Email to Terry Ward      

Blonde's Blondies

Recipe Introduction


Diane Mott Davidson-Prime Cut





List of Ingredients



• 2 cups peeled and diced Granny Smith Apples
  
• 1 cup firmly packed dark brown sugar
  
• 1/2 cup (1 stick) unsalted butter
  
• 1 egg
  
• 1 1/2 cups cake flour (high altitude: add 1 tbl.)
  
• 1 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1 teaspoon ground cinnamon
  
• 1/2 teaspoon ground nutmeg
  
• 1/2 teaspoon allspice
  
• 1/2 cup chopped pecans or walnuts
  
• 1/2 cup raisins
  
• Creamy Citrus Frosting:
  
• 2 tablespoon (1/4 stick) unsalted butter, softened
  
• 2 tablespoon orange juice
  
• 1 to 1 1/2 cups confectioners' sugar, sifted
  
• Servings: 32
  






Instructions



1. Preheat oven to 325° F. Butter a 9 x 13-inch metal (not glass) pan.
   
   
2. In a large mixing bowl, mix the chopped apples with the brown sugar. Set it aside while you prepare the other ingredients. In a small pan, melt the butter and set it aside to cool. In a small mixing bowl, beat the egg slightly. Sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice.
   
   
3. Whisk the melted and cooled butter into the egg; stir this mixture into the apple mixture. Stir the flour mixture into the apple mixture, mixing just until incorporated. Stir in the nuts and raisins (The batter will be thick.) Spread the batter in the prepared pan.
   
   
4. Bake for 18-22 minutes, or until the blondies test done with a toothpick. Cool in the pan, then frost with Creamy Citrus Frostin. Slice and serve.
   
   
5. For frosting: Beat the butter with the orange juice until the butter is very soft (they will not mix completely). Add the sugar until the desired consistency is reached. Spread on the cooled blondies.
   
   






Final Comments


Notes: Serve warm for breakfast or brunch.