Prune Bars Recipes

Steps:

• . Chop the prunes and then combine them with the 1cup sugar, 1teaspoon cinnamon and 1cup water. Cook until thickened, about 8 minutes on medium stirring constantly to prevent burning. Cool thoroughly.
• Cream the 1/2 cup softened butter and 1 cup brown sugar.
• Add the 1 3/4 cups flour, 1 1/2 cups oatmeal, 1 teaspoon salt and 1teaspoon of the cinnamon. Blend until crumbly.
• Put 1/2 the amount into a buttered 13 X 9 X 2 pan. Press down in pan.
• Spread the cooled filling over the bottom crust.
• Sprinkle the remaing crumb mixture over the filling, pressing down lightly.
• Bake for 27 minutes at 350* until light brown. Cut into squares when cooled. May be stored in the refrigerator . Let come to room temperature before serving.

Steps:

• Combine the prunes, sugar, lemon rind and lemon juice in a small pt.
• Cook, stirring over low heat until thick.
• Cool completely.
• blend remaining ingredients until crumbly.
• Pack half the oat mixture firmly into the bottom of a greased 8 inch square pan.
• Spread with prunes and then top with remaining oat mixture.
• Pat lightly into the pan.
• Bake at 350 for 35 minutes.
• Let cool before cutting.

Steps:

• TO MAKE THE PASTRY:.
• Place the cream cheese, butter, flour, sugar and salt in the bowl of a food processor. Process just until a dough begins to form. Turn out onto a floured surface and gather into a ball. Place on a piece of plastic wrap, flatten slightly, wrap and refrigerate for at least 2 hours.or unti chilled.
• TO MAKE THE FILLING:.
• Combine the prunes and orange juice in a small non aluminum saucepan. Cover and cook over low heat until the prunes absorb all of the moisture, about 15 minutes.
• Cool slightly.
• Place in a food processor and process until the consistency is fairly smooth.
• Transfer to a bowl and stir in orange zest and walnuts.Set aside until ready to use.
• Preheat oven to 400*.Cut a piece of foil to fit the bottom of a 9" square pan. Place the foil on a work surface -- Lightly butter the pan.
• Remove the chilled pastry from the refrigerator and divide in half -- Place one half in the center of the foil and using a lightly floured rolling pin, roll out the dough the fit the foil -- Trim the edges flush with the foil, as needed and use the trimmings to patch the rounded corners and make them square, trimming with a small knife as needed.
• Invert the foil into the prepared pan.carefully peel off the foil.Reserve the foil for the remaining pastry.
• Spread the pastry lined pan with a thin, even layer of prune filling.
• Roll out the remaining half of the pastry as previously described.Invert the pastry over the filling, peel off the foil.
• Lightly brush the top of the pastry with the beaten egg.
• Bake for 5 minutes. Reduce the heat to 350*.and bake for 25 minutes or unti the top is golden and the edges have pulled away from the sides of the pan.
• Cool on a wire rack.Dust the top with powdered sugar sifted through a small strainer.
• Cut into 18 bars.

Steps:

• Preheat oven to 350°F.
• In a blender, blend prunes and orange juice until almost smooth, turning on and off and scraping sides as needed.
• Stir in nuts.
• Cook over medium heat, stirring until mixture boils and becomes very thick (5-8 minutes); set aside.
• In large bowl, cream butter, sugar, honey, and orange zest.
• Beat in eggs.
• Mix in flour, oats, wheat germ, cinnamon, baking soda, and salt, blending for 2 minutes.
• Evenly spread half of the flour mixture on bottom of greased 9x13-inch baking pan.
• Cover evenly with prune mixture to within 1/2-inch from edges.
• Crumble the remaining flour mixture over top to cover prune mixture.
• Pat down gently.
• Bake until browned and springy to the touch (30-35 minutes).
• Cool on wire rack; cut into 1x2-inch bars.