FESTIVE FRUITCAKE BARS
Fruitcake bars deliver the same great flavors of fruitcake with much less time and work.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 24
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
- In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
- Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.
Nutrition Facts : Calories 220, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Bar, Sodium 130 mg
PARTY SQUARES
These snack squares are a huge hit at work and parties - they are very easy to make, and easy to enjoy!
Provided by Dee in WI
Categories Dessert
Time 15m
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter and peanut butter in a microwave-safe dish.
- Add the mini-mallows and microwave until smooth, stirring frequently.
- In a separate, large mixing bowl, combine the M&M's, Chex, and pretzels.
- Pour the mallow mixture over the Chex mixture, and stir to coat (will be a little messy and gooey!) Pour (or rather, plop) entire works into a 9x13 pan and spread it so it is even.
- I spray the pan with Pam so they're easier to remove later.
- Let cool, cut into squares, and enjoy!
FRUIT COCKTAIL SQUARES
This is a fruity bar cookie, good for coconut and maraschino cherry fans.
Provided by Rosina
Categories Desserts Cookies Bar Cookie Recipes
Yield 12
Number Of Ingredients 12
Steps:
- Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
- Stir together in a bowl the flour, baking soda, baking powder, and salt.
- In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
- Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
- Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.
Nutrition Facts : Calories 147.4 calories, Carbohydrate 23.4 g, Cholesterol 25.7 mg, Fat 5.3 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.4 g, Sodium 128.1 mg, Sugar 6.8 g
EASY SIMNEL TRAYBAKE
This easy twist on the classic fruit sponge makes plenty of squares - all decorated with marzipan eggs
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h40m
Yield Cuts into 15 squares
Number Of Ingredients 20
Steps:
- Soak all the dried fruit in the orange juice for 2 hrs, or overnight.
- Butter and line a 20 x 30cm tin with baking parchment. Heat oven to 160C/ 140C fan/gas 3. In a large bowl, beat the butter and sugar with an electric whisk until pale and fluffy. Add the eggs one at a time; mix well between each addition.
- Sift the flour into the bowl and mix in the ground almonds and spices. Add the marzipan chunks, zest and dried fruit with any remaining juice, and give everything a good stir to combine.
- Tip the cake mix into the prepared tin, level the surface, and bake for 45 mins - the cake may still be a little gooey in the centre at this point. Remove from the oven and increase the heat to 200C/ 180C fan/gas 6.
- Make the topping. Rub the butter, sugar and flour together with your fingers to a crumbly breadcrumb texture. Grate in 200g reserved marzipan, add the flaked almonds and golden syrup. Mix everything with a fork, making sure it stays crumbly and doesn't clump. Sprinkle over the cake and return to the oven for 12-15 mins. Meanwhile, divide the rest of the marzipan into 11 and roll into balls.
- Remove the cake from the oven once cooked through, arrange the marzipan balls on top and allow to cool in the tin. Mix the icing sugar with enough orange juice to give a runny icing, drizzle it all over the cake, then let it set a little before slicing it.
Nutrition Facts : Calories 576 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 65 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium
CANDIED-FRUIT SQUARES
Mix in, refrigerate, slice, bake: Try all of our shaped icebox-cookie variations.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 10 dozen
Number Of Ingredients 3
Steps:
- Once the flour is incorporated according to dough recipe, beat in citron and cherries. Divide dough into 2 pieces. Shape each into a 10-inch-long square-shaped log. Wrap in parchment. Refrigerate until very firm, about 2 hours.
- Slice dough crosswise slightly thicker than 1/8 inch. Reshape if needed. Bake at 350 degrees on parchment-lined baking sheets until firm, 12 to 14 minutes.
FRUITFUL PARTY SQUARES
Make and share this Fruitful Party Squares recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (180C). Lightly spray a 9x13-in. (3-L) baking dish with oil. Place raisins, chocolate chips, almonds and cherries in a bowl. Measure out flour. Remove 2 tbsp (30 mL) flour and stir into raisin mixture.
- In a small bowl, stir remaining flour with baking powder and salt. In a large bowl, using an electric mixer on medium, beat butter with sugar until mixed, 2 minute Beat in eggs one at a time, then vanilla. Gradually beat in flour mixture until evenly mixed. Using a wooden spoon, stir in raisin mixture until evenly distributed. Turn into prepared dish. Smooth top.
- Bake in centre of oven until top turns golden, 35 to 40 minute Remove to a wire rack and cool completely, then cut into squares. (They will be easier to cut if refrigerated overnight first.)
- If making ahead, store in an airtight container and refrigerate up to 1 week or freeze up to 2 months.
Nutrition Facts : Calories 152.8, Fat 5.2, SaturatedFat 2.5, Cholesterol 24.4, Sodium 76.4, Carbohydrate 26.1, Fiber 0.9, Sugar 20, Protein 1.9
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