Best Bonnies Fruit And Nut Bars With Rum Icing Recipes

HOLIDAY FRUITCAKE BARS

Steps:

• Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes.
• Add in 1 cup sifted powdered sugar and vanilla.
• Mix together flour, baking powder and salt.
• Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter.
• Add the rest of the flour mix to the eggs and sugar.
• Fold fruit and nuts into batter.
• Spoon batter into a well greased 11" by 7" pan.
• Some years I use parchment paper instead.
• Bake at 350 degrees for 30 minutes.
• Mix together rum and second cup of powdered sugar to make a glaze.
• Spread the icing onto the bars about 5 minutes after they've come out of the oven.
• Let bars cool and cut into bars.

GRANDMA'S PECAN RUM BARS

Steps:

• Sprinkle 3 cups pecans over a greased 15x10x1-in. baking pan., Preheat oven to 350°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually add flour to creamed mixture, beating well., Spread batter into prepared pan. Combine candied fruit and remaining pecans. Spread fruit and pecans evenly over creamed mixture; press gently to help mixtures adhere. Bake until a toothpick inserted in center comes out clean, about 1 hour. Sprinkle rum over the top; cool completely in pan on a wire rack. Cut into bars. Store in an airtight container.

GRANDMA'S FRUIT BARS

Steps:

• 1. Add baking soda to hot coffee. Set aside. Using a regular size cookie sheet, spray with Pam baking spray.
• 2. Cream sugar, shortening and eggs.
• 3. Add dry and liquid ingredients alternately.
• 4. Add raisins. You can substitute dates or candied fruit. Add nuts and blend well.
• 5. Bake at 350 degrees. Check with toothpick inserted in center. Cool completely. Frost when cool with confectioners frosting.
• 6. Optional - Cut up walnuts and sprinkle on top of frosting.

FRUITCAKE BARS

Steps:

• In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each. Stir in vanilla. Add flour and walnuts; mix well. Spread evenly into a greased 15x10x1-in. baking pan. Sprinkle with pineapple, cherries and dates; press lightly into dough. , Bake at 325° for 45-50 minutes or until lightly browned. Cool on a wire rack. Cut into bars.

FRUIT AND NUT SNACK BARS

Steps:

• Grease 13x9-inch pan. In large bowl, combine all snack mix ingredients; mix well. Set aside.
• In medium saucepan, combine all syrup ingredients except vanilla. Cook over medium-high heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in vanilla.
• Pour syrup over snack mix; toss to coat. Press mixture firmly in greased pan. Cool 30 minutes or until completely cooled. Cut into bars. Store in tightly covered container.

BONNIE'S FRUIT AND NUT BARS WITH RUM ICING

Steps:

• 1. In a large mixing bowl, mix the dry ingredients together: flour, sugar, baking soda, baking powder, cinnamon, nutmeg, allspice and salt, and add the fruits and nuts. Mix gently to combine.
• 2. In a medium mixing bowl, mix the wet ingredients: mashed bananas, pears, egg whites and molasses, beat with a hand mixer until smooth.
• 3. Preheat your oven to 350 degrees. The batter should look like this. It will be thick. Use a 9 X 12 X 2 inch pyrex baking dish. Spray it with butter flavored Pam kitchen spray. Pour the batter evenly in the baking dish.
• 4. Bake in the pre-heated oven for about 30 minutes. Test with a toothpick to see if it is done. It will look like this photo.
• 5. Remove from the oven and place on a rack and cover with a sheet of wax paper.
• 6. Rum Icing Recipe: Bring the butter and cream cheese to room temperature while waiting for the cake to cool. With an electric mixer and a small mixing bowl, beat the cream cheese, rum extract and the butter until well mixed, and then add the powdered sugar and beat until smooth. If it is too thick, add a half teaspoon of water and mix well. Spoon the mixture into a small plastic ziplock bag, close it and get the air out, and then snip the corner of the bag.
• 7. Pour the icing on the cake and frost.
• 8. This cake can be served with or without icing. We like ours warm with the rum icing on it. The rum icing melts slightly, like the icing on sweet rolls, or if you prefer, cool completely for a firmer icing. This is what it looks like iced.
• 9. Cut into bars and serve with a nice glass of cold milk. This recipe is a good gift for friends and family, accompanied by the recipe.
• 10. This is a closeup of the fruit nut bars. Store in a container with a tight-fitting lid.