Victorian Sugar Plums

5 cups assorted dried fruit
1 cup nutmeats

Grind fruit and nuts together in a food processor. Form into one inch balls and roll in granulated sugar. Put each sugar plum into a small paper candy cup.
These keep well in the refrigerator for a few weeks.

Cranberry Date Squares

Combine
1- 12 oz package of cranberries,
1- 8 oz package of dried dates,
with 2 tablespoons of water in a saucepan.

Simmer for about 15 minutes until the cranberries have popped and the dates are softened. Mix well. (I usually add a little more water and then I don’t have to worry about scorching the pan.)

In a bowl, mix together
1-3/4 cups flour
2 cups rolled oats
1 to 1 ½ cups brown sugar
½ teaspoon of baking soda
½ teaspoon of salt
1 cup of melted butter

Put ½ of the crumb mixture in a 9x13 pan, pat it down, and bake for 8-10 minutes at 350F degrees. Cover the base with the filling and spread the rest of the crumbs on the top.
Bake for 30 minutes at the same temperature.
It is best to cut the squares when they are still slightly warm.
This freezes very well. (They even taste good when frozen!)

Here is an alternative crumb base and topping that works well too. (lower fat)

1-1/2 cups flour

1-1/2 cups oats

1 cup brown  sugar

1/2 tsp salt

1 tsp cinnamon

Mix together and cut in until crumbs are fine

1/2 cup butter

Add one beaten egg to mixture

Put 1/2 of crumbs in bottom of 9x13 pan and bake at 350F as above for 10 minutes. Remove from oven and spread filling over base. Sprinkle the rest of the crumbs on top of the filling. Bake at 350F for 30 minutes.