CANDIED FRUIT BARS
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in bowl; mix well. Press onto bottom of ungreased 13x9-inch baking pan. Bake 8-10 minutes or until lightly browned.
- Arrange pecans, green cherries, red cherries and pineapple on top. Combine all remaining ingredients in medium bowl; mix well. Pour over fruit and nuts. Bake 22-25 minutes or until edges begin to brown. Cool completely. Cut into bars with sharp, wet knife.
Nutrition Facts : Calories 95 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 10 milligrams, Sodium 50 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
CANDIED FRUITCAKE SQUARES
I'm not big on citrussy fruitcake, so when I found this version decades ago, I knew I'd found "my" recipe. We're all nutty for it. -Nancy Johnson, Laverne, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield about 5 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 3mg cholesterol, Sodium 16mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
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
HOLIDAY FRUITCAKE BARS
No time to make a fruitcake for the holidays? This quick bar cookie will satisfy your cravings. This recipe combines the best of several recipes I've tried over the years.
Provided by justcallmetoni
Categories Bar Cookie
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 11
Steps:
- Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
- Add in 1 cup sifted powdered sugar and vanilla.
- Mix together flour, baking powder and salt.
- Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
- Add the rest of the flour mix to the eggs and sugar.
- Fold fruit and nuts into batter.
- Spoon batter into a well greased 11" by 7" pan.
- Some years I use parchment paper instead.
- Bake at 350 degrees for 30 minutes.
- Mix together rum and second cup of powdered sugar to make a glaze.
- Spread the icing onto the bars about 5 minutes after they've come out of the oven.
- Let bars cool and cut into bars.
SCOTTISH FRUIT SQUARES
This is a classic Scottish bar cookie from the city of Eyemouth. In Scotland, it's a standard bakery item all year, although the buttery pastry and the colorful icing make it perfect for Christmas.
Provided by Olha7397
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- Measure the flour and salt into a large mixing bowl. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, beat together the corn oil, egg white, lemon juice, and 2 Tablespoons of the water. Sprinkle the liquids over the flour mixture and toss with a fork until the pastry holds together in a ball. Add more water if necessary. Cover and chill for 30 minutes.
- Preheat the oven to 375°F Roll the pastry out to fit the bottom and sides of a 15 1/4 x 10 1/4 x 3/4 inch jelly roll pan. Prick all over with a fork. Bake for 10 to 15 minutes, until light brown.
- To make the filling, combine the walnuts, currants, coconut, raisins, and sugar in a large bowl. Mix in the melted butter, the egg, and the egg yolk. Spread the mixture over the bottom of the pastry. Bake for 30 minutes or until set and the edges are golden brown.
- While the bars bake, make the icing. Mix the confectioners' sugar (also known as icing or powdered sugar) with the orange juice in a small bowl until the icing is smooth and rather soft, but not runny, and spread over the bars. Sprinkle evenly with the cherries. Cool completely before cutting into squares. The bars are easiest to cut the day after baking.
- Makes twelve 3-inch or forty-eight 1 1/2 inch bars.
- The Great Holiday Baking Book.
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