Whitney and Shannon went on one of the Friday cross country breakfast runs and came home to tell me about this delicious Danish recipe from Mother Bocanegra. It's very easy and, YES, full of carbs.
Apple/Cherry Danish Breakfast Bars
1 C butter or margarine
1 3/4 C sugar
1 tsp vanilla
1 tsp vanilla
1 tsp almond extract
3 C flour
1 1/2 tsp baking powder
1 Can of pie filling (cherry’s the best, blueberry and apple are good though)Glaze: 1 1/2 C powdered sugar 1 1/2 T milk 1/2 tsp almond extract
350 degrees 25 min.
Cream butter and sugar together til fluffy. Add eggs one at a time, incorporate well before adding next egg. Add extracts and mix well. Add baking soda and flour 1 Cup of flour at a time til it's all incorporated. It will be a thick batter, thicker than cake batter.
Spray a jelly roll pan (cookie sheet with sides) with pam and spread out 2/3 of the batter. I usually just spoon what looks like 2/3rds into the pan and it spreads out with a little effort with a rubber scraper or a frosting knife. Spread pie filling evenly over batter. Dollop remaining 1/3 of dough all over surface. Bake 25 minutes at 350 and remove from oven. drizzle glaze evenly over surface. Enjoy!
*These cut really nicely so you put them on a tray if you want.
** I usually use a home canned apple pie filling that has fairly thin slices of apple. When I use store bought apple pie filling, I take the lid off the can and then take a sharp knife and just cut up the apples inside the can before I put them on the batter otherwise you have huge chunks of apple few and far between.
If you use an insulated light silver colored pan the cooking time might be longer. you just want it to be golden brown and done in the center as well as the sides. I have the best luck in a dark colored cookie sheet.