 | | Directions | CRUST:
- Preheat oven to 350 degrees F.
- In a large bowl, combine flour, sugar, salt, and baking soda. Cut-in 1 cup vegetable shortening. Separate the eggs. Place egg yolks in a one cup measuring cup and add milk to the egg yolks until milk and egg yolks equal 2/3 cups.
- Blend the egg mixture into flour mixture until it reaches a dough consistency.
- Divide the dough in half. Roll out 1/2 of the dough to fit the bottom of the jelly roll pan. The crust will be very thin.
FILLING:
- Cover crust with crushed corn flakes. Cover corn flakes with prepared apple slices.
- In separate bowl, combine sugar and cinnamon. Sprinkle evenly over apple slices.
- Roll out the remaining dough and cover the apple mixture with it. The dough will be very thin.
- Beat remaining egg whites until they appear semi-stiff. Brush the crust with the egg whites.
- Bake for 35 to 40 minutes. Remove from oven.
GLAZE:
- In a small bowl, combine powdered sugar and lemon juice for glaze. Blend until smooth. Adjust consistency (add lemon juice if too dry; add powdered sugar if too runny).
- Drizzle glaze over the top of the warm bars.
- Bars can be served warm or cold, and they freeze well, too.
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Prep Time: 30 minutes
Cook Time: 45 minutes
Container: jelly roll pan
Servings: 35
|  | | Ingredients | | - | | CRUST: |
| - | | 2 1/2 cups flour - all-purpose |
| - | | 1 tablespoon sugar, granulated |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon baking soda |
| - | | 1 cup vegetable shortening (not oil) |
| - | | 2 eggs |
| - | | milk (up to 2/3 cup) |
| - | | FILLING: |
| - | | 1 1/2 cups crushed corn flakes |
| - | | 12 to 14 apples (peeled, cored, and sliced) |
| - | | 1 1/2 cups sugar, granulated |
| - | | 2 teaspoons cinnamon |
| - | | GLAZE: |
| - | | 1 cup powdered sugar |
| - | | 2 teaspoons lemon juice |
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