1½ cups chopped dates
¾ cup firmly packed brown sugar
½ cup butter or margarine
½ cup water
1-1/3 cups semisweet chocolate morsels
1½ cups self-rising flour
2 eggs, lightly beaten
½ cup orange juice
½ cup milk
½ cup chopped pecans

In a large saucepan, combine dates, brown sugar, butter, and water.  Over medium heat, cook, stirring constantly, until mixture is thick and smooth.  Remove from heat; stir in chocolate morsels.  Cool.

Preheat oven to 350°F.  Spray a 15x10-inch jelly-roll pan with non-stick vegetable spray.

Stir flour, eggs, orange juice, milk, and pecans into cooled chocolate mixture until well blended.  Spread evenly into prepared jelly-roll pan.

Bake 20 to 25 minutes or until a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut into bars.

1 cup self-rising flour
6 tablespoons butter or margarine, softened
1/3 cup sugar
¼ cup orange juice
2 eggs
½ cup red candied cherries, quartered
½ cup green candied cherries, quartered
½ cup diced candied pineapple
1 cup raisins
½ cup chopped dates
½ cup chopped pecans
¼ cup diced citron

Preheat oven to 350°F.  Spray a 9x9-inch baking pan with non-stick vegetable spray.

In a large mixing bowl, combine flour, butter, sugar, orange juice, and eggs; beat until light and fluffy.  Stir in remaining ingredients.  Spread the mixture evenly in prepared baking pan.

Bake 30 to 35 minutes or until the top is lightly browned and a tester inserted in the center comes out clean.  Cool in pan on a wire rack.  Cut into 36 squares.

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