Frosted Apple Squares Penzeys Food

FROSTED APPLE SQUARES - PENZEY'S

Steps:

• For Apple Filling: In a saucepan, combine water, sugar, cornstarch/water mix, cinnamon, nutmeg, and salt. Stir in egg yolk and apples. Cook over medium heat, stirring constantly, until thick, about 5 minutes. Remove from heat and let cool.
• For Dough: In a large bowl, combine 1 1/4 cups of the flour, sugar, undissolved yeast, and salt, and set aside.
• In a medium saucepan, heat the water, milk, and butter until very warm (120 to 130 degrees). Gradually add to the flour mixture. Beat for 2 minutes at medium speed, scraping the bowl occasionally.
• Add the egg yolks and 1/2 cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough.
• Divide the dough in half; roll half of the dough on a lightly floured surface to fit the bottom of an ungreased 15x10 baking pan.
• Spread with the apple filling.
• Roll remaining dough large enough to cover the filling. Place over the apple filling. Seal the edges of the dough together.
• Snip the surface of the dough with scissors to let steam escape. Cover; let rise in a warm, draft-free place until doubled in size, about 45 minutes.
• Bake at 375 degrees for 20 minutes or until evenly golden.
• Make Powdered Sugar Glaze: In a small bowl, combine the powdered sugar and enough milk to get a good drizzling consistency. Start with 2 tablespoons milk in 1/2 cup powdered sugar, and work up from there. Stir until smooth.
• Drizzle warm apple pastry with glaze. Let cool in pan. Cut into squares and serve.

PENZEY'S APPLE CAKE

Steps:

• Put beaten eggs in a 1 cup measuring cup and fill with water.
• In a roomy bowl, combinee flour and salt. Cut in shortening.
• Add the egg yolk/water mix and stir until incorporated. Set aside.
• In a seperate bowl, combine sugar, cinnamon, and nutmeg. Set aside.
• Preheat oven to 450 degrees.
• Divide the dough in half.
• Roll half out to fit a 16 1/2 by 12 1/2 cookie sheet.
• Sprinkle with half of the vanilla wafer crumbs.
• Spread half of the appple slices on top of the crumbs.
• Sprinkle the rest of the vanilla wafer crumbs on top of the first layer of apple slices.
• Top with the rest of the apple slices.
• Sprinkle cinnamon/sugar/nutmeg on top of second layer of apple slices.
• Roll out second half of dough large enough to cover bottom layer of dough and apple filling.
• Lightly moisten perimeter of bottom layer of dough and water.
• Place second layer of dough on top of bottom layer of dough and apples.
• Seal the two layers of dough and crimp.
• Make a few small slits in the top crust to le t steam escape.
• Bake at 450 for 20 minutes. The apples will be slightly firm.
• Combine the powdered sugar and water to make a glaze. Pour the glaze over the cake while the cake is still warm, but NOT hot.

PENZEY'S PUMPKIN BARS WITH BROWN BUTTER ICING

Steps:

• For bars:.
• Preheat oven to 350°F.
• Cream butter.
• Add brown sugar, eggs, pumpkin, and vanilla; mix well.
• In separate bowl, sift all of dry ingredients together.
• Gradually add to the wet mixture and mix well.
• Pour into a greased 9x-inch13 pan and bake for 15-20 minutes.
• Let cool then top with brown butter icing.
• Icing directions:.
• In a heavy bottomed pan, heat butter over low heat until it is a light brown color.
• Remove from heat and add powdered sugar, vanilla, and milk.
• Whisk until smooth and well blended.

FROSTED APPLE SQUARES

Steps:

• Preheat oven to 400°F Combine flour, sugar and salt.
• Cut in shortening.
• Put egg in a 1-cup measure.
• Add enough of the milk to bring to the 2/3 cup level.
• Stir together and add to the pastry mixture.
• Stir to combine.
• Shape into a ball.
• Dought will be soft.
• Divide in half.
• On a floured pastry cloth, roll one piece of dough into a 10" X 12" rectangle.
• Place on an ungreased cookie sheet.
• Sprinkle with cornflake crumbs.
• Spread with apples, sugar and cinnamon, leaving a bare border of dough of about 3/4".
• On a floured pastry cloth, roll the remaining piece of dough into another 10" X 12" rectangle.
• Place over the apple mixture on the other piece of dough.
• Pinch edges firmly together to hold in the filling.
• Brush top with egg white.
• Bake at 400F for about 40 minutes, or until done.
• Combine icing sugar and lemon juice.
• Remove apple concoction from the oven.
• While still hot, drizzle the glaze over all.
• Cool slightly as we don't want burnt lips.
• Cut into squares and serve warm.

GLAZED APPLE PIE SQUARES

Steps:

• In a large bowl, combine flour and salt; cut in butter until mixture resembles coarse crumbs. In a measuring cup, combine egg yolk and enough milk to measure 1/3 cup. Gradually add to the flour mixture, tossing with a fork until dough forms a ball. , Preheat oven to 350°. Divide dough in half. Roll one portion into a thin 15x10-in. rectangle. Transfer to the bottom of an ungreased 15x10x1-in. baking pan. Sprinkle with cornflakes. , In a large bowl, combine apples, 1 cup sugar, 1-1/2 teaspoons cinnamon and nutmeg; toss to coat. Spoon over crust. , Roll remaining dough into a thin 15x10-in. rectangle; place over apple filling. Beat egg white; brush over pastry. Combine remaining sugar and cinnamon; sprinkle over the top. Bake 45-50 minutes or until golden brown. , For glaze, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm pastry. Cool completely on a wire rack. Cut into squares.

FROSTED PINEAPPLE SQUARES

Steps:

• Mix 1/2 cup sugar, cornstarch and salt in saucepan. Stir in egg yolk and pineapple chunks. Cook over medium heat, stirring constantly, until thick and smooth, about minutes. Cool to lukewarm while preparing dough. Scald milk; add 1 teaspoon sugar; cool to lukewarm. Dissolve Fleischmann's Yeast in very warm water; add to milk mixture. Stir in beaten egg yolks. Measure flour into large bowl. Cut margarine into flour using pastry blender or 2 knives until mixture resembles coarse meal. Stir in yeast and milk mixture; blend thoroughly. Dough will be soft and moist. Divide in half. Roll half out on floured board to fit bottom of jelly roll pan and overlap edges, about 16 x 10 inches. Spread with cooled pineapple filling. Roll remaining dough large enough to cover filling. Seal edges. Snip surface of dough with scissors to let steam escape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake at 375ºF oven for 35-40 minutes. Frost with confectioners; sugar icing. Serve warm.