These can be made with your favourite jam….strawberry, blackberry, apricot….I prefer to use homemade jams but you can use whatever you wish.
- 2 cups flour
- 3/4 cups dark brown sugar, packed
- 3/4 cups finely chopped almonds
- 3/4 cup butter
- pinch of ground cinnamon
Combine all the ingredients until crumbly. Reserve 3/4 cup for topping. Press balance into a 13 x 9 inch cake pan sprayed with Pam. Bake at 350 degrees for about 14-15 minutes until edges are golden.
Filling
- 2 x 8 oz. Packages softened cream cheese
- 2/3 cup sugar
- 2 large eggs
- ½ tsp. Almond extract
- 1 cup your favourite jam
- 3/4 cup sliced almonds
Beat cream cheese, sugar, eggs and extract until smooth. Spread evenly over the hot crust. Bake for 15 minutes longer. Stir jam until smooth and spread over the filling. Stir the sliced almonds into the reserved topping and sprinkle over the jam. Bake another 15 minutes.
Cool on a rack and then chill for 3-4 hours before serving. Add a touch of whipped cream if you wish to go over the top.
What a wonderful way to finish off a dinner.
　
Ice Cream Party Squares
This dessert is great for a party…birthday party…..Brunch celebrations….or just you. Cut in squares as needed and you have your own party.
- 1 1/2 cups flour
- 1 cup rolled oats (not instant)
- 1 cup chopped pecans or chopped pistachios
- 1/2 cup packed brown sugar
- 1 cup melted butter (not margarine)
- 1 cup either Butterscotch or chocolate chips
- 1 1/2 cups either Butterscotch or chocolate sundae sauce
- 8 cup softened ice cream
Combine the flour, oats, nuts and brown sugar in a large bowl. Stir in the melted butter and mix really well. Spread evenly on a cookie sheet. Bake in a 400 degree oven for 20-25 minutes until golden. Crumble while still warm and cool completely.
Press one half of the mixture in a 13 x 9 inch baking dish. Stir the chips into the remaining mixture. Drizzle half of the sauce over the base and start to spoon in the ice cream, making sure it is level.
Drizzle the remaining sauce over the entire surface and cover with the remaining crumbs.
Cover with plastic and freeze completely. The nice thing about this recipe is you can use whatever ice cream you wish. For me? Chapman’s make the best.
Yummy!
Fresh Nectarine Squares
- The weather is a-changin’ and it’s time to think of good weather, lots of sunshine and lunch/dinner on the patio. This is a great make-ahead dessert that can be taken from the kitchen to the table on the deck, (or picnic in the park) sliced up and served. Yippee! Let’s do it.
Base
- 3/4 cup butter
- 1 tbsp. grated lime rind
- 3/4 cup packed brown sugar
- 1/2 cup ground almonds
- 1 1/2 cups flour
In the bowl of your electric mixer, beat the butter with the lime rind until creamy. Stir in the sugar, and ground almonds until blended. Gradually add the flour. If getting too hard for the mixer, use your fingers to continue mixing when the dough becomes stiff.
Grease the sides of your 13 x 9 inch baking dish and press the mixture into the pan. Bake in a pre-heated oven of 375 degrees for 12-15 minutes until lightly browned and firm to the touch.
Topping
- 1/4 cup room temperature butter
- 1 cup sugar
- 3/4 cup flour
- 1/2 cup sliced almonds
- 3 eggs
- 1 tbsp. lime zest
- 1/2 cup ground almonds
- 1/2 tsp. baking powder
- 4-5 cups evenly sliced nectarines
In a small bowl mix the butter and 1/4 cup each of the sugar and flour. Mix in the almonds and set aside.
In a mixing bowl, beat the eggs and remaining sugar for about 5 minutes, until thickened and pale yellow. Stir in the lime zest. Combine the remaining ingredients and add to the egg mixture.
Arrange the nectarines evenly over the base, spread the egg mixture over the nectarines. Sprinkle the sliced almond mixture evenly over the top and bake for 40-45 minutes until the top is puffed and golden and the nectarines are tender when tested with a fork.
Run a knife around the edge of the pan, and cool on a rack (in the pan). Cut into squares and watch the smiles appear.
Did I tell you this was yummy? Yup, it is.
Caramel Swirl Bars
These are ooey gooey delicious.
