Orange Nut Squares Recipes

Steps:

• In a large bowl, combine the cake mix, preserves, oil and egg; beat on low speed until blended. Stir in walnuts. (Batter will be thick.) Spread into a greased 13x9-in. baking pan. , Bake at 350° for 25-30 minutes or until a toothpick inserted in center comes out clean. Cool on a wire rack. Cut into bars.

Steps:

• In a large bowl, combine the sugar, flour, baking powder, salt, dates and nuts. Add the eggs, butter and vanilla; stir just until dry ingredients are moistened (batter will be very stiff). , Spread in a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until golden brown. Cool bars on a wire rack. Dust with confectioners' sugar. ,

Steps:

• Preheat oven to 350 degrees F.
• Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9" x 12") using your fingertips.
• Bake for 25 minutes.
• Let cool.
• Spread the marmalade over the cookie.
• Sprinkle with nuts.
• In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
• Cut the cookie into 12 bars or squares.
• Serve or store in an airtight container.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 9-inch square baking pan. In medium saucepan, combine dates and orange juice. Cook over medium-low heat for 5 minutes, stirring occasionally. Stir in brown sugar; gently simmer an additional 5 minutes, stirring occasionally. Remove from heat; stir in pecans. Set aside.
• In large bowl, stir cookie mix and melted butter with fork until mixture is crumbly. Press 2/3 of mixture into bottom of pan. Pour date mixture over crust in pan. Sprinkle with remaining cookie mixture.
• Bake 30 to 40 minutes or until golden brown. Cool completely, about 2 hours. Sprinkle with powdered sugar. For bars, cut into 5 rows by 4 rows. Store covered at room temperature.

Steps:

• 1. Preheat the oven to 350 degrees F. Spread the cookie dough out on a cookie sheet to 1/4-inch thickness (about 9 inches by 12 inches) using your fingertips. Bake for 25 minutes. Let cool
• 2. Spread the marmalade over the cookie layer. Sprinkle with nuts.
• 3. In a double boiler over very lightly simmering water, melt the chocolate. Dip a spoon in the melted chocolate and drizzle on top of the cookie. Let cool.
• 4. Cut the cookie into 12 bars or squares. Serve or store in an airtight container.

Steps:

• In bowl, beat together 1/2 cup/125 mL of the butter with icing sugar until light and fluffy; beat in rind.
• Whisk together flour, cardamom (if using) and salt; stir into butter mixture in 2 additions.
• Line 9-inch/ 2.5 L square metal cake pan with parchment paper, leaving 1-inch/2.5 cm hanging over sides.
• With floured hands, pat dough into pan. Bake in centre of 350°F/180°C oven until lightly coloured, 15 to 17 minutes.
• Meanwhile, in small saucepan, bring remaining butter, brown sugar, orange juice and marmalade to boil, stirring constantly.
• Remove from heat and stir in nuts.
• Spread over cookie base; bake until golden brown, about 15 minutes.
• Let cool slightly, about 5 minutes; lift from pan and, using chef's knife, cut into squares. Let cool on rack.

Steps:

• Heat oven to 350°F. Generously grease 15x10x1-inch pan with shortening or cooking spray.
• In large bowl, stir together melted butter and brown sugar. Add eggs; mix well. Add flour, chopped candies and pecans; stir until well blended. Pour batter into pan.
• Bake 25 minutes. Cool 15 minutes. Cut into 9 rows by 4 rows. Cool completely in pan on cooling rack. Remove bars from pan; cut each in half diagonally. Sprinkle bars with powdered sugar.

Steps:

• Crem butter and sugar until light. Beat in egg, orange rind and milk.
• Add coconut and dry ingredients.
• Mix only enough to blend.
• Place in 8" square pan lined with waxed paper (or use a nonstick pan). Bake in 350F oven about 25 minutes.
• Cut into squares.
• Can easily be doubled and baked in 13x9" pan.