Apple Pie Squares
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Apple Pie Squares

    Very easy and sooooooo good!

    APPLE PIE SQUARES

    CRUST

    4 cups all-purpose flour
    1 tsp. salt
    1 tsp. baking powder
    1 cup shortening (Crisco)
    4 egg yolks
    2 Tbls. lemon juice
    ½ cup water

    FILLING

    7 cups finely chopped apples
    2 tsp. cinnamon
    2 cups granulated sugar
    4 Tbls. all-purpose flour

    ICING/GLAZE

    1 cup sifted powdered sugar
    1 Tbls. milk
    1 Tbls. lemon juice

    Preheat oven to 375. Chop apples in food processor or by hand. Add remaining filling
    ingredients and set aside.
    For crust, mix flour, salt and baking powder together. Cut in shortening as for piecrust.
    Add slightly beaten egg yolks, lemon juice and water to form dough. Handle just enough
    to incorporate all ingredients well. Divide dough in half. Roll one half to fit a 10x15"
    jellyroll pan, making sure dough goes up the sides to the top edge of pan to hold filling.
    Trim excess dough. Spread with apple filling. Roll out second half of dough to fit over
    top. Trim excess dough. Prick top crust at intervals to vent steam.
    Bake for 50-60 min. until nicely browned. Cool on rack and ice while still slightly warm -
    icing will shine.

    NOTE: It is correct that the lemon juice is in the crust and icing but not in the filling.

    Check out picture on page 27 of
    Taste of Home oct/ nov 2002 issue.

  2. #2
    Registered User Sinclairwife's Avatar
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    Default

    Ecstasy Bars

    1 cup flour
    1 cup rolled oats
    1/2 teaspoon baking soda
    Pinch salt
    1/2 cup butter
    1/2 cup sugar
    1/2 cup brown sugar
    1 egg
    1 teaspoon vanilla
    3/4 cup peanut butter, divided use
    1 1/4 cups chocolate chips
    1/2 cup powdered sugar
    3 tablespoons evaporated milk

    Turn oven on to 350 degrees. Grease a 9- by 13-inch pan and set aside.

    Combine the flour, oats, baking soda and salt in a small bowl. In a medium bowl, cream the butter, sugar and brown sugar together until smooth. Add the egg, vanilla and 1/2 cup of the peanut butter and mix thoroughly. Fold the dry ingredients into the wet mixture. Mix until just combined. Spread the dough into prepared pan. Bake for 20 minutes, until lightly golden brown.

    Remove the crust from the oven and immediately sprinkle on the chocolate chips. Wait for a minute or two, then spread them evenly across the dough as they melt.

    While the chocolate is melting, combine in a separate bowl the powdered sugar, remaining peanut butter and evaporated milk. Beat together and spread onto the melted chocolate, forming a marbled pattern.

    Allow the bars to cool and then cut.

    Makes 24 bars.

  3. #3
    Registered User Sinclairwife's Avatar
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    Default

    Raspberry Almond Bars

    1/2 cup (1 stick) unsalted butter
    1 (11- or 12-ounce) package (2 cups) white chocolate morsels, divided use
    2 large eggs
    1/2 cup granulated sugar
    1 cup all-purpose flour
    1/4 teaspoon salt
    1 teaspoon almond extract
    1/2 cup seedless raspberry jam
    1/3 cup sliced almonds

    Heat oven to 325 degrees. Grease and sugar a 9-inch square pan. (Alternately you may use a 10-inch round pie dish.)

    In a medium bowl or glass measuring cup, melt butter in microwave on high power for 1 minute. Add 1 cup of the white chocolate morsels; set aside and let stand. Do not stir.

    In bowl of electric mixer, beat eggs until foamy. Add sugar and beat until light lemon colored, about 5 minutes. Stir in white chocolate-butter mixture. Add flour, salt and almond extract and mix at low speed until combined. Spread 2/3 of batter into prepared pan. Batter will be sticky. The best way to spread it in the pan is to use an offset spatula if you have one.

    Bake for 15-17 minutes or until light golden brown around edges. Remove from oven to wire rack. Leave oven heat on.

    Heat jam in microwave in small bowl on high power for 30 seconds, stir and spread jam over warm crust. (Again, use an offset spatula if you have one.) Stir remaining morsels into remaining batter, and drop by spoonfuls over jam layer. Sprinkle with almonds. (Clumps of batter will spread during baking to cover the top.)

    Bake for 25-30 minutes or until edges are browned. Cool completely in pan on wire rack. Cut into bars. (If you have baked it in a pie dish, cut into slim wedges.)

    Makes 36 bars, or 12 wedges.

    Serving note: If you have made this in a round pan and are cutting it into wedges, serve it with sliced fresh peaches for a pretty company’s-here presentation.

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  5. #4
    Registered User SewCrafty's Avatar
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    Oh Brenda, now you have me drooling!

  6. #5

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    Default

    Originally posted by SewCrafty
    Oh Brenda, now you have me drooling!

    Me too Brenda!
    Julia

  7. #6
    Founder Sara Noel's Avatar
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    Default

    All three of these look delicious.

  8. #7
    Registered User Sinclairwife's Avatar
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    I love all 3 of these, I only make them when there are plenty of people to eat them all. I can't risk having too many left over or I'd be as big as a house. Yikes!

  9. #8
    Registered User Michelle's Avatar
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    I missed this thread the first time. I'm going to try the raspberry squares this week. I think Dave will love them.

  10. #9
    Registered User Sinclairwife's Avatar
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    The Raspberry Bars are requested a lot.

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