Old Fashioned Mud Hen Bars

[Eleanor Rose]

(Wikimedia - Public Domain)​

This is a great holiday heirloom recipe These simple pecan bars have a slightly crisp, cracked surface, thanks to a brown sugar meringue topping, and are often a traditional Christmas cookie bar for Southern families. This recipe was shared in the now out of print A Taste of Louisiana and claims to be more than 150 years old!

The name is unusual so I attempted a little research. It seems that the background of how they came to be known as mud hen bars has gotten lost over time. It could be because as cookie bars go, with their cracked and broken tops, they aren't much to look at. "Uglier than a mud hen" is an old Southern expression that refers to a rather odd looking marsh coot, that looks a little like a duck, and feeds at the edge of a marsh in the mud.

Ingredients:

• 1/2 cup (1 stick) of unsalted butter, softened at room temperature
• 1 cup of granulated sugar
• 3 large eggs, separated
• 1 teaspoon of pure vanilla extract
• 2 tablespoons of half and half or milk
• 1-1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1-1/2 cups of chopped pecans
• Pinch of cream of tartar, optional
• 1 cup of light brown sugar, packed

Instructions:
Preheat the oven to 350 degrees F. Line a 9 x 13 inch baking pan with aluminum foil, leaving a hangover on each end for handles. Butter or spray with non-stick spray and set aside.

Cream the butter; add sugar and cream the mixture until well blended. Separate two of the eggs and set aside the whites. Add one whole egg and the two yolks to the butter mixture, blending in. Add the vanilla and milk. Whisk together the flour, baking powder and salt and add to the butter mixture along with the pecans; gently mix to combine and spread into the prepared pan. Place into the oven and bake for 10 minutes.

Meanwhile, in a mixing bowl, beat the reserved egg whites until foamy. Add a pinch of cream of tartar (optional) and continue beating until stiff. Whisk the brown sugar to break up any lumps and fold in the beaten egg whites until blended. Spread mixture evenly across the top of the cookie layer. Bake at 350 degrees F for another 20 to 25 minutes. Once cooled completely, let these air dry uncovered overnight before storing. This will keep them from becoming too soft and crumbly. Serve plain, or topped with vanilla ice cream or whipped cream.

Variation: Sprinkle 1/2 cup of semi-sweet chocolate chips and 1 cup of mini marshmallows on top of the cookie dough; cover with the brown sugar meringue layer. Chopped dried fruit is also a nice addition - add those in with the pecans.

(Wikimedia - Public Domain)​

 

[donna]

Sounds delicious. Got to try these.

 

[JOHN42768]

Never heard of them, but willing to consume strictly in support of scientific research.

 

[FarawayFriend]

Never heard of them, but willing to consume strictly in support of scientific research.

I can only support that hunger for knowledge! Sounds really delicious! Wished we had pecan nuts here, but I might try it with walnuts.

 

[donna]

I believe walnuts would work. My Granny used walnuts a lot.

 

[lupaglupa]

Sounds good. Gotta admit first thing I wondered about was the name!

 

[KianGaf]

What kind of texture do these have sponge cake or like a brownie.

 

[FarawayFriend]

What kind of texture do these have sponge cake or like a brownie.

Excellent question! Doesn't look as heavy as a brownie but definitely more moist than a sponge cake...