APPLE ORCHARD BARS

From Joanne Fluke's Lake Eden Cookbook, these bar cookies sounded like just what the volunteers at Hillcrest Thrift Shop would enjoy. I had thought about making them for my husband to take to the tax office at Fort Leavenworth, but since Amanda was allergic to coconut, I knew it wouldn't work.

Well, the Hillcrest volunteers did enjoy them. Several gave me a "thumbs up" when they walked by the register after they finished lunch. I also know they liked them because there weren't too many left in the pan when I went in the community room. 

APPLE ORCHARD BARS

1/2       cup butter (1 stick)
1/2       cup white granulated sugar
1           cup brown sugar, packed
1/2       teaspoon baking powder
1/2       teaspoon baking soda
1/2       teaspoon salt
2          teaspoons vanilla extract
1           teaspoon cinnamon
2          beaten eggs
1/2       cup rolled oats (I used quick oats)
1          cup peeled chopped apples (I used a Gala apple)
2          cups flaked coconut
1-3/4 cups + 2 tablespoons flour (I used 3/4 cup whole wheat pastry flour and the rest all - purpose flour. I think you could use more whole wheat pastry flour.)

Preheat oven to 375 degrees F. Grease a 9 x 13 - inch baking pan.

Melt the butter in a microwave safe mixing bowl or in a small saucepan on the stovetop.

Place the sugars in the mixing bowl with the melted butter. Stir until it is smooth.

Add the baking powder, baking soda, salt, vanilla extract, and cinnamon. Mix it in thoroughly.

If the bowl doesn't feel hot, add the eggs and mix well.

Add the oats and chopped apple. Mix thoroughly.






Measure out 1-1/2 cups of the flaked coconut and stir into mixture. Reserve the other 1/2 cup for the topping.

Stir in the flour 1/2 cup at a time with a wooden spoon.

Spoon the dough into the pan and smooth the top with a rubber spatula.

Sprinkle the 1/2 cup coconut reserved evenly on the top.

Bake the bars for 25 to 30 minutes, or until the top is golden brown.

Cool pan on wire rack.

Cut into squares like brownies.