Fruit N Juice Squares Food

FRUIT N JUICE SQUARES

Steps:

• Stir boiling water into gelatin in large bowl stirring at least 2 minutes until completely dissolved. Drain pineapple, reserving juice. Add enough ice to juice to measure 1-1/2 cups. Stir into gelatin. Refrigerate about 45 minutes or until slightly thickened. Remove 1-1/2 cups of gelatin; stir in pineapple.
• Stir 1/2 of the whipped topping into remaining gelatin with wire whisk until well blended. Pour into 9-inch square pan lightly sprayed with cooking spray. Refrigerate about 15 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish.
• Refrigerate 3 hours or until firm. Cut into squares. Garnish with remaining whipped topping.

LOW-FAT FRUIT 'N JUICE SQUARES

Steps:

• Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Drain pineapple, reserving juice. Add enough ice to juice to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate about 45 minutes or until slightly thickened. Remove 1-1/2 cups of the gelatin; stir in pineapple.
• Add 1/2 of the whipped topping to remaining gelatin; stir with wire whisk until well blended. Pour into 9-inch square dish. Refrigerate about 15 minutes until set but not firm. Carefully spoon fruited gelatin over creamy layer in dish.
• Refrigerate at least 3 hours or until firm. Cut into squares. Serve topped with remaining whipped topping.

SCOTTISH FRUIT SQUARES

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.

FRUIT JELLY SQUARES

Steps:

• Grease a 23cm (9 inch) square baking pan.
• Pour 1 cup of the juice into a microwave safe jug.
• Cook on high for 1 minute.
• Sprinkle gelatin over the hot juice and stir rapidly with a fork until dissolved.
• Place remaining juice and fruit salad in a large mixing bowl.
• Add gelatins mixture and mix well till combined.
• Pour into baking pan and refrigerate for 5 hours or more.
• To serve, cut in to squares and top with the yogurt or custard.

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).

JELL-O FRUIT 'N JUICE SQUARES

Steps:

• Make Jell-O with 1 1/2 cups boiling water. Mix 1 cup orange juice and ice to make 1 1/4 cups. Stir into Jell-O. Refrigerate for about 20 minutes.
• Remove about 1 1/2 cups Jell-O and mix with the fruit cocktail. Mix Cool Whip in the remaining Jell-O. Blend well with wire whisk. Pour into 9-inch square pan. Refrigerate for about 10 minutes.
• Then carefully spoon fruited Jell-O on the top. Refrigerate until set. Serve with more Cool Whip.

JELL-O FRUIT & JUICE SQUARES

Steps:

• In large bowl, add boiling water to gelatin and stir least 2 minutes until gelatin is completely dissolved.
• Add enough ice to juice to measure 1-1/2 cups.
• Add juice and ice to gelatin.
• Refrigerate until slightly thickened (about 30 minutes).
• Remove 1-1/2 cups of gelatin to a small bowl; stir in fruit cocktail.
• Whisk 1/2 (4 oz.) of the COOL Whip into remaining gelatin until well blended.
• Pour into 8-inch square dish.
• Refrigerate until set but not firm (about 10 minutes).
• Carefully spoon fruit cocktail mixture over bottom layer.
• Refrigerate until firm (approximately 3 hours) Cut into squares.
• Use remaining whipped topping for garnish.

FRUIT PUNCH GELATIN SQUARES (USES 100% JUICE)

Steps:

• Stir flavored gelatin into 1 cup boiling water until sugar is dissolved.
• In large bowl, sprinkle gelatin over cold juice and let stand 1 minute.
• Add hot juice and flavored gelatin mix into cold juice mixture and stir until gelatin is completely dissolved.
• Pour into 13x9x2-inch pan and refrigerate until firm (3-4 hours).
• Cut into squares to serve.

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.