"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Danish Apple Bars Recipe

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This recipe for Danish Apple Bars, by , is from Lemons' Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Kennison
Added: Thursday, February 14, 2008


3 c. sifted flour
1 tsp. salt
1 c. shortening
7 Tbsp. milk
1 egg yolk
1 c. crushed cornflakes
8 large apples, pared & sliced (8 cups)
1 c. sugar + 1 tsp. cinnamon
1 egg white (beaten until stiff)
1 c. sifted powdered sugar
3 Tbsp. water
1 tsp. vanilla

Sift together flour and salt. Cut in shortening until crumbly. Combine milk and egg yolk. Stir into crumb mixture until evenly moistened.
Divide dough almost in half. Roll out larger half; place in a 15 1/2" x 10 1/2" x 1" jelly roll pan. Press up on sides of pan. Sprinkle with corn flakes. Combine sugar and cinnamon, sprinkle over apples. Roll out other half of dough to fit top. Make vents in top. Moisten edges of dough with water to seal. Spread beaten egg white over crust. Bake at 375 for 1 hour or until golden.
Combine remaining ingredients for glaze. Spread on bars while warm.

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Number Of Servings:




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