Tis' the season for family recipes

Tis' the season for family recipes

Tis' the season for family recipes

The holidays in our home are a time filled with family, fun, and a bit of nostalgia. We create new memories and reminiscence about the memories from years past. Some of my favorite memories come from the days of baking with my mother & grandmother. They would spend days making Christmas cookies, intentionally preparing beloved desserts, and bringing us into the kitchen to learn treasured traditions by their side. 

We learned that baking is about so much more than just delicious desserts. It's about taking time to care for the people around you, it is about slowing down and spending time with people that you love, and a time to recognize the many blessings in our lives. 

It's because of those memories that we now set a day aside to bake all of our favorite recipes, including my mother's godmother Gladys Gunderson's famous Mocca Bars. 

If we could personally deliver a fresh batch to every one of you, believe us we would, but for now, we will just gift you the recipe here. So pull out your aprons, turn up the Christmas music and invite a friend over…it may be the perfect day for a baking day. Merry Christmas and happy New Year from our kitchen to yours! 

Mocca Bars

1 cup sugar
1.5 cup flour pinch of salt
3 tsp. baking soda 1 cup milk

2 egg whites, beaten
1 lb. Spanish peanuts, finely ground

Sift dry ingredients three times. Scald milk and add to dry ingredients and beat well. Fold in beaten egg whites. Pour into a greased and floured baking sheet and bake for

7-10 minutes at 350. The baking sheet should be big enough that the cake is not more than 1.5 to 2 inches high (maximum) when baked. Cut into 1.5 inch small squares with a sharp knife dipped in very cold water. The cake will be sticky so you will need to do this step to prevent the cake from tearing as you cut. Frost all sides with frosting (recipe below) and then roll all sides in ground peanuts. When you frost, put just enough frosting on all sides so that the peanuts will stick- do not frost really thick. These can be stored in an airtight container and/or frozen so that they will last longer. Defrost before enjoying them.

Frosting:

3/4 cup butter
1 lb. powdered sugar
2 T. cream (or more if needed) 1 tsp. vanilla

Cream and cream and cream with mixer until smooth and light and fluffy.

Note: This is a very OLD recipe from the 1960’s that was given to my family by Mom Gunderson. It was a treat that my mom would make for us at Christmas time. They take a little bit of time but well worth the effort.