BERRY SQUARES
This colorful summertime dessert is sure to fly off the potluck table, and it goes together just as fast. Start with a pound cake and layer it with fresh berries and a creamy pudding mixture. It's even better if made the night before.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Arrange cake slices on bottom of 13x9-inch dish, cutting if necessary to fit; drizzle with orange juice.
- Toss berries with sugar; spoon over cake slices.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Cover with remaining COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 36 g, Fiber 1 g, Sugar 27 g, Protein 3 g
GLAZED BERRY SQUARES
Off with the shoes and on with the simple summer pleasure of fresh fruit. This gorgeous dessert tastes like a mini berry pie, complete with creamy COOL WHIP.
Provided by My Food and Family
Categories Recipes
Time 4h30m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Mix graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
- Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in COOL WHIP; spread over crust. Top with berries.
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Pour over berries. Refrigerate 4 hours or until firm.
Nutrition Facts : Calories 200, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 30 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0.8641 g, Sugar 0 g, Protein 2 g
BETTER-CHOICE BERRY SQUARES
Fat-free pound cake is layered with mixed fresh berries and COOL WHIP LITE Whipped Topping in this scrumptious no-bake treat.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 15 servings
Number Of Ingredients 7
Steps:
- Place cake slices in single layer on bottom of 13x9-inch dish, cutting as necessary to fit; drizzle with orange juice. Top with berries and sugar.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP.
- Refrigerate 1 hr.
Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 0.9328 g, Sugar 0 g, Protein 3 g
BERRY SQUARES
Categories Berry Dessert Bake Picnic Summer Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 36 squares
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Line a 9-inch square metal baking pan with a 12-inch-long sheet of foil, pressing it into bottom and up sides. Butter foil.
- Make base and topping:
- Blend together oats, flour, brown sugar, zest, baking soda, and salt with your fingertips until well combined. Stir in butter. Reserve 3/4 cup of mixture for topping; transfer remainder to baking pan, pressing it firmly in bottom to form an even layer. Bake in middle of oven until golden, 12 to 15 minutes.
- Make filling while base is baking:
- Stir together berries, sugar, juice, and ornstarch in a small saucepan, then bring to a boil over moderate heat. Cook, stirring, until thick and no longer cloudy, about 5 minutes, and remove from heat.
- Assemble and bake squares:
- Spoon filling onto oat base, leaving a 1/2-inch border around edge. Crumble reserved oat mixture on top.
- Bake in middle of oven until golden and bubbly, 30 to 35 minutes. Cool completely in pan on a rack. Holding 2 ends of foil, lift from pan and put on a cutting board. Cut into 1 1/2-inch squares.
TRIPLE BERRY MERINGUE BARS
Steps:
- HEAT oven to 350 degrees F. Line 8-inch square pan with foil, extending foil over edge of pan. Coat with no-stick cooking spray.
- COMBINE butter, powdered sugar and flour in medium bowl. Stir with fork until evenly moistened and mixture comes together to form a ball of dough. Press evenly in prepared pan.
- BAKE 15 to 18 minutes or until just beginning to brown. Spread preserves over crust. Beat egg whites until soft peaks form. Add sugar gradually. Beat until stiff peaks form. Fold in coconut. Spread over preserves. Sprinkle with almonds.
- BAKE 22 to 25 minutes or until golden brown. Cool completely. Remove from pan lifting with edges of foil.
CHERRY BERRY BARS
Steps:
- Preheat oven to 350 degrees F. In large bowl mix butter until fluffy. Add half the flour, then add, in order: brown sugar, lemon zest and juice, and egg. To remaining flour add baking powder, baking soda, cinnamon and cloves. Mix until just incorporated. Fold in cherries and pour into ungreased 8 by 8-inch pan. Using a spoon, equally dollop preserves on top of batter and using a toothpick or skewer, drag the tip through the preserves to create a swirl pattern on top. Bake for 30 minutes or until a toothpick inserted in center comes out clean; cake will be moist to the touch. Once cool, cut into squares and dust with powdered sugar to serve.;
BLACKBERRY CHEESECAKE SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h5m
Yield 15 squares
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the crust: Line a 9-by-13-inch rectangular baking pan with foil and spray with cooking spray.
- Place the vanilla wafers and pecans into the bowl of a food processor and pulse until the mixture becomes crumbs. Add the melted butter and pulse again until combined. Pour the mixture into the prepared pan and press the crumbs into the bottom of the pan. (If they come up the sides, that's okay!)
- For the filling: Beat the cream cheese, sugar and vanilla together in a medium bowl with an electric mixer until smooth. Add the eggs one at a time, beating after each addition. Add the sour cream and mix again.
