this bread for many years. IT smells so good in the oven and tastes equal improved. I make bread almost all Saturday, and it doesn't hitch around longish with our sons household from college in the summer. —Perlene Hoekema, Lynden, Washington

Brat Supper

After trying few bratwurst recipes, I've found this meal-in-one and only is philosophical theory for bivouacking since it grills to a T in a heavy-duty double cross bag. Loaded with chunks of bratwurst, red potatoes, mushrooms and carrots, it's easy to season with onion plant soup mix and a bit soy sauce. —Janice Meyer, Medford, Wisconsin

Spiced Pickled Beets

With sweet, tangy and spiced flavors, these pickled beets are so goodish that they'll win over just about everyone in your house. Jars of colorful beets make great gifts, too! —Edna Hoffman, Hebron, Indiana

Best Always Potato Soup

You'll be astonished at the try out of this productive and cheesy easy Irish potato soup. It very is the best tater soup recipe, ever. I came up with information technology after enjoying baked potato soup at one of our favorite restaurants. I added Sir Francis Bacon, and we call up that makes IT even healthier. —Coleen Morrissey, Sweet Vale, Pennsylvania

Lycopersicon esculentum Juice Cocktail

This recipe came from my mother-relative-in-law and many suppose it's the best Lycopersicon esculentum juice they've ever so tasted. Information technology has a little eye-opening kick to it that's howling! —Beverly Cottrell, Ipswich, Maine

Easy and Elegant Ham

I mend this moist, tender ham to serve my large family. It stern be readied quickly in the morning, frees dormy my oven, tastes outstanding and can feed a crowd. Covered with colorful ananas slices, cherries and orange glaze, its showstopping visual aspect appeals to both children and adults. —Denise DiPace, Medford, Jersey

Oh-So-Worthy Thick Mashed Potatoes

Yukon Golds make for the best chromatic mashed potatoes because of their buttery flavor and low moisture complacent. They easily absorb the warm milk or melted butter you add to your spuds. —Brittany Jackson, Seymour, Wisconsin

Meatloaf with Oatmeal

A arrow-shaped blend of seasonings results in a hot and hearty meatloaf that's larger-than-life on tone and very satisfying. —Lauree Buus, Speedy Metropolis, South Dakota

Grilled Corn on the Cobnut

I'd never grilled corn until last summertime when my sister-relative-in-law served information technology for USA. What a treat! So simple, yet delicious, grilled edible corn is now a must on my summer fare. —Angela Leinenbach, Mechanicsville, Virginia

Mamma's Chopped Coleslaw

For Friday dinners, my mother made slaw to ecstasy with our fish. It's still a family tradition, and the tangy dressing even works connected a tossed salad. —Cynthia McDowell, Banning, California

Untried England Tempered Beans

For a potluck or picnic, you can't beat this classic go with that starts with a pound of dried beans. Molasses and maple syrup give information technology a slight sweetness. —Pat Medeiros, Tiverton, Little Rhody

Roasted Radishes

Radishes aren't just for salads anymore. This abundant springtime vegetable makes a monochromic lateral to any meal. —Taste of Home Test Kitchen

Mom's Piano Raisin Cookies

With quadruplet sons in armed service during World War 2, my engender sent these favorite cookies as a taste from home to "her boys" in different parts of the world. These days, my 11 grandchildren are enjoying them as we did, on with my stories of long past.— Pearl Cochenour, Williamsport, Ohio

Party Franks

These diminutive, lemony appetizers have broad appeal. I prepare them often for holiday gatherings, weddings and family reunions. They're handy to serve at parties since the sauce tin can be made ahead and then reheated with the franks earlier serving. —Lucille Howell, Portland, Oregon

Chromatic Horseradish Dip

We eff having appetizers along Friday night or else of a repast, and during the summer we enjoy cooler foods. This surprising pickpocket adds just the right quantity of zing. —Ann Marie Eberhart, Gig Harbor, Washington

Lemon-Butter Brussels Sprouts

Provoke these stovetop stinker Brussels sprouts with fresh lemon tree gusto. Even my toddler will eat this up! — Jenn Tidwell, Fair Oaks, California

Pleasing Tomato plant Soup

After craving tomato soup, I distinct to make my own. My sister Joan likes information technology unshapely-style, so she doesn't puree. Serve it with a grilled cheese sandwich. —Marian Brown, Mississauga, Ontario

Mint Julep

It wouldn't be Kentucky Derby Day without this mint julep formula! Just, really, this Kentucky Derby hat mint mint julep recipe is good anytime. —Savour of Dwelling Test Kitchen

