Apple Squares from KCJ
From Fine Cooking Issue 011.
Source and licence
From Fine Cooking Issue 011, printed page 14, digitised by the Internet Archive: https://archive.org/details/Fine_Cooking_011
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- 1 cup walnuts
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon powder
- 4 cups Granny Smith
- 2 unbeaten eggs
Method
- Preheat Oven to 350° (1 cup walnuts to sprinkle on top before baking) 2 cups all purpose flour 1 1/2 teaspoons baking powder or baking soda (either will work) 1/2 teaspoon salt (optional) 1 teaspoon cinnamon powder In a large bowl, stir well all of the above dry ingredients except walnuts and put aside.
- In another large bowl add: 4 cups Granny Smith or other tart apples (peeled and sliced) 2 cups sugar 2 unbeaten eggs 3/4 cup vegetable oil 1 1/2 teaspoons KCJ Tahitian Vanilla 2x 1 1/2 teaspoons KCJ natural butter extract Stir sugar into apples.
- Quickly stir in unbeaten eggs.
- Stir in oil and extracts.
- Immediately add apple mixture to flour mixture, stir in or fold gently until flour is completely incorporated.
- Don't overmix.
- Pour into greased 9"xl3" pan;
- spread batter evenly over bottom of pan.
- Sprinkle walnuts on top.
- Bake for 45-50 minutes until top is golden brown.
- Allow to cool completely and cut into squares.