- Pour the filling into the crust, smooth the top and bake for 50 minutes. Turn off the oven, open the oven door and allow the pan to sit in the open oven for 15 minutes. Remove and set aside to cool.
- For the topping: Add the blackberries, sugar and 1/4 cup water to a saucepan or skillet. Bring to a boil over medium-high heat and cook until the juices thicken slightly, 4 to 5 minutes.
- In a small bowl, make a slurry by stirring together the cornstarch and 2 tablespoons water until smooth. Add the slurry to the berries, return to the boil and cook for another 1 to 2 minutes. Turn off the heat and cool the mixture.
- Pour the blackberries over the cheesecake and place the pan into the fridge to cool and set for at least 2 hours (several hours is better).
- When ready to serve, remove the cheesecake from the pan by lifting the edges of the foil. Slice into 15 pieces with a long serrated knife.
DOUBLE BERRY BARS
These are a riff on a treat I loved as a child: little cheesecake bars with ribbons of jam and a drizzle of frosting on top. They are great to keep in the fridge when I've got a craving for something sweet or to serve as dessert for a party.
Provided by Kardea Brown
Categories dessert
Time 5h10m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the crust: Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking pan with cooking spray.
- Stir together the graham cracker crumbs, sugar, melted butter and salt in a bowl. Press into an even layer in the bottom of the pan. Bake the crust until set, 10 to 12 minutes. Remove from the oven and let cool. Reduce the oven temperature to 325 degrees F.
- For the filling: Beat the cream cheese and sugar in the bowl of a stand mixer with the paddle attachment until creamy. Add the eggs, one at a time, beating until the yellow disappears. Add the sour cream, lemon juice and vanilla extract and beat until smooth. Pour the batter over the cooled crust. Bake until the cheesecake is firm and set, 35 to 40 minutes. Remove from the oven. Run a knife around the edges and let the cheesecake cool completely. Cover with plastic wrap and refrigerate for 2 hours or up to overnight.
- For the topping: Cut the cheesecake into 12 bars. Coat a straw or a chopstick with cooking spray. Press down in the center of each bar to form a space for the jam, cleaning after each use. Pipe the jams alternately into the center of each bar, then drizzle with the melted white chocolate.
MARZIPAN SQUARES 1968
Make and share this Marzipan Squares 1968 recipe from Food.com.
Provided by andypandy
Categories Bar Cookie
Time 40m
Yield 24 squares
Number Of Ingredients 14
Steps:
- Line a 7 x 11 brownie pan with your favourite pie pastry.
- Spread a seedless raspberry jam lightly over unbaked pastry.
- Beat butter, sugar, vanilla and eggs until fluffy.
- Add rice flour, and salt.
- Divide batter into three different bowls.
- Green food colour into one and mix until desired colour.
- Red colour into the other and mix well until a nice pink.
- Leave the third white.
- Dot a tablespoon of each batter allover the jam topped pastry.
- leaving a marbling effect.
- Distributing evenly.
- Bake 350 degrees for 30- 35 minutes.
- Cool thoroughly.
- Frost by blending the remaining butter, milk, almond flavour and icing powder.
- Make a creamy frosting and frost top of cake.
- Cut into little squares.
BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT
These wholesome bars are just like Starbucks blueberry squares (if not better!) My favorite thing about this recipe is the oatmeal base/crumble topping. It is so versatile and makes enough for a generous amount on the top and bottom because c'mon... isn't that everyone's favorite part?! I use this same oatmeal crust recipe with a multitude of different fillings, including swapping strawberries for the blueberries.
Provided by lilsweetie
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 10
Steps:
- Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
- Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
- Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
- Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).
DELICIOUS BLUEBERRY SQUARES!
This has to be one of the best recipes for blueberry squares... taken my "Favorite Summertime Recipes" folder! You may use all blueberries, and the larger amount of cornstarch, if you prefer a more "gelatinous" filling, rather than a bit loose. If you follow directions carefully, you will have the most fantastic blueberry squares... I promise! Don't forget, chill for 30 minutes before baking! Please, do the crust only in the processor otherwise it will not have good results! Prep time includes chilling time of 30 minutes. Even better...use 2 cups blueberries with 1 cup raspberries if desired!
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h15m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Butter a 7 x 11-inch baking pan.
- Line bottom with a sheet of parchment paper; set aside.
- In a food processor, put the flour, oatmeal, brown sugar, baking powder, salt and cinnamon; PULSE to blend for 20 seconds.
- Add in the COLD butter chunks, and PULSE to cut in the butter into the dry ingredients until you have a crumbly mass (not dry, but not sticking together).
- Toss together the berry mixture with the sugar, cornstarch and lemon juice.
