Comments on: Cinnamon Apple Bars

By: Jill

Jill — Wed, 18 Jun 2008 12:00:39 +0000

Go for it! If you want a sweeter dessert, than try it and come back to tell us how it turned out.
(Don’t forget to share your frosting recipe.)

By: Linwood (The Headwait)

Linwood (The Headwait) — Wed, 18 Jun 2008 10:57:38 +0000

I love cinnamon, and I love apple, so this recipe is right up my alley. I’m going to play devil’s advocate though… could I add a frosting on top? Maybe french vanilla?

By: Jill

Jill — Mon, 19 May 2008 12:23:34 +0000

THE RECIPE IS NOW ACCURATE.
Thank you Jan for catching that error.

For the sake of future cooks reading this recipe, I removed your alert so they wouldn’t be confused as to whether the recipe was correct or not.

I appreciate your effort to let me know how this site works for you and your family.

By: Charles@GreatCooksCommunity

Charles@GreatCooksCommunity — Thu, 15 May 2008 14:27:46 +0000

These things were extra moist and each day they seemed to get better and better. It made me think of a spice cake sort of thing, but without the cake. I also liked the apple bits. There were only a few apple piece per slice so it was nice and balanced. I like also like that they were light and I didn’t feel weighted down after having a square….or two…okay three! They were good.

By: Jill

Jill — Thu, 15 May 2008 09:44:05 +0000

The original recipe called for an ‘all purpose apple’.

I had a Gala apple sitting on the counter and used it.

The second day of eating this dessert is WAY better than the first. It’s acting like a banana bread; it’s getting moister and sweeter.

By: Cassiemarie Yang

Cassiemarie Yang — Thu, 15 May 2008 02:25:55 +0000

Which type of apple is more suitable for this recipe? red or green?

By: Jill

Jill — Tue, 13 May 2008 20:31:40 +0000

A sure fire easy way to remove bars from a hot pan for a quicker cooling time:

1. Spritz bottom of pan with nonstick cooking spray.

2. Measure out enough wax paper to line the pan PLUS hang out over two sides (see 2nd photo above).

3. Spray the wax paper and exposed pan sides with nonstick cooking spray.

You’re ready to fill the pan with batter.

To remove hot bars or brownies, simply and CAREFULLY grab the extra wax paper. Pull up and over onto a cooking rack. Allow to cool completely before cutting.