IN THE POT | DELICIOUS APPLE SQUARES

…just out of the oven…

I don’t do cream. Or custard. I know, I know you all think I’m missing out on something fabulous but I tell you all this here and now; they both have the consistency of spew. I can’t do it. It’s the same reason I can’t eat banana in it’s natural state or Weetbix. Spew.

So when my Mother suggested this recipe I was a little skeptical.  Not only because it has unmade packet cake mix in it, but also because the sour cream concoction on top of it looks too much like a custard slice for my liking. But being ever adventurous I decided to give it a crack.

…scrumptious…

Well colour me pleasantly surprised to find out that the top didn’t remind me of spew and the uncooked packet cake mix base is actually quite yummy.  In fact, I think we’ve just found another lunch box staple for HUBBY.

This dish is so cheap to make, it’s practically free.  I used a no name brand packet mix, cost me $0.70.  The tinned apples were under $2, same with the sour cream.  A friend gave me a mountain of cinnamon (a by product of them buying a mountain range of the stuff when they were in Costco), so that was free and if we ever get around to getting chickens the eggs will be free!

If you love a good slice I’d totally recommend giving this one a try.  You never know, you too might find that it doesn’t remind you of spew either!

Delicious Apple Squares

340g packet vanilla cake mix

1 cup desiccated coconut

125g butter, melted

400g can pie apple

300g carton sour cream

1 egg, lightly beaten

2 teaspoons cinnamon sugar

1. Preheat oven to moderate, 180ºC. Lightly grease an 18 x 28cm slice pan. Line base and sides with baking paper.

2. In a large bowl, combine cake mix, coconut and melted butter.  Press into prepared pan.  Bake for 15 – 20 minutes until golden. Cool slightly. Press apple over base.

3. In a small bowl, combine sour cream and egg.  Pour over apple and sprinkle with cinnamon sugar.

4. Bake for 15 – 20 minutes, until set. Allow to cool in pan. Cut into squares and store in an airtight container.

Makes: Approximately 20

Source: Pam Galt-Smith – published in Woman’s Day

Note: I stored ours in the fridge and found the fact that they were cold an extra treat on the senses.  (Although it did remind me that I should talk to the dentist about sensitive teeth next time I’m there!)