An Oldie but a Goody !! Old-Fashioned Apple Squares – Just in Time for Apple Picking Season

Old-Fashioned Apple Squares - - myyellowfarmhouse.com

The recipe for these ‘Old-Fashioned Apple Squares’ was one of the first recipes I ever posted – back in November of 2012.  There’s a ‘bumper crop’ of apples this year, so I thought I’d repost this once again. These apple squares are yummy!

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You know you’re getting o.l.d when the recipe you’re searching for is over 30 years old !! Imagine how pleasantly surprised I was when I actually found it – not filed under “bars” but filed under “apples” – but found, nevertheless!!

These apple squares (or bars) are even tastier than I remember!! They’re loaded with apples, nuts and raisins, and have a buttery, cinnamony goodness – so you can even eat them for breakfast!!

                                              MAKES ABOUT 24 SQUARES – or BARS

  • Oven at 350 F
  • Lightly grease a 9″ x !0″ pan
  • Bake 45 – 50 minutes, or until a knife inserted in the center comes out clean.

                                                                          INGREDIENTS

  • 2 tsp. vanilla
  • 1 cup sugar
  • 1/2 packed brown sugar
  • 2 eggs
  • 2 cups flour
  • 2 tsp baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 1/2 tsp. salt
  • 4 cups roughly chopped peeled and cored apples
  • 1/2 cup walnuts, chopped
  • 1/2 raisins (Try the raisins even if you don’t always like raisins. They kind of “melt away” into the batter, and give the resulting bars a lovely sweetness and golden dark color.)

In a medium-sized bowl – using a mixer – cream together the vanilla, both sugars and 2 eggs until creamy and throughly mixed.

In a large bowl, mix together the flour, baking soda, cinnamon, salt & nutmeg. Add the creamed mixture to the dry mixture, and mix by hand until throughly blended.

Add the apples, walnuts and raisins – mix by hand until throughly blended

Pour into the greased pan, spreading with the spoon to get the mixture even.

Bake at 350 F for between 45 – 50 minutes.  When cooled, cut with a sharp knife. Enjoy!

Old-Fashioned Apple Squares - - myyellowfarmhouse.com

Maple Pecan Scones

I actually made, and photographed, these scones last night but I decided to make them again today because I wasn’t 100% satisfied with yesterday’s results. (Luckily I only had to re-photograph the final product.)

I have always liked this recipe but I decided it just to change the recipe just a bit – and I’m really pleased with “My Second Attempt” as these scones are g.o.o.d. !!  (Last night the dough was too sticky to work with, and I thought the scones had too much salt and not enough sugar.)

Actually, scones aren’t meant to be overly sweet. Usually the sweetness comes from the jam & clotted cream the British like to spread on their scones. I LOVE British High Tea. Here’s a typical High Tea menu – finger sandwiches, scones with clotted cream and preserves, plus cakes and pastries. All accompanied, of course, by a variety of teas.

Here’s a true story concerning scones. On one of my trips to London I stopped at a lovely but very casual tea room. While I was perusing a case full of various types of scones, I mentioned to the gentleman helping me, “There’s a fly in the case”. “Excuse me madam, those are raisins”. “OK”, says I, “Well then, one of your “raisins” is flying”.

Oven at 400F     Bake for 14 – 16 minutes

Ingredients  

Feel free to add some chocolate chips or raisins…. but I wouldn’t recommend adding any “flying” raisins !!

  • 1 cup chopped pecans – or walnuts   (You’ll need a bit of  chopped nuts to sprinkle on top once the scones are cooked.)
  • 1/4 cup maple syrup – or maple-flavored syrup
  • 2 cups …..PLUS 2 Tbs. flour    ++ The amount of flour used depends on many factors. You many not need the extra 2 Tbs.
  • 1/4 cup sugar
  • 2 tsp. baking POWDER
  • 3/4 tsp. salt
  • 1/2 tsp. baking SODA
  • 1/3 cup butter, softened just a bit
  • 3 Tb. milk
  • 2 large eggs
  • 1 Tb. distilled white vinegar – Don’t skip the vinegar !!
  • 1 cup confectionary sugar
  • 2 Tb. milk

Mix 1 cup chopped pecans with 1/4 cup maple syrup in a small bowl, and set aside. In a large bowl mix 2 cups PLUS 2 Tbs. flour, 1/4 cup sugar, 2 tsp. baking POWDER, 3/4 tsp. salt and 1/2 tsp. baking SODA. With a pastry blender – or two knives used scissor fashion – cut in butter until the flour mixture resembles tiny crumbs.

Add the pecan/maple syrup mixture to the bowl and throughly mix in.

Maple Syrup, Pecans and Flour Mixture

In a small bowl, mix 3 Tb. milk, 2 large eggs and 1 Tb. distilled white vinegar.

Egg, Vinegar and Milk Mixture

Stir milk/eggs/vinegar into flour/pecan mixture until ingredients are just blended. You don’t want to over mix and have the scones come out tough.

Preheat oven to 400 F. Turn out dough onto a dish towel which has been sprinkled with about 3 Tbs. of flour. Ready to Be Kneaded

Sprinkle a bit of extra flour on the dough. Gently knead the dough about 10 times. (To knead, push dough with the palm of your hand, turn dough a 1/4 turn and continue.)

Form dough into a ball.

Dough

Pat dough into a circle of between 6 1/2″ to 7″. The circle should be about 3/4″ high. Using a large, sharp knife, cut the circle into 8 equal pieces. If the knife sticks a bit, just CAREFULLY rub a bit of flour on it between cuts.

Cut Dough

Place the triangles on an ungreased cookie sheet. Don’t worry if they get slightly out of shape…

USE - Ready to Bake

Place the cookie sheet in the center of your oven. Bake for 14 – 16 minutes.

++ If you’re not sure the scones are done, here’s what I did…. I took the cookie sheet out of the oven, cut into one, saw it was still “doughy” inside and put the scones back into the oven for 3 more minutes.

Remove scones from cookie sheet and allow to cool on a cooking rack.

Glaze   – it’s not necessary to make a glaze – or to sprinkle on some chopped pecans, but the scones not only look prettier – I think they actually taste better!!

In a small bowl mix 1 cup confectionary sugar with 2 Tb. milk. If the glaze is too runny, add a bit more sugar….. if it’s too thick  – add a teeny, teeny bit of milk until you reach a good consistency. You can drizzle the glaze over the scones with a spoon OR you can fill a small baggie with the glaze, cut of a VERY TINY hole in one corner and then squeeze the glaze out just like a pastry chef!    Sprinkle on some chopped pecans, make a cup of tea – or a have a big glass of milk and …….  Enjoy !

Maple Pecan Scones - finished - last photo