Grape Squares Recipes

Steps:

• Squeeze grapes to separate pulp from skins.
• Boil pulp 5 minutes, then strain to remove seeds.
• Add skins to pulp and boil 10 minutes.
• Combine cornstarch and sugar, mixing until well blended.
• Add this to grape mixture along with the lemon juice, bringing to a boil again and cooking until thick.
• Cool.
• Heat oven to 350 degrees.
• Mix oats, flour and brown sugar.
• Cut in butter until crumbly.
• Press half of this mixture into a greased 8x8-inch baking pan.
• Spread with grape mixture.
• Top with remaining oat mixture.
• Bake 45 minutes until golden.

Steps:

• Preheat oven to 375 degrees. Brush a 9-inch square baking pan with butter and line with parchment paper, leaving a 2-inch overhang on two sides. Butter parchment.
• In a large bowl, whisk together flour, sugar, and salt. With a pastry cutter or your hands, work in butter until mixture resembles coarse meal with a few pea-size pieces of butter remaining. Add egg and vanilla extract; stir until dough just comes together. Set aside 1 cup dough and firmly press remaining dough into pan in an even layer. Using a small offset spatula, spread grape jelly over top.
• Combine reserved dough, peanuts, and peanut butter chips; crumble over jam layer. Bake until topping is deep golden brown, 45 to 50 minutes. Let cool completely in pan on a wire rack. Run a sharp knife around edges, then, using parchment, lift cake from pan and cut into 12 squares.

Steps:

• Place 1 cup grape juice in a medium bowl. Sprinkle the gelatin over the juice, and let stand for a few minutes.
• Meanwhile, in a small saucepan heat the remaining 3 cups grape juice until just boiling. Remove from heat, and pour over the juice-and-gelatin mixture. Stir until the gelatin is dissolved.
• Pour into a 9-inch square baking pan, and transfer pan to the refrigerator until firm, about 3 hours, or overnight.
• Dip the pan briefly in hot water to loosen, cut into squares, and serve.