*** updated with photos 4/15/08 ***
Actually, this is the recipe of the weekend, as I took this along to the Ladies’ Retreat this weekend for our snack. It was tasty! I did NOT include the skins on the braeburn apples I used b/c the skins were tough and not conducive to nice baking. These were listed as a bar cookie so I was expecting a denser texture, but it really is very much like a cake. It stands on its own feet well (I didn’t even add the powdered sugar to the top), but if you wanted to dress it up as a cake you could add a caramel or simple cream cheese frosting and it would be yummy. B/c one person is allergic to cinnamon, I used nutmeg for the seasoning instead and it was still VERY good!! Enjoy!
Double Apple Bars
from Betty Crocker, Baking with Love booklet
¾ c. packed brown sugar
¾ c. applesauce
¼ c. vegetable oil
1 ¼ c. flour
½ tsp baking soda
½ tsp ground cinnamon
¼ tsp salt
½ c chopped apple, unpeeled
Heat oven to 350 F.
Mix brown sugar, applesauce, oil and egg in large bowl. Stir in flour, baking soda, cinnamon and salt. Stir in apple. Spread batter in ungreased square pan, 9x9x2 inches.
Bake 25-30 minutes or until toothpick inserted in center comes out clean; cool. Sprinkle with powdered sugar.
Rosy, red-skinned baking apples with a tart flavor will give you the best-tasting and best-looking bars. Choose varieties such as Braeburn, Winesap, Rome Beauty or Haralson.