Title: Fruit Bars *G Part 1 - Dough
Categories: Cookie Newtons Genie Reformatted
Yield: 48 Servings

DOUGH
1/2	c	BUTTER; or MARGARINE, softened
1/2	c	Sugar, GRANULATED;
1/2	c	Sugar, BROWN; firmly packed
2		EGGS;
1/2	ts	VANILLA;
1	c	Flour, WHOLE-WHEAT;
1 1/2	c	Flour, ALL-PURPOSE;
1/4	c	WHEAT GERM, toasted; unsweetened
1/4	ts	SALT;
1/4	ts	BAKING SODA;
BASIC FILLING
	x	FRUIT (see below)
1/2	c	WALNUTS; or ALMONDS
1/3	c	SUGAR;
1/2	c	;WATER;
1	ts	LEMON PEEL; grated
2	tb	LEMON JUICE;
FIG FILLING
		Recipe BASIC FILLING (above)
1	lb	FIGS, dried; (about 2 cups lightly packed)
PRUNE FILLING
		Recipe BASIC FILLING (above)
2	c	PRUNES, pitted; (moist-pack)
1/4	ts	GROUND CINNAMON;

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

previous

next