CRUMB TOPPING
3/4 cup all-purpose flour, unsifted
1/3 cup sugar
5 tbsp butter
BARS
2 cup plus 3 t. all-purpose flour, unsifted
1/4 tsp salt
3/4 cup butter (1-1/2 sticks), softened
1/2 cup sugar
1 large egg, lightly beaten
1 tsp vanilla extract
1 cup cheddar cheese, grated
1 tsp lemon rind, grated
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
5 cup assorted apples, peeled, cored, and grated
1 tbsp fresh lemon juice
Directions
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 1/4 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 1/4 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 3/4 cup unsifted
all-purpose flour and 1/3 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@slip.net or jphelps@best.com
Servings: 16 bars
Apple Pie Bars Recipe brought to you by Recipe Ideas
Categories: Apple; Apple Pie; Cookie; Dessert; Fruit
The History of Recipes
Recipes as a concept can be found way back into the far past, in truth as far back into history as the Egyptians, and possibly even further than that. Having said that, sadly, these ancient cook books were just very simple hieroglyphic or cunieform recipes for preparing meals.
Later on, in The time of the romans 25BC a man called Apicius created a collection of scripts describing recipes prepared by his fellow Romans. In his scrolls, he tells us how the meals were split into hors d`oeuvres, main course and desserts, something we still use today. Aspicius recounts how the chefs of Roman times used many aromatic flavours, including some that we all recognise such as bay, rue and asafoetida. Later on, in the 15th century, knights returning from the crusades brought us many foods and spices from Arab cooking, including basil and coriander. The introduction of these new herbs and spices caused a torrent in cookery books, most of which are now in private cookery archives. The TV revolution brought us TV cookery programs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Apple Pie Bars recipe.
