Applesauce and candy form basis of desserts

Last week we published a Lemon Ice Box Pie recipe from Diane Siebert attributed as being the lemon pie served at Izzy’s restaurant in Little Rock.

Siebert’s recipe is not the same as the much-loved pie served at the family-owned restaurant. The Isbell family assures us their pie does not contain uncooked eggs and the recipe is a closely guarded family secret.

Frances Browning answers Pat Hines’ request for applesauce pie for diabetics.

Applesauce Pie

2 cups sugar-free applesauce

Ground cinnamon, divided use

1 (9-inch) baked pie crust

1 cup flour ½ cup artificial brown sugar such as Splenda Brown Sugar Blend or Truvia Brown Sugar Blend

6 tablespoons margarine

Heat oven to 375 degrees.

Season applesauce with ground cinnamon to taste. Pour mixture into the prepared pie crust.

In a bowl, combine the flour, ½ teaspoon cinnamon, brown sugar and margarine. Sprinkle mixture over applesauce. Bake until browned and crusty.

Makes 1 pie.

Browning also shares this brownie recipe.

“I think you could use Mounds candy bars in place of Snickers,” Browning writes.

Candy Bar Brownies

¾ cup butter or margarine, melted

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1 ½ cups all-purpose flour ⅓ cup unsweetened cocoa powder (baking cocoa) ½ teaspoon baking powder ¼ teaspoon salt

4 (2-ounce) Snickers candy bars, cut into ¼ -inch pieces 3 (1.55-ounce) milk chocolate candy bars, coarsely chopped

Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan. In a large bowl, combine the butter, sugar, eggs and vanilla. In a separate bowl, combine the flour, cocoa, baking powder and salt. Set aside ¼ cup of the flour-cocoa mixture.

Add the remaining flour-cocoa mixture to the egg mixture; mix well. Toss Snickers with the reserved flour mixture; stir into batter. Transfer batter to the prepared pan. Sprinkle with the chopped chocolate pieces. Bake 30 to 35 minutes or until a wooden pick inserted near the center comes out clean, being careful not to overbake. Cool in pan on wire rack. Chill before cutting. Send recipe contributions, requests and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email: kbrant@arkansasonline.com

Please include a daytime phone number.