Cranberry Apricot Delight Bars Recipes

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
• Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

HEALTHY CRANBERRY APRICOT BARS

Steps:

• Place rack in the center of oven and preheat to 325 degrees F. Spray an 8x8 inch baking pan with cooking spray and line with parchment paper so that the paper drapes out over two of the sides, then spray again.
• To prepare the filling, combine 2 cups cranberries, apricot jam, sugar, and cornstarch in a non-reactive heavy-bottomed saucepan. Bring to a simmer over medium heat, stirring often, until the mixture is very thick and the cranberries burst, 4 to 5 minutes. (It may take