New England Squares Recipes

NEW ENGLAND SQUARES

Steps:

• Blend crumbs, mincemeat and condensed milk together.
• Turn into a well-greased 9 x 13-inch pan.
• Bake at 350 degrees for about 30 minutes or until lightly browned.
• Let cool in pan before cutting.

FIG SQUARES

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.)

PUMPKIN CHEESECAKE CRUMBLE SQUARES

Steps:

• FOR CRUST:.
• Preheat oven to 350 degrees.
• Generously butter 9x9x2-inch metal baking pan.
• Line rimmed baking sheet with parchment.
• Using on/off turns, blend first 4 ingredients in processor until coarse meal forms.
• Add pecans; using on/off turns process until nuts are chopped.
• Add oats, process using on/off turns until mixture is moistened but not clumping.
• Press 3 1/2 cups crumbs onto bottom of prepared square pan (do not clean processor).
• Transfer remaining crumbs to lined baking sheet.
• Bake crumbs on sheet until golden, stirring once, about 12 minutes.
• Cool crumbs. Bake crust until golden about 30 minutes.
• Remove from oven while preparing filling.
• Maintain oven temperature.
• FOR FILLING:.
• Blend all ingredients in same processor unti smooth.
• Spread filling over warm crust;bake until set, dry in center, and beginning to rise at edges, about 20 minutes.
• Maintain oven temperature.
• FOR TOPPING:.
• Mix all ingredients in small bowl. Spread evernly over hot filling. Bake until topping sets and bubbles at edges, about 5 minutes.
• Cool completely in pan on rack. Sprinkle crumbs over topping; gently press into topping.
• Cover;chill until cold, about 2 hours.
• Cut into squares.
• *Can be made 2 days ahead.
• ENJOY!

EASY NEW ZEALAND SQUARES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.
• Bake in preheated oven for 20 to 30 minutes. Sprinkle top with 1/8 cup coconut.

SCRUMPTIOUS FIG SQUARES

Steps:

• For filling: Finely chop figs in processor (do not puree).
• Combine with juice, sugar and peel in small saucepan.
• Simmer until thickened to consistency of jam, stirring frequently, about 3 minutes.
• Remove from heat and mix in vanilla and cinnamon.
• Cool completely.
• For pastry: Preheat oven to 350F (160C).
• Line 9 x 13 inch pyrex baking dish with foil.
• Cream butter with mixer until light; add sugar and vanilla and beat until light and fluffy, about 5 minutes.
• Combine flour, cornstarch and salt in small bowl to blend.
• Add to butter until mixture just starts to come together.
• Separate in half.
• Press one half into pan, just coming up sides slightly.
• Brush pastry edges with egg white.
• Spread filling over pastry, leaving a ¼ inch border.
• Crumble remaining pastry evenly over pan, and lightly pat down with hands, bringing to edge of pan.
• Combine 2 tblsps sugar with 1 tsp cinnamon.
• Brush pastry crust with remaining egg white and sprinkle evenly with cinnamon sugar.
• Bake until crust around edge is firm to the touch and pastry just begins to colour, about 1 hour, 20 minutes.
• Cool on rack.
• Remove pastry from pan, using foil as aid.
• Cut into 1 ½ inch squares.