Graham And Fruit Bars Food

GRAHAM AND FRUIT BARS

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, cereal, brown sugar and cinnamon. Stir in butter until well blended. Reserve 3/4 cup of the cereal mixture. Press remaining cereal mixture in bottom of 8-inch square pan.
• Spread jam over cereal mixture in pan. Sprinkle with reserved cereal mixture.
• Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling. Cool 15 minutes before cutting. For bars, cut into 6 rows by 4 rows.

GRAHAM CRACKER BARS

Steps:

• Line a 10x15 pan with foil.
• Cover with a single layer of graham crackers.
• Mix the sugar and butter in a sauce pan. Boil for 2 minutes.
• Pour over the graham crackers, sprinkle with the nuts and then the chocolate chips.
• Bake at 350 degrees farenheit for 5 minutes.
• Let cool and cut into 2 inch squares.

NO BAKE FRUIT TART

Steps:

• To prepare the Graham Cracker Crust: Mix the graham cracker crumbs together with the butter and the sugar until they are moist. Press into the bottom and up the sides of a tart pan. Place in the fridge for at least one hour.
• To prepare the filling: In your stand mixer with the whisk attachment beat whipped cream and vanilla until stiff peaks form. Set aside.
• With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth.
• Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and "deflate" the whipped cream.
• To assemble the tart: Spread the filling into the graham cracker crust. Top with fresh berries. Chill for an hour before slicing and serving.

GRAHAM AND FRUIT BARS

Steps:

• Heat oven to 350°F
• In medium bowl, mix flour, cereal, brown sugar and cinnamon.
• Stir in butter until well blended.
• Reserve 3/4 cup of the cereal mixture.
• Press remaining cereal mixture in bottom of 8-inch square pan.
• Spread jam over cereal mixture in pan.
• Sprinkle with reserved cereal mixture.
• Bake 23 to 25 minutes or until top is light golden brown and jam is bubbling.
• Cool 15 minutes before cutting.
• For bars, cut into 6 rows by 4 rows.

GRAHAM CRACKER-OATMEAL CRUST

Steps:

• Preheat oven to 350°.
• Process crackers in food processor until finely ground.
• You can also place crackers in plastic bag and grind down using rolling pin.
• Combine crumbs, butter, oats, brown sugar, vanilla and salt, stirring until crumbs are moistened.
• Press mixture evenly across 9-inch pie plate.
• Bake crust until crisp, about 7 minutes.
• Let cool completely before filling.
• Crust may also be wrapped tightly in plastic and frozen up to one month.

EASY GRAHAM BARS

Steps:

• Mix altogether and spoon mixture into a well greased 9 inch square pan.
• Bake at 350 degrees for 35 minutes or until cookie pulls away from the side of the pan. Cool before cutting.
• Makes 18 bars that will disappear fast.

FRUIT-FILLED OATMEAL BARS

Steps:

• In mixing bowl, combine flour, oats, brown sugar, and baking soda.
• Cut in margarine/butter until mixture resembles coarse crumbs.
• Reserve 1/2 cup of the flour mixture.
• Press remaining flour mixture into the bottom of an ungreased 9x9x2 baking pan.
• Spread with desired filling.
• Sprinkle with reserved flour mixture.
• Bake at 350F for 30-35 minutes or until the top is golden.
• Cool in pan on wire rack.
• Cut into bars.
• FILLING OPTIONS:.
• ***Following cookbook's 'shortcut' suggestion of substituting 10 oz jar of preserves in place of homemade filling, I used a store-bought, very dense, low-moisture apple butter (like a thick jam). I have also tried it with blueberry preserves but the preserves were too moist--it made the bars sticky not good.***.
• RAISIN FILLING:.
• In medium saucepan, combine 1/2 cup water, 2 tablespoons sugar, and 2 teaspoons cornstarch. Add 1 cup raisins. Cook & stir until thickened & bubbly.
• APPLE-CINNAMON FILLING:.
• Peel/core/chop 2 medium apples. In medium saucepan, combine apples, 2 tablespoons sugar, 2 tablespoons water, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon, and a dash of ground cloves. Bring apple mixture to a boil; reduce heat & simmer 8-10 minutes or until apples are very tender.
• APRICOT-COCONUT FILLING:.
• In medium saucepan, combine 1 cup diced dried apricots and 3/4 cup water. Bring apricot mixture to boil; reduce heat. Cover and simmer 5 minutes. Meanwhile, combine 1/4 cup sugar and 1 tablespoon all purpose flour. Stir into apricot mixture. Cook and stir 1 minute more or until mixture is very thick. Stir in 1/2 cup coconut.