I’m aware that there’s a blog devoted to the recipes of Dorie Greenspan, but since i can never do anything fashionable on time, i just discovered it. i also *just* now checked out “Baking From My Home to Yours” from the library. Almost every page has a piece of post it marking recipes to try. i don’t know why i even bothered to mark, come to think of it. i just want to bake my way through that book … it’s a “sick of chocolate and brownies” sort of week so i picked out a fruity baked good recipe from the book. and it’s pretty marvelous. there’s a glaze recipe that goes with it, but for the sake of keeping these all week to eat for dessert and to pack with lunches, i didn’t make it.
Applesauce Spice Bars
recipe adapted from Baking, From My Home to Yours
1 1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon allspice
1 stick butter
1 cup light brown sugar
1/2 cup applesauce
1 teaspoon vanilla
1 baking apple, peeled, cored, diced
3/4 cup chopped, toasted pecans
heat the oven to 350. butter a 9×13 pan, flour it, and tap out the excess. (or just spray it down with some Baker’s Joy – man, i love that stuff). in a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt.
in a saucepan, melt the butter on low. add in the brown sugar and whisk it until the sugar melts and the mixture is smooth. remove from heat. whisk in eggs, one at a time. mix in the applesauce and vanilla and mix altogether. stir in the dry ingredients. then mix in the apples and nuts. scrape the batter in the pan. bake for 20-25 minutes, until it tests done. let it cool for a few minutes then cut into bars.
if you are so inclined to make the glaze you need:
2 1/2 Tablespoons cream
1/3 cup brown sugar
2 1/2 Tablespoons butter
1 teaspoon corn syrup
1/2 teaspoon vanilla
in a pan mix the cream, sugar, butter and corn syrup together. bring it to a boil, stirring frequently. cook it for about 5 minutes. remove from heat and add in the vanilla.
these are excellent snacking cakes even without the glaze – fruity, moist, lightly spiced.