|Professional Chefs Art of Garde Mang 4ED|
|by Jean F. Nicolas|
Professional chefs have long relied on this classic culinary text to provide a thoughtful and comprehensive guide to cold and hot food preparation.
Results 1 - 10 of 45 for fruit cake bars
Result Page: 1
Grind candied fruit mix and raisins; ... paper. Cut in bars and store in ... containers; will keep up to 6 months. Yield 7 dozen bars. Perfect for mailing.
Melt butter in ... over butter; press rest of candied fruit on crumbs. Add nuts. Cover with condensed milk or bourbon. Bake 20-25 minutes at 350 degrees.
Beat together above ... Dredge pecans and fruit in 1/4 cup ... adding to mixture. Cook about 25 minutes at 350 degrees in jelly roll pan. Slice when cool.
Spread pecans over bottom of pan greased with oil. Combine flour, eggs, brown sugar, butter and vanilla. Pour over pecans. Spread cherries and ...
Mix together flour, ... rack. Arrange candied fruits and nuts over cake. Combine milk ... Cool and cut into bars, about 2 3/4" x 1 1/2". Yield: 40 bars.
Cook fruit and water in ... salt. Add nuts. Bake in 11 x 7 x 2 inch greased pan. Bake 15-20 minutes at 350 degrees. These freeze well. Cut into 15 pieces.
Grease jelly roll ... and salt onto fruit. Mix to ... brown. Cool 10 minutes. Turn onto board. Carefully peel off paper. Cool completely and cut into squares.
Blend butter and ... 9"x13" pan. Add fruit, dates, coconut and ... the sweetened condensed milk evenly over the top. Bake at 350 degrees for 30 minutes.
Coarsely chop 1 ... Add eggs and fruit mixture. Mix well. ... before cutting into bars. Bake at ... minutes. until brown on top, check center for doneness.
Heat oven to ... top of baked pastry (no need to cool). Bake about 25 minutes. Cool. Cut in bars and place in tight can to either freeze or refrigerate.
Result Page: 1
top of page