@@@@@ Apple Pie Bars Pastry: 1 Land O LakesŪ Egg (yolk only) 1/2 cup milk 2 1/2 cups all-purpose flour 1 teaspoon salt 1 cup cold Land O LakesŪ Butter, cut into chunks Filling: 1 cup crushed corn flakes 8 to 10 medium (8 cups) tart cooking apples, peeled, sliced 1 cup sugar 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1 Land O LakesŪ Egg (white only) 2 tablespoons sugar Glaze: 1 cup powdered sugar 1/2 teaspoon vanilla 1 to 2 tablespoons milk Heat oven to 350°F. Beat egg yolk in bowl. Add 1/2 cup milk; mix well. Set aside. Combine flour and salt in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half. Roll out half of dough on lightly floured surface into 15x10-inch rectangle; place onto bottom of ungreased 15x10x1 inch baking pan. Sprinkle with corn flakes; top with apples. Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2x10 1/2-inch rectangle; place over apples. Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in bowl; sprinkle over crust. Bake 45-60 minutes or until lightly browned. Combine powdered sugar, vanilla and enough milk for desired glazing consistency in bowl. Drizzle over warm bars. @@@@@ Apple Cookies 1 large Golden Delicious or Granny Smith apple 1/4 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 1 egg 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup sour cream 1/2 cup raisins In a mixer, combine the butter and sugars. Add egg and vanilla and mix until smooth. Mix the remaining dry ingredients in a separate bowl and slowly add to the wet mixture until combined. Stir in the sour cream, raisins and apples. Place tablespoon sized drops of dough on a greased cookie sheet, leaving 1-2 inches of space between each cookie. Bake at 375 degrees for 12-15 minutes. Cool on a cookie rack. @@@@@ Apple Fennel Soup 1 can (14 1/2-ounce) low-sodium chicken broth 2 cups water 1/2 cup white wine 2 Golden Delicious apples, peeled, cored, and chopped 1 cup thinly sliced carrots 1 small onion, thinly sliced 1/2 cup chopped fresh fennel 1 bay leaf 1/4 teaspoon dried thyme leaves 6 black peppercorns Plain low-fat yogurt (optional) In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme, and peppercorns; heat to boiling. Reduce heat to simmer, cover, and cook 20 minutes. Strain soup, reserving liquid. Remove bay leaf from apple-vegetable mixture. In blender or food processor, puree mixture; add reserved liquid and blend well. Reheat soup if necessary. To serve, ladle into soup bowls and top with dollop of yogurt, if desired.