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
It is possible to read the history of written recipes far back into history, in fact as far back as the Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe found, according to Professor Solomon Katz, are a few stone tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Later on, in The time of the roman empire 25BC a roman called Apicius wrote a number of scripts showing how to cook the recipes cooked by his fellow Romans. He recounts how the meals were split into appetizers, entrees and afters, something that is very familiar to us today. He also recounts how the ancient Romans were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs like bay, rue and asafoetida. Later, we find some interesting books from the fourteenth century ; one book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Although the titles sound familiar, these two books are nothing to do with the curry that appears on menues today, but instead accounts of the types of food cooked for the rich people of those days. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods, spices and herbs from the East, including spices like basil and coriander. The introduction of these new herbs and spices led to an outbreak in manuscripts on cooking, some of which are kept safe in private libraries. By the time we get to the 1900s, cook books were greatly in demand due to increased literacy, people having increased free time and being a little richer. The arrival of television gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the internet revolution, permitting everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Apple Pie Bars recipe.
