A Recipe from Bake-Off Cook Book From the 19th annual Bake Off (1968)
About the Recipe
Imagine brownies – but apple cinnamon flavored. That’s what you get with this yummy dessert. There’s not a ton of direction in this recipe, but I used the regular baking rules – cream the butter and sugar, add the egg, sift together dry ingredients, add dry to wet – and it seemed to work well.
I didn’t quite get the dry crumb in the picture. As a matter of fact, these are super moist. I would almost leave them in the pan and eat them like brownies rather than cutting them into bars in the future. I definitely agree with the note – having these warm with a small scoop of vanilla is delightful!
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About the book
Year 19 of the Bake Off is notable as the divisions expanded from just junior and senior into something a little more “modern” – Flour, Convenience Mix, and Refrigerated Fresh Dough – representing “the latest trends in cooking methods, eating habits, and even tastes.” And representing for me personally increased challenge in finding the exact pre-fabricated ingredients being asked for in a lot of these recipes.
That said, these definitely start to skew toward a much simpler cook. This recipe I threw together in 10 minutes before it went into the oven. Lovely!
About the glassware
I don’t get to use this Pink Daisy Divided Dish enough! I got my hands on it pre-Mrs. Maisel, and thank goodness because it’s much harder to find now and I really love it.
And a side note – that’s my calico gal, Leia in the photo. Always trying to photo bomb…
1/2 c butter or margarine, softened
1 cup sugar
1 cup flour
1/2 t soda
1/2 t baking powder
1/4 t salt
1 t cinnamon
2 cups thinly sliced or finely chopped peeled apples
1/2 cup chopped walnuts
In large mixing bowl, combine all ingredients except apples and nuts.** Mix in apples and nuts. Spread batter into greased 9″ square pan. Bake at 350* for 35-40 minutes or until wooden pick inserted in center comes out clean. Cool. Cut into bars.
**Not in the original recipe, but follow normal baking rules: Cream butter and sugar. Add egg. Sift together dry ingredients and add gradually to wet ingredients.
3 thoughts on “Betty Browns”
What fun! And I do love the Pyrex. I have quite a few pieces that were my mothers, Corning as well, and I use them all the time. They are durable and cook beautifully!
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Thanks! Seems like we have a lot of common interests.
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That we do!
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