Recipe 1294 - Apple Danish Bars
Recipe 1294 - Apple Danish Bars
(by Shirley McNevich)
Crust: 2 1/2 cups flour; 1 tsp. salt; 1 cup Crisco shortening; 1 egg yolk;
milk
Filling: 1 cup Kellogg's corn flakes (crushed fine); 8 cups of tart apple
pieces (granny smith or Macintosh); 1 cup white sugar; 1 tsp.
cinnamon; 1 egg white
Frosting: 1 cup Domino's powdered sugar (sifted); 3 tsp. milk
In a measuring cup add egg yolk--save egg white for later. Use a fork
to beat the egg yolk, then add enough milk so the egg yolk/milk
mixture measures 2/3 cup. In a bowl add flour, salt and Crisco--mix
with your hands or with a pastry blender. Add egg yolk mixture--mix
with your hands or with a pastry blender until you end up with a ball of
dough. Separate the dough ball into two equal pieces. Place flour on
your counter--place one dough ball on the flour, flour the top of the
dough and roll it out into a rectangle using a rolling pin (to the size of
the following pan). Spray a 15 1/2" x 10 1/2" x 1" jelly roll pan. Place
the rolled dough on the greased jelly roll pan--form it using your hands
so it fits in the bottom and up the sides of the pan. Spray the inside of
this dough with Pam. Sprinkle the finely crushed corn flake crumbs
evenly over the crust. Wash, peel, core and cut apples into slices--
once you have 8 cups of apples, spread them evenly on top of the
corn flake layer. In a bowl add white sugar and cinnamon--stir.
Sprinkle the cinnamon mixture on top of the apples. Roll the second
dough ball (as you did previously) and make it large enough to cover
the top of the pan. Carefully add the dough to the top--spray the
touching edges of each dough with Pam and pinch them together so
the apples won't bake out. Use a sharp knife and cut slits in the top
dough. In a cup add egg white--beat with a fork until foamy. Use a
pastry brush to brush the top of the dough with the egg white. Bake at
375 degrees for 50 minutes or until golden brown. In a bowl add
powdered sugar and 3 tsp. milk--stir. Drizzle the frosting evenly over
the top crust. Cool completely, then cut into bars.
Continue to:
Other Recipes:
- 1417 - Cream Cheese Pumpkin Pie
- 1377 - Butter Crunch Candy
- 1356 - Berry Cheesecake
- 1276 - Quick Frosting/Icing
- 1405 - Refrigerator Pickles
- 1273 - Molasses Spice Cookies
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
Best Selling Cookbooks:
My Books
