Crust

• In the bowl of a stand-up mixer, fitted with the paddle attachment, beat butter, salt, corn syrup and sugar until light and smooth. This should take 3-4 minutes.
• On low speed, add the egg and beat until fully incorporated.

  Add the vanilla.

  Gradually and slowly add flour a little at a time. You don't want to over mix here. Tha t will cause your crust to be tough.

  Stop when dough is soft but together.

  Wrap dough in plastic and refrigerate, at least 4 hours but better overnight. Just make sure you give it 10-15 minutes on the counter, before you use.
• When ready to assemble:

  Preheat ovent o 350°

  Prepare a 9x13 pan by lining ith with parchment paper then greasing sides and paper.

  Using your hands, press the dough in to the pan, evenly, into the prepared pan.

  Prick crust with fork, all over. Bake for 12-14 minutes. The crust should be lightly brown all over.
• Remove from oven and let cool for 15-20 minutes. This is a great time to make the meringue

Apple Filling

• Peel, core and chop apples, into a bite-sized cube.

  Place in a saucepan and toss with lemon juice.

  Cook ove medium heat until apples just start to boil. reduce heat and simmer for 3-4 minutes, until slightly soft.

  Strain apples into a bowl and return all juices to saucepan. You want to get as much juice out of apples as possible.

  Add sugar to pan and stir over low heat until sugar is dissolved completely. You can add a teaspoon of cinnamon here if you want. I have a daughter that doesn't like it so I don't use it.

  Mix the cornstartch and water together and then whisk into sugar/juice pan.

  Continue to whisk until thick and juices are clear. You want this to be pretty thick.

  Add apples back into pan and coat evenly.

  Let cool completely

Meringue

• In the, clean dry bowl of a stand up mixer, fitted with whisk attachment, place the egg whites and table salt.

  Start on low beating the whites and gradually increase to high. Beat until just frothy.

  Reduce speed and start sprinkkling the sugar over the egg whites, gradually.

  Gradually increase speed and beat until you have medium peaks that are shiny.

Assemble

• Spread apple filling evenly over crust.

  Evenly spread meringu over apples. You can make pretty swirls.

  Bake at 350° for 15-20 minutes, until evenly browned on top.

  Cool, before cutting into bars.

Apple Cider Syrup

• The syrup can be made up to a week ahead of time. If you make the day of, just make sure to serve it at room temeprature.
• Bring cider, buttter, brown sugar, vanilla and cinnamon to a boil, over a medium heat, in a large saucepan.

  Whisk occasionally until thick and syrup like. This can take up to 45 mintues. Be careful , sugar burns quickly.

  If not using, day of, let it cool and cover it and refirgerate until ready to use.

Dutch Baby

• Preheat oven 425°.

  Whisk eggs, milk, flour and vanilla, salt and 1/2 tsp. cinnamon until smooth.
• Melt 2 Tbs. butter in a 10" skillet, over medium heat. Use cast iron, if you have it.

  Add apples and sprinkle with brown sugar and remaining cinnamon. Toss often and cook until softened, about 4 minutes.

  Remove apples from pan.
• Wipe out pan and heat in oven until very hot, about 10 minutes.

  Remove from oven and working carefully and quickly; coat pan with remaining 2 Tbs. butter, tilt so that pan is coated evenly.

  Add apples to center of pan. Pour batter over apples.

  Bake until pancake is puffed and edges are golden brown. The center should be set but still custard like. This is about 1-15 minutes.

  Serve with apple cider syrup.

• In a small bowl, whisk together brown sugar, cinnamon and salt. Set aside.

  Using a melon baller, remove a tiny bit of root end of each apple. Then turn over and use melon baller to core, almost, but not, all the way through the apples. You want to leave about 3/4" intact, at the bottom of vessel.
• Rub the outside of the apples with some of the brown sugar mixture.

  Toss the remaining mixture with the butter pieces and stuff evenly into cored apples.

  Butter a large baking dish.
• On a lightly floured surface, roll out dough and shape into 8 inch squares. Refrigerate when not using.

  Place an apple in the center, open side up. Brush the edges of crust with beaten egg and bring them up over apple and wrap. Press dough together at top to secure.

  If you have extra dough you can make a decorative leaf or use a mint leave, after baking for garnish.

  Place in prepared baking dish and repeat process until all apples are in the pan.

  Chill apple,s in pan, in refrigerator, while you heat the oven.

  Preheat oven to 400°.
• Just before baking, brush apples with egg wash and sprinkle, generously with turbinado sugar.

  Bake for 30-40 minutes. The crust should be an even deep golden brown.

  The apple should be soft. Insert a knife on bottom to test for softness.

  If crust is browning quicker than apples are cooking, tent with foil, until apples are cooked through.

• Line an 8x8 baking dish with foil and leave some overhang for handles.
• In a heavy saucepan combine sugar, milk and buttter.

  Bring to a healthy boil, stirring constantly. Boil for 5 full minutes, while stirring.

  Stir in marshmallows, chocolate and vanilla and stir vigorously until marshmallows and chocolate are melted.
• Pour into prepared pan and smooth.

  Refrigerate for 2 hours, until firmly set.

  Lift our of pan with handles.

  Cut into small squares and serve. Store in refrigerator.

Frosting

• In the bowl of a stand-up mixer, fitted with the paddle attachment, combine confectioners sugar, salt, cream and vanilla.

  Beat, on medium, until creamy and soft, about 5 minutes.

  Divide among however many bowls that you want colors.

  Use gel food coloring and add a drop at a time, and stir until you get desired color.

  Cover with plastic wrap right on the frosting.

  The frosting can stay at room temperature, up to 24 hours.

Cookie Dough

• You can make the dough in the same bowl and use the same paddle.

  Preheat ovent to 350°.
• Combine butter, sugar, baking powder and salt.Mix at low speed and gradually increase. Beat until fluffy and light in color, about 5 minutes.

  In another bowl or measuring cup, whisk together, egg whites, cream and vanilla.

  With mixer running, gradually add in egg mixture. Scrape down bowl, as needed.
• Reduce speed and add flour a little at a time. You want to sprinkle the flour over the wet mixture and let in work in slowly. The dough will be soft.

  Use a sturdy spatula to fold th dough over itself 2 -3 times.
• Using a 2 Tablespoon scoop, scoop cookies onto 2 parchment lined baking sheets. You should have about 24 cookies.

  Bake until puffed and just starting to brown (golden) around the edges, about 15 minutes. Do Not Over Bake!

  Let cool on pan for 15 minutes.
• When completely cooled, frost each cookies with 1 Tbs. of frosting. A butter knife is best with this frosting. Add sprinkles or other decoration.

  Keep at room temperatur, in an airtight container for up to 3 days.