Christmas Bars

Christmas Bars 

HOLIDAY CHERRY SQUARES RECIPE

1 1/2 cup Corn flake crumbs
1/2 cup Margarine; softened
4 tbsp. Sugar
1 1/3 cup Flaked coconut
3/4 cup Maraschino cherries; chopped
1 can Eagle Brand Condensed milk
1 cup Pecans; chopped
2 cup Miniature marshmallows

In 13x9x2 inch baking pan, combine cornflake crumbs, butter and sugar. Press down firmly with back of spoon. Sprinkle coconut, marshmallows, and cherries evenly over crumb crust. Pour sweetened condensed milk over all evenly. Bake at 350F for about 25 minutes. Cool completely before cutting into squares. Store in tin box between layers of wax paper.


MINCE MEAT CHRISTMAS BARS RECIPE

CRUST & TOPPING

2 cup Flour
1 tsp. Salt
1/2 cup Pecans; chopped
2 1/2 cup Quick oats; uncooked
1 1/2 cup Brown sugar; packed
1 cup Margarine; melted

FILLING

1 1/2 cup Prepared mincemeat
1/4 cup Sugar
1 tbsp. Corn starch
1 tbsp. Lemon juice

Preheat oven 350F. CRUST & TOPPING: Grease a 7x11x2 inch baking pan. Combine above ingredients and mix well. Press half of mixture into pan. FILLING: Simmer above ingredients until thick. Cool. Spread over dough in pan, and cover with remaining dough. Pat down well. Bake at 350F for 25-35 minutes. Cool in pan. Cut in squares. Store in tin box between layers of wax paper.


RASPBERRY ALMOND CHRISTMAS BARS RECIPE

1 Envelope pie crust mix
1/4 cup Raspberry jam
1/2 cup Butter, softened
2/3 cup Sugar
2 Eggs
2/3 cup Flour
1/4 tsp. Salt
Red and green food coloring

FROSTING:

2 tbsp. Butter, softened
1 1/2 To 2 cups sifted icing sugar
2 tbsp. Cream or milk
1 tsp. Almond extract

Prepare pastry mix according to package directions for one crust unbaked pie shell. (Note: homemade pastry enough for 1 shell will work here) Line an 8" square cake pan with pastry. Spread with raspberry jam.

Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately over jam layer.
Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool completely.

Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency. Spread over cooled squares. Makes about 2 dozen bars.


HOLIDAY RASPBERRY SLICE RECIPE

BASE

1 cup Flour
1 tsp. Baking powder
Pinch of salt
1 tbsp. Milk
1/2 cup Butter
1 Egg

FILLING

1/2 cup Raspberry jam
1 Egg
1 cup Brown sugar
1 tbsp. Butter
1 tsp. Vanilla
1 cup Flaked coconut
Preheat oven to 350F. Mix all ingredients for base together, roll our and line 9" x 13" pan. Spread with raspberry jam.

Beat together, well, all ingredients for filling. Spread over raspberry jam. Bake in 350F oven for 25 mins. Cool before cutting into squares.


FRUIT CAKE BARS

8 Tablespoons margarine
2 cups graham cracker crumbs
1 cup each coconut, raisins and chopped nuts
2 cups candied fruits
1/2 cup dates
1 can sweetened condensed milk

Melt margarine in a 10 1/2 x 15-inch jelly roll pan. Sprinkle graham cracker crumbs over margarine. Mix coconut, nuts and finely chopped candied fruits, dates and raisins. Pour mixture over the margarine and crumbs. Over this pour the sweetened condensed milk. Bake for 20 minutes at 350F.