Saturday, October 25, 2008

The Mother-in-laws' Apple Bars

In college, Cody and I double dated with a lot of different couples. One of the weirdest experiences we ever had was with this guy who asked cooking questions all night...as I would answer or his girlfriend would answer, he would retaliate with how his mom did it and how that was really the best way. We, basically, needed to change everything about how we cooked and do it his mom's way. It was annoying, to say the least. When we got home, my very sweet husband said to me, "I will never do that to you." And he never has! We never double dated with that couple again, either. Cody has always been so appreciative and encouraging about my cooking. When we were first married, I would have to beg the name of a favorite meal his mom made out of him.
This recipe, however, came right out as a fall favorite. It has quickly become one of my favorites too! I will warn you...these bars are a real pain in the patooty to make! Making the crust has caused me to come dangerously close throwing the rolling pin out the window. You'll probably make them with raging success...but just be warned, you might not, too!

Enjoy these frosted apple bars with a fresh hot cup of coffee and the company of great friends, and they'll surely become your fall favorite too!Carolyn's Apple Bars

2 1/2 c. flour
1 c. shortening
1 T. sugar
1 tsp. salt

Mix ingredients with a pastry blender.
Put 1 egg yolk in a cup and fill to 2/3 cup with milk.
Add to flour mixture. Dough will be very soft.
Roll out half the dough between sheets of plastic wrap. Spread in a jelly roll pan over the sides.

Peel and slice 6 cups of apples. Sprinkle apples with 1 c. sugar, 1 T. cinnamon, and 2 T. flour. Pour into crust. Roll out top crust and seal edges. Make small slits in top to release steam.

Sprinkle with sugar. Bake at 350 degrees until slightly golden brown. (I start with 20 minutes and then let it go in five minutes increments until the top is golden brown.)

Frost with 3/4 c. powdered sugar, 2 T. butter, 1/2 tsp. vanilla and a splash of milk until smooth.

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