Apple Sauce Currant Spice Squares Recipes

APPLESAUCE SPICE BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray. Set aside.
• Combine sugar, 1/3 cup butter and egg in bowl. Beat at medium speed, scraping bowl often, until creamy. Add all remaining ingredients except raisins. Beat at low speed, scraping bowl often, until well mixed. Stir in raisins.
• Spoon batter into prepared pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean. Cool completely.
• Combine all frosting ingredients except pecans in bowl. Beat at medium speed, scraping bowl often, until smooth.
• Frost cooled bars; sprinkle with pecans. Cut into bars.

APPLE SLICE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk 2 cups flour and salt together in a bowl. Cut shortening into flour mixture using a pastry blender or a fork until crumbly.
• Whisk water, eggs, and lemon juice together in a separate bowl; stir into flour mixture until dough forms a ball. Split dough into halves; roll each half into about a 9x13-inch rectangle. Press 1 rectangle into the bottom of a 9x13-inch baking dish.
• Place apple slices in a large bowl; add sugar, 3 tablespoons flour, and cinnamon. Toss apples to coat; spread over crust. Cover apple filling with remaining crust, piecing together any scraps to cover any holes. Cut several slits into top crust for ventilation while cooking.
• Bake in the preheated oven until edges are browned and crisp, 45 minutes to 1 hour. Cool to room temperature before cutting into squares, about 30 minutes.

APPLESAUCE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
• Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
• In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.

GLAZED APPLE PIE SQUARES

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

APPLESAUCE SPICE BARS

Steps:

• Preheat oven to 350°F. Spray 15x10x1-inch baking pan with baking spray. Beat granulated sugar, brown sugar and 1 cup Blue Bonnet in large bowl with electric mixer on medium-high speed until well blended. Add applesauce, buttermilk and eggs; mix well. Add flour, oats, baking soda, salt, 1 teaspoon cinnamon and the nutmeg; beat until well blended. Stir in chocolate morsels and nuts. Add raisins, if desired. Spread in prepared pan.
• Bake 25 minutes, or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.
• Beat confectioners' sugar, milk, 2 tablespoons Blue Bonnet, 1 teaspoon cinnamon and the vanilla in small bowl with electric mixer on medium speed until well blended. Spread over dessert. Let stand until glaze is firm. Cut into 48 bars to serve.

CUSTARDY APPLE SQUARES

Steps:

• Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan.
• Slice the apples from top to bottom using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 inch thick-elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.
• Whisk the flour and baking powder together in a small bowl.
• Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples to the bowl, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can-it will be bumpy; that's its nature.
• Bake for 40 to 50 minutes, or until golden brown, uniformly puffed- make sure the middle of the cake has risen-and a knife inserted into the center comes out clean. Transfer the cake to a rack and allow to cool for at least 15 minutes.
• Using a long chefs knife, cut the cake into 8 squares in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.

APPLE SPICE CAKE WITH WALNUTS AND CURRANTS

Steps:

• For walnuts:
• Preheat oven to 375°F. Line large baking sheet with foil. Beat egg white in medium bowl until foamy. Mix in remaining ingredients. Spread walnuts in single layer on prepared sheet. Bake until walnuts are golden, about 10 minutes. Cool on baking sheet. Transfer walnuts to work surface and chop coarsely.
• For cake:
• Melt 1 tablespoon butter in heavy large saucepan over medium-low heat. Add all apples; cover and simmer until apples are juicy and almost tender, stirring occasionally, about 18 minutes. Uncover and simmer until almost all juices evaporate, about 6 minutes. Using potato masher, mash apples in pan. Cool.
• Position rack in center of oven and preheat oven to 350°F. Butter and flour two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour and next 5 ingredients in medium bowl. Using electric mixer, beat remaining 3/4 cup butter and sugar in large bowl until light and fluffy. Beat in egg. Beat in half of flour mixture on low speed, then all of applesauce, then remaining flour mixture. Mix in 1 cup toasted walnuts and currants.
• Divide batter between pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 5 minutes. Turn cakes out onto racks and cool.
• For icing:
• Using electric mixer, beat cream cheese and butter in large bowl until fluffy. Add powdered sugar and vanilla and beat to blend.
• Place 1 cake layer on plate; spread 1/2 cup icing over top. Top with second cake layer. Spread remaining icing over top and sides of cake. Arrange cinnamon-sugar walnuts in ring 1/2 inch in from edge of cake. Sprinkle walnuts with currants. Chill cake until icing sets, about 30 minutes. (Can be prepared 1 day ahead. Cover with cake dome and keep chilled. Bring to room temperature before serving.)

APPLESAUCE BARS

Steps:

• In a large bowl, beat the sugar, applesauce and oil until well blended. In a small bowl, combine the flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; gradually beat into sugar mixture until blended. Stir in raisins. , Transfer to a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , In a small bowl, beat the confectioners' sugar, butter, vanilla and enough milk to achieve a glaze consistency. Spread over warm bars. Cool on a wire rack. Cut into bars.

CURRANT SQUARES

Steps:

• To make pastry:.
• Freeze butter or margarine for half an hour before grating.
• Sift flour and salt, then add butter or margarine.
• Mix into flour with palette knife.
• Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
• Put all filling ingredients into a saucepan and bring to boiling point.
• Set aside to cool.
• Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
• Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
• Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
• Dust with caster sugar and cut into squares when cool.
• Makes 20 squares.

APPLESAUCE SPICE CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a tube pan (Martha likes to use a gugelhupf mold).
• Cream butter with sugar. Add egg and beat well.
• Sift a bit of flour over the raisins, currants, and walnuts. (This prevents sinkage during baking.) Sift remaining flour with other dry ingredients. Beat into butter mixture, then stir in applesauce, and finally raisins, currants, and nuts. Pour batter into prepared pan and bake for approximately 40 minutes.
• Remove from oven, cool in pan 5 minutes, and turn out onto rack to cool completely.

SPICED CURRANTS

Steps:

• Wash currants; stem and cook with the sugar and vinegar over low heat for an hour.
• Add spices and continue cooking for 30 minutes.
• Pour into sterilized jars and seal.