Honey Bear Squares Flavors Of Cape Cod Recipes

Steps:

• 1. Boil sugar and honey, remove from heat and stir in peanut butter until mixture is smooth. Put Cheerios and salted peanuts in bowl, pour peanut butter mixture over and stir to coat. Press in 9" x 9" x 2" greased pan. Cool and cut.

Steps:

• Roll out a sheet of puff pastry to about 10" by 10". Using miniature muffin pans, press 2" by 2" squares into each muffin space. (Pastry will stick up like envelope flaps) Heat butter, saute' onion, then add crabmeat and saute' 1 minute. Add thyme, salt, pepper and sprinkle with flour. Stir in sour cream until mixture thickens. Add sherry or white wine. Fill puff pastry with this mixture.
• Bake 15 minutes at 400 degrees F. After baking these can be cooled and frozen on a cookie sheet. Then can be packed in freezer bags for later. If reheating, heat for 25 minutes at @325

Steps:

• 1. Preheat oven to 400 degrees Butter a baking dish just large enough to contain the scallops in a single layer.
• 2. Stir cracker crumbs and bread crumbs into melted margarine or butter. Spread a thin layer in bottom of dish, add scallops, cover with remaining crumbs. Pour half and half around the edge.
• 3. Bake until crumbs are brown and scallops are just cooked. Bay scallops will cook in 10-12 minutes. They should be opaque white throughout but do not overcook. Serves 4

Steps:

• Preheat oven to 350 degrees. In a bowl mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, shortening and egg. Mix until well blended. Carefully fold in cranberries and nuts. Turn into greased 9 X 13 X 2" pan. Sprinkle with streusel topping. Bake 30-35 minutes. Serve warm.
• STREUSEL TOPPING: Mix together until crumbly 1/4 cup flour, 2 tablespoons butter or margarine, 1/3 cup sugar and 3/4 teaspoon cinnamon. Sprinkle over top of cooled bars.
• To prepare Cranberry Squares using cranberry sauce, substiture one 8-oz can whole berry cranberry sauce for fresh cranberries, reduce sugar to 1/2 cup and orange juice to 1/2 cup !

Steps:

• On a lightly floured surface, roll crust to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool completely on a wire rack., In a small bowl, mix flour, salt and 1/3 cup water until smooth. In a large saucepan, combine sugar, 1 cup blueberries and remaining water; bring to a boil. Stir in flour mixture. Return to a boil, stirring constantly; cook and stir until thickened, 4-6 minutes. Stir in vinegar and remaining blueberries; pour into crust., Refrigerate until filling is set, 4 hours. Serve with whipped cream.