tropit

It's that time of year...apples galore. We have about 30 trees and they are all full of ripe apples. I've already made a couple of batches of apples sauce, some AC vinegar and my DH makes me hard sparkling cider every year. I thought that since it's a holiday weekend, I'd make some apple raisin bars for dessert tonight. I found this recipe: https://www.food.com/recipe/applesau...ck-bars-118510

They just came out of the oven and look and smell yummy. I'm going to get fancy and drizzle the bars with icing, once they cool off.

QuiltE

Hope everyone in your home ENJOYS these to the MAX!

Please let us know after the taste test is complete.
Overall Flavour?
... and in particular, the centre layer ... whether it stays gooey? or just sort of melds in with the other layers?
Because of that middle layer, I am wonder if they be freezable?

And of course, any other comments, you may have!

tropit

They were very good. I would adjust the applesauce and add just a tad more than called for. They weren't really dry, but they could have been just a bit moister. Flavor was pretty good. The middle layer stayed in the middle and was distinct. The raisins were good in them. I didn't have chunky applesauce, so I diced up an apple into small pieces to substitute and that worked fine. Drizzling the icing on tip really made them great. I think that they would have been boring without the icing. Nuts would be a nice addition, but we have people in our family who are having dental problems right now, so no nuts. I think that they are freezable.

QuiltE

Thanks for the RR ... with the tips and hints.
I thought it was interesting that they used two types of applesauce.

Instead of the raisins, I'd probably use a craisins/dried cranberries.
Just because I like them!

peaceandjoy

My grandmother used to make an applesauce cake that people raved about. I didn't care for it as a child, probably because of the spices and raisins. Maybe I should try it now that my tastes have matured a bit, lol.

What kind of apples did you use? My favorite apples, Cortlands, are getting harder to find. They are a great, all purpose apple, crisp, on the tart side and very juicy. Now, the stores are full of Honeycrisp, Fuji, Gala
Pink Lady, etc. - all of which seem to be crosses with Red Delicious. The texture is totally different; I'm not a fan.

tropit

We have a property in town that someone planted a variety of trees many years ago. I have no idea what kind they are. I probably used a mix.