WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
- Filling: In a small bowl, mix together the jam and the apricots. Set aside.
- Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
- Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
JOANNE'S APRICOT BARS
Categories Fruit Dessert Bake Apricot Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 18
Number Of Ingredients 16
Steps:
- For shortbread layer:
- Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
- Meanwhile, prepare apricot layer:
- Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
- Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
- Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
- Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.
LUSCIOUS APRICOT SQUARES
Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
- Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
- In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
- Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
- Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.
APRICOT-GINGER COOKIE BARS
We added sweet apricot jam filling, almonds and vanilla baking chips to Betty Crocker Gingerbread Cookies for a delicious holiday cookie bar.
Provided by Inspired Taste
Categories Dessert
Time 2h
Yield 9
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Line 8- or 9-inch square pan with cooking parchment paper; spray paper with cooking spray.
- In medium bowl, stir cookie mix, butter, egg and water until soft dough forms.
- Press half of the dough in pan. Spread jam evenly over dough. Sprinkle with white chips. Gently press remaining dough over jam and chips. Top with almonds.
- Bake 25 to 35 minutes or until set and lightly browned. Cool completely in pan on cooling rack. Cut into 3 rows by 3 rows.
Nutrition Facts : ServingSize 1 Serving
APRICOT BARS
These hearty bars are a fruity and flavorful treat!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 16
Number Of Ingredients 14
Steps:
- In 1-quart saucepan, cook all filling ingredients, stirring constantly, just to boiling over medium heat. Reduce heat to low; cover and simmer 25 to 30 minutes, stirring occasionally, until apricots are tender and filling has thickened. Cool.
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In medium bowl, mix 1 cup whole wheat flour, the all-purpose flour, baking powder, baking soda and salt. In large bowl, beat egg, brown sugar, oil, orange juice concentrate and vanilla with electric mixer on medium speed until smooth. Stir in flour mixture until blended. Reserve 1/2 cup dough mixture for topping.
- Pat remaining dough in pan. Spread filling over dough. Add remaining 2 tablespoons whole wheat flour and the butter to reserved dough mixture. With pastry blender or fork, mix until crumby; sprinkle over filling.
- Bake 25 to 30 minutes or until top is golden and firm. Cool completely, about 1 hour. For bars, cut into 4 rows by 4 rows.
Nutrition Facts : Calories 150, Carbohydrate 30 g, Cholesterol 15 mg, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Bar, Sodium 105 mg
RAISIN APRICOT BARS
I enjoy making bars & cookies, & have collected recipes for them over the years. Here's one I picked up 30 years ago.
Provided by Sydney Mike
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
- Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
- In a large mixer bowl, cream butter & brown sugar.
- Add flour, baking powder, salt & rolled oats, & mix well.
- Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
- Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
- Bake 22-25 minutes, or until firm in the center & topping is crisp.
- Cool completely before cutting into 2" squares.
APRICOT COCONUT BARS
Just a wonderful combination of apricots, coconut, condensed milk to make a delicious fruity bar cookie. Sometimes I use a 6 ounce package Sunkist Fruit Bits instead of the apricots.
Provided by mandabears
Categories Bar Cookie
Time 1h10m
Yield 24 bars
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place butter, sugar and 1 cup flour in a large bowl.
- Cut butter in with a pastry blender until coarse crumbs form.
- Press crumbs firmly into bottom of a greased 9 inch square pan to make a crust.
- Bake for 25 minutes.
- Remove pan from oven to a wire rack to cool.
- Combine the remaining 1/3 cup flour, baking powder, salt, eggs, condensed milk, coconut, and apricots in a medium bowl.
- Mix well.
- Spread mixture evenly over crust.
- Bake at 350 degrees for 35 minutes.
- Cool in pan.
Nutrition Facts : Calories 159.3, Fat 6.5, SaturatedFat 4, Cholesterol 34.2, Sodium 93.7, Carbohydrate 23.1, Fiber 0.8, Sugar 17.1, Protein 3.1
APRICOT SHORTBREAD BARS
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g
APRICOT PASTRY BARS
Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs. , In a small bowl, whisk the egg yolks, 2 egg whites, milk and vanilla; gradually add to crumb mixture, tossing with a fork until dough forms a ball. Divide in half, making one portion slightly larger., Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with top edges. Spread apricot filling over dough; sprinkle with walnuts. , Roll out remaining pastry to fit top of pan; place over filling. Trim, seal and flute edges. Cut slits in top. Whisk remaining egg white; brush over pastry. Sprinkle with remaining sugar. , Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
Nutrition Facts : Calories 125 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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