PEACH SQUARES
Make and share this Peach Squares recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 1h
Yield 25 bars, 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, sugar and salt in bowl.
- Add butter till well blended.
- Press dough evenlty into a 15 x 10 x 1 inch jellyroll pan.
- Bake at 350 degrees for 15 to 20 minutes.
- Combine next 4 ingredients, mix well. Pour peach mixture over hot crust, bake at 350 degrees for 25 minutes. When cool, cut into 3 x 2 inch bars. Dust with powder sugar.
CHOCOLATE CHIP DATE NUT SQUARES.
Got this from my mother-in-law. If she had told me ahead of time there were dates in this I may never have tried it. mmmmm good secret: must be prepared day ahead.
Provided by Chicopee
Categories Bar Cookie
Time 1h5m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl mix 1 1/2 c boiling water and 1 1/2 tsp baking soda with the dates.
- Set aside to cool.
- Beat together margarine,1 c sugar and eggs in large bowl.
- To this add vanilla extract and date mixture.
- Add flour, 3/4 tsp baking soda and salt.
- Pour into greased and floured 13x9 pan.
- Sprinkle 1/4 c sugar, nuts and chocolate morsels on top.
- Bake @ 325 degrees 45 minutes.
- The difficult part: set aside until the next day to eat.
EASY LAYERED NUT SQUARES (GERBEAUD CAKE)
Three layers of nut filling are sandwiched between four yeast dough layers. Many years ago a very elderly family friend called this a Greta Garbo torte. I like to think of it as an unrolled nut roll that resembles baklava somewhat because of its layers. Whatever it's called, it is delicious.
Provided by superbuna
Categories Breads
Time 1h45m
Yield 75 pieces
Number Of Ingredients 14
Steps:
- Prepare filling first:.
- Combine grated nuts, sugar, grated lemon rind, lemon juice and vanilla.
- Taste, and add more sugar if desired. Mixture should feel damp.
- Set aside.
- Place honey in squeeze bottle if you have one and if you don't have one just set honey to the side.
- Prepare dough:.
- Sift flour, 1 tablespoon sugar, baking soda and salt into mixing bowl.
- Cut in butter as for pie dough.
- Add egg, egg yolks, crumbled yeast and sour cream and blend well.
- Knead together well.
- Assembly:.
- Divide dough into four pieces.
- Roll between sheets of waxed paper to fit 9"x13"x2" baking pan.
- Place in greased pan.
- Now squeeze about 2 tablespoons of honey over the dough, as evenly as possible.
- Dump 1/3 of the nut mixture onto this and spread over the honey laced dough layer.
- Press down lightly with palm so nuts adhere to honey drizzled dough layer.
- Repeat with next layer.
- After nut mix is placed over third layer place last layer of dough over that.
- Put to the side to rest for one hour.
- It won't raise much.
- Bake in 350 degree F oven for about 45 minutes. Check after 35 minutes.
- When cool cut into squares or diamond shapes.
Nutrition Facts : Calories 119.5, Fat 7.8, SaturatedFat 2.7, Cholesterol 16.9, Sodium 41.8, Carbohydrate 11.6, Fiber 0.7, Sugar 5.5, Protein 1.9
PEACH MELBA SQUARES
Make and share this Peach Melba Squares recipe from Food.com.
Provided by pines506
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F and butter an 8-inch square baking pan.
- Prepare topping:.
- Blend flour, brown sugar and cinnamon with fork or whisk.
- Add butter in small pieces and blend with fork or fingers until mixture is crumbly. Stir in almonds and set aside.
- Make Filling:.
- Peel and cut peaches into bite-sized pieces.
- Put in bowl and toss with raspberries and vanilla extract.
- Sprinkle sugar and flour over mixture and toss gently until everything is well blended. Pour and spread evenly in prepared pan.
- Make Batter:.
- Blend flour, sugar, baking soda and salt with whisk. Add buttermilk and melted butter and gently stir with large wooden spoon or spatula until flour mixture just disappears.
- Pour and spread over fruit.
- Sprinkle topping over batter.
- Bake at 25-30 minutes or until filling is bubbly and top is light golden brown.
- Serve warm with vanilla ice cream.
