Orange And Nut Squares Recipes

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray. In large bowl, mix 2 cups flour, the brown sugar and butter with fork until crumbly. Press firmly in bottom of pan.
• In same bowl, mix filling ingredients. Spoon onto crust; spread evenly.
• Bake 25 to 30 minutes or until lightly browned. Cool completely, about 45 minutes. For squares, cut into 8 rows by 6 rows.

Steps:

• In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind.
• Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions.
• Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides.
• With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes.
• Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly.
• Remove from heat and stir in nuts.
• Spread over cookie base; bake until golden brown, about 15 minutes.
• Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack.

Steps:

• Preheat oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9" x 12") using your fingertips.
• Bake for 25 minutes.
• Let cool.
• Spread the marmalade over the cookie.
• Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
• Cut the cookie into 12 bars or squares.
• Serve or store in an airtight container.

Steps:

• In a saucepan, combine dates, sugar, oil and juice. Cook for 5 minutes to soften dates. Cool. Add egg; mix well. Combine all remaining ingredients and stir into date mixture. , Spread into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes. Cool before cutting.

Steps:

• Make crust:
• Butter a 9-inch square metal baking pan (2 inches deep) and line with 2 crisscrossed sheets of foil, leaving a 2-inch overhang on all sides. Butter foil.
• Blend together flour, sugar, baking powder, salt, and butter with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps. Add egg and stir with a fork (or pulse) until a crumbly dough forms.
• Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together with scraper.
• Preheat oven to 375°F.
• Press dough evenly onto bottom (but not up sides) of baking pan and bake in middle of oven until edges are golden and begin to pull away from sides of pan, 15 to 20 minutes. Cool in pan on rack.
• Make topping:
• Bring honey, brown sugar, and salt to a boil in a 2-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, then boil, without stirring, 2 minutes. Add butter and cream and boil, stirring, 1 minute. Remove from heat and stir in all nuts until completely coated.
• Pour nut mixture over pastry crust, spreading evenly, and bake in middle of oven until topping is caramelized and bubbling, 12 to 15 minutes. Cool completely in pan on a rack. Lift dessert out of pan using foil overhang and cut into 25 squares.