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!
For more recipes in the Pillsbury Challenge, click here!
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.