Congo Squares

Published: January 29, 2010

Betty Feeney came with her husband Greg to work for Dysart's in 1967. They moved to Bangor from New Brunswick, Canada in order to run our kitchen. Greg had worked in his own restaurant and in various logging camps. He knew how to cook! At his side was his faithful wife, Betty. Born in 1921, she is uncontested our ‘best’ pastry cook ever.

Betty was Dysart’s first pastry cook. Eventually she became a cashier. She retired in 2008 after over 40 years. For years if she missed a day, all we would hear from customers was “Where’s Betty? Whether they were morning regulars chatting over homemade toast and coffee, the occasional customer stopping on their way to work for a quick bite, or locals participating in a morning ritual, all were friends of Betty’s and concerned about her whereabouts.

My favorite story about her missing a day was the day she got in an accident on her way to work. The medics insisted she go to the hospital to be checked out. Of course, she resisted because she needed to be at work. When she finally saw the doctor he asked, “When was your last check-up?” Betty thought for a moment and replied, “When my daughter Gail was born.” Gail was age 50 at that point.

This is one of Betty’s favorite recipes. We still make these fantastic treats here at Dysart’s, and now you can make them at home too.

Congo Squares

2 ¼ cup Flour
2 ½ teaspoons baking powder
½ teaspoon salt
2/3 cup butter or shortening
2 ¼ cups brown sugar
3 eggs
1 cup nuts (Optional)
1 cup chocolate chips

Preheat the oven to 350. Grease a 9 x 13 pan.

Wisk together the flour, baking powder, Salt,

Using and electric mixer, beat the butter and sugar in a large bowl until smooth and creamy. Add the eggs and beat until smooth. Using a wooden spoon, stir the flour mixture into the butter mixture, and then stir in the walnuts and chocolate chips. Scrape the batter into the prepared pan, smoothing the top.

Bake 20 to 25 minutes, until the edges are lightly browned and a tester inserted in the center comes out clean. Cool in the pan on a rack before cutting into 2-inch squares. Baked Congo squares freeze well for up to 1 month.