Bonnies Fruit And Nut Bars With Rum Icing Recipes

FRUIT AND NUT SNACK BARS

Steps:

• Grease 13x9-inch pan. In large bowl, combine all snack mix ingredients; mix well. Set aside.
• In medium saucepan, combine all syrup ingredients except vanilla. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in vanilla.
• Pour syrup over snack mix; toss to coat. Press mixture firmly in greased pan. Cool 30 minutes or until completely cooled. Cut into bars. Store in tightly covered container.

BONNIE'S APPLE WALNUT BUNDT CAKE WITH RUM ICING

Steps:

• 1. Cook's Tip: I found that in my oven, it took about 50 minutes for the cake to get done. I tented it with foil to slow the browning. Check with a tooth pick in the middle and if it comes clean, it is done. Cake will pull away from the sides of the pan.
• 2. PREPARE THE CAKE: In a large mixing bowl, place the cake mix and the ingredients according to the directions on the box, add the walnuts. Grease and flour a 10 inch bundt pan. Pour the batter in the pan. Dice the apples in the pie filling into small pieces, and spoon the filling evenly over the batter. Don't push it down.
• 3. BAKE THE CAKE: Place the cake in the oven and bake according to the package directions. Note that it may take more time than indicated because of the addition of the pie filling. Use the toothpick test to check if it is done. Cool the cake 15 minutes, make sure it is loose, and then turn over on a foil lined tray. Cool completely before icing. Enjoy!
• 4. RUM ICING RECIPE: Bring the following to room temperature 2 tablespoons of butter 2 ounces of cream cheese 1/2 cup powdered sugar 1/2 teaspoon to 1 teaspoon of rum extract (taste at 1/2 teaspoon to make sure it isn't too strong) With an electric mixer and small mixing bowl, beat the cream cheese, extract, and butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag and ice the cake.

GLAZED DRIED FRUIT AND NUT BARS

Steps:

• Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
• Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

BONNIE'S FRUIT AND NUT BARS WITH RUM ICING

Steps:

• 1. In a large mixing bowl, mix the dry ingredients together: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, and add the fruits and nuts. Mix gently to combine.
• 2. In a medium mixing bowl, mix the wet ingredients: mashed bananas, pears, egg whites and molasses, beat with a hand mixer until smooth.
• 3. Preheat your oven to 350 degrees. The batter should look like this. It will be thick. Use a 9 X 12 X 2 inch pyrex baking dish. Spray it with butter flavored Pam kitchen spray. Pour the batter evenly in the baking dish.
• 4. Bake in the pre-heated oven for about 30 minutes. Test with a toothpick to see if it is done. It will look like this photo.
• 5. Remove from the oven and place on a rack and cover with a sheet of wax paper.
• 6. Rum Icing Recipe: Bring the butter and cream cheese to room temperature while waiting for the cake to cool. With an electric mixer and a small mixing bowl, beat the cream cheese, rum extract and the butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag.
• 7. Pour the icing on the cake and frost.
• 8. This cake can be served with or without icing. We like ours warm with the rum icing on it. The rum icing melts slightly, like the icing on sweet rolls, or if you prefer, cool completely for a firmer icing. This is what it looks like iced.
• 9. Cut into bars and serve with a nice glass of cold milk. This recipe is a good gift for friends and family, accompanied by the recipe.
• 10. This is a closeup of the fruit nut bars. Store in a container with a tight-fitting lid.

BONNIE'S FRUIT DIP

Steps:

• In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.

CINNAMON NUT BARS

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, sugar, cinnamon, baking powder and baking soda. In another bowl, combine egg, oil, applesauce and honey. Stir into dry ingredients just until moistened. Fold in walnuts., Spread batter into a 13x9-in. baking pan coated with cooking spray. Bake 15-20 minutes or until a toothpick inserted in the center comes out clean. , Combine icing ingredients; spread over warm bars. Cool completely before cutting into bars.

FRUIT AND NUT BARS

Steps:

• Bring 1 cup water to boil in a medium suacepan along with the butter and dried fruit . Reduce to a simmer and cook for 5 minutes. Mix in the apple butter or apple sauce. Allow the fruit combination to cool 10-20 minutes. (Tip: Dried fruit can be quite sticky when chopping. Lightly spray your knife with cooking spray first and the task will go more quickly.).
• Mix together the flour, baking soda, spices and nuts in a bowl. Beat together the egg and egg whites. Add beaten eggs, vanilla, and fruit slurry to the bowl with the flour mix and stir until combined.
• Bake in 9 inch pan square pan at 350 degrees for 25 to 30 minutes.
• Allow to fully cool before trying to cut and serve.

COCONUT FRUIT & NUT BARS

Steps:

• Soak dates in hot water to cover in a medium bowl for 10 minutes. Drain.
• Meanwhile, line a 9-by-5-inch loaf pan with parchment paper, leaving extra hanging over 2 sides. Lightly coat with cooking spray.
• Process the soaked dates, coconut, almonds, cashews and salt in a food processor until very finely chopped. Spread the mixture evenly and firmly in the prepared pan. Refrigerate until cold, at least 1 hour.
• Using the parchment paper overhang, lift the loaf and place it on a cutting board. Cut into 8 bars.

RUM BUTTER ICING

Steps:

• Melt butter on stove or in microwave.
• Add rum.
• Stir in powdered sugar 1/2 cup at time blending until smooth.
• Add nutmeg.
• Let cool about 15 minutes to thicken before icing cookies, cakes, etc.