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Orchard Squares From Terri St. Louis

Author/Submitted by:
Servings: 15
Categories: Bars / Cookies / Desserts / Fruits

    MMMMM-------------------TOASTED ALMOND
1 1/4  c  Shortening
3 1/2  c  All-purpose flour
1/4  c  Ground toasted almonds
1  t  Salt
8  tb  Cold water, up to ...
9  tb  Cold water
2/3  c  Granulated sugar
1/3  c  Flour
1/2  ts  Ground nutmeg
1  d  Salt
3  c  Sliced fresh peaches
3  c  Sliced fresh pears
2  c  Thinly sliced peeled tart
    Cooking apples
2  tb  Lemon juice
2  tb  Butter
3/4  c  Powdered sugar
1  tb  Milk (about)

Pastry: Cut shortening into flour, almonds and salt in large bowl until particles are size of small peas. Sprinkle in water, 1 T at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (add 1 to 2 t additional water if necessary). Gather dough into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into a rectangle 18 x 13 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan (15.5 x 10.5 x 1 inch). Filling: Heat oven to 425 degrees. Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Turn into pastry-lined pan. Drizzle with lemon juice. Dot with butter. Roll other round of pastry into rectangle 17 x 12 inches. Fold into fourths; cut slits so steam can escape. Place over filling and unfold; seal and flute. Bake 35 to 40 minutes or until crust is brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3 inch squares. Serve warm or cold and if desired with ice cream.

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