Cooking has always been a big part of my life. Growing up on a farm in central NY was a great way to learn at my mom's side! And I have been enjoying kitchen time ever since! This blog will be a way for me to share some of the memories of my kitchen days of the past and share recipes and ideas that I am finding now! Enjoy!
Saturday, October 2, 2010
Another New Recipe . . . it was a hit!
The fall season is upon us and with it comes a great apple crop! I tried a new recipe this week using some of those wonderful NY apples! I love the fall . . .and the change of "recipe season!"
Apple Pie Bars Crust: 21/2 c flour 1/4 tsp salt 1 c butter 1 egg milk (about 2/3 c) Combine flour and salt. Add cold butter with pastry blender. (I used my food processor.) Separate the egg, reserving the white in a separate bowl. Put the yolk into a measuring cup and beat slightly. Add enough milk to make 2/3 c. Add slowly to flour mixture to make a sticky dough. Divide dough in half. Shape into a disc and wrap in plastic wrap. Chill at least 30 minutes, longer is better!
Filling: 1 3/4 c corn flakes (crushed fine) 8 c peeled, sliced apples I used Empires, would also recommend Cortlands) 3/4 c sugar 1 1/2 tsp cinnamon 1/2 tsp nutmeg Preheat oven to 350*. Take one half of dough. Place on waxed paper that has been lightly floured. Roll out dough to fit 10 1/2 X 15 " cookie sheet. Make sure to go up sides. Lift dough with waxed paper and flip onto cookie sheet. Pour the crushed corn flakes on crust. Mix together apples, sugar, and spices. Place on top of corn flakes. Repeat crust-rolling process with other piece of dough. Cover apples and then seal the edges with a fork, making sure it is sealed all the way around. Using reserved egg white, which has been stir till foamy, brush on top of top crust. Mix together 2 TBL sugar and 1/2 tsp cinnamon. Sprinkle on top of pastry. Bake for about 50 - 55 minutes, till golden brown. Remove from oven, cool completely and then glaze.
For glaze, mix together 2 c 10X sugar, 2 TBL milk, and 1/2 tsp vanilla. Mix till smooth and drizzle on completely cooled bars.