~Apple Brownies~

3 c All-purpose flour
2 c Granulated sugar
1 tsp Baking soda
2 tsp Vanilla extract
1 tsp Salt
3 c Granny Smith apples (1 lb.) -- chopped & peeled
1 tsp Ground cinnamon
1 1/4 c Vegetable oil
1 c Chopped walnuts
3 lg Eggs
3/4 c Raisins -- optional

Heat oven to 350.
Grease a 15 1/2x10 1/2x 1 inch jelly-roll pan.
Mix flour, baking soda, salt and cinnamon in a large bowl.
Whisk oil and eggs in another large bowl until blended and smooth. Stir in
sugar and vanilla.
Stir in flour mixture until blended. Stir in apples, nuts and raisins, if
using. Mixture will be very stiff. Spread evenly in prepared pan.
Bake 40 to 45 minutes until top is golden and toothpick comes out clean.
Let cool completely on wire rack. Cut into 40 squares.
Per brownie:
Calories without raisins: 165 Fat: 9 grams Sodium: 60 mg.


~One-minute caramel icing ~

1 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
1/2 cup (1 stick) butter
1 teaspoon vanilla extract

1. In a large cast-iron skillet, bring sugars, milk and butter to a boil over high heat. Boil for 1 minute.

2. Remove from heat. Pour into a heat-safe mixing bowl. Carefully beat with an electric mixer at high speed until icing reaches spreading consistency, about 15 minutes.

3. Stir in vanilla. Spread on cooled cake.

Note: This recipe makes enough icing to frost 2 (8-inch) round cake layers.

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