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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Autumn Apple-Pumpkin Squares

A layer of apple and cranberry filling, a layer of pumpkin and maple filling and topped with a layer of cinnamon-nut crumbs. My goodness, what am I missing here? All you need to do is cut into small squares and devour.

You will need a prepared pie dough for a double crusted 9-inch pie.


For 4 people


  • Apple Layer:
  • 2 cup(s) peeled, cored, thinly sliced apples
  • 1/2 cup(s) dried cranberries(or frozen
  • 1/4 cup(s) sugar
  • 2 teaspoon(s) flour
  • 1 teaspoon(s) lemon juice
  • 1/4 teaspoon(s) cinnamon
  • Pumpkin Layer:
  • 2 large eggs, lightly beaten
  • 1 3/4 cup(s) pure pumpkin
  • 1 cup(s) evaporated milk
  • 1/2 cup(s) maple syrup
  • 2 tablespoon(s) butter or margarine, melted
  • 3/4 teaspoon(s) cinnamon
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) ground nutmeg
  • Crumble Topping (recipe below)

Autumn Apple-Pumpkin Squares Directions

  1. Preheat oven to 350° F
  2. For Apple Layer: Combine apples with sugar, flour, lemon juice and cinnamon in medium bowl; pour into pie shell.
  3. For Pumpkin Layer: Combine eggs, pumpkin, evaporated milk, sugar, butter, cinnamon, salt and nutmeg in medium bowl; pour over apple mixture.
  4. Bake for 30 minutes. Remove from oven; sprinkle with Crumble Topping. Return to oven; bake for 20 minutes or until custard is set. Cool completely on wire rack.
  5. Crumble Topping: Combine 1/2 c. flour, 1/3 c. chopped nuts, 1 t. cinnamon and 5 T. sugar in medium bowl. Cut in 3 T. butter with pastry blender or two knives until mixtures resembles coarse crumbs.