- 1 1/2 cups sifted flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- pinch of salt
- 1 1/2 cups packed dark brown sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 tbsp. pure vanilla extract
- 1 cup coarsely chopped pecans
- 1 pkg. (14 oz. bag) caramels, wrappers removed
- 1/4 cup half and half
Sift together the flour, baking powder, cinnamon and salt and set aside.
Mix together the sugar, butter, eggs, vanilla and pecans until well blended. Fold in the flour mixture and reserve 1 cup of the batter. Spread the remaining batter in a greased, foil-lined cookie sheet. Preheat oven to 350 degrees and bake for 15 minutes or until firm.
In the microwave, melt the caramels and half and half in a bowl for 2-3 minutes until melted. Cool for about 5 minutes and the mixture becomes thickened. Pour over the baked layer in the pan, spreading to 1/2 of the edges.
Drop the reserved batter by spoonfuls over the caramel layer. Draw knife through to give a marbled effect.
Bake for 20 minutes until the center is set. Cool on a wire rack and cut into bars.
Ice Cream Squares
You can use whatever combination you wish: strawberry ice cream, with chopped strawberry pieces and strawberry sauce; chocolate chips, chocolate ice cream and chocolate sauce; or this one.
- 1 1/2 cups flour
- 1 cup rolled oats (not the instant kind)
- 1 cup chopped pecans
- 1/2 cup dark brown sugar
- 1 cup butter, melted
- 1 cup English Toffee Bits
- 1 1/2 cups caramel sauce (homemade)
- 8 cups really good quality vanilla or butterscotch ice cream
Combine the flour, oats, pecans and sugar together. Add the melted butter and mix well and spread out evenly on a cookie sheet. Bake at 400 degrees for about 20-25 minutes, stirring occasionally until golden in colour.
Cool this mixture completely, then press half of the mixture into a 13 x 9 inch baking pan. Stir the toffee bits into the remaining mixture. Drizzle half the sauce over the oat mixture in the pan. Cover with softened ice cream. Cover with the remaining crumbs. Drizzle the remaining sauce over all.
Cover with plastic wrap, then tin foil and freeze. Cut into squares when ready to eat. You will be tempted to “drop by” the freezer from time to time….Yes you will!
Lemon Blueberry Bars
This is a really easy dessert bar to make for company arriving later in the day. It take about 4 hours to set up so be prepared.
- 1 1/2 cups graham cracker crumbs
- 6 tbsp. melted butter
- pinch of cinnamon
- 2 tbsp. dark brown sugar
- 1 8 ounce package of Philadelphia cream cheese, softened
- 1/2 cup icing sugar
- 1 package instant lemon pudding
- 2 tsp. grated lemon zest
- 1 cup whole milk
- 2 pints of fresh blueberries, washed and stems removed
You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.
Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.
Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.
Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top. Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours. When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.
If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.
Anyone for tea?
Cheesecake Squares
My husband’s daughter gave this recipe to him and I would like to share it with you. It is a square, and if you are a cheesecake lover, you will love it.
Preheat oven to 350 degrees.
- 1/3 cup brown sugar, packed
- 1 cup flour
- 1/2 cup chopped pecans
- 1/3 cup melted butter, not margarine
- 1 8 oz. pkg of Philadelphia cream cheese
- 1/4 cup sugar
- 1 egg
- 1 tbsp. lime juice
- 2 tbsp. cream
- 1 tsp. pure vanilla
Mix brown sugar, flour and nuts in a large bowl. Stir in the melted butter and mix until light and crumbly in your hands. Remove 1 cup of this and set aside. Put the rest in a 8 inch square pan and pat it smooth. Bake for 15 minutes.
Beat cream cheese until smooth and add the sugar. Beat in the egg, lime juice, cream and vanilla. Pour onto the baked crust. Top with the reserved crumbs and return to the oven to bake for another 25 minutes. Cool thoroughly.
Cut into squares and serve with fresh berries and, if you wish, whipped cream….oh my! did I say that?
Swiss Cheese Squares
This is an oldie but goodie….
- 2 cups flour
- 2 1/2 tsp baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1/3 cup shortening
- 1/2 cup sourdough starter **recipe follows
- 1/2 cup buttermilk
- 1 cup grated swiss cheese
- 1 egg, beaten
- 3 tbsp poppy seeds
Combine flour, baking powder, soda and salt. Cut in shortening until it resembles dry cornmeal.
Add starter and enough milk to form a soft dough that cleans the side of the bowl. Add cheese and knead lightly into the dough.
Pat or roll to 1/2 inch thick. Cut into squares using a serrated knife. Brush with the beaten egg and sprinkle with poppy seeds.