- Spread/pat (LIGHTLY) half of the oatmeal mixture on the bottom of the pan.
- Top/spread with the blueberry/cornstarch mixture as evenly as you can.
- Top/sprinkle with the remaining oatmeal mixture, and press down slightly.
- Chill the pan for 30 minutes (THIS IS IMPORTANT! must be chilled).
- Set oven to 350 degrees.
- Bake for 30-40 minutes, or until the fruit starts to bubble.
- Cool pan very well before cutting, or refrigerate for 2-3 hours before cutting into squares.
- Delicious!
BERRY SQUARES
Slices of pound cake are topped with mixed berries, French vanilla pudding, and creamy whipped topping.
Provided by Allrecipes Member
Time 1h15m
Yield 15
Number Of Ingredients 7
Steps:
- Arrange cake slices on bottom of 13x9-inch dish, cutting to fit if necessary; drizzle with juice. Top with berries and sugar.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP; spread over berries. Top with remaining COOL WHIP.
- Refrigerate 1 hour.
Nutrition Facts : Calories 168.6 calories, Carbohydrate 21.2 g, Cholesterol 52.8 mg, Fat 7.8 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 5.5 g, Sodium 106.3 mg, Sugar 13.7 g
BERRY CRUMBLE BARS
I like to think of these fruit and oat bars as a grownup version of one of my favorite lunchbox snacks. I'll bake these through spring and summer and bring them to picnics and cookouts every chance I get. The oat crumble comes together super quickly and the fruit layer works with just about any fresh or frozen berries that are on hand.
Provided by Dan Langan
Categories dessert
Time 2h15m
Yield 16 bars
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-inch square baking pan with baking spray and line with parchment paper, leaving an overhang on two sides of the pan (for easy removal after baking).
- For the fruit: In a medium bowl, toss together the berries, sugar, lemon zest and juice, vanilla and salt. Set aside.
- For the crumble: In a large bowl, combine the flour, oats, brown sugar and salt. Add the butter and use your hands to work the butter into the oat mixture until crumbly and combined.
- Press a little more than half of the crumble into your prepared pan. Pour the sugared berries over the pressed crust and top with the remaining crumble.
- Bake the bars for 25 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the center is bubbly and the topping is golden, 30 to 35 minutes. Let cool completely, lift out of the pan and slice into 16 bars.
YUMMY BERRY SQUARES
Make and share this Yummy Berry Squares recipe from Food.com.
Provided by april 5
Categories Dessert
Time 10m
Yield 15 , 15 serving(s)
Number Of Ingredients 7
Steps:
- .Arrange cake slices on bottom of 13x9 inch pan. Drizzle with juice. Top with berries and sprinkle with sugar. pour milk in large bowl and add pudding mixes. beat with wire whisk for 1 minute or until well blended. Stir in 1 cup cool whip. Spoon mixture over berries. Top with remaining cool whip. Refrigerate overnight or until ready to serve.
Nutrition Facts : Calories 228.6, Fat 10.1, SaturatedFat 6.9, Cholesterol 56.2, Sodium 186.8, Carbohydrate 32.7, Fiber 1.1, Sugar 16.7, Protein 3.1
TRIPLE-BERRY CHEESECAKE SQUARES
Try out our Healthy Living Triple-Berry Cheesecake Squares tonight. Triple-Berry Cheesecake Squares are sure to please both cheesecake fans and fruit fans.
Provided by My Food and Family
Categories Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Mix wafer crumbs and margarine; press into bottom of 9-inch square pan.
- Beat cream cheese and granulated sweetener in large bowl with mixer until blended. Gently stir in COOL WHIP; spread over crust. Top with berries. Refrigerate until ready to use.
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Refrigerate 10 min. or until slightly thickened; spoon over berry layer in pan. Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3 g, TransFat 0.5 g, Cholesterol 10 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0.7935 g, Sugar 0 g, Protein 2 g
MIXED BERRY PIE BARS
If you've ever wanted to eat pie like a cookie, these pie bar cookies are for you. The bright berry filling and buttery, flaky crust make them totally irresistible.
Provided by Rhoda Boone
Categories Pie Blueberry Strawberry Berry Potluck Summer Backyard BBQ Wedding Picnic Dessert
Yield Makes 16 bars
Number Of Ingredients 13
Steps:
- Butter baking pan and line with parchment, leaving a 1" overhang on both long sides. Roll out 1 disc of dough on a lightly floured work surface to a 13" square. Roll dough loosely around rolling pin, then unfurl into baking pan. Gently lift and settle dough into bottom and up sides of pan. Trim any excess dough that extends past top lip of pan. Chill.
