Glazed Fruit Cocktail Squares Recipes

FRUIT COCKTAIL BARS

Steps:

• In a large bowl, beat sugar and eggs until blended. Beat in fruit cocktail and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture until well blended. , Pour into a greased 15x10x1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 10 minutes. , In a small saucepan, bring the sugar, butter and milk to a boil. Remove from the heat; stir in vanilla. Drizzle over cake. Cool. Cut into bars.

FRUIT COCKTAIL SQUARES

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.

GLAZED CANDIED FRUIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

FRUIT COCKTAIL CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan.
• Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar.
• Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.

CANDIED FRUITCAKE SQUARES

Steps:

• Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

BETTY'S FRUIT COCKTAIL SQUARES

Steps:

• Preheat oven to 350°F Grease an 8-inch square cake pan.
• Base: in a bowl, mix together flour, baking soda and salt.
• In another bowl, mix together, sugar, egg and fruit cocktail. Blend in flour mixture. Spread evenly in prepared pan.
• Topping: in a small bowl, mix together brown sugar and cinnamon. Sprinkle evenly over top of cake.
• Bake in preheated oven for 40 to 45 minutes, until golden brown.
• Place pan on a rack to cool completely, then cut into squares.

CANDIED-FRUIT SQUARES

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.

FRUIT COCKTAIL BARS

Steps:

• Bars:.
• Beat eggs and sugar. Add the rest of ingredients and mix well.
• Spread in greased,13x9 pan.
• Sprinkle batter with the walnuts and 1 1/2 cup coconut.
• Bake at 350 degrees for 30 minutes.
• Glaze:.
• Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
• Remove from heat and pour over the still warm bars.

FAST FRUIT COCKTAIL CAKE

Steps:

• In a large bowl, combine the first six ingredients; stir until smooth. Pour into a greased 9-in. square baking pan. Combine brown sugar and nuts; sprinkle over top. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Serve with whipped cream if desired.

FRUIT COCKTAIL CAKE VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside.
• In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake.
• To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.

FRUIT COCKTAIL SQUARES

Steps:

• Mix graham cracker crumbs with butter. Press into an 8 x 8 pan and bake for 15 minutes @ 300°F.
• Combine fruit cocktail, sweetened condensed milk, and lemon juice. Mix thoroughly.
• Spread fruit cocktail mixture over graham wafer crust.
• Bake @ 350F for 15 minutes (or until firm).
• Cool and top with whipped cream (if desired).

FRUIT COCKTAIL BARS

Steps:

• In a mixing bowl, cream sugar and eggs. Add fruit cocktail and vanilla mix well. Combine the flour, baking soda and salt add to the creamed mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with coconut and walnuts. Bake at 350° for 20-25 minutes or until cake tests done. Cool for 10 minutes. In a saucepan, bring sugar, butter and milk to a boil. Remove from the heat add vanilla and mix well. Drizzle over cake. Cool. Cut into bars.© Copyright Reiman Publications, 1993-1997

FRUITY HAM GLAZE

Steps:

• Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly.

FRUIT COCKTAIL SQUARES

Steps:

• Beat eggs and sugar together well.
• Add fruit and juice.
• Stir to combine.
• Stir in flour, baking soda, salt and vanilla. Spread in gresed 9x13 inch pan.
• Sprinkle walnuts and brown sugar over batter in pan. Bake in 350 degree oven for 30-40 minutes or until set.
• Glaze: Bring all 5 ingredients to a boil in a saucepan while stirring.
• Pour over warm bars.
• Cool.
• Cuts into 54 squares.

GLAZED FRUIT COCKTAIL SQUARES

Steps:

• Preheat oven to 350 F degrees.
• Cream eggs and sugar.
• Sift and add dry ingredients.
• Add to creamed mixture.
• Fold in fruit& nuts.
• Pour& smooth onto greased cookie sheet.
• Bake 20 minutes or so until cake springs bake to the touch.
• Cool in the pan.
• Glaze: Add first 3 ingredients to a saucepan.
• Boil 1-3 minutes.
• Add vanilla.
• Cool slightly and pour over squares.