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Recipe Name: Apple Pie Squares Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 24

Ingredients:
2 1/2 Cup(s) All-Purpose Flour
1 Teaspoon(s) Salt
1 Cup(s) Shortening
1 Egg yolk, beaten
Milk
1 Cup(s) Crushed dry cereal, such as
Cornflakes
10 Apples, peeled cored slice
3/4 Cup(s) Granulated Sugar
1 Teaspoon(s) Ground cinnamon
1/2 Teaspoon(s) Vanilla
Powdered sugar, optional
1 Recipe Powdered Sugar Icing:
below optional
1 Cup(s) Sifted powdered sugar
Milk or orange juice
Directions:
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 1/3 cup; sprinkle 1 tbsp at
a time over flour mixture tossing until evenly moistened. 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. 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: 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. Drizzle icing over cake, bread or
cookies. Let stand for 2 hours before slicing. Makes about 1/2 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@coconet.com> on May 7, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 189
Calories From Fat: 80
Total Fat: 8.9g
Cholesterol: 12.3mg
Sodium: 105.9mg
Potassium: 20.1mg
Carbohydrates: 25.6g
Fiber: <1g
Sugar: 14.8g
Protein: 1.6g


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