Fluffy Scrambled Eggs

When our Word, Chris, wants something other than cold seed in the morning, he whips risen these eggs. Cheeseflower and evaporated milk make them especially good. They're easily to construct when you're camping, likewise. —Chris Pfleghaar, Moose River, Gopher State

Spicy Shrimp & Crab Cocktail

This seafood entran is so good that it makes Pine Tree State love a food I commonly don't—radishes! This formula also calls for spicy V8, but Pizzazz Zang Bloody Mary Mix works even as well. Process the cocktail straight risen, with tortilla chips operating room connected a bed of butter lettuce. —Heidi Knaak, Liberty, Show Me State

Molasses Cookie Mix

These spicy, old-fashioned treats are careful to be a hit with your family and friends. For holiday gift freehanded, I cast a batch of this biscuit blend in an attractive field goal along with the recipe and a festive dishtowel. —Barbara Stewart, Portland, Connecticut

Priming coat Beef Barley Soup

I first tasted this soup when a friend served it to our family extraordinary 24-hour interval after church. It's now a front-runner with our menag, especially our threesome children. —Maggie Norman, Stevensville, Montana

Stinker-Garlic Lima Beans

When I was growing up on Cyprus, my mother would often make this side sweetheart to have with roast lamb. Although I hated lima beans when I was a kid (who didn't?), I love them straight off. They always remind me of base. —Paris Paraskeva, San Francisco, CA

Homemade Butterscotch Pudding

Homemade pudding reminds me of my grandma you bet she turned milk and eggs into thick textures ahead my eyes. The butterscotch in that formula adds a caramel-sweet tinge. —Teresa Wilkes, Pembroke, Georgia

Fruit Cupful with Citrus fruit Sauce

This yield salad is so elegant that I serve it in my prettiest crystal bowls. With its dressed flavor, information technology's perfect for a extra event, simply easy enough for every day. —Edna Lee, Greeley, Colorado

Oyster Fricassee

I oversee the gardens at Colonial Williamsburg. We've learned that the colonists had a ready source of oysters from Chesapeake Bay. I enjoy this rich, creamy casserole, a special dish from this area's holiday recipe collection. —Susan Dippre, Williamsburg, Virginia

Indian corn Chowder with Potatoes

I developed this soup out of cardinal others to create my personal downcast-calorie recipe. It overturned out so good that I entered it in my county fair and South Korean won a blue palm. —Alyce Wyman, Pembina, North Dakota

Mushroom-shaped cloud Pea Casserole

This is one of my go-to side dishes that my whole family loves. It's heavy with poulet, overact, beef and pork; in fact, I haven't found anything it International Relations and Security Network't delicious with. —Lisa Lyons, Westerville, Ohio

Veggie Meatball Soup

It's a snap to put out in collaboration this square soup ahead I leave for work. I just add cooked alimentary paste when I undergo home, and I experience a fewer minutes to relax before supper is ready. —Charla Tinney, Tyrone, Oklahoma

Uncomplicated Corned Beef and Cabbage

This corned holle and cabbage slow cooker recipe is a fuss-free way to cook the traditional dish. I tried it for St. Patrick's Day a few years agone. Now it's a routine in my menu provision. This is terrific with Dijon mustard greens and crusty bread. —Karen Waters, Laurel, Maryland

Horseradish Deviled Eggs

People say, "Rio!" when they sense of taste these flavourous, tangy horseradish deviled egg. The bold combination of soil mustard, dill and horseradish is so appealing. The plate is always emptied whenever I assis these egg. —Ruth Roth, Linville, North Carolina

Lemony Parsley Toughened Rally

The trick to avoid overcooking a good piece of Pisces is to prepare it at a high temperature for a short amount of meter. Do that and the fish corset moist and tenderize. —Sherry Day, Pinckney, Michigan

Festive Tomato Wedges

Since I deliver a large vegetable and herb garden, many of the ingredients in that recipe are truly "homegrown". I found this simple formula in a magazine days past and information technology quickly became a preferred at family picnics. I possess five married children and seven grandchildren, and they all love to come home for both of "Mom's cookery". —Wilma Purcell, Alma, Land of Lincoln

Icebox Honey Cookies

My Granny Wruble forever had a batch of these cookies in the cooky jar and another roll in the refrigerator at the ready to slice and broil. Their honey and lemon flavor is delicious! —Kristi Gleason, Flower Mound, Texas

https://www.tasteofhome.com/article/1940s-lemon-frosted-fruit-bars/

Source: https://www.tasteofhome.com/article/1940s-lemon-frosted-fruit-bars/

Share :