Yield: 24 Servings
|2½ cup||All-purpose flour|
|1 \N||Egg yolk; beaten|
|1 cup||Crushed dry cereal; (such as cornflakes)|
|10 \N||Apples; peeled, cored, slice|
|¾ cup||Granulated sugar|
|1 teaspoon||Ground cinnamon|
|\N \N||Powdered sugar; optional|
|1 \N||Recipe Powdered Sugar Icing: (below); optional|
|1 cup||Sifted powdered sugar|
|\N \N||Milk or orange juice|
1. In medium mixing bowl, stir together flour and salt. With a pastry blender, cut in shortening until pieces are size of small peas. Combine egg yolk and enough milk to equal ⅓ cup; sprinkle 1 tbsp at a time over flour mixture tossing until evenly moistened.
2. On a lightly floured surface roll half the dough into a rectangle the size to fit in the bottom of a 15 x 10 x 1- inch pan. Place dough in the ungreased pan. Spread crushed cereal over dough in pan. In a large mixing bowl combine apples, sugar, cinnamon and vanilla; spread atop crushed cereal. Roll out remaining dough and place it on top of filling. Seal edges. Prick the top layer of dough.
3. Bake in a 375 degrees F oven about 1 hour or until golden. Cool in pan on a wire rack. Sprinkle with sifted powdered sugar or frost with Powdered Sugar Icing. Cut into squares. Store in airtight container in the refrigerator for up to 3 days.
Shortcut: Prepare apple squares as directed, except substitute two 21 ounce cans apple pie filling for the apples, sugar, cinnamon and vanilla mixture.
Bake in the 375 degrees F oven for 35 to 40 minutes or until golden.
To Make Ahead: Prepare the squares as directed, except line the 15 x 10 x 1- inch pan with foil, extending the foil over the edges of pan. Continue as directed; bake and cool completely. Do not sprinkle with powdered sugar or frost. Using the edges of foil, lift the uncut bars out of the pan. Cut rectangle in half crosswise. Place each portion in a freezer container and freeze for up to 1 month. Before serving, thaw for 1 hour. Top as directed and cut into squares.
Powdered Sugar Icing:
1. In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1 tbsp milk or ornage juice. Stir in additional milk or ornage juice, 1 tsp at a time, until icing is smooth and easy to drizzle.
2. Drizzle icing over cake, bread or cookies. Let stand for 2 hours before slicing. Makes about ½ cup, enough to ice one 10-inch tube cake Source: Better Homes and Gardens Complete Book of Baking p. 193 Meredith Corporation Des Moines, IA 1995 ISBN 0-696-20040-6 Recipe by: Better Homes and Gardens Complete Book of Baking p. 193 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on May 7, 1998