Glazed Fruit Punch Cookie Bars Recipes

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in pineapple, pecans and cherries. Divide dough in half; shape each into a 9-in.-long roll; wrap each in plastic. Refrigerate 2 hours or until firm., Preheat oven to 350°. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat. Cook and stir 30 seconds. Remove from heat; cool 5 minutes. Beat in confectioners' sugar and milk. Immediately drizzle over cookies. Let stand until set., To Make Ahead: Dough can be made two days in advance. Wrap in plastic and place in a resealable plastic bag. Store in the refrigerator., Freeze option: Place wrapped rolls in a resealable plastic freezer bag. To use, unwrap frozen rolls and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake and decorate as directed, increasing time by 1-2 minutes.

Steps:

• Heat oven to 350°F. In large bowl, stir cookie crust ingredients until well blended. Press dough in bottom of ungreased 13x9-inch pan. Bake 14 to 16 minutes or until golden brown. Cool 10 minutes.
• Meanwhile, in 2-quart saucepan, heat orange marmalade to boiling over medium-high heat, stirring constantly. Boil 3 to 4 minutes, stirring frequently, until slightly thickened. Stir in remaining filling ingredients until well mixed. Spread evenly over cookie crust.
• Bake about 15 minutes longer or until edges are golden brown and filling is set. Cool completely, about 30 minutes. For bars, cut into 8 rows by 4 rows.

Steps:

• 1. Beat eggs and sugar until light. Add fruit, flour, soda, salt and vanilla. Spread in 15"x10"x2" greased pan. Sprinkle top with coconut and chopped nuts. Bake at 350 degrees for 25-30 minutes.
• 2. While the cake is baking make the Glaze.
• 3. Combine all glaze ingredients. Cook at medium heat. Bring to a boil, stirring constantly. Boil for 2 minutes.
• 4. Drizzle on cake as soon as you bring the cake out of the oven.

Steps:

• 1. Drain fruit well.
• 2. In large bowl, beat eggs and sugar until fluffy; stir in fruit, flour, baking soda, salt, and vanilla. Mix well.
• 3. Spread in greased 9-inch square pan. Sprinkle with coconut and walnuts. Bake at 350° until done, 30-35 minutes. While cake is baking, prepare glaze.
• 4. GLAZE: In saucepan, combine sugar, margarine, evaporated milk and vanilla. Over medium heat, bring to a boil and boil 2 minutes, stirring constantly. Remove from heat and add walnuts. Drizzle over hot cake.

Steps:

• beat eggs, sugar and salt in large mixing bowl at high speed until light and fluffy --
• add fruit cocktail, flour, soda and vanilla --
• beat on medium speed untlo well blended --
• spread into a greased and floured jelly roll pan.or 15x10x1" baking pan.
• sprinkle with coconut and nuts --
• bake 20-25 minutes at 350* -- drizzle with glaze while still hot.
• GLAZE:.
• 3/4 cup granulated sugar.
• 1/2 cup margarine.
• 1/4 cup milk.
• 1/2 tsp vanilla.
• 1/2 cup nuts.
• combine all but nuts -- bring to a boil and boil for 2 minutes -- stirring constantly.
• remove from heat and cool slightly.add nuts and spread on bars and cut into squares.