Fruit bars *g part 1 - dough
48 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | BUTTER; or MARGARINE, softened |
| ½ | cup | Sugar, GRANULATED; |
| ½ | cup | Sugar, BROWN; firmly packed |
| 2 | EGGS; | |
| ½ | teaspoon | VANILLA; |
| x | FRUIT (see below) | |
| ½ | cup | WALNUTS; or ALMONDS |
| ⅓ | cup | SUGAR; |
| Recipe BASIC FILLING (above) | ||
| Recipe BASIC FILLING (above) | ||
| 1 | cup | Flour, WHOLE-WHEAT; |
| 1½ | cup | Flour, ALL-PURPOSE; |
| ¼ | cup | WHEAT GERM, toasted; unsweetened |
| ¼ | teaspoon | SALT; |
| ¼ | teaspoon | BAKING SODA; |
| ½ | cup | ;WATER; |
| 1 | teaspoon | LEMON PEEL; grated |
| 2 | tablespoons | LEMON JUICE; |
| 1 | pounds | FIGS, dried; (about 2 cups lightly packed) |
| 2 | cups | PRUNES, pitted; (moist-pack) |
| ¼ | teaspoon | GROUND CINNAMON; |
Directions
DOUGH
BASIC FILLING
FIG FILLING
PRUNE FILLING
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
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