Jam Squares Food

JAM SQUARES

Steps:

• In food processor combine butter and cottage cheese til smooth.
• Put flour in medium bowl, stir in cottage cheese mixture; mix well.
• Wrap dough in plastic wrap chill til firm.
• Divide dough in half; roll out 12"x12" square; cut each into 16 squares.
• Put a teaspoon jam in center of each square.
• Pull corners of each square over jam, sealing edges firmly.
• Bake350 degrees F 15-18 minutes or til edges are brown.

JAM SQUARES

Steps:

• In a medium bowl, sift together dry ingredients.
• Stir in oats and brown sugar.
• Cut butter into this mixture until crumbly; pat 2/3 of crumbs in an 11x7x1 1/2 inch baking dish; spread with preserves; top with remaining crumb mixture.
• Bake at 375°F for 35 minutes.
• Cool.
• Cut into small squares (makes approximately 2 1/2 dozen).

JAM SQUARES

Steps:

• Preheat oven to 350°F Lightly grease a cookie sheet with an edge.
• Combine the first 4 ingredients. Mix until the dough is firm enough to roll.
• Roll out 3/4 of the dough to fit the base of the cookie sheet. The remainder of the dough will be used to make the lattice.
• Spread a layer of jam on the dough then sprinkle with cinnamon. Shape the leftover dough into long strands and make the lattice.
• Bake for 25 - 30 minutes, or until slightly brown. Let the squares cool completely before cutting.

STRAWBERRY OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan.
• Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.

JAM-AND-OAT SQUARES

Steps:

• Unroll 1 refrigerated piecrust onto a parchment paper-lined baking sheet. Spread with 3/4 cup strawberry jam, leaving a 1/2-inch border. Mix 3/4 cup each oats and flour, 6 tablespoons melted butter, 1/3 cup brown sugar, 1/4 cup granulated sugar and a pinch of salt; squeeze into clumps and drop over the jam. Bake at 450 degrees F, 15 minutes. Let cool and cut into squares.
• SERVES 14; Calories: 210; Total Fat 8 grams; Saturated Fat: 4 grams; Protein: 2 grams; Total carbohydrates: 32 grams; Sugar: 17 grams Fiber 1 grams; Cholesterol: 13 milligrams; Sodium: 74 milligrams

OATMEAL JAM SQUARES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, cream together the butter and brown sugar until smooth. Combine the flour, oats, baking soda and cinnamon; stir into the creamed mixture. Mix in the walnuts. Set aside 2 cups of the mixture. Press remaining mixture evenly into the bottom of the prepared pan. Spread preserves over the base and crumble the reserved oat mixture over the top.
• Bake in the preheated oven for 25 to 30 minutes until golden. Cool before cutting into squares.

RASPBERRY JAM BARS

Steps:

• In a large bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. Combine egg and milk; stir into crumb mixture just until moistened., Press into a greased 9-in. square baking pan. Bake at 350° for 15 minutes or until lightly browned. , Spread jam over crust. Combine topping ingredients; spoon over jam. Bake 25 minutes longer or until light golden brown. Cut into squares while warm.

JAM BARS

Steps:

• Preheat the oven to 350°F/180°C. Line a 9 by 13-inch/23 by 33cm baking pan with parchment paper. Combine the butter or coconut oil, almond butter, and brown rice syrup or maple syrup in a large bowl and, using a wooden spoon, mix well.
• Add the rolled oats, almond flour, oat flour, sugar, baking powder, salt, vanilla and almond extracts, and cinnamon to the butter mixture and stir until a soft dough forms. Divide the dough into thirds. Press two-thirds of the dough into the bottom of the prepared pan and reserve the remaining one-third for the topping.
• Stir together the jam, lemon juice, and salt and then spread the mixture evenly over the bottom crust.
• Crumble the remaining one-third dough over the jam filling.
• Bake the jam bars until golden brown around the edges, about 35 minutes. Let the pastry cool completely in the pan on a wire rack before cutting into bars.
• The jam bars will keep, well wrapped, at room temperature for up to 4 days.
• Variation:
• Jam Bars with Chopped Nuts: If you're after textural contrast, chopped nuts added to the top layer give these jam bars extra crunch. After separating the dough, set aside the slightly larger portion to be used for the bottom. Add 1/2 cup/40g sliced almonds or 1/2 cup/50g chopped walnuts to the other third, which will be used for the crumble on top.

SHORTBREAD JAM SQUARES RECIPE BY TASTY

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!

STRAWBERRY JAM SQUARES

Steps:

• Heat oven to 350°F.
• Mix oats, flour, sugar and baking powder in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
• Press 3 cups oat mixture firmly onto bottom of 9-inch square baking pan. Spread jam over crust. Mix nuts with remaining crumb mixture; sprinkle over jam.
• Bake 30 min. or until topping is lightly browned. Cool completely on wire rack.

JAM BARS

Steps:

• Place dry ingredients in a bowl.
• Stir in oats and sugar.
• Cut in margarine until crumbly.
• Pat 2/3 of crumbs in a 11 by 17 inch pan.
• Spread with jam and top with remaining crumbs.
• Bake at 375° for about 45 minutes (or until light brown around edges).
• Cool and cut into bars.

