My intent when I started baking these "Dream Bars" was that I was making them for a friend. She is going through a bit of a health crisis at the moment, and I thought they might lift her spirits, make her smile. We used to eat/devour these at Smith College, almost 40 years ago now. A few months ago I managed to score the recipe from a fellow (sister?) alum, although it was for "Talbot House Dream Bars," which might not be the same as our "Albright House Dream Bars." Be that as it may, today I checked both NZ and US postal regulations to make sure they could be posted off to the USA.
Unfortunately I hadn't remembered the brown sugar meringue topping, which is way too fragile to ship internationally, however well packaged. We also don't have one of the vital ingredients, Crisco shortening, here in NZ, so I used butter instead. Not too sure about that, so just as well they weren't being shipped off to someone Cordon Bleu trained.
As we say in NZ "Kia Kaha," be strong my friend. You are in our thoughts and prayers, even though John and I will be forced to sample your Dream Bars!
As I look at this concoction I'm reminded we were much younger then, so could (and did) eat things like this. But toasted tuna grinders were probably better for us than these!
Can you provide this recipe? My daughter is currently a junior at Smith and lives in Talbot house. I would love to be able to make these for her, and some of her housemates during the finals period.
Thank you.
Jodie
Posted by: Jodie Paradis | 11/15/2016 at 06:46 AM
Hi Jodie,
Unfortunately I don't think the recipe worked all that well, so wouldn't recommend you use it...in fact, I may have tossed it out. Best to make something else! Cheers Karen
Posted by: Karen | 11/15/2016 at 05:10 PM