The September Issue of Chewin' the News from 30 Day Gourmet Freezer Cooking . . .

Chewin'

the News

September 2001

Barb’s Apple Bars

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Makes:	24 bars	48 bars	72 bars	96 bars	120 bars	144 bars
Ingredients:
Flour	2 C.	4 C.	6 C.	8 C.	10 C.	12 C.
Baking powder	2 t.	1 T. + 1 t.	2 T.	2 T. + 2 t.	3 T. + 1 t.	4 T.
Salt	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Cinnamon	1/2 t.	1 t.	1 1/2 t.	2 t.	2 1/2 t.	1 T.
Vanilla	1 t.	2 t.	1 T.	1 T. + 1 t.	1 T. + 2 t.	2 T.
Butter/margarine	1/2 C.	1 C.	1 1/2 C.	2 C.	2 1/2 C.	3 C.
Brown sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Sugar	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Egg	2	4	6	8	10	12
Walnuts; chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Apple; chopped	1 C.	2 C.	3 C.	4 C.	5 C.	6 C.
Cinnamon sugar to sprinkle

Assembly Directions:

Stir flour, baking powder, salt and cinnamon together in small bowl. Melt butter/margarine in large bowl in microwave. Beat in sugars, egg and vanilla with wooden spoon. Stir in flour mixture, apples and walnuts until thoroughly combined. Spread into a sprayed 9x13 baking dish. Sprinkle with cinnamon sugar.

Freezing and Cooking Directions:

Option 1: Bars may be frozen unbaked in 9x13 pan (inside a freezer bag) or apple bar mixture may be spooned unbaked into a one gallon freezer bag and frozen to bake later. To serve, thaw. Bake at 350° for 30 minutes.

Option 2: To bake now and freeze later, bake bars at 350° for 30 minutes. Cool. Cut into bars. Label and freeze in rigid containers using waxed paper between layers.

Comments:

Nanci’s mom-in-law, Barb, has been making these for as long as Nanci can remember (that’s at least 25 years!). They are a great recipe for “kid helpers”. We often substitute blueberries for the apples.

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