A lot of the recipes in my Grammie’s recipe (chocolate) box had the name of the person that shared the recipe. This one did not. Maybe they didn’t want to own up to being the person that put ONE SOLID POUND of powdered sugar in a single dessert? I’m not going to lie, I’m a little scared.
Okay, so I’ve assembled the ingredients. The only substitution I’ve made is one stick of butter instead of one stick of Oleo (read: fake stick of death. Okay, okay, margarine does not cause death but I’m clearly on Team Butter). The Great and Powerful Google told me that a stick of Oleo was the same size as my stick of butter now. I’m not sure what constituted a ‘large’ cream cheese in the 1950s-1970s but I’m using 8 ounces and we’ll see how it goes. The recipe doesn’t specify, so I’m going with unsweetened coconut flakes.
Steps 1 and 2 completed! The instructions did not say to grease the jelly roll pan so I didn’t bother. Doesn’t look half bad. The second step called for 1 pound of powdered sugar which was a LOT more than I thought it would be. I just kept adding and adding and adding spoonfuls to the scale. I barely had enough but just squeaked by. That 5 minute whisking was no joke either. I’m glad I opted for the mixer instead of hand mixing! As I was mixing, I thought maybe shredded coconut might have been a better choice, but it might not matter that much in the end.
While the Goody Good Bars are in the oven for the next thirty minutes, I thought I would post a photo of my Grammie, Inez. She labeled it herself as she wrote “Me” in the margin below the photo (not shown). Grammie was born in 1910 so that dates this photo to about 1914-1918. I remember her telling me a long time ago that she was five years old when this photo was taken which tracks with the drop waist white dress, over the knee socks, and white ribbons in her hair. On the reverse side of the photo (not shown) is printed POST CARD with defined spaces for correspondence, name and address, and the stamp. Grammie also labeled that side with “Me.” She was so cute!
It would be easier to mainline sugar directly into your veins than to make these, even though the Goody Good Bars were pretty easy to make. I know it said one pound of powdered sugar but holy cow. Even the twelve year old passed on them initially. He said he might like them but wasn’t in the mood for them at the time. A pre-teen boy NOT in the mood for a sweet treat? Luckily, my neighbors have three kids so I’m going to take them over there.
If I were to ever make these again (never going to happen), I would use shredded coconut instead of flaked coconut (thank goodness I opted for unsweetened!) and cut waaaaaaaay down on the powdered sugar. The top started browning at 30 minutes so I took them out but I think they could have stayed in a bit longer. The bars were quite sticky to cut and the knife picked up bits of the bars. Greasing and/or flouring the jelly roll pan is definitely not needed as the bars released very easily.
Verdict: Not So Bad
The next day, I tried one (NOT because I was too lazy to make breakfast) and 24 hours made a huge difference. I mean, it’s still sweet but it’s not so sickeningly sweet as yesterday. They also firmed up and are less sticky. I would suggest letting them sit for 24 hours even before cutting them. They are the 12 year olds new favorite thing in life so I’m not sure the neighbor kids are going to get any.
Thanks for visiting!