Jackie Williams Danish Bars Recipe

Name: Jackie Williams Danish Bars
Yield: 4 servings
Cuisine: American
Ingredients: 3 c. flour; 1 tsp. salt; 1 c. Crisco; 1 egg yolk, beaten; milk; 1 c. crushed cornflakes; 2 c. fruit (cooked apricots, blackberries, blueberries or canned cherries); 1 c. sugar; 1 egg white, beaten; 1 c. powdered sugar; 3 Tbsp. water; 1 tsp. vanilla

Servings: persons

3 c. flour
1 tsp. salt
1 c. Crisco
1 egg yolk, beaten
milk
1 c. crushed cornflakes
2 c. fruit (cooked apricots, blackberries, blueberries or canned cherries)
1 c. sugar
1 egg white, beaten
1 c. powdered sugar
3 Tbsp. water
1 tsp. vanilla

1
Sift flour and salt. Cut in Crisco until crumbly. Add enough milk to egg yolk to make 1/2 cup. Add to flour mixture.
2
Mix until moist. Divide dough in half. Roll out first half large enough for jelly roll pan (15 x 10 1/2 x 1-inch).
3
Press up on sides of pan. Sprinkle with crushed cornflakes. Arrange fruit over flakes.
4
Pour sugar over fruit. Roll out the other half of the dough to fit top.
5
Make vents in top. Seal edges.
6
Spread egg whites over crust. Bake at 375u00b0 for 1 hour or until golden. Combine powdered sugar, water and vanilla to make glaze.
7
Spread on Danish while warm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 c. flour, 1 tsp. salt, 1 c. Crisco, 1 egg yolk, beaten, and more.

Yes, Jackie Williams Danish Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jackie Williams Danish Bars

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