Gramfloursquares Recipes

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GRAMMA'S DATE SQUARES



Gramma's Date Squares image

A date filled bar with a chewy oatmeal crust. This is my grandmother's recipe, which my whole family loves.

Provided by Mai Forrester

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 50m

Yield 12

Number Of Ingredients 10

1 ½ cups rolled oats
1 ½ cups sifted pastry flour
¼ teaspoon salt
¾ teaspoon baking soda
1 cup packed brown sugar
¾ cup butter, softened
¾ pound pitted dates, diced
1 cup water
⅓ cup packed brown sugar
1 teaspoon lemon juice

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.

Nutrition Facts : Calories 363.1 calories, Carbohydrate 63.7 g, Cholesterol 30.5 mg, Fat 12.5 g, Fiber 5.3 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 217.4 mg, Sugar 41.8 g

OATMEAL SQUARES



Oatmeal Squares image

Oatmeal and soft fruit in fun chewy cubes are great finger foods for little ones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 5 dozen

Number Of Ingredients 2

2 cups steel-cut oats
4 apricots, peeled and cut into small pieces

Steps:

  • Cook oats according to package instructions until very soft. Stir in apricots. Transfer to an 8-inch square nonreactive baking dish. Smooth top using an offset spatula. Let cool completely. Mixture can be refrigerated in an airtight container up to 1 week or frozen up to 1 month.
  • Cut oatmeal mixture into 1-inch squares. If frozen, place squares on a lightly oiled baking sheet; bake at 350 degrees, turning once, until heated through, about 10 minutes. Let cool completely before serving.

GRASSHOPPER SQUARES



Grasshopper Squares image

Categories     Cookies     Liqueur     Milk/Cream     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 6 dozen cookies

Number Of Ingredients 19

For brownie layer
1 1/2 sticks (3/4 cup) unsalted butter
10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
1 1/2 cups packed light brown sugar
3 large eggs, lightly beaten
1 1/4 teaspoons vanilla
3/4 cup all-purpose flour
1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
3/4 teaspoon salt
For mint ganache
1/2 cup heavy cream
10 oz fine-quality white chocolate, chopped
2 tablespoons green crème de menthe
1 teaspoon peppermint extract
For chocolate ganache
1 cup heavy cream
10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
Special Equipment
an offset spatula

Steps:

  • Make brownie layer:
  • Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
  • Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
  • Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
  • Make mint ganache:
  • Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
  • Make chocolate ganache:
  • Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
  • Assemble layers:
  • Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
  • Spread chocolate ganache over mint and chill until firm, about 2 hours.
  • Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.

SHORTBREAD JAM SQUARES RECIPE BY TASTY



Shortbread Jam Squares Recipe by Tasty image

Here's what you need: butter, caster sugar, egg, oil, vanilla extract, plain flour, baking powder, blackcurrant jam, icing sugar

Provided by Ellie Holland

Categories     Bakery Goods

Yield 9 squares

Number Of Ingredients 9

½ cup butter
¼ cup caster sugar
1 egg
2 tablespoons oil
1 teaspoon vanilla extract
2.5 cups plain flour
2 teaspoons baking powder
1 ¼ cups blackcurrant jam
icing sugar, for dusting

Steps:

  • Preheat the oven to 180˚C (350˚F).
  • In a bowl, whisk together the butter and sugar until combined.
  • Whisk in the egg, oil, and vanilla extract.
  • Mix in the baking powder and 250 grams (2 cups) of the flour with a spoon until combined.
  • Bring the mixture together using your hands to make a dough.
  • Spray a 23 centimeter (9 inch) square baking tray with cooking oil. Spread out half of the dough on the tray.
  • Prick the dough with a fork to prevent bubbles from forming while baking.
  • Spread the blackcurrant jam on top.
  • With the remaining dough, mix in the remaining flour and rub with your fingers to make a crumb like texture.
  • Sprinkle the crumbs on top of the jam.
  • Bake for 20 minutes, until golden brown on top.
  • Leave to cool for around 20 minutes, the jam will be hot!
  • Sieve icing sugar on top.
  • Cut into squares.
  • Enjoy!

Nutrition Facts : Calories 354 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 1 gram, Protein 6 grams, Sugar 20 grams

GUMDROP SQUARES



Gumdrop Squares image

This is one of my mother's very old recipes for gumdrop squares. Vary the extracts and colors as you like. You can roll them in confectioners' sugar, too.

