One of my personal favorite desserts is another fantastic recipe from the “Bell’s Best Cookbook” that is literally falling apart in my kitchen.
This cookbook was at least 2 1/2 to 3 inches thick and the spine could not handle all of the use and abuse over the years. The cover is tearing and there are probably 15 pieces of the book separated and spilling out all over the place.
That is actually how I found this recipe. It was the first section that separated from the book and last week’s Amish Sugar Cookies recipe was on the first page. This wonderful discovery was on the last page.
Just like many of the recipes I have discovered in “Bell’s Best Cookbook,” everyone loves this dessert and I always have requests for the recipe.
My husband and his brother are part of the annual Toy Tractor Show event held in Starkville each spring. In one of the early years of the event, I made sandwiches and Easy Squares for the vendors for lunch. I will never forget some of the guys looking for paper so I could write down the recipe for Easy Squares, because their wives needed that recipe.
And they smell incredible. The chocolate and the yellow cake mix is a fantastic combination. The house smells wonderful while you are baking and the cookie bars retain that amazing scent every time you lift the cookie jar or the top of the cake plate.
When I bring sandwiches to an event, I usually bring Easy Squares for a dessert. This dessert is also the most requested by nieces, nephews and former Sunday School students. Children and husbands love them.
1 box Betty Crocker Super Moist yellow cake mix
1/2 cup oil
2 eggs, beaten
1 tsp. vanilla flavoring
1/4 cup sugar (white or light brown)
1 small pkg. semi-sweet chocolate chips
Mix all ingredients well, except chocolate chips. Dough will be stiff (use spoon for mixing). Pat into rectangular cake pan. Sprinkle chocolate chip cookies on top. Bake in 350 degree oven for about 25 minutes. Let cool before serving.
In “Bell’s Best” this recipe also calls for 1/2 or 3/4 chopped nuts. I rarely add nuts to any recipe out of personal preference, but if you like them, enjoy.
The cookie needs to be a little soft in the middle and it will be perfect once it cools. Wait until the cookie has cooled a bit before slicing with a plastic knife. The cookie will stick to a metal knife, but will cut perfectly with the plastic.
Gwen Sisson is the lifestyles editor for Starkville Daily News. Contact her at firstname.lastname@example.org