Strawberry Jam Squares Food

JAM BARS

Steps:

• Preheat oven to 350F and line a square tin with parchment paper (for easy removal!)
• Combine the dry ingredients together and then gently mix in the melted butter. If you are using sugar stir it in here too.
• Pat two-third of the mix into the bottom of the pan
• Spread the jam over it
• Scatter the remaining crumble over top
• Bake for 25-30 minutes, the crumble should be nice and golden.
• Let cool in tin for 5 mintues. Then lift the parchment paper and bars onto a wire rock to cool. Cut into desired shapes

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.

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.

STRAWBERRY JAM

Steps:

• Place the mason jars in a large hot water bath canner (or pot). Cover with water and bring to a simmer. Simmer the center lids in separate saucepan full of water.
• Place the mashed strawberries and lemon juice in a separate pot. Stir in the pectin until dissolved. Bring the strawberries to a strong boil.
• Add the sugar (measure beforehand so you can add it all at once), and then return the mixture to a full (violent) boil that can't be stirred down. Boil hard for 1 minute 15 seconds. Skim foam off the top.
• Remove one jar at a time from the simmering water. Pour water back into the pot. Using a wide-mouth funnel, fill each jar with jam, being careful to keep the liquid/fruit ratio consistent. Fill the jars so that they have 1/4-inch of space at the top. Run a knife down the side of the jar to get rid of air bubbles. Wipe the rim of the jar with a wet cloth to remove any residue or stickiness.
• Remove the center lid from the simmering water and position it on top. Put screw bands on jars, but do not over tighten! Repeat with all the jars, and then place the jars on a canning rack and lower into the water. Place the lid on the canner, and then bring the water to a full boil. Boil hard for 10 to 12 minutes.
• Turn off the heat and allow the jars to remain in the hot water for an addition 5 minutes. Remove the jars from the water using a jar lifter, and allow them to sit undisturbed for 24 hours.
• After 24 hours, remove the screw bands and check the seal of the jars. The center lids should have no give whatsoever. If any seals are compromised, store those jars in the fridge. Otherwise, fill your pantry with your newly canned goodness.

CONTEST-WINNING STRAWBERRY JAM BARS

Steps:

• In a large bowl, cream butter and brown sugar until smooth. Add egg; mix well. Gradually add dry cake mix and cornflakes. Set aside 1-1/2 cups for topping. Press remaining dough into a greased 13x9-in. baking pan., Carefully spread jam over crust. Sprinkle with reserved dough; gently press down. Bake at 350° for 30 minutes or until golden brown. Cool completely on a wire rack. Cut into bars.

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.

STRAWBERRY JAM BARS

Steps:

• In a mixing bowl, cream butter and brown sugar until smooth.
• Add egg and mix well.
• Gradually add dry cake mix and corn flakes.
• Reserve 1 1/2 cups of dough for topping.
• Press remaining dough in a greased 13 x 9 baking pan.
• Carefully spread jam over crust.
• Sprinkle with reserved dough and gently press down.
• Bake at 350° for 30 minutes or until golden brown.
• Cool completely on a wire rack.
• Cut into bars.

STRAWBERRY JAM SQUARES

Steps:

• Preheat oven to 325.
• You will need an 8x8" ungreased baking pan.
• In a medium bowl, cream the butter with the sugar, and then beat in the egg yolks.
• Stir in the flour and nuts gradually.
• Form the dough into a ball and cut in half.
• Wrap half the dough in plastic wrap and put in the freezer while you work with the first half.
• Pat the dough evenly into an 8x8" pan.
• Stir the jam to soften, and spread on the dough in the pan.
• Remove the remaining dough from the freezer and roll out between 2 pieces of plastic wrap into an 8x8" square.
• Lay the dough on top of the jam in the pan.
• Bake at 325F for 55-60 minutes, or until lightly browned.
• Cut into small squares as this is very sweet and rich.
• I usually slice 6 sections each way for 36 cookies.

STRAWBERRY JAM & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and almond extract until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberry jam. Sprinkle with reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

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).

ALMOND AND STRAWBERRY JAM BARS

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on 2 sides for gripping and removing the bars after baking.
• Beat the butter, sugar, egg and egg yolk in a medium bowl with a hand mixer until light and fluffy, about 2 minutes.
• Add the baking powder, salt and almond extract and mix on low. Slowly incorporate the flour just until the batter comes together. Press two-thirds of the batter onto the bottom of the pan, reserving the remaining batter.
• Stir together the jam and amaretto in a small bowl. Spread the fruit mixture over the batter, leaving a 1/2-inch border. Mix the slivered almonds into the reserved batter and crumble it on top. It will not cover all the jam, but it will spread during cooking.
• Bake the bars until the jam is bubbly and the topping turns golden brown, about 35 minutes. Cool the bars in the pan on a rack. Use the parchment to lift the whole thing from the pan and cut it into 12 squares.

STRAWBERRY JAM BARS

Steps:

• In a mixing bowl, cream butter and brown sugar until smooth.
• Add egg, mix well.
• Gradually add dry cake mix and cornflakes.
• Set aside 1-1/2 cups for topping.
• Press remaining dough into a greased 13"x9"x2" baking pan.
• Carefully spread jam over crust.
• Sprinkle with reserved dough, gently press down.
• Bake at 350 degrees for 30 minutesor until golden brown.
• Cool completely on a wire rack.
• Cut into bars.

STRAWBERRY JAM MARZIPAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix 1 1/4 cups flour, 1/2 cup butter, and 1/3 cup brown sugar together in a bowl; press mixture into a 9-inch square pan.
• Bake in the preheated oven until browned, about 15 minutes.
• Spread strawberry jam to within 1/2 inch of edges of baked crust. Mix 3/4 cup flour, 1/2 cup brown sugar, 1/4 cup butter, 1/2 teaspoon almond extract, and salt in a bowl until crumbly. Sprinkle mixture over jam layer.
• Bake in the preheated oven until lightly browned, about 20 minutes. Cool completely.
• Whisk confectioners' sugar, milk, and 1 teaspoon almond extract together in a bowl until smooth; drizzle over cooled bars.

STRAWBERRY-LADYFINGER DESSERT SQUARES

Steps:

• Arrange ladyfingers, cut sides up, on bottom of 13x9-inch dish, completely covering bottom of dish; spread evenly with jam.
• Beat pudding mixes and milk with whisk 2 min. or until well blended. Gently stir in half the COOL WHIP; spread over jam layer. Top with layers of the remaining ladyfingers, strawberries and remaining COOL WHIP.
• Refrigerate at least 1 hour.