| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Squares |
36 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 6 |
tb |
Butter; softened |
| 1/3 |
c |
Sugar |
| 1/4 |
c |
Orange juice |
| 1/2 |
ts |
Baking powder |
| 2 |
|
Eggs |
| 1 |
|
Cont (4 oz) red candied cherries (1/2 cup); each quartered |
| 1 |
|
Cont (4 oz) green candied cherries (1/2 cup); each quartered |
| 1 |
|
Cont (4 oz) diced red or green candied pineapple; (1/2 cup) |
| 1 |
c |
Raisins |
| 1/2 |
c |
Diced dates |
| 1/2 |
c |
Coarsely chopped pecans |
| 1/4 |
c |
Diced candied lemon peel |
INSTRUCTIONS
Preheat oven to 350° Spray or grease 9 x 9 inch baking dish. Into large
bowl, measure first 6 ingredients. With mixer at low speed, beat
ingredients until well blended, occasionally scraping bowl with rubber
spatula. Increase speed to medium and beat until mixture is light and
fluffy. with spoon, stir in candied cherries and remaining ingredients.
Spread evenly in pan. Bake 30 to 35 minutes until top is lightly browned
and toothpick inserted in center comes out clean. Cool in pan on wire rack.
When cold, cut into 36 squares. Store in tightly covered container. Makes 3
dozen. (abt 105 calories each)
Recipe by: Tootie's Special Recipe Collection
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 7 De, c 1997
A Message from our Provider:
“Hell! . . . I’d forgotten about that!”