From Paulette Vickery's Recipe Collection

BOOK: BLONDES BLONDIES

desserts

1 single blondies, containing:
2 cup granny smith apples, diced
1 cup packed dark brown sugar
1/2 cup unsalted butter, softened
1 each egg
1 1/2 cup cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon alspice
1/2 cup chopped pecans
1/2 cup raisins
1 single creamy citrus frosting usig:
2 tablespoon unsalted butter
2 tablespoon orange juice
1 1/2 cup powdered sugar, sifted

Preheat the oven to 325 degrees. To make Blondies, butter a 9-13 inch metal, not glass, pan. In a large mixing bowl mix the peeled and 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 alspice. 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. Bake for 18-22 minutes or until the blondies test done with a tooth pick. Cool in the pan, then frost with creamy citrus frosting, slice and serve. To make creamy citrus frosting, beat the butter with the orange juice until the butter is very soft. They will not mix completely. Add 1 to 1 1/2 cups powdered sugar until the desired consistency is reached. Spread on the cooled blondies. (From PRIME CUT, a culinary murder mystery, by Dianne Mott Davidson.)

Yield: 32 servings






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