- Roll out second disc to a 13" square. Transfer to parchment or a large cutting board. Using a ruler or straight edge, cut dough into 10 (1"-wide) strips for lattice, or use a round cookie cutter or glass to cut into circles. Chill both crusts while you prepare the filling.
- Place racks in center and bottom of oven; preheat to 425°F. Place a rimmed baking sheet on bottom rack to preheat.
- Bring berries, preserves, cornstarch, lemon juice, and salt to a simmer in a small saucepan over medium heat and cook, stirring frequently to avoid scorching, until berries are broken down and mixture has thickened, about 7 minutes. Transfer to a large heatproof bowl and chill 15 minutes.
- Pour cooled berry mixture evenly over bottom crust. Arrange strips in a lattice pattern or overlap circles on top. Fold excess dough from top lip of pan down over itself to create a border. Crimp slightly, if desired. Chill 15 minutes. Beat egg and milk in a small bowl, if using.
- Brush top crust with egg wash and sprinkle with sugar, if using. Transfer baking pan to preheated baking sheet. Bake bar until crust begins to turn golden, about 25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue baking, covering loosely with foil if crust gets too dark, until crust is golden brown and thickened juices are bubbling, 30-35 minutes more. Let cool completely on a wire rack. Lift bar out of pan using parchment overhang and cut into 16 squares.
- Do Ahead
- Bars can be made 3 days ahead; store in an airtight container at room temperature.
BLACKBERRY CRUMB BARS
Delight picnic-goers with a portable version of summer berry crumble: a perfect marriage of tart fruit and tender cake, capped with a slightly crunchy topping.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 50m
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with parchment paper, leaving an overhang on two sides; butter and flour paper, tapping out excess.
- Make topping: In a medium bowl, whisk together melted butter, brown sugar, and 1/4 teaspoon salt; add 1 cup flour, and mix with a fork until large moist crumbs form. Refrigerate topping until ready to use.
- In a medium bowl, whisk together remaining 3/4 cup flour, baking powder, and remaining 1/4 teaspoon salt; set aside. In a large bowl, using an electric mixer, beat room-temperature butter, confectioners' sugar, and vanilla until light and fluffy; add eggs, one at a time, beating well after each addition. Reduce speed to low; mix in flour mixture. Spread batter evenly in pan; sprinkle with blackberries, then chilled topping.
- Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Cool completely in pan. Using paper overhang, lift cake onto a work surface; cut into 16 squares.
Nutrition Facts : Calories 210 g, Fat 11 g, Fiber 1 g, Protein 3 g
BLACKBERRY & COCONUT SQUARES
This lovely crumbly bake won the under-11s category of our 20th birthday cake competition
Provided by Good Food team
Categories Afternoon tea, Treat
Time 1h30m
Yield Cuts into 12 squares
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Tip the flour, oats and sugar into a large bowl. Rub the butter into the flour mixture using your fingertips until only small pea-size pieces remain. Stir through the coconut, then fill a teacup with the mixture and set this aside.
- Stir the eggs into the bowl of mixture, then spread over the bottom of a lined baking tin (31 x 17cm), or a 21cm square tin. Smooth the surface with the back of a spoon, then scatter over the blackberries. Scatter over the reserved teacup mixture and bake for 1 hr-1 hr 15 mins until golden and cooked through (if you poke a skewer in, it should come out with moist crumbs but no wet mixture). Leave to cool, then remove from the tin and cut into squares. Serve with some extra berries, if you like. Great for teatime or to pop into a lunchbox.
Nutrition Facts : Calories 347 calories, Fat 19 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 26 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
CURRANT SQUARES
I have two Irish sisters inlaw and both say this is one of their favorite desserts. Especially when its make with home made flakey pastry
Provided by Marlitt
Categories Dessert
Time 1h
Yield 20 squares
Number Of Ingredients 11
Steps:
- To make pastry:.
- Freeze butter or margarine for half an hour before grating.
- Sift flour and salt, then add butter or margarine.
- Mix into flour with palette knife.
- Add iced water until a dough is formed. Wrap and chill in fridge for 30 minutes.
- Put all filling ingredients into a saucepan and bring to boiling point.
- Set aside to cool.
- Preheat oven to 200°C/ 400°F Roll out half the pastry very thinly and line a Swiss roll tin.
- Pour on currant filling, spreading evenly, then cover with the rest of the pastry.
- Glaze with egg or milk and bake for 30 minutes or until light gold in colour.
- Dust with caster sugar and cut into squares when cool.
- Makes 20 squares.
Nutrition Facts : Calories 181.1, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.6, Sodium 106.9, Carbohydrate 21.5, Fiber 1.3, Sugar 13.2, Protein 1.6
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