Date And Prune Squares Recipes

SUGARLESS BARS

Steps:

• Cut dates and prunes into small pieces. Boil dates, prunes, raisins, and water for 5 minutes. Add margarine. Mix and set aside to cool.
• Preheat oven to 350 degrees F (180 degrees C).
• Mix the eggs, vanilla and nuts. Add to the fruit mixture. Sift the flour, baking soda and salt and add to the fruit mixture. (If you want a spicy bar add 1/2 tsp. Cinnamon and 1/4 tsp. Nutmeg to the flour.)
• Spread in 7 x 11 inch pan and bake for 25-30 minutes.

GRAMMA'S DATE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.
• In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.
• Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.

DATE AND PRUNE SQUARES

Steps:

• In a covered bowl, let the dates and prunes steep in the boiling water for about 10 minutes, to soften, then transfer to a saucepan.
• Add the sugar and let simmer for about 10 minutes, until thickened.
• Stir in the cinnamon and nutmeg and let cool.
• In a food processor, pulse together the oats, flour, sugar, salt and baking soda until the oats are chopped, 5 to 10 pulses.
• Pulse in the butter until crumbly, then pulse in the cold water until the mixture comes together.
• Press two-thirds into a greased 13" x 9" cake pan and spread with the date mixture.
• Mix the remaining oat mixture with the almonds, if using, and sprinkle over the date mixture, pressing lightly.
• Bake in a 350 degree F oven until light golden, 35 to 40 minutes.
• Let cool in the pan before cutting into squares.

DATE AND PRUNE BARS

Steps:

•  In a food processor, combine almonds, rolled oats and salt, then pulse into a fine crumble.
• Cut dates and prunes into small pieces, add to food processor and mix a few more seconds. 
• Melt coconut oil in a double boiler and add to food processor, mixing well. Reserve ¾ of this dough.
• In a square 8 inch (20 cm) baking dish lined with parchment paper, press remaining dough.
•  In the food processor, combine dates, prunes, water and vanilla extract, mixing into a smooth uniform paste. Add water if necessary.
• Using a spatula, spread mixture evenly on top of crust inside baking dish.
• Top with reserved dough, spreading evenly with spatula. For raw bars, simply refrigerate 1 hour or overnight.
• For baked bars, preheat oven to 350°F (180°C). Bake bars 20 minutes. 
• Whether serving raw or cooked, cut mixture into squares and transfer to an airtight container. Keep in the fridge or freezer.

GLUTEN-FREE PRUNE AND PEAR SQUARES

Steps:

• For dough, mix sugar, flour, powder and salt; cut in butter until crumbly.
• Add eggs and sour cream; mix well and knead.
• Divide dough into two equal portions and roll out one portion and put in a greased 9"x11" cake pan.
• For filling, mix together all ingredients.
• Spread filling evenly over dough.
• Roll out remaining dough and cover filling with it.
• For topping, brush top crust with milk and sprinkle with cinnamon sugar.
• Bake in a preheated 350* oven for about 30 minutes.
• Enjoy!