This year the apple tree at my mother-in-laws house had a bumper crop of apples on it. We were amazed by how many apples this one tree produced. On a sunny Saturday afternoon in September we picked over 400 apples, which left me looking for a great recipe to use up my bags of apples.
After a few days of thinking about what I wanted to bake, I decided to make apple pie bars with a crumble top. I started experimenting with different ideas for the recipe, and I had plenty of apples to test it out. To help me clean up some of the extra food from my experiments, I had to take on a new helper/recipe tester at Cooking Up Cottage. He’s exceptional at cleaning up dirty plates and cleaning up any food that may fall on the floor. His name is Butterscotch. You can tell from the picture below he’s a big fan of my cooking. If you have a bunch of apples and you want to make something great, try this delicious apple pie bar recipe. It will feed a crowd of people, and it will amaze anybody who loves apple pies. Start by peeling and slicing 12 medium apples. Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples.
Now remove the two pie crusts from the box and stack the crusts on top of each other. Then roll out to fit a 10 in x 15 in jelly roll pan.Now fit the crust into the 10 in x 15 in jelly roll pan and crimp the edge of the crust.
Pour the apple mixture into the crust.
Now mix the crumble topping in a bowl. Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar.
Pour the topping on the apples.
Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator. Now you are ready to enjoy this wonderful bar this holiday season.
Start by peeling and slicing 12 medium apples. Now add 1 1/3 cup of sugar, 1/4 cup of flour, and 1 teaspoon of cinnamon to the apples. Now remove the two pie crusts from the box and stack the crusts on top of each other. Then roll out to fit a 10 in x 15 in jelly roll pan. Now fit the crust into the jelly roll pan and crimp the edge of the crust. Pour the apple mixture into the crust. Now mix the crumble topping in a bowl. Mix 1/2 cup of softened butter with 3/4 cup of flour, 1/2 teaspoon of cinnamon and 1 cup of brown sugar. Pour the topping on the apples. Bake the bars in a 375 degree oven for 50-60 minutes or until the pie is golden brown. Store the leftover bars in the refrigerator.
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Today I am featuring a bar that will make your taste buds dance. They have a blueberry topping on a wonderfully buttery cake. And believe me, they are the perfect addition to any breakfast or brunch. This dessert was sitting on my counter for a few days and they passed the breakfast test, the afternoon snack, and dessert test too. Each bite is bursting with fruit flavor. You really need to try these, because you absolutely will not be disappointed. And if you like this blueberry version, you will love my Cherry Bar version that was their inspiration. (more…)
Happy New Year’s Eve! Today I have the perfect bar to ring in the new year. Most of you have already heard of seven layer bars, they are quite famous in their deliciousness. This desert has a wonderful candy bar consistency, with its rich chocolate, delectable butterscotch, toasted coconut, and crumbly graham cracker crust; no one can resist this bar. They are the perfect addition to your New Year’s Eve party and they are so simple to make. As their name suggests, you just layer the ingredients and that’s it and when they are done baking, you have a full pan of candy bar awesomeness! So if you are looking for that last-minute treat for your New Year’s Eve guests, whip up a batch of seven layer bars. If you have too many bars (like that’s even possible!) just freeze the extras.
Preheat your oven to 350 degrees. Then pour 1/2 cup of melted butter into a 9×13 inch pan.
Crush 2 cups of graham crackers in a plastic bag.
Pour the 2 cups of graham cracker crumbs on the butter in the pan.
Layer 1 cup of butterscotch chips on the graham cracker layer.
Then add the 3/4 of a cup semi-sweet chocolate chips.
Then sprinkle on the 1 cup of coconut.
Then pour 1 (14 oz.) can Eagle Brand Sweetened Condensed Milk.
Bake 25-30 minutes. Check the bars after 20 minutes to see if they are almost done. I baked mine 25 minutes and they were done just perfectly.
Now you can let them cool and then cut into squares.
Today I’m featuring a delightful Lemon Bar recipe that my mom has made since I was a little girl. It’s one of the many classic bar recipes from my mom’s kitchen like her Chocolate Chip Bars, Banana Bars, Pumpkin Bars with Buttercream Frosting, and Cherry Bars. Like her other bars, this timeless treat is perfect for any occasion, and the lemon flavor is a nice change of pace. I have always loved its oh-so-crumbly cookie crust and vibrant yellow custard-like topping that is bursting with fresh lemon juice. So if you’re ready to make this wonderful bar, grab your fresh lemons and start cooking.
In a mixer blend together 1 cup of flour and 1/4 cup of powdered sugar. And then cut in 1/2 cup of softened butter.
Press this mixture firmly in the bottom of a 8″x 8″ baking dish.
Bake this crust 15 minutes in a 350 degree oven. While the crust is baking you can mix the lemon topping. Beat 2 eggs in a bowl.
Then mix in 2 tablespoons of flour and 1/2 teaspoon of baking powder.
Then add 1 cup of sugar.
Now you can add the 3 tablespoons of freshly squeezed lemon juice.
Now pour this mixture over the baked crust. Bake 25 minutes in a 350 degree oven. It will be golden brown when you take it out of the oven.
Now let the bars cool completely and then sprinkle them with powdered sugar.
Now the bars are finished, but you will want to wait to cut then for a few hours to let them set up.
And now you have another timeless recipe from my mom’s kitchen.