Nutrition Facts : Calories 260.1, Fat 10.8, SaturatedFat 4.9, Cholesterol 19.5, Sodium 184.6, Carbohydrate 38.1, Fiber 3.8, Sugar 20.1, Protein 4.3
PEACH SQUARES
From America's Test Kitchen. I have yet to try one of ATK's recipes that wasn't delicious and turned out great. Their instructions are great for beginner or seasoned cooks. Frozen peaches work much better than fresh
Provided by SweetSueAl
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position and heat oven to 375 degrees.
- Line 13x9-inch baking pan with aluminum foil, allowing excess to overhang pan edges. Spray pan with cooking spray.
- Process flour, 11/4 cups almonds, granulated sugar, 1/3 cup brown sugar, and 1/2 teaspoon salt in food processor until combined, about 5 seconds.
- Add butter and pulse mixture until it resembles coarse meal (some pea-sized pieces of butter will remain), about twenty 1-second pulses.
- Transfer 1/2 cup flour mixture to small bowl and set aside.
- Press remaining flour mixture firmly and evenly into bottom of prepared baking pan. Bake until golden brown, about 15 minutes.
- Meanwhile, toss remaining 1 tablespoon brown sugar with reserved flour mixture. Set aside.
- While crust is baking, remove blade from food processor and wipe out workbowl. Pulse peaches and preserves in food processor until mixture has 1/4-inch chunks, about five 1-second pulses (if larger chunks remain, scrape down sides and pulse 2 more times).
- Cook peach mixture in large nonstick skillet over high heat until thickened and jam-like, about 10 minutes.
- Off heat, add pinch salt, lemon zest, and lemon juice. Pour mixture over hot crust.
- Using fingers, pinch reserved flour mixture to create dime-sized clumps and sprinkle over peaches.
- Sprinkle remaining 1/2 cup almonds over top and bake until almonds are golden brown, about 20 minutes.
- Cool to room temperature, at least 2 hours. Using foil overhang, lift from pan and cut into 24 squares. Squares are best served on day they are baked because the crust can become soggy with time.
- To Reheat.
- To revive, simply place leftover squares side by side (with no spaces in between the squares) on a baking sheet and heat in a 350°F oven until the bottoms are crisp, 10 to 12 minutes. Allow to cool back to room temperature before eating.
Nutrition Facts : Calories 185.7, Fat 9.3, SaturatedFat 3.9, Cholesterol 15.3, Sodium 6, Carbohydrate 24.5, Fiber 1.6, Sugar 15.6, Protein 2.5
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PEACHES & CREAM BARS - SALLY'S BAKING ADDICTION
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4.8/5 (13)Category BarsCuisine AmericanTotal Time 3 hrs 30 mins
- Preheat oven to 350°F (177°C) degrees. Line the bottom and sides of an 8 or 9-inch square baking pan with aluminum foil or parchment, leaving an overhang on all sides to easily lift the bars out of the pan before cutting. Spray with nonstick spray or grease with butter. Set aside.
- In a large bowl, whisk the flour, oats, brown sugar, and cinnamon together until combined. Cut in the cold butter using a pastry blender or two forks until it reaches coarse, pea-sized crumbs. See photo above. Remove 3/4 cup of the mixture, put in a small bowl and mix with pecans. This will be set aside for the topping.
- Evenly press the remaining oat mixture into the bottom of the prepared baking pan. Bake for 15 minutes as you prepare the filling.
- Whisk the egg and sugar together until smooth and creamy. Add the flour and salt. Whisk until combined. Fold in the peaches. Remove crust from the oven after 15 minutes and pour the filling over hot crust. Sprinkle with reserved oat/pecan mixture.
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4.3/5 (3)Total Time 1 hrServings 20Calories 363 per serving
- For crust: Preheat oven to 350°F. Line a 13x9-inch baking pan with foil, extending foil over edges; coat with nonstick cooking spray. In a bowl stir together flour, brown sugar, powdered sugar, and salt. Cut in butter until mixture resembles coarse crumbs; press into bottom of prepared pan. Bake 15 minutes.
- For filling: In a medium saucepan combine granulated sugar and cornstarch. Stir in peaches and lemon juice. Cook over medium until thickened and bubbly, stirring occasionally. Spoon over partially baked crust.
- For topping: Stir together flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in nuts and coconut.
- Crumble topping over filling. Bake 20 to 25 minutes or until golden brown and filling is bubbly. Let cool in pan 10 minutes. Using foil, lift from pan. Cut into squares. Makes 20 bars.
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