Kay's Recipes n Stuff: Kay's Fruitcake Bars

Welcome to Kay's Recipes n Stuff!

My husband and I like fruitcake bars. Lately, mincemeat has become very expensive - $5.42 for a 27 ounce jar of Borden mincemeat. I came up with my own recipe using two other fruitcake recipes from the internet. My version is very easy and quick clean up. Here is my version of Fruitcake Bars:

Ingredients
2 Eggs
1/4 cup butter, melted
14 ounce can Sweetened Condensed Milk (not evaporated milk)
2 teaspoons vanilla extract
1 3/4 cup applesauce
2 1/2 cup all purpose flour
1 teaspoon baking soda
1 cup mixed candied fruit
1 cup dried canberries
3/4 cup chopped pecans

Preheat oven to 325 F. Grease a 15 x 10 inch baking pan. In a large mixer bowl, beat eggs, butter, condensed milk, vanilla. Add applesauce and blend well. Stir in remaining ingredients and mix well. Spread evenly into pan and bake 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Store tightly covered at room temperature.
Yield: 3 to 4 dozen bars

Kay's Tip: I used Musselman's Limited Edition Pennsylvania Apples Applesauce. I also used nonstick vegetable spray to grease my pan. My husband likes this recipe better than the traditional fruitcake bars I used to bake. Enjoy!

Roasting Chart

Roasting Temperatures
Temperatures are most accurately determined by using an instant thermometer inserted in the meat where indicated and withdrawn to take a reading.
BEEF, in the center not touching the bone 130ºF (54ºC) rare 160ºF (71ºC) medium 180ºF (82ºC) well done	LAMB, in the center not touching the bone 140ºF (60ºC) pink 145ºF (63ºC) medium-rare 165ºF (74ºC) well done
POULTRY, chicken, in breast, 170ºF (77ºC) chicken, in the thigh, 185ºF (85ºC) duck, in the thigh, 180ºF (82ºC)	PORK AND VEAL, in the center not touching the bone 160ºF (71ºC)