Columbus Foodie

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

Tag: RRC3