Place on a cookie sheet with parchment paper and bake at 450 degrees for about 10 minutes.
Sourdough Starter
- 2 cups warm water
- 2 cups flour
Using a crock, combine ingredients. Place in a warm place 3-4 days until bubbly and sour smelling. Refrigerate.
Each time it is used, replenish equal parts, cover and refrigerate.
NEVER use all of the starter at one time.
Rhubarb Bars
This is very much like date squares or as we knew it, matrimonial squares.
Preheat oven to 350 degrees.
- 3 cups rhubarb cut into 1/2 inch squares
- 1 1/2 cups sugar
- 2 tbsp. cornstarch
- 1 tsp. pure vanilla
- 1 1/2 cups rolled oats (not quick)
- 1 1/2 cups flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- pinch of salt
- 1 cup packed brown sugar
- 1 cup butter
Combine the first four ingredients and cook until it becomes thick. Cool completely.
Combine crust ingredients and pat two-thirds of the mixture into a greased 9 x 9 inch pan. Add the filling and top with the remaining crumbs. Bake for 30-35 minutes.
Cool before attempting to cut.
Be sure to have some vanilla ice cream or whipping cream on hand. Darn, this sound so good I am going to make some.
Lemon Bars
Oh my goodness – another scrumptious square.
- 1-15 oz. can of sweetened condensed milk
- 1/2 cup fresh lemon juice
- 1 tsp. lemon extract
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup uncooked oatmeal (not instant)
- 1 1/2 cups flour
- 1 tsp. baking powder
Preheat oven to 350 degrees
Mix the milk, juice and extract and let stand while preparing the other ingredients.
Cream together the butter and sugar until fluffy and add the balance of the ingredients. Layer one half of the mixture in the bottom of a 9 inch pan and pat down. Now stir the lemon mixture until blended and pour over the base. Top with the rest of the oatmeal mixture.
Bake for 20 minutes and remove from oven to cool. When completely cooled and you are ready to put on the trays (plates) cut into 2 inch squares.
You could change this for Cherry or Saskatoon pie filling.
Pecan Squares
This could be another one to mark for Christmas baking. When I say Christmas, I mean for all the special Celebrations that happen around the world at this time. This has a wonderful flavour and make sure you are wearing elastic band slacks ‘cuz I just know you are going to sample all the goodies that I am putting up here.
You will need:
- 1 cup butter
- 1/3 cup packed brown sugar
- 1 egg
- 1 tsp. fresh lemon juice
- 3 cups flour
- 2 1/2 cups pecan halves
- 3/4 cup butter (no mistake)
- 1/2 cup honey
- 3/4 cup brown sugar
- 3-4 tbsp. half and half cream
- Preheat oven to 350 degrees.
Thoroughly mix butter, sugar, egg, lemon juice and flour and press it into a cookie sheet. With a fork, prick the entire surface and bake for 20 minutes. Remove from the oven. Cover the crust with pecan halves.
While baking, in a heavy saucepan, melt the butter and honey and add the brown sugar. Bring this to a boil and stir continuously for about 6-7 minutes until it becomes smooth and dark brown. Remove from the heat and add the cream. Mix well and pour over the crust.
Bake for another 20 minutes and cool completely before cutting.
Oh gee, another shortbread! Beyond yummy!
Cranberry Apple Squares
- This is a lovely new addition to your baking. It is a combination of tart and sweet and is even better served warm with ice cream.
You will need:
- 1 granny smith apple
- 1/2 cup cranberry whole berry sauce (homemade is always best)
- 1 cup fresh cranberries
- 1 tbsp. fresh lemon juice
- 3/4 cup flour
- 3/4 cup rolled oats
- 1/3 cup each of dark brown sugar and white sugar
- 1/2 tsp. baking soda
- 1/2 tsp. nutmeg
- pinch salt
- 1/2 cup butter
Preparation: preheat oven to 350 degrees. Spray 8 inch square baking pan. Peel, core and thinly slice apple. Place in a bowl, cranberry sauce, berries and lemon juice. Mix together.
In a small bowl, mix the flour, sugars, baking soda, nutmeg and salt together. Add the butter and mix with your hands until crumbly. Press half the oat mixture on the bottom, spoon fruit on top evenly. Top with remaining oat mixture pressing lightly. This will not completely cover the pan so don’t worry.
Bake until the top is golden brown which will take approximately 40-45 minutes. Cool completely before cutting, and then store in fridge.
Taste Rating: 8.5