April 5, 2020

A la Carte: The Irrestible Magic of Maple-Apple Blondies

Wow, three days of watching movies at The Garde:- The Farewell (wonderful) and Jojo Rabbit (which I was wary of seeing but, at the end, fell in love with it).  Then I saw Bombshell, but I liked the television adaptation about Roger Ailes/Fox better (The Loudest Voice). The Showtime movie made Russell Crowe (as Ailes) even more of an animal.

It was a busy week, but I found time to get to Shop-Rite and bought a rotisserie chicken, lots of vegetables (two big heads of cauliflower, which I cut into florets to parboil and freeze), green grapes, bananas and apples, along with pork cutlets and hot Italian sausage. When I got home, I wanted something sweet, so I made these blondies, below.

I tasted just one and will take the rest to a meeting. Nothing decadent is left in the house, except four pints of Haagen Dazs and Ben & Jerry’s.

Maple-Apple Blondies

From 100 Best Apple Recipes (Better Homes & Gardens, Meredith Co., 2019)

Yield: 36 bars

Nonstick cooking spray
¾ cup butter
2 medium apples, peeled, cored and chopped (about 1 and ¾ cups)
1 cup packed light brown sugar
½ cup granulated sugar
½ cup pure maple syrup
2 eggs
2 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 recipe for maple icing

Preheat oven to 350 degrees. Line a 13- by 9-inch pan with foil, extending the foil over edges. Lightly coat foil with cooking spray. In a medium saucepan, melt 1 tablespoon of the butter over medium heat. Add apples and cook about 12 minutes or until tender, stirring occasionally. Remove apples from saucepan and set aside.

In the same saucepan, melt remaining butter over medium heat. Remove from heat and stir in both sugars and maple syrup until smooth. Stir in eggs and vanilla until combined. Stir in flour, baking powder, salt and baking soda. Stir in cooked apples. Spread batter in prepared pan.

Bake 25 to 30 minutes or until evenly browned and edges are puffed. Cool in pan on a wire rack. Spread maple icing over bars. Let stand until icing is set. Use edges of foil to lift uncut bars out of pan. Cut into 36 bars. 

Maple Icing

In a small bowl, stir together 2 cups powdered sugar, ¼ cup maple syrup and 2 tablespoons melted butter. Stir in enough milk (about 2 tablespoons) to make a thin spreading consistency.

About the author: Lee White has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant.  She currently writes a cooking column called A La Carte for LymeLine.com and also for the Shore Publishing and Times newspapers, both of which are owned by The Day. 

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