It’s a wet day here. And oh, so wonderful…fall is in the air and it smells of rain, leaves, and the spice of dark yellow goldenrod. I caught a leaf in my hands as it fell today, and Seth spent the rest of our walk trying to catch one of his own. We picked some up from the ground, too; red, orange, yellow. The oak trees are dropping dark, nutty acorns. We collected some of those, too
Inside the house, all is quiet but the humming of the dishwasher and the clacking of my fingers on the keyboard. The children are tucked into bed for naptime and my coffee is hot and steaming in a shamrock green fiesta mug, perfectly flavored with sugar and cream. I wish I had a big piece of something sweet beside me, too, but alas the apple squares are gone. I made them this weekend and they were a big hit for the family, so I thought I would share the recipe here.
SOUR CREAM APPLE SQUARES
2 cups flour
2 cups packed brown sugar
1/2 cup butter, melted
1-2 teaspoons cinnamon
1 cup chopped walnuts
1 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
2 tsp. vanilla
2 cups apples, cored, peeled and chopped
Combine flour, sugar and butter in a large mixing bowl; blend with an electric mixer on low speed until crumbly. Stir in nuts; press 2 3/4 cups of mixture into an ungreased 13 by 9 inch baking pan. Add cinnamon, baking soda, salt, sour cream, vanilla and egg to remaining flour mixture; fold in apples. Spread evenly over pressed mixture; bake at 350 degrees for 25-35 minutes. Makes 15-18 servings.
recipe source: Flavors of Fall Gooseberry Patch cookbook, page 42
The bottom crust is like a cookie and the top bakes into a soft, almost creamy cake with bits of juicy apple, hints of cinnamon, and vanilla.
The family just hacked away at them all throughout Saturday afternoon, with reckless disregard for proper “squares”. Some took it slivers at a time, others cut big wedges.
They were delicious. This is a recipe I’ll be using for years to come.
“Since my girlhood I have felt
that there is an added flavor
found only in food
seasoned by the cook’s love of her art.”