French Apple Slices
Yakima Fresh
All-purpose cooking spray
3 large eggs
1½ cups granulated sugar
1 tablespoon flour
3 tablespoons apple juice
4 large Yakima Fresh
Gala apples
¾ cup chopped pecans
Confectioners’ sugar,
for dusting
Preheat oven to 350°F. Coat the bottom of a
13-by-9-inch baking pan with cooking spray.
Prepare the crust: Cream butter and sugar
with an electric mixer. Add flour and mix until
crumbly. Pat into the prepared pan. Bake for
30 minutes, or until light golden brown.
While the crust is baking, place eggs in a bowl
and beat well. By hand, mix in sugar, flour and
apple juice until well blended.
Peel, core, and chop apples into ¼-inch pieces.
Vanilla ice cream, for serving
CRUST
¾ cup cold butter
1⁄₃ cup confectioners’ sugar
1½ cups sifted flour
Remove the crust from the oven, and top with
the chopped apples and pecans. Pour the egg
mixture over the top and return to the oven for
30 minutes, or until the topping is set.
Remove from the oven and sprinkle with
confectioners’ sugar.
Serve at room temperature or warm with vanilla
ice cream. Makes 8-10 servings.
Lemon Meringue Bars
Sun-Maid Growers
1 cup butter or margarine,
softened
1¾ cups sugar, divided
4 large eggs, separated
1¾ cups all-purpose flour
1 tablespoon grated
lemon zest
1 tablespoon lemon juice
1 cup Sun-Maid
Natural Raisins
½ cup chopped nuts
Preheat oven to 350°F.
In a bowl, combine butter, 1 cup sugar and
egg yolks; beat until light and fluffy. Add flour
and lemon zest; mix well. Press the dough
into an ungreased 13-by-9-inch pan.
Bake for 15 minutes, or until the edges are
lightly golden.
Meanwhile, in a medium bowl, beat egg whites
until soft peaks form. Gradually beat in the
remaining ¾ cup sugar until stiff peaks form
and the mixture is glossy.
Fold in lemon juice, then raisins and nuts.
Spread over the baked crust.
Return to the oven and bake an additional
25 minutes, or until lightly browned.
Cut into bars while warm. Makes 24 bars.