Provided by Susan White

Categories     Desserts     Candy Recipes

Time 8h

Yield 30

Number Of Ingredients 11

2 tablespoons unflavored gelatin
½ cup cold water
¾ cup water
2 cups white sugar
¼ teaspoon peppermint extract
¼ teaspoon lemon extract
⅛ teaspoon cinnamon oil
3 drops green food coloring
3 drops yellow food coloring
3 drops red food coloring
¾ cup white sugar for decoration

Steps:

  • Sprinkle gelatin over cold water and set aside.
  • In a medium saucepan over medium heat, bring 3/4 cup water to a boil. Stir in 2 cups sugar and boil 5 minutes. Stir in gelatin mixture. Allow to boil gently for 15 minutes.
  • Dip three shallow, small pans in cold water, then remove. Remove boiling mixture from heat, and divide evenly among three heat-proof bowls. Flavor one bowl with peppermint, one with lemon, and one with cinnamon. Tint the peppermint green, the lemon yellow, and the cinnamon red. Pour each mixture into its own pan and let rest overnight to set.
  • Turn gumdrops out onto a sugared board and cut into squares with a sharp knife. Roll cut gumdrops in sugar. Let stand until firm.

Nutrition Facts : Calories 71.1 calories, Carbohydrate 18.3 g, Sugar 18.3 g

FIG SQUARES



Fig Squares image

Provided by Food Network

Categories     dessert

Time 2h20m

Number Of Ingredients 13

6 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1/4 pound unsalted butter, slightly softened, plus 1 pound cold, unsalted butter
3/4 cup cold water
2 pounds soft, dried figs, stems removed
1/2- pound dark raisins
1/2-pound pitted prunes
1/2-pound sugar (1 cup)
1/2-cup light corn syrup
3 lemons, zested
2 cups water
4 ounces (1 stick) unsalted butter, soft

Steps:

  • For baking: 1 egg, beaten For dough, in a large mixing bowl, mix dry ingredients. Add 1/4 pound soft butter and work finely into flour. Cut cold butter into 1/2 pieces and add to bowl. Work in until butter is left pea-sized. Drizzle water over mixture and toss in. If dough is dry, add more water, 1 tablespoon at a time, as needed. Dough should be loose in bowl, not in a ball. Turn out onto work surface and pull together. Divide into 2 equal portions, flatten each slightly, and wrap in plastic. Chill at least 1 hour before rolling. (Refrigerate up to 3 days, freeze up to 6 months.) For the fig filling, in a large saucepan, combine all but 1/3 of the grated zest and butter, and bring to a boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat and simmer for 30 to 40 minutes until fruit is soft and liquid thickened. Transfer to a food processor and puree until smooth. Add butter and puree to blend. Add remaining zest and pulse in. Transfer to a bowl and allow to cool. To assemble and bake, preheat oven to 375 degrees. Line a 11 by 17-inch baking sheet (up to 12 x18) with parchment paper. Remove one of the wrapped pieces of dough from the refrigerator and unwrap. Roll dough on a floured surface into a rectangle to fit the bottom and sides of the baking sheet. Line the sheet with the dough. Place the baking sheet in the freezer while the second piece of dough is rolled out in the same way. Remove baking sheet from freezer and spread fig filling evenly over the surface of the dough. Top with the second sheet of dough and pinch the edges to seal. Trim the excess dough. Brush surface of dough with beaten egg. Prick through the top layer of dough with a fork evenly over the surface (about 1 1/2 apart.) Place baking sheet on bottom rack of oven. Bake 25 to35 minutes, until dough is a light-medium golden brown. Remove from oven and cool on a wire rack. Cut into portions (squares are traditional.)

FLORAL SUGAR SQUARES



Floral Sugar Squares image

Provided by Food Network

Categories     dessert

Time 50m

Yield About 40 cookies

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup plus 2 tablespoons cold unsalted butter, cubed
1 cup plus 1 1/2 tablespoons powdered sugar
1/2 orange, zested
Pinch baking powder
Pinch salt
4 large egg yolks
Edible flowers
Scant 5 cups or 1 kilo sugar
1 1/4 cups or 400 grams corn syrup
1 cup and 2 tablespoons or 250 grams water

Steps:

  • Place the butter and flour in the bowl of an electric mixer, mix with paddle attachment the mixture resembles small peas. Add powdered sugar, orange zest, baking powder and salt, mix to combine. Add egg yolks and mix jut enough to make a smooth dough. Do not over mix the dough or it will become tough. Remove the dough from the bowl. If your butter was very cold, you will be able to roll the dough immediately. If not, place it in the refrigerator.
  • Preheat the oven to 350 degrees F. If necessary, remove the dough from the refrigerator. The dough will be hard when it comes out of the refrigerator and you will need to give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour the dough and roll out into a 5 by 10-inch rectangle about 1/4-inch thick. Cut 1-inch square cookies and place them on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack. Arrange the cookies on a silicone mat covered baking sheet. Cut the stems from the edible flowers and place 1 flower on top of each cookie.
  • Place the sugar, corn syrup and water in a large saucepan and cook to 320 degrees F. Pour a small amount of cooked sugar on the short side of a silicone baking mat placed over marble or granite. Use an offset spatula to spread the sugar evenly over the entire mat until it is about 1/16-inch thick. The spread sugar will cool very quickly but you want to use it while it is still warm.
  • Overturn the sugar layer onto the cookies and remove the silicone mat from the thin sugar sheet. Use a mini-torch or heat gun and melt the sugar until it melds into the flower and coats the cookie. Use the heat of the torch to "cut" the cookies from the sugar. Move the finished cookie to a platter.