CANADA SQUARES

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line bottom and sides of an 8-inch square baking pan with parchment paper; crease corners well.
• Whisk together 1 cup flour and 2 tablespoons confectioners' sugar; cut in 1/2 cup butter until mixture resembles fine crumbs. Pat mixture evenly into prepared pan.
• Bake in the preheated oven for 20 minutes; remove to cool on a wire rack, about 15 minutes. Top base evenly with raspberry jam.
• Preheat oven to 375 degrees F (190 degrees C).
• Beat white sugar and 1/2 cup butter together until fluffy; beat in eggs until fluffy and pale yellow. Beat rice flour into egg mixture until well combined; stir in food coloring until batter reaches desired shade of red. Spread batter evenly over jam layer.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool completely in the pan; about 20 minutes.
• Beat 2 cups confectioners' sugar and 1/3 cup butter together in a bowl with an electric mixer until smooth; stir in milk and maple extract. Spread icing evenly over cooled bars.
• Hold edges of parchment paper; lift squares out of pan to a cutting board. Slice into 1-inch squares with a very sharp knife.

WHOLE GRAIN JAM SQUARES

Steps:

• Combine all ingredients except jam in a bowl. Beat ingredients at low speed until crumbly. Reserve 2 cups of this mixture. Press mixture firmly into bottom of greased 13x9 pan. Spread jam in a thin layer across pressed mixture. Now evenly sprinkle the reserved 2 cups across the top of jam. Bake 20-30 minutes or until golden brown. Let sit in pan or glass dish to cool for about 15 minutes and than cut into squares before cookie bar is completely cooled.

BLUEBERRY JAM BARS

Steps:

• For the quick blueberry jam: Stir together the blueberries, sugar, lemon zest and juice in a medium saucepan over medium heat and cook until the berries release some liquid and soften, 1 to 2 minutes. Mash the mixture with a potato masher until the berries break down, decrease to medium-low heat and cook until the sugar dissolves, 3 to 5 minutes. Sprinkle the cornstarch over top, stir and cook until the jam thickens enough to coat the back of a spoon nicely, about 1 minute. Remove from the heat and allow to cool completely, 30 minutes.
• For the crumble: Preheat the oven to 350 degrees F. Grease a 9-inch square baking dish with cooking spray and line with parchment paper.
• Cream the butter, granulated sugar and brown sugar in a stand mixer fitted with the paddle attachment until light and fluffy, 2 to 3 minutes. Add the vanilla and mix gently until combined.
• Add the flour, 1 cup oats, salt, baking powder and cinnamon and mix on low speed until just combined, scraping down the sides of the bowl as needed. Transfer 1/2 cup of the mixture to a medium bowl and set aside. Press the remaining mixture evenly into the bottom of the prepared baking dish.
• Stir the remaining 1/2 cup oats and chopped pecans into the reserved mixture in the medium bowl. Refrigerate the mixture until the jam is cooled completely.
• Spread the cooled jam evenly over the crust and sprinkle the crumble on top. Bake until golden brown and set, 30 to 35 minutes. Transfer the baking dish to a wire rack and allow to cool completely, about 1 hour. Slice and serve.

CRANBERRY JAM BARS

Steps:

• Bring cranberries, sugar, and water to a boil in a saucepan over medium heat, stirring frequently. Reduce heat and simmer, stirring and mashing cranberries, until mixture is very thick, about 15 minutes. Cool completely, about 30 minutes.
• Preheat oven to 350 degrees F. Line bottom and sides of an 8-inch square baking pan with foil and spray with cooking spray.
• Pulse flour, rolled oats, pecans, brown sugar, baking powder, salt, cinnamon, and nutmeg in a food processor 3 times to mix. Add butter and pulse until mixture begins to clump. Firmly press half of dough evenly in bottom of prepared pan. Spread with jam, then sprinkle on remaining dough and gently press into an even layer.
• Bake until golden brown, 45 to 50 minutes. Cool completely in pan on a rack. Lift foil to remove pastry from pan and cut into bars.

JAM AND SHORTBREAD SQUARES

Steps:

• Preheat the oven to 350 degrees F. Place oven racks in the bottom third and top third of the oven. Line an 8-inch square baking pan with heavy-duty aluminum foil, making sure the foil is tucked into all the corners and that there is at least 1 inch overhanging the top of the pan.
• Combine the flour, baking powder, and salt in a small bowl.
• Combine the butter and sugar in a medium-size mixing blow and cream together with an electric mixer until smooth. Stir in the egg. Stir in the vanilla extract. Stir in the flour mixture.
• Use a spatula to smooth half the mixture in an even layer across the bottom of the pan. Place the bowl in the freezer, along with the bowl containing the remaining half of the shortbread dough, for 15 minutes to firm up.
• Remove the pan from the freezer and spread the preserves in an even layer on top of the dough. Pinch off pieces of the remaining dough and scatter them evenly over the jam.
• Place the pan on the bottom oven rack and bake for 20 minutes. Transfer the pan to the top rack and bake until the top is ight golden, another 5 to 10 minutes. Let the pan cool completely on a wire rack.
• Grasping the overhanging foil on either side of the pan, lift out the squares and place them on a cutting board. Cut into 16 squares. Jam and shortbread squares will keep at room temperature in an airtight container for 2 to 3 days.