~ Mary ~
I don’t even remember where I got this recipe, but I do remember Mickey getting excited every time I made them. It’s simple enough and not too sweet. This post has been sitting in my draft box since, well since you don’t even want to know when so - here you go – copied straight from my favorites book. Enjoy!
ps. I did upgrade the margarine to butter and the chips to Ghiradelli’s 60% choc chips.
10/14/09 Update: WOW! Thanks for all the responses! I never realized my penmanship would have so much scrutiny. Maybe not so much the penmanship as the abbreviations – you can call them chicken scrtachings and I won’t be offended – get it Hen Bars – Chicken Scratching – hehehehahahahohohho I crack me up!
C = Cup
t = teaspoon
BP = Baking Powder
36 responses so far ↓
pat // October 10, 2009 at 3:38 pm |
The recipe is from my Mary Hart Favorite Recipes published in 1979. She was the Food Editor for the Minneapolis Star Tribune for many years.
It is one of my FAVORITE cookbooks. I have yet to find one of her recipes that hasn’t become one of our favorites as well! Would that sll cook books were so reliable!
Some of you may remember she came out to our house to interview me about my Jamacain Fruit Cake. Our picture appeared in the paper with our cowboy hats and I was strumming my ukelali. We were singing “Polly Wolly Doodle All The Day” I was pregnant with Katy, so the picture was of Kevin, JP and Mary.
Food does bring back memories, doesn’t it?
foododelmundo // October 12, 2009 at 5:04 pm |
Great story Patty! Where’s the paper clipping? I’ll add it if you can find it.
pat // October 13, 2009 at 8:04 pm |
I’ll look for it just now.
pegasuslegend // October 12, 2009 at 7:06 pm |
mmmmmm!!!!
penny aka jeroxie // October 12, 2009 at 7:39 pm |
Mud Hen’s Bar. How did that name come by? And it looks rich, sweet and delicious.
Chris Nyles // October 12, 2009 at 8:51 pm |
Thanks for the posting. yummmmmm!
Kristi Rimkus // October 12, 2009 at 9:12 pm |
These look fantastic! I’ll be trying these. Thanks for the recipe.
The Chocolate Priestess // October 12, 2009 at 9:28 pm |
Why are they called Mud Hen Bars? Is there a story behind the name?
Cookin' Canuck // October 12, 2009 at 10:46 pm |
My family would love these bars! Good call on substituting butter for margarine.
Diana // October 12, 2009 at 10:52 pm |
I love the name!! I’m sure my kids would drool over these
duodishes // October 12, 2009 at 11:42 pm |
Oooh, those look beyond good. Perfect, sweet and addictive.
Divina // October 13, 2009 at 5:12 am |
I’m sure I would be able to finish this if you give those bars to me. I think the gooey and chewy texture is what I love the most. Thanks for sharing that.
pegasuslegend // October 13, 2009 at 6:09 am |
Saw you on foodgawker, congrats, they always have denied my pictures,your picture is beautiful….and delicious.
federica // October 13, 2009 at 9:57 am |
wow che delizia!!
Katie // October 13, 2009 at 10:33 am |
Anything to do w/Toledo Mud Hens? I love the Mud Hens! My kids will go crazy for these, yummeee!
Chris // October 13, 2009 at 11:21 am |
I must try one.
Jessie // October 13, 2009 at 12:54 pm |
I love this recipe! it makes it extra special considering the fact that it is a family recipe
Karly // October 13, 2009 at 1:15 pm |
Mm, those look and sound yummy! My kids would love them!
Simply Life // October 13, 2009 at 8:18 pm |
Wow, I am definitely keeping this recipe -this looks amazing!
Figtreeapps // October 13, 2009 at 9:16 pm |
I want ONE bite !
Sherman // October 14, 2009 at 1:06 am |
looks yummy, wanna try.
wht does c stands for? cups??
plz reply!
foododelmundo // October 14, 2009 at 5:29 am |
Yes, C=Cups and the small t=teaspoon
perla // October 14, 2009 at 1:13 am |
uhmm…looks masarap!i should try baking this!
Miranda // October 14, 2009 at 6:08 am |
Awesome recipe. My girls would love them!
Jayna Wallace // October 14, 2009 at 8:38 am |
This look fantastic! One questions…..what’s 1+ BP? I’m not sure I know what a BP is! Thanks in advance!
foododelmundo // October 14, 2009 at 10:28 am |
1 teaspoon Baking Powder
lululu // October 14, 2009 at 12:12 pm |
such a simple and irresistible treat!
and using Ghiradelli’s???? doesnt it just make the bars even more indulgent?!
Nanita // October 14, 2009 at 9:51 pm |
Мммм….вкусно и красиво!Поздрави!
Marillyn @ just-making-noise // October 14, 2009 at 10:52 pm |
Looks great!! I love how you scan your recipes! I think I might do that once in a while
)
Hilary // October 21, 2009 at 12:51 pm |
I’m going to make these tonight, what does cram short (is that the butter?) mean?
foododelmundo // October 21, 2009 at 1:49 pm |
yes there is a minor smudge there, but it does say CREAM in all caps
and yes short = shortening which does mean the margerine – or butter (which is better) if that’s what you’re using.
Let me know what you think when your finished gobbling them up
Mansi // October 21, 2009 at 1:06 pm |
Some recipes simply cannot be matched, they are impeccable when passed on as a legacy! these bars look really delicious!
They would be perfect for the sweet celebration contest I’m hosting on my blog. It would be great if you’d care to participate!
Brock // October 28, 2009 at 6:48 pm |
do you grease the pan?
foododelmundo // October 28, 2009 at 8:18 pm |
I never used to but this time around I did spray it – not sure why – it didn’t hurt anything.
Brock // November 4, 2009 at 9:56 am |
awesome thanks!
Caitlin // November 20, 2009 at 6:49 pm |
I LOVE these! I am so making them as part of a Christmas goodies present!