Dream Squares Recipe
Dream Squares makes the right pick as a party dessert or as a tea time snack. These dream squares are well liked by kids, try this out - take my word they wont let you stop with once! Dream squares are pretty easy to prepare and the only delay it takes is for the baking time.
Ingredients
Base:
1 1/4 cups cake and pastry flour 300 mL
1/4 cup icing sugar 50 mL
Pinch salt Pinch
1/2 cup softened butter 125 mL
2 tsp milk 10 mL
Topping:
2 eggs 2
1/4 cup packed brown sugar 50 mL
1 1/4 cups flaked coconut 300 mL
1/2 cup chopped pecans 125 mL
1/4 cup chopped dried apricots 50 mL
2 lb all purpose flour 25 mL
1/2 tsp baking powder 2 mL
Pinch salt Pinch
Dash almond extract Dash
Directions
Base: In large bowl, combine flour, icing sugar and salt.
With your fingertips, rub in butter until mixture is crumbly.
With fork, stir in milk.
Pat mixture evenly in base of 8 in (2 L) square baking pan.
Bake in 350F (180C) oven 10 minutes or until mixture looks dry and is a very light biscuit color; set aside.
Topping: In medium bowl, beat eggs with sugar until thick and pale yellow.
Stir in 1 cup (250 mL) of the coconut, the pecans, apricots, flour, baking powder, salt and almond extract.
Spread topping evenly over base; sprinkle with remaining coconut.
Bake in 350 F (180C) oven 20 to 25 minutes or until light golden and surface is shiny and dry to the touch.
Let cool completely in pan on wire rack.
Cut into 16 squares.
Store squares in airtight container in refrigerator for up to 3 days, or freeze for up to 1 month.
With your fingertips, rub in butter until mixture is crumbly.
With fork, stir in milk.
Pat mixture evenly in base of 8 in (2 L) square baking pan.
Bake in 350F (180C) oven 10 minutes or until mixture looks dry and is a very light biscuit color; set aside.
Topping: In medium bowl, beat eggs with sugar until thick and pale yellow.
Stir in 1 cup (250 mL) of the coconut, the pecans, apricots, flour, baking powder, salt and almond extract.
Spread topping evenly over base; sprinkle with remaining coconut.
Bake in 350 F (180C) oven 20 to 25 minutes or until light golden and surface is shiny and dry to the touch.
Let cool completely in pan on wire rack.
Cut into 16 squares.
Store squares in airtight container in refrigerator for up to 3 days, or freeze for up to 1 month.
