The first step is to cut 1 cup of vegetable shortening into 2 1/2 c. all-purpose flour and a scant teaspoon of salt. I always use a pastry blender for this job.
|Shortening, flour, and salt blended together.|
|The egg yolk, vanilla, and milk combined to make 2/3 cup.|
|The completed pastry dough.|
|The bottom crust in the jelly roll pan.|
|The apple, corn flake, sugar, cinnamon, (and raisin) mixture.|
|The Danish Apple Bars ready to go into the oven. My second|
one of these of the season looked a lot better.
|Danish Apple Bars baking in the oven of Marjorie, the Margin|
|The finished bars. The second batch of these was not so dark,|
partly because I didn't put the egg white on top.
And now for my favorite part of the whole thing: the frosting!
Some of you may recall that I had written about the Applishus booths at the Iowa State Fair and how wonderful I consider their frosting. This recipe is so similar to what they use that it may be the very same recipe. I found it on page 339 of the 463-page Kitchen Klatter cookbook, a wonderful collection of recipes that I sometimes call "the southwest Iowa kitchen bible." This was a very popular cookbook in our area in the middle of the last century, and it remains so popular that they are very hard to come by.
For the frosting, melt 1/4 cup of butter.
|A half stick of butter melting over the fire.|
|The finished frosting.|