Kiwifruitsquares Recipes

Steps:

• Preheat oven to 350 degrees F.
• Whisk together flour & 1/4 cup powdered sugar.
• Cut butter into flour mixture until mixture looks like cornmeal.
• Pat into 9" square pan & bake for 15 minutes.
• Combine granulated sugar, kiwifruit, eggs, lime juice, lime zest & baking powder.
• Pout over baked crust, & return to oven.
• Bake an additional 25 minutes.
• Cool & sprinkle with remaining powdered sugar.
• Cut into 16 squares & serve.

Steps:

• In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 16-19 minutes or until golden brown. Cool on a wire rack., In a small saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool completely., In a large bowl, beat the cream cheese, sugar and orange extract until smooth. Spread over crust. Cover and refrigerate for 45 minutes. Cut into 28 squares., Cut each kiwi into seven slices. Place a kiwi slice in the middle of each square; top each with a strawberry half. Brush with glaze; refrigerate until set.

Steps:

• Preheat oven to 350 degrees F.
• Grease an 8-inch square baking pan.
• In a small bowl, combine flour, baking powder, and salt; set aside.
• In a medium saucepan, melt butterscotch chips, brown sugar, and butter over medium heat; stirring constantly.
• Remove from heat.
• Add egg and vanilla extract; mix well.
• Add flour mixture; mix well.
• Fold in marshmallows and nuts.
• Spread in prepared pan.
• Bake for 20 to 25 minutes.
• Cool on wire rack.

Steps:

• Combine Kiwi fruit, banana, and papaya; toss gently with honey lime dressing.
• Honey lime dressing: combine all dressing ingredients and season to taste with a dash of salt. Whisk well to combine. Makes about 1/4 cup.

Steps:

• Combine flour and powdered sugar; cut in butter until mixture resembles coarse crumbs.
• Press into the bottom of a greased 11-inch x 7-inch x 2-inch baking pan.
• Bake at 350 degrees F for 12 minutes.
• For filling, combine the first four ingredients in a bowl.
• Stir in rhubarb; pour over a warm crust. Bake at 350 F for 35-40 minutes or until wooden pick inserted in center comes out clean.
• Cool on wire rack.
• Serve warm if desired.
• Store in refrigerator.

Steps:

• Preheat oven to 325 degrees.
• Grease a 9" x 13" Pan.
• Mix the butter with the sugar, and add the eggs and flour.
• Stir in the cranberries and pecans.
• Pour batter into greased pan, spreading out evenly.
• Bake at 325 degrees for 45 - 50 minutes.
• Cool. Cut into squares. At Christmas-time, you can add chopped green candied cherries. These also freeze well.

Steps:

• Melt marshmallows and margarine.
• Add vanilla.
• Add the rest & stir.
• Put into a greased 9x13-inch pan.
• Chill.

Steps:

• Combine 2 cups flour, baking powder and salt.
• Cut in 1/2 cup butter.
• Add eggs and milk.
• Pat into a greased 9 x 13 pan.
• Cover with rhubarb and sprinkle dry gelatin on top.
• Mix butter, sugar and l cup of flour.
• Put this on top of rhubarb.
• Bake 30-35 minutes at 350 degrees.
• Let cool then cut into squares.

Steps:

• In large bowl, combine butter and 1/2 cup sugar; blend well. Lightly spoon flour into measuring cup; level off. Add flour, salt, vanilla and egg; blend well. Cover; refrigerate until firm, about 2 hours ( sometimes make the day before).
• In medium saucepan, combine blueberries, 1 cup sugar and cornstarch. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 3 minutes or until thickened, stirring constantly. Remove from heat to cool.
• Heat oven to 375 degrees F. Pat 2/3 of chill dough into a 13X9-inch pan, pressing 1/2 inch up sides. Spread blueberry mixture evenly over dough. Roll out remaining dough to 1/4-inch thickness. Cut into 1/2-inch wide strips. Arrange strips in lattice design over filling. (Strips may break apart but will break together.) Trim and seal edges. I use fork tines to seal.
• Bake at 375 degrees F for 30 to 40 minutes or until top is golden brown. Cool. Sprinkle with powdered sugar, optional and cut into squares.