The Retro Recipe Challenge #3 event, hosted by Laura Rebecca’s Kitchen, challenges us to find a recipe from any publication originally published within five years of your birth year. Since I was born in the seventies (1972, to be exact) it wasn’t too tough to find a recipe that qualified.
I chose Quick ‘n Chewy Crescent Bars, which was the Grand Prize winning recipe of the 1972 Pillsbury Bakeoff. They are very simple to make, and sickly sweet. 🙂 Actually, they’re not bad at all, quite good actually if you stick to the serving size they suggest – case in point, each square in the picture above is actually twice as big as they suggest they should be, so you’re looking at 4 servings up there. It sort of reminds me of the praline topping that I put on top of my yams at Thanksgiving, minus the booze of course.
And I also managed to discover sweetened condensed milk, an ingredient I’ve never worked with before, but now plan to in the future.
Quick ‘n Chewy Crescent Bars (Pillsbury)
1/2 cup Pillsbury BEST® All Purpose or Unbleached Flour
1 cup coconut
3/4 cup firmly packed brown sugar
1/2 cup chopped pecans
1/4 cup margarine or butter
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
1 (14-oz.) can sweetened condensed milk (not evaporated)
Heat oven to 400°F. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, coconut, brown sugar and pecans. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Set aside.
Unroll dough into 2 long rectangles. Place in ungreased 15x10x1-inch baking pan; gently press dough to cover bottom of pan. Firmly press perforations to seal. Pour condensed milk evenly over dough to within 1/2 inch of edges. Sprinkle coconut mixture over condensed milk; press in lightly.
Bake at 400°F. for 12 to 15 minutes or until deep golden brown. Cool 1 hour or until completely cooled. Cut into bars. Makes 48 servings.
Nutrtion per bar: 90 cal, 4 g fat, 12 g carb, 60 mg sod, 0 g fiber, 1 g pro, 2 WW points