Festive Fruit Squares Recipes

Steps:

• Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

Steps:

• HEAT oven to 350 degrees F. Spray 15 x 10-inch jellyroll pan with no-stick cooking spray.
• BEAT flour, oats, 3/4 cup brown sugar and butter in large bowl until mixture resembles coarse crumbs. Reserve 1 1/2 cups crumb mixture; press remaining mixture into bottom of prepared pan.
• BAKE 15 minutes or until lightly browned.
• BEAT cream cheese in medium bowl until fluffy. Gradually beat in sweetened condensed milk until smooth; beat in eggs. Spread over partially baked crust: top with mincemeat.
• COMBINE remaining 1 tablespoon brown sugar and cornstarch in small bowl; stir in cranberry sauce. Spoon over mincemeat. Top with reserved crumb mixture.
• BAKE 40 minutes or until golden. Cool. Chill. Cut into squares.

Steps:

• Fruit Layer: Mix together the sugar and the two spices.
• Sprinkle half of the mixture over the bottom of an 8-inch square baking pan.
• Arrange the apple slices over the sugar mixture, and then spread the cranberries evenly over the apples.
• Sprinkle the remaining sugar mixture over the fruit.
• Pour the water over the fruit, then dot with the margarine.
• Place the pan in a 400° oven for 10 minutes while mixing the cake batter.
• Cake Batter: Combine dry ingredients in a mixing bowl.
• Add remaining ingredients.
• Mix together with a pastry blender or blending fork, using a cutting-in motion at first to divide shortening into small pieces (about 8 to 10 strokes).
• Then stir in a circular motion with the blender just until flour is moistened and ingredients blended.
• The batter will look lumpy.
• Remove pan from oven and spread cake batter over hot fruit.
• Bake at 400° for about 35 minutes.
• Serve upside down while warm.
• Can be served alone, or with hard sauce, ice cream or whipped cream.

Steps:

• Arrange fruits on large platter.
• Mix sour cream and brown sugar. Garnish dip with currants. Serve with fruit.

Steps:

• Preheat your oven to 200°C and line a 24cm square cake tin with baking paper.
• Press in the thawed pastry, lifting the edges to form a 1cm rim. Prick the pastry base with a fork all over.
• Scatter the cherries and the almonds evenly over the pastry, Then fill the gaps with sultanas. Set aside.
• Melt the butter and syrup together. Allow to cool.
• Beat in the eggs, vanilla and flouur into the cooled melted butter and syrup mixture.
• Pour this evenly over the pastry base and bake for approx 35 minutes, until the filling is set and firm to the touch.
• When cool, carefully slide onto a board & cut into rectangles.
• If desired decorate with melted chocolate by drizzling in lines over the top.

Steps:

• Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
• Stir together in a bowl the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
• Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
• Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.