Still cabbage to use up this week. When your family doesn’t love cooked cabbage, it can take a while to use up a few heads. I suppose I could make some kraut but I’ll probably put in an order for a lot of cabbage so I can do it all at once. Also, Brad ended up going away for 3 days last week so I didn’t cook much from my menu. I made a couple of simple veggie soups for the kids and I. So I’ll repeat a few of the dishes that I had on last week’s menu.
Monday: Baked Corn, Sweet Potato Fries, Green Beans
Wednesday: Savory Stuffed Cabbage, Aussie Potatoes, Green Beans, Pickles
Thursday: Venison Steaks, Pasta and Broccoli Salad, Pickles
Friday: Chicken BBQ, Potato Salad, Green Beans, Chow Chow, Applesauce, Tage’s birthday cake
Moving on! Let’s have some apple bars, shall we? If I was still creating new mixes for my Etsy shop, I’d add these to the list. While I have started up my shop again, I’m only selling the basic mixes. A lot of the more “specialty” items didn’t sell as well and I don’t want to keep all of those ingredients on hand anymore.
But these apple bars were delicious. I took a Paula Deen recipe and “healthified” it. Because, you know, that’s what I do. I cut out a bunch of sugar, lowered the fat a bit while upping the protein by using some yogurt in place of part of the cream cheese, swapped the refined flour for whole wheat, to up the fiber and nutrient content, and skipped the caramel drizzle. I’m sure I’d love that part but I didn’t bother with it.
The kids and I gobbled these up for a snack and breakfast when Brad was at the cabin last week. As much as I missed him, I was glad he wasn’t around to help eat these because I didn’t feel like sharing.
I will note one thing here. There is a streusel topping which I might just skip next time. I didn’t think the bars needed it. Besides, without it the bars will be easier to make.
Creamy Apple Bars
Adapted from Paula’s recipe
1 cup whole wheat pastry flour
2 T brown sugar
5 T softened butter
5 oz softened cream cheese
3/8 cup plain yogurt, room temperature
1 large egg, room temperature
3 T sugar
1 t vanilla extract
2 apples, peeled, cored, and chopped
1/2 t cinnamon
Streusel topping (optional):
1/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/3 cup (loosely filled) brown sugar
4 T softened butter
For the crust: Combine the flour, brown sugar, and butter until well mixed. Press into a greased 8″ baking pan. Bake at 350 for 15 minutes or until golden.
For the cream filling: While crust is baking, beat together all of the filling ingredients until smooth. Pour over the warm crust.
Fruit topping: Stir the apples and cinnamon together. Sprinkle over the cream filling. Bake it for another 30 minutes or until set. If using the streusel, sprinkle that over the apples before baking it.
Streusel topping: Combine the ingredients and then crumble it over the apples. Bake as instructed above.
Once baked, cool completely before cutting into bars. I think these are best chilled so I refrigerated mine before cutting them.