Orchard Squares Recipes

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, sugar and salt until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extracts. Gradually add flour., Spread 3 cups dough into a greased 15x10x1-in. baking pan. Spread with pie filling. Drop remaining dough by teaspoonfuls over filling. Bake 35-40 minutes or until golden brown. Cool completely in pan on a wire rack., In a small bowl, mix confectioners' sugar, extracts and enough milk to reach desired consistency; drizzle over top.

Steps:

• Melt butter, add the sugars, and stir. Add baking soda, salt, baking powder, vanilla, cinnamon, and beaten eggs. Mix well. Then add the oats, chopped apple and 1 1/2 cups flaked coconut. (Reserve 1/2 cup of flaked coconut for on top.) Add the flour and mix it all throughly.
• Grease a 9-inch by 13-inch cake pan. Spoon the dough in and smooth it with a rubber spatula. Sprinkle the 1/2 cup coconut you reserved evenly on top.
• Bake at 375 degrees F. for 25 to 30 minutes, or until slightly browned on top.
• Let cool and cut into bars like brownies.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch pan. Sift together flour, baking powder, salt, and 1/4 teaspoon of cinnamon; set aside.
• In a large bowl, mix together melted butter, brown sugar, and 1/2 cup of white sugar with a wooden spoon until smooth. Stir in the egg and vanilla. Blend in the flour mixture until just combined, then stir in the apples and walnuts. Spread the mixture evenly into the prepared pan. In a cup or small bowl, stir together the remaining cinnamon and sugar; sprinkle over the top of the bars.
• Bake for 25 to 30 minutes in preheated oven; finished bars should spring back when lightly touched. Cool in the pan, and cut into squares.

Steps:

• Heat oven to 425°. Make Toasted Almond Pastry. Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into 18 x 13-inch rectangle with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Trim overhanging edge of pastry 1/2 inch from rim of pan.
• Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Place fruit mixture in pastry-lined pan. Drizzle with lemon juice. Cut butter into small pieces; sprinkle over fruit mixture. Roll other round of pastry into 17 x 12-inch rectangle. Fold into fourths; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired; cut slits so steam can escape. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3-inch squares. Serve warm or cold with ice cream.
• Method for Toasted Almond Pastry: Heat over to 325. Bake almonds on ungreased cookie sheet 4 to 7 minutes or until lightly browned. Place almonds in food processor or blender. Cover and process until almonds are finely ground. Mix flour, ground almonds and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves sides of bowl (1 to 2 teaspoons more water can be added if necessary).