Apricot Pineapple Squares Recipes

APRICOT PINEAPPLE JAM RECIPE

Steps:

• Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
• Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
• Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
• Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

APRICOT AND PINEAPPLE CRISPS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

WINNING APRICOT BARS

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.

LUSCIOUS APRICOT SQUARES

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 SQUARES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

PINEAPPLE APRICOT BARS

Steps:

• In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

PINEAPPLE-APRICOT GLAZE

Steps:

• Grate the zest of 2 limes; set aside. Squeeze the juice into a saucepan; add 8 thin slices ginger and 2 cups unsweetened pineapple juice. Boil until reduced to 1/2 cup, 8 to 10 minutes. Strain, then add the lime zest, 1 cup apricot preserves and 1/4 cup dijon mustard.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

APRICOT BANANA SQUARES

Steps:

• Preheat oven to 350 degrees.
• Cream the margarine and brown sugar.
• Blend in the preserves, eggs and vanilla.
• Sift together the flour, baking powder, soda and salt.
• Add alternately with the bananas, mixing well after each addition.
• Stir in nuts.
• Pour into a greased 13 x 9 inch baking pan.
• Bake 35 to 40 minutes.

APRICOT SQUARES

Steps:

• Place the dried apricots into boiling water for 10 minutes; drain.
• Chop cooled apricots; set aside.
• Preheat oven to 350 degree F.
• Grease an 8-inch square baking pan.
• In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
• Press this mixture into prepared pan.
• Bake 25 minutes; set aside.
• In a small bowl, beat together eggs and brown sugar.
• Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
• Stir in vanilla, chopped apricots, and nuts.
• Spread evenly over top of baked layer.
• Bake 30 to 40 minutes.
• Remove from oven and cool on wire rack.
• Sprinkle with confectioner's sugar.
• Cut into squares.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

APRICOT SQUARES

Steps:

• Preheat oven to 350 degrees F.
• Cream butter, granulated sugar, and vanilla until fluffy.
• Stir in flour until well blended.
• Spread in ungreased 13x9 inch pan.
• Bake 15 minutes.
• Cool completely.
• Spread jam over cooled crust.
• Beat egg whites and almond extract until soft peaks form.
• Gradually add powdered sugar and beat until stiff and glossy.
• Spread over jam.
• Sprinkle with almonds (if desired).
• Bake at 350 for 15 to 20 minutes, or until egg whites are set and slightly golden.
• Cool completely.
• Cut into 2 inch squares.

APRICOT-PINEAPPLE SQUARES

Steps:

• Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan or coat with non-stick spray.In a medium bowl, mix flour and baking powder. With a pastry blender or two knives, cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in beaten egg and milk until flour mixture is moistened. Press dough into baking pan. Evenly spread preserves over dough to within 1/4 inch of all edges.In a medium bowl, stir sugar, melted butter, egg, and vanilla until well blended. Stir in nuts and coconut. Spread over preserves in pan.Bake 35 to 45 minutes until top is browned. Cool pan on a wire rack.Chill before cutting into squares.

OATMEAL APRICOT SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.

APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
• Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
• If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
• Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes.
• Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.

APRICOT CRUMBLE SQUARES

Steps:

• Preheat oven to 400 degrees.
• 8 inched square cake pan, ungreased.
• Base: In a medium bowl, mix together flour, baking powder, and salt.
• In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
• Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
• Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.