Cooking with Paula Deen Special Issues – September 2019

21 PAULA DEEN’S FALL BAKING

Bars:

3 large eggs

1 teaspoon vanilla extract

1¾ cups granulated sugar

1 cup unsalted butter, melted and

cooled

2 cups all-purpose fl our

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon kosher salt

2½ cups chopped Braeburn or Gala

apples (about 2 large apples)

Frosting:

1 (8-ounce) package cream cheese,

softened

½ cup unsalted butter, softened

½ teaspoon orange zest

1⁄8 teaspoon kosher salt

5 cups confectioners’ sugar

2⁄3 cup chopped pecans, toasted

Garnish: orange zest

1. Preheat oven to 350°. Spray a 13x9-inch
   baking pan with baking spray with fl our.


2. For bars: In a large bowl, beat eggs
   and vanilla with a mixer at medium
   speed until frothy, about 1 minute. Add
   granulated sugar and melted butter,
   beating until combined.


3. In a medium bowl, whisk together
   fl our, baking powder, cinnamon, and salt.
   With mixer on low speed, gradually add
   fl our mixture to egg mixture, beating just
   until combined. Fold in apples. Spread
   batter into prepared pan.


4. Bake until golden brown and set, 25 to
   30 minutes. Let cool completely in pan on
   a wire rack.


5. For frosting: In a large bowl, beat cream
   cheese, butter, zest, and salt with a mixer
   at medium speed until creamy. Gradually
   add confectioners’ sugar, beating until
   smooth. Spread onto cooled bar. Sprinkle
   with pecans. Refrigerate for 1 hour; cut
   into bars. Garnish with zest, if desired.

Apple Bars with

Orange Cream Cheese Frosting

Makes about 16