Congo Squares - A Tate Family Bar Cookie Tradition

By 1974, I had a little family of my own. We lived in Wagener, SC. And yes, I always made Mama's Congo Squares for the Thanksgiving and Christmas holidays. And yes, they were still good -- and my children loved to "lick the bowl"! My children learned, as we had, that they could more easiy have the long sticks of end pieces after cutting -- and save the pretty pieces for company!

In 2004 we attended the Tate Family Reunion in Helen, Georgia. My granddaughter attended with us for the very first time. What fun! And yes, again I made congo squares! And they were almost as good as they were when mama made them back in 1954!

This recipe is taken from The Tate Table, a family cookbook created by my sister, Betty Tate DeLorme, and presented to the family in 1983. The first page reads:

When we think of home...
We cannot help but think
of the kitchen table..
Over the years, all the
laughter and fun...
And always...
Bountiful food.

CONGO SQUARES
Wish I had a nickel for every one I've eaten! Mama's recipe from Pendleton Treasures... Becky Tate

2 3/4 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening or margarine
2 1/4 cups brown sugar (1 Lb box)
3 eggs
1 cup nut meats (pecans), broken
1 package semi-sweet chocolate morsels (small bag)

Mix and sift flour, baking powder and salt. Melt shortening and add brown sugar. Stir until well mixed. Allow to cool slightly. Add eggs one at a time, beating well after each addition. Add dry ingredients, then nuts, and chocolate bits. Pour into greased pan about 10 1/2 x 15 1/2 x 3/4. Bake at 350 degrees, 25 to 30 minutes.
Yield - 48 squares. When almost cool, cut into squares approximately 2 x 2.

(Joan says not to forget to "pat 'em down" about halfway through the baking process.)

You have to be in a hurry to make these work. In a hurry, busy, but happy! I am serious! The dough knows!

The dough is very heavy. Mama taught me to wet my hands and pat the dough into the pan.

When they are about half done, open the oven door, grab the rack and lift it about a half inch, and let it drop. This will cause the congos to fall, and make them ever so chewy and good.

I use self rising flour now and omit the baking powder and salt. If I cannot find that small bag of chocolate chips, I use about a cup of chocolate chips. It works out just fine.

I remember it all with this little chant Mama taught me.
"Melt butter, add sugar, beat well, let cool. Add eggs one at a time." I still - to this day - say that as I bake congos! I am sure there was more of it, but that is the part I remember!

In my notes, mama has written -- "tee hee - take it easy on intake - very fattening!"

ADDENDUM: I think in our modern age, all flour is pre-sifted, so you do not have to worry about that anymore. I did not realize that the recipe calls for "sifted" flour until I read your delightful comments. Thank you!

Good question, Julie! Thank you!

A congo square is just a variation of a brownie -- a bar cookie - a fancy variation. I will look for some pictures of one, but -- I have never had them around here long enough to take a picture! They disappear really really fast! A congo is a light brown brownie with pecans and chocolate chips!

This lens was Lens of the Day on July 28, 2008 as winner of the Squidoo Activists bake sale. $100 was donated to Heifer International. Thank you, Squidoo!


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