Jackie Williams Danish Bars

• 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 375u0b0 for 1 hour or until golden. Combine powdered sugar, water and vanilla to make glaze.
7. Spread on Danish while warm.

flour, salt, crisco, egg yolk, milk, cornflakes, fruit, sugar, egg, powdered sugar, water, vanilla

Taken from www.cookbooks.com/Recipe-Details.aspx?id=378467 (may not work)