Snickerdoodle Bars

These are really, really good.
Much easier than rolling and baking the cookies too.

Adapted from Tasty Kitchen

Makes a 9x13 pan

Dough
1 c unsalted butter
1 3/4 c sugar
2 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla
2 1/2 c flour

Filling
1 1/2 T cinnamon
2 T sugar

Glaze
1 1/4 c powdered sugar
2 T milk
1 tsp vanilla

Cream butter with sugar and other ingredients through salt.  Beat in eggs one at a time and vanilla.  Stir in flour.  Spread half of dough in a greased 9x13 pan.  Mix sugar and cinnamon for filling and spread on top.  Drop remaining dough by spoonfuls on top.  Bake 30-35 minutes at 350F.  Bang pan when you take out to get rid of air.  Mix glaze ingredients and drizzle on top.

Bagel Dogs

Makes 10

Dough
1 1/2 c warm water
2 1/4 tsp yeast
1/4 c sugar
1 1/4 tsp salt
1 T honey
1 lg egg white
3 T oil
1 tsp malt powder (or brown sugar)
3 c white whole wheat flour
3 c a.p. flour

Water Bath
1/4 c honey

Additional
10 hot dogs
5 slices American cheese, halved
10 slices bacon
Salt, seeds, onion flakes

Mix dough ingredients with a dough hook until a smooth dough forms.  Let rise two+ hours.
Microwave bacon 2 minutes on high.
Using a paper towel, dry hot dog juice off hot dogs and cut deep slits down hot dogs. Fold cheese to fit into slits and stuff.
Preheat oven to 450F.
Fill a large pot 3/4 full of water.  Bring to a boil and add the 1/4 cup honey.
While you wait for the pot to boil, divide dough into 10 pieces.  Roll pieces into large enough rectangles to fit dogs in.  Wrap each dog in a piece of bacon and then roll dough around bacon dog to cover.  Pinch seams to hold.  Once all the dogs are wrapped and sealed.  Boil dogs for 1 1/2 minutes.  The water should be more of a simmer than full boil.  The dogs will pop up to the surface when they are ready to come out.
Place dogs on a parchment lined cookie sheet.  Sprinkle with salt and toppings.
Place dogs in oven.  Reduce heat to 425F and bake 15 to 20 minutes.
Let cool at least 10 minutes before serving.

Pie Bars

This cuts up nicer and is a bit more portable than the normal pie.

Makes a 10"x15" Pan

Crust
2 1/2 c flour
1/2 c sugar
1/2 tsp salt
2 sticks unsalted butter
1 egg yolk
1/4 c milk

Filling
8 c fruit
sugar
flour/corn starch
lemon juice, vanilla, almond extract
butter

Glaze
1 1/2 c powdered sugar
milk
vanilla, almond extract

Whisk together flour, sugar, and salt.  Cut in butter to pea size.  Mix egg yolk with 1/4 c milk.  Blend in flour mix.  If dough isn't starting to come together, add more milk.  Wrap in two disks and chill 3+ hours.  Meanwhile combine fruit, sugar, flour or cornstarch in pan.  (Here, I used a combo of sour and sweet cherries, sugar, corn starch, and Amaretto.) Cook until thick and bubbly.  It should be thick like a pie filling if not add more thickening or liquid to get it right.  Add butter and flavorings as desired.  Let cool.  Roll one disk in a rectangle large enough to place in a jelly roll pan.  Put crust in pan.  Sprinkle with flour and sugar.  Top with filling.  Roll out second crust and place on top.  Bake 1 hour at 375F.
While still hot, mix powdered sugar with enough milk and flavorings to make a glaze.  Drizzle on top.