Sunday, November 1, 2015

Wisconsin Bars

I found this recipe in a regional cookbook entitled Cooking Wisconsin Style published by the Wisconsin State Journal. It was published in 1985 as a compendium of 30 years of the Journal's collected recipes. I do not know if one can still obtain a copy.



Wisconsin produces about a quarter of America's cheese. I am not surprised that this apple dessert contains two kinds of cheese and butter. And if cut in larger portions, is best served with iced cream. Wisconsin is the Dairy State.

This recipe courtesy of Mrs. Lawrence Eberle of Lone Rock. The painting is by Dennis Plamann, a Wisconsin Artist, and it is entitled Frank Fox's Farm.

Wisconsin Bars

1/4 cup Sugar  
1 cup Butter
2 Egg Yolks
1 teaspoon Baking Powder
1/2 teaspoon Salt
2 cups Flour
4 cooking Apples, medium sized
1/2 pound Cheddar Cheese
1/4 cup Flour
1/2 cup Sugar
1 teaspoon Cinnamon
2 Egg Whites
1 and 1/2 cups Powdered Sugar
1/4 cup Cream Cheese

Combine the butter, egg yolks, baking powder, salt, flour. Blend until a crumbly mixture is formed. Put half the mixture in a 13x9 inch cake pan and press it down. Reserve the remainder.

Grate together in one bowl the apples and the cheddar cheese. Discard the cores and only the larger pieces of the apple peelings. Add the sugar, flour and cinnamon. Mix well. Spread this mixture as the second layer in the cake pan. Spread the remaining crumbly mixture to form the third layer.

Whip egg whites until peaks are formed. Gradually add powdered sugar and cream cheese, beating continuously. Spoon this topping over the contents of the cake pan. Bake in a 350 degree oven for 30 to 35 minutes until golden brown. Yield 3 dozen bars. 
Note: These can be cut into bars or served in larger portions with ice cream or whipped cream.


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