Fruit And Nut Squares Recipes

FRUIT AND NUT SQUARES

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

FRUIT & NUT CEREAL BARS

Steps:

• In a large bowl, combine the cornflakes, apricots, peanuts, dates, coconut and sesame seeds. In a large saucepan over low heat, melt butter and marshmallows; stir until smooth. Pour over cereal mixture; toss to coat. Press into a greased 13-in. x 9-in. dish. Cool. Cut into bars. Store in an airtight container.

FRUIT AND NUT BARS

Steps:

• prepare cookie sheet or jelly-roll pan by lining with foil and spraying with cooking spray; they'll never come out of the pan otherwise!
• preheat oven to 400°F.
• steam dried fruit for about 15 minutes (I like to use Sun Maid Fruit Bits to get a variety and avoid the chopping).
• beat eggs.
• heat eggs and sugar in saucepan until sugar is melted.
• remove from heat and add salt and vanilla.
• add flour 1/2 cup at a time and stir until combined.
• stir in nuts (any kind, I like pecans).
• pour into prepared pan, taking care to fill the corners, the mixture is very sticky.
• bake 15-16 minutes.
• let cool completely.
• turn tray upside down onto cutting board, gently peel foil, then cut into bars.

FRUIT AND NUT BARS

Steps:

• Preheat oven to 325 degrees F (160 degrees C) and place the rack in the center of the oven.
• Have ready an 8 x 8 inch (20 x 20 cm) square baking pan that has been lined across the bottom and up the two opposite sides with aluminum foil. Set aside. 9x9 is OK.
• In a large bowl, whisk together the flour, baking soda, baking powder and salt.
• Stir in the brown sugar, walnuts, and dried fruit. Use your fingers to make sure that all the fruit and nuts have been coated with the flour mixture.
• In a separate bowl, beat (with a wire whisk or hand mixer) the egg and vanilla until light colored and thick (this will take several minutes).
• Add the egg mixture to the fruit and nut mixture and mix until all the fruit and nut pieces are coated with the batter.
• Spread into the prepared pan, pressing to even it out.
• Bake for about 35 to 40 minutes, or until the batter is golden brown and has pulled away from the sides of the pan.
• Remove from oven and place on a wire rack to cool. When cooled, lift the bars from the pan by the edges of the aluminum foil. Use a sharp knife to cut into 16 squares.

FRUIT AND NUT SHORTBREAD

Steps:

• Cream butter and sugar. Add yolk and flour. Cut in fruit and nuts. Shape dough into two rolls 2 inches in diameter and roll in waxed paper. Chill overnight.
• Preheat oven to 375 degrees F (190 degrees C).
• While still cold and wax paper still on, take a sharp knife and cut thin slices (1/8 inch). Set on greased cookie sheets, remove wax paper and bake for 10 minutes. (Slightly brown edges).