Applesauce & Walnut Squares With A Streusel Topping - cooking recipe

Ingredients

Batter
1 cup unsweetened applesauce
3/4 cup packed light-brown sugar
1/2 cup vegetable oil
1/4 cup 1% low-fat milk
2 large eggs
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/8 teaspoon clove
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
1 cup chopped walnuts, toasted
1/2 cup moist golden raisin (optional)
Streusel Topping
1 1/4 cups packed light-brown sugar
3/4 cup all-purpose flour
1/2 cup cold butter (stick not spread)
2 teaspoons ground cinnamon
1/4 teaspoon nutmeg
1 cup walnuts, coarsely chopped

Preparation

Heat oven to 350\u00b0F.
Line a 15 1/2 x 10 1/2 inch jelly-roll pan with foil, letting it extend above pan at the ends.
Grease foil in the pan with oil or margarine.
In a large mixing bowl, add all ingredients except the flour, walnuts and raisins. With mixer on medium speed, blend ingredients.
Switch mixer to low speed and beat in the flour - just until blended.
Fold walnuts and raisins (optional) into the batter. Turn into the prepared pan. Set aside.
Make the streusel topping: Put brown sugar, flour, butter (cut into small pieces), cinnamon and nutmeg into a large mixing bowl. Stir with a fork until crumbly; add walnuts.
Sprinkle the streusel topping over the batter. Bake 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Remove pan to a wire rack and let cool for 10 minutes. Refrigerate for about 2 hours for easy cutting.
Lift foil by ends onto a cutting board. Cut into squares; discard foil.
Serve with coffee, tea, milk or mulled cider. These are also awfully good with a little scoop of ice cream and a glass of warmed brandy.
Cook's Tip: If desired, sprinkle with confectioners sugar instead of streusel.
Storing Tip: Refrigerate in an airtight container for up to 1 week.