Mix first 4 ingredients together. Add milk to beaten egg yolk to make 2/3 c. Mix with flour mixture. Divide dough in half. Roll out half of dough in rectangle on wax paper. Put in pan. Sprinkle corn flakes on crust. Mix apples (cut and peeled), sugar and cinnamon. Spread on crust. Repeat other half of dough for top crust. Beat egg white and brush on top. Bake at 375 degrees for 40 minutes. Top with powdered sugar frosting. HINT: Roll out dough on wax paper the same size as 15x10x2 pan (top crust should be a little bigger), then flip over onto pan.
Boil potatoes in water with no salt. Drain, mash, and then cool the potatoes. Combine sugar, coconut, mash potatoes, vanilla and salt in a large bowl. Mix well. Refrigerate the mixture until cold. Form into 1 x 1-1/2-inch logs or to your preferred size. (You can also create a couple long logs and then cut into sections after frozen.) Place logs onto baking sheet and freeze. Microwave candy coating (1/2 lb. almond bark to 1 (12 oz.) bag of chocolate chips.)* Dip coconut logs into chocolate coating. Place onto wax paper to harden. For a glossy chocolate coating, add 1 tbsp. of paraffin wax to chocolate coating.
Cream butter and sugar; add eggs and vanilla, sift remaining ingredients and mix until well-blended. Put 2/3 of batter into a greased 11-1/2×17-inch jelly roll pan. Spread pie filling over batter. Drop remaining batter by spoonfuls on top of pie filling. Bake 25-30 minutes at 350-degrees. Mix powdered sugar, butter, milk and almond flavoring, then drizzle over cooled bars.
Heat oven to 350 degrees. Mix 1/4 c. butter and cake mix with fork or pastry blender to coarse crumbs. Press in bottom of ungreased 15×10-inch jelly roll pan. Top with pecan halves. In a large heavy saucepan, combine brown sugar, 1 cup butter and honey. Bring to a full rolling boil over medium heat,stirring constantly. Boil 3 minutes. Remove from heat. Stir in whipping cream until well blended. Pour evenly over pecans. Bake 17-22 minutes or until entire surface is bubbly. Cool and cut.