Festive Fruit Squares Recipes

FESTIVE FRUITCAKE BARS

Steps:

• Heat oven to 350°F. Grease and flour rectangular pan, 13x9x2 inches. In large bowl, mix 1 cup flour, the brown sugar, butter, orange peel, baking soda, cinnamon, salt and egg with spoon.
• In medium bowl, mix 1/4 cup flour, the cherries, dates and pecans; stir into brown sugar mixture. Spread in pan.
• Bake about 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In 1-quart saucepan, heat all Orange Glaze ingredients over medium heat, stirring occasionally, until mixture thickens slightly. Drizzle cooled bars with glaze. For bars, cut into 8 rows by 3 rows.

FRUIT COCKTAIL SQUARES

Steps:

• Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
• Stir together in a bowl the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
• Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
• Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.

FESTIVE FRUIT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x9 inch square pan.
• In a small bowl, toss together the glaceed fruit and 1/4 cup of flour just enough to coat the fruit. In a medium bowl, cream together the butter and sugar. Stir in the orange juice concentrate, then the egg, and almond extract. Sift together the flour, baking soda and salt; stir into the creamed mixture. Finally, stir in the flour coated fruit and the walnuts.
• Spread the batter evenly in the prepared 9x9 inch pan. Bake for 20 minutes, or until bars start to pull away from the sides of the pan. Remove from the oven and cool before frosting.
• To make the frosting, combine the confectioners' sugar, 3 tablespoons of butter, and orange juice in a small bowl. Beat until light and fluffy. Spread over cooled bars , then cut into squares.

FESTIVE FRUIT AND NUT SLICE (BARS)

Steps:

• Preheat your oven to 200°C and line a 24cm square cake tin with baking paper.
• Press in the thawed pastry, lifting the edges to form a 1cm rim. Prick the pastry base with a fork all over.
• Scatter the cherries and the almonds evenly over the pastry, Then fill the gaps with sultanas. Set aside.
• Melt the butter and syrup together. Allow to cool.
• Beat in the eggs, vanilla and flouur into the cooled melted butter and syrup mixture.
• Pour this evenly over the pastry base and bake for approx 35 minutes, until the filling is set and firm to the touch.
• When cool, carefully slide onto a board & cut into rectangles.
• If desired decorate with melted chocolate by drizzling in lines over the top.

CANDIED FRUITCAKE SQUARES

Steps:

• Line an 8-in. square baking dish with parchment, letting ends extend up sides of pan; grease and set aside., In a large bowl, mix the flour, baking powder and salt. Add the dates, pineapple and cherries; toss to coat. In a small bowl, whisk the egg, brown sugar and vanilla until blended; stir into fruit mixture. Stir in pecans. Press firmly into prepared baking dish., Bake at 325° for 35-40 minutes or until a toothpick inserted in center comes out clean and top is golden. Cool in pan for 10 minutes. Using parchment, transfer to a wire rack. Remove paper; cool fruitcake completely. , Using a serrated knife, cut into 1-in. squares. Store in an airtight container.

FRUIT COCKTAIL SQUARES

Steps:

• Mix graham cracker crumbs with butter. Press into an 8 x 8 pan and bake for 15 minutes @ 300°F.
• Combine fruit cocktail, sweetened condensed milk, and lemon juice. Mix thoroughly.
• Spread fruit cocktail mixture over graham wafer crust.
• Bake @ 350F for 15 minutes (or until firm).
• Cool and top with whipped cream (if desired).