Yield: 16 Bars
|-JUDI M. PHELPS|
|¾ cup||All-purpose flour; unsifted|
|2 cups||Plus 3 T. all-purpose flour; unsifted|
|¾ cup||Butter (1-1/2 sticks); softened|
|1 large||Egg; lightly beaten|
|1 teaspoon||Vanilla extract|
|1 cup||Cheddar cheese; grated|
|1 teaspoon||Lemon rind; grated|
|½ teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|5 cups||Assorted apples; peeled, cored, and grated|
|1 tablespoon||Fresh lemon juice|
Heat oven to 425 degrees F. Grease a 13 x 9-inch baking pan.
Prepare Crumb Topping; set aside. In small bowl, combine 2 cups flour and the salt; set aside. In large bowl, with electric mixer on medium speed, beat butter and ¼ cup sugar until combined. Add egg and beat until smooth. Stir in vanilla.
Gradually add flour mixture to butter mixture until soft dough forms.
With fingers, press dough evenly into greased pan.
In large bowl, combine cheese, remaining ¼ cup sugar, remaining 3 tablespoons flour, the lemon rind, cinnamon, and nutmeg. Fold in apples and lemon juice. Spoon apple mixture over dough in pan.
Sprinkle Crumb Topping evenly over apple mixture.
Bake 25 to 30 minutes or until golden. Cool completely on wire rack--at least 40 minutes. Refrigerate until ready to serve, then cut into bars.
CRUMB TOPPING: In medium-size bowl, combine ¾ cup unsifted all-purpose flour and ⅓ cup sugar. With pastry blender or 2 knives, cut in 5 tablespoons butter until mixture resembles coarse crumbs. Source: Redbook Magazine.
Per Bar: calories 286, protein 5 g, fat 15 g, carbohydrate 33 g; fiber 1 g, sodium 185 mg, cholesterol 55 mg.
Shared and MM by Judi M. Phelps jphelps@... or jphelps@...