X9 pan.
Spread pureed fruit onto top of oatmeal mixture
ire rack.
Cut into bars.
FILLING OPTIONS:
***Following
Bars:
Beat eggs and sugar. Add the rest of ingredients and mix well.
Spread in greased,13x9 pan.
Sprinkle batter with the walnuts and 1 1/2 cup coconut.
Bake at 350 degrees for 30 minutes.
Glaze:
Mix all the glaze ingredients together in a small saucepan, boil 2 minutes.
Remove from heat and pour over the still warm bars.
br>Cool and cut into bars.
Preheat oven to 350
Preheat oven to 350\u00b0.
Grease and flour jelly roll pan.
Beat eggs and sugar in large bowl at high speed.
Add fruit cocktail and juice and next 4 ingredients.
Beat at medium speed until blended.
Sprinkle with coconut and walnuts.
Bake 20 to 25 minutes.
Cool slightly and top with glaze.
dge furthest from you; sprinkle fruit over top. Starting at long
Preheat oven to 350\u00b0.
Beat eggs and sugar together.
Add fruit cocktail and stir in.
Add all other ingredients, except nuts, and stir well.
Pour into greased 12 x 18 x 1-inch pan. Sprinkle nuts over top.
Bake for 25 minutes at 350\u00b0.
Cool in pan.
Cut into bars.
Grease and flour 8
x
14 x 2-inch pan.
Pour nuts into pan and press
down.
Melt
margarine and sugar over low heat; remove from heat.\tAdd
flour,
well
beaten eggs and vanilla; pour over nuts.
Sprinkle fruit over batter.\tBake at 250\u00b0 for 1 hour.
Cool and cut into bars.
Heat oven to 400\u00b0.
Grease bottom of 12 medium muffin cups, 2 1/2 x 1 1/4-inch or line with paper baking cups.
Stir milk, oil and egg in medium bowl until blended.
Stir in remaining ingredients except fruit preserves and stir until moistened. Divide batter evenly among cups.
Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Cool slightly; remove from pan. Drizzle with glaze.
irmly.
Carefully spread the fruit butter evenly over the base
Mix all fruit in a large bowl.
Spoon into small Dixie cups. Cut squares of foil to fit tops.
Place over fruit filled cups. Place in freezer.
Take out as you would like.
Best when kind of slushy.
Great for summer cooler offer.
Cream butter and sugar.
Add eggs.
Combine flour and baking powder.
Add to mixture.
Add nuts, fruit and extract.
Put in greased flat pan.
Bake at 350\u00b0 for 45 minutes.
Cool.
Cut in bars and remove from pan.
Beat sugar and eggs well.
Add fruit cocktail and juice, flour, soda, salt and vanilla.
Spread in a greased and floured 15 x 18-inch pan.
Sprinkle coconut and nuts on top.
Bake at 350\u00b0 for 20 to 25 minutes.
Spread glaze on while bars are warm.
Beat eggs and sugar until fluffy, then add fruit cocktail. To egg mixture add flour, soda and salt small amount at a time until well blended, then add vanilla.
Bake at 350\u00b0 for 20 to 25 minutes on greased and floured cookie sheet 15 1/2 x 10 1/2 x 1-inches.
Frost as desired.
Cut into bars when cooled.
Grease and flour bottom of a 15 x 10 x 1-inch jelly roll pan. Beat eggs and sugar in a large mixer bowl at high speed until light and fluffy.
Add fruit cocktail, flour, soda, salt and vanilla.
Beat at medium speed until well blended; spread in pan. Sprinkle with coconut and walnuts.
Bake at 350\u00b0 for 20 to 25 minutes or until golden brown.
While hot, drizzle with glaze. Cool and cut into bars.
Heat oven to 350\u00b0F; grease 13x9x2 inch baking pan.
Stir together flour, sugar, pecans, and egg in large bowl. Cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside 1-1/2 cups crumb mixture.
Press remaining crumb mixture on bottom of prepared pan.
Stir passion fruit jelly to soften; carefully spread over crumb mixture in pan. Crumble reserved crumb mixture evenly over top.
Bake 40 to 45 minutes or until lightly browned. Cool completely in pan on wire rack; cut into bars.
nd fill the hole with fruit.
Cover with another solid
Heat oven to 400\u00b0.
Stir milk, oil and egg in bowl until blended.
Stir in remaining ingredients, except preserves, and glaze until moistened.
Put batter in baking cups, drop 1 level teaspoon fruit on center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Cool slightly.
Remove from pan and drizzle glaze on top.
Flatten biscuits, dip in melted butter, then in cinnamon sugar and place on cookie sheet.
Make an indentation in the center of biscuit; fill with favorite fruit filling.
Bake 20 to 30 minutes at 350\u00b0.
Heat oven to 400\u00b0F
Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
Stir milk, oil and egg until blended.
Stir in Bisquick mix and sugar.
Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup.
Bake 13 to 18 minutes or until golden brown.
Mix powdered sugar and water until smooth. Allow muffins to cool slightly before drizzling icing over warm muffins.