Grandma Packard’s Apple Squares

THIS RECIPE for Apple Squares was sent to us by Melissa Caldwell of Whately, Massachusetts.

“The recipe originated with Grandma Packard, my mother’s grandmother, who raised her family in Plainfield, Massachusetts,” Melissa writes.

“The apples came from small local family orchards back then. For us, it was a trip to Apple Valley in Ashfield to pick up drops at $5 a bushel.”

“So these squares were seasonal and the season very welcomed. I can still smell the apple squares coming out of the oven!”

The squares are healthy and delicious, using molasses and honey for sweetener rather than white sugar, and wheat germ for added nutrition and texture. Leave the apples unpeeled for added antioxidants.

We made a few changes, substituting butter and applesauce for oil, reducing the honey by half to ½ cup, and adding raisins since they pair so well with apples.

The result was delectable, and plenty sweet.


¼ c molasses

½ c honey

3 eggs

1 c flour

½ c whole wheat flour

½ c wheat germ

1 t baking powder

2 t cinnamon

1 t vanilla

½ c butter, softened

½ c applesauce

1 c chopped pecans or walnuts

½ raisins (optional)

1½-2 medium Paula Reds or other New England apples, diced (about 2 c)

Preheat oven to 350°.

Butter a 9×13 pan.

In large bowl, stir together molasses, honey, and eggs.

Add dry ingredients.

Stir in butter, applesauce, and vanilla.

Fold in apples, nuts, and raisins, if used.

Bake for 40-45 minutes, or until inserted toothpick comes out clean.