Fruit Bars *g Part 1 - Dough Recipe
Yield: 48 ServingsRecipe by luhu.jp
Ingredients:
DOUGH
1/2 cup: BUTTER, or MARGARINE, softened
1/2 cup: Sugar, GRANULATED,
1/2 cup: Sugar, BROWN, firmly packed
2 each: EGGS,
1/2 tsp: VANILLA,
1 cup: Flour, WHOLE-WHEAT,
1 1/2 cup: Flour, ALL-PURPOSE,
1/4 cup: WHEAT GERM, toasted, unsweetened
1/4 tsp: SALT,
1/4 tsp: BAKING SODA,
BASIC FILLING
x FRUIT, see below
1/2 cup: WALNUTS, or ALMONDS
1/3 cup: SUGAR,
1/2 cup: , WATER;
1 tsp: LEMON PEEL, grated
2 tbsp: LEMON JUICE,
FIG FILLING
Recipe BASIC FILLING, above
1 lbs: FIGS, dried, (about 2 cups lightly packed)
PRUNE FILLING
Recipe BASIC FILLING, above
2 cup: PRUNES, pitted, (moist-pack)
1/4 tsp: GROUND CINNAMON,
Directions:
FOR DOUGH: In a large bowl of an electric mixer, beat butter,
granulated sugar and brown sugar until creamy. Beat in eggs and
vanilla. In another bowl, stir together the whole wheat flour, all-
purpose flour, wheat germ, salt and baking soda; gradually add to
butter mixture, blending thoroughly. Cover dough tightly with plastic
wrap and refrigerate until easy to handle (at least 1 hour) or until
the next day. Meanwhile, prepare filling of your choice; set aside.
More Fillings and Instructions in Part 2......... ~----Meal-Master
Source from luhu.jp
granulated sugar and brown sugar until creamy. Beat in eggs and
vanilla. In another bowl, stir together the whole wheat flour, all-
purpose flour, wheat germ, salt and baking soda; gradually add to
butter mixture, blending thoroughly. Cover dough tightly with plastic
wrap and refrigerate until easy to handle (at least 1 hour) or until
the next day. Meanwhile, prepare filling of your choice; set aside.
More Fillings and Instructions in Part 2......... ~----Meal-Master
Source from luhu.jp
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