GRANDMOTHER'S MATRIMONIAL SQUARES



Grandmother's Matrimonial Squares image

My grandmother has made this recipe for years, and now that she can no longer do this herself, I have taken over the family tradition of preparing this great dessert. I hope you enjoy it as much as we do.

Provided by Ceccilia Keen

Categories     Desserts     Cookies     International Cookie Recipes     Canadian Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 9

1 ½ cups quick-cooking oats
1 ¼ cups all-purpose flour
1 ¼ cups brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
¾ cup butter
½ pound dates, pitted and chopped
¾ cup water
1 tablespoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Stir oats, flour, brown sugar, baking soda, and baking powder together in a bowl; cut in butter using a pastry blender until mixture is mealy and butter pieces are uniformly small.
  • Press half of oat mixture evenly into the bottom of a 9x13-inch baking pan.
  • Cook dates with water in a small saucepan over medium heat until they fall apart and are easily mashed with a wooden spoon, about 10 minutes; remove from heat and stir in vanilla extract.
  • Spoon date mixture evenly over oat mixture in baking pan; sprinkle remaining oat mixture evenly over top and press into place.
  • Bake in the preheated oven until crust is golden at the edges, about 30 minutes; remove to cool completely on a wire rack. Cut into bars.

Nutrition Facts : Calories 150.8 calories, Carbohydrate 23 g, Cholesterol 15.3 mg, Fat 6.2 g, Fiber 1.4 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 116.6 mg, Sugar 13.4 g

GRAMFLOUR SQUARES



Gramflour Squares image

I'm going to make this for my family because they should celebrate their visas and not be depressed like me. They have reason to celebrate and have been wanting to eat this sweet since sometime, so I will just cook this one up for 'em. We watched Chef Rakesh Sethi make this on Mirch Masala, a very popular cooking(recipe) serial on Star Plus, yesterday at 11:30am. The number of servings is a guesstimate.

Provided by Charishma_Ramchanda

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

400 g desi ghee, softened
500 g gram flour
1/2 cup flour
400 g sugar
300 ml water
1 -2 drop yellow food coloring
2 tablespoons pistachios, chopped (for garnish) or 2 leaves edible silver foil (for garnish)

Steps:

  • Heat a pan on medium flame.
  • When hot, spoon ghee into it.
  • Allow to melt.
  • Add gramflour and flour.
  • Cook till the rawness of the gramflour is gone.
  • This will take about 20 minutes.
  • You will know when it's done when you see bubbles on the sides of the pan.
  • When this happens, remove the pan from heat and keep aside.
  • Now, put sugar in another pan.
  • Add water and yellow food colour.
  • Cook on low-medium flame till the sugar melts.
  • Add the gramflour-desi ghee mixture and mix well.
  • Now grease a tray with desi ghee.
  • Transfer the above prepared mixture into it.
  • Garnish with chopped pistachios or edible silver foil.
  • Do not use both together.
  • Allow to cool completely.
  • Refrigerate to allow it to set.
  • Once set, cut into squares or triangles or blocks and serve as a dessert after your meal.

Nutrition Facts : Calories 912.5, Fat 54.9, SaturatedFat 31.5, Cholesterol 128, Sodium 41.9, Carbohydrate 92.6, Fiber 7.2, Sugar 56.9, Protein 15.3

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Preheat the oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square pan and line the bottom and sides with parchment paper. For the base, combine the cookie crumbs and melted butter in a small mixing bowl and then press into the prepared pan. Bake for 10 minutes, just to set the crust (you won’t see any visible change).
From annaolson.ca


OUR BEST BARS AND SQUARES RECIPES - FOOD NETWORK CANADA
2021-06-29 Confetti Frosted Sugar Cookie Squares. Any recipe starring sprinkles is far more fun than it otherwise would be, like these sugar cookie squares frosted with buttercream. Confetti sprinkles are found in both the cookies and the frosting for double the delight. Get The Recipe. 5 …
From foodnetwork.ca


GRAM FLOUR RECIPES - BBC FOOD
This flour made from ground chickpeas is great to coat vegetables for pakoras or to make flatbreads. It is pale yellow and powdery and has an earthy …
From bbc.co.uk


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