Tomato Soup Squares Food

TOMATO SOUP BARS

Tomato Soup Bars image

Certainly not "Gourmet" fare, but a really Q&E great "down-home" comfort dessert. Plus it's fun to play "guess the mystery ingredient". I have used either a confectioners sugar or a cream cheee frosting..both are good. Servings depend on how large you cut the bars

Provided by bayou-mimi

Categories Dessert

Time 30m

Yield 30 serving(s)

Number Of Ingredients 9

Ingredients

1 (10 3/4 ounce) can tomato soup
5 3/8 ounces cans water
1 cup granulated sugar
1 cup raisins
1 1/2 teaspoons allspice
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
2 cups all-purpose flour

Steps:

Mix all ingredients and pour into a greased and floured 16 x 20-inch pan.
Bake at 350 degrees F for 20 minutes.

Nutrition Facts : Calories 77.4, Fat 0.2, SaturatedFat 0.1, Sodium 98.9, Carbohydrate 18.4, Fiber 0.6, Sugar 10.4, Protein 1.2

TOMATO SOUP SQUARES

Tomato Soup Squares image

Make and share this Tomato Soup Squares recipe from Food.com.

Provided by McCarthy

Categories < 60 Mins

Time 40m

Yield 1 cake

Number Of Ingredients 15

Ingredients

125 g butter (unsalted)
225 g plain flour
2 teaspoons baking powder
3/4 teaspoon bicarbonate of soda
1/2 teaspoon cinnamon (ground)
1/2 teaspoon ginger (ground)
1 pinch clove (ground)
225 g golden caster sugar
300 g tomato soup (Heinz tin)
2 medium eggs
50 g raisins
125 g butter (unsalted)
100 g icing sugar, sifted
300 g cream cheese (full-fat)
1/2 teaspoon vanilla extract

Steps:

Melt the 125 g unsalted butter and allow it to cool. Using a little to grease a 23cmx30cm traybake tin (there is no need to line it unless you wan to turn the cake out).
Preheat the oven to 190C/gas 5 Sift the flour, baking powder, bicarbonae of soda and spices into a large bowl, then mix in the sugar. Whisk the soup, eggs and melted butter in another large bowl, combine the two mixtures and whisk until smooth, then stir in the raisins. Pour the mixture into the tin.
Bake for 30-35 minutes until risen and firm and a skewer inserted at the centre comes out clean. run a knife around the cake and leave to cool in the tin.
To make the topping, place the 125 g butter and icing sugar in the bowl of a food processor and cream together Remove to a large bowl, blend in he cream cheese a spoonful at a time until smooth, then work in the vanilla extract. If the mixture seems grainy give it a quick whirl with an electic whisk but don't use the food processor as it will liquefy the mixture.
Spread the topping over the cake. Decorate with sweets and place in the fridge to set for about an hour. If not serving immediately, cover with clingfilm, and chill. Remove from the fridge about 30 minutes before eating.

Nutrition Facts : Calories 5685.5, Fat 319.9, SaturatedFat 197.6, Cholesterol 1236.5, Sodium 5782.4, Carbohydrate 657.6, Fiber 15, Sugar 398.4, Protein 72.4

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