INGREDIENTS

INSTRUCTIONS

1. In medium mixing bowl, stir together flour and salt. With a pastry
blender, cut in shortening until pieces are size of small peas. Combine egg
yolk and enough milk to equal 1/3 cup; sprinkle 1 tbsp at a time over flour
mixture tossing until evenly moistened.
2. On a lightly floured surface roll half the dough into a rectangle the
size to fit in the bottom of a 15 x 10 x 1- inch pan. Place dough in the
ungreased pan. Spread crushed cereal over dough in pan. In a large mixing
bowl combine apples, sugar, cinnamon and vanilla; spread atop crushed
cereal. Roll out remaining dough and place it on top of filling. Seal
edges. Prick the top layer of dough.
3. Bake in a 375 degrees F oven about 1 hour or until golden. Cool in pan
on a wire rack. Sprinkle with sifted powdered sugar or frost with Powdered
Sugar Icing. Cut into squares. Store in airtight container in the
refrigerator for up to 3 days.
Shortcut: Prepare apple squares as directed, except substitute two 21 ounce
cans apple pie filling for the apples, sugar, cinnamon and vanilla mixture.
Bake in the 375 degrees F oven for 35 to 40 minutes or until golden.
To Make Ahead: Prepare the squares as directed, except line the 15 x 10 x
1- inch pan with foil, extending the foil over the edges of pan. Continue
as directed; bake and cool completely. Do not sprinkle with powdered sugar
or frost. Using the edges of foil, lift the uncut bars out of the pan. Cut
rectangle in half crosswise. Place each portion in a freezer container and
freeze for up to 1 month. Before serving, thaw for 1 hour. Top as directed
and cut into squares.
Powdered Sugar Icing:
1. In a small mixing bowl, combine powdered sugar and vanilla. Stir in 1
tbsp milk or ornage juice. Stir in additional milk or ornage juice, 1 tsp
at a time, until icing is smooth and easy to drizzle.
2. Drizzle icing over cake, bread or cookies. Let stand for 2 hours before
slicing. Makes about 1/2 cup, enough to ice one 10-inch tube cake
Source: Better Homes and Gardens Complete Book of Baking p. 193 Meredith
Corporation Des Moines, IA 1995 ISBN 0-696-20040-6
Recipe by: Better Homes and Gardens Complete Book of Baking  p. 193
Posted to JEWISH-FOOD digest by Linda Shapiro <lss@coconet.com> on May 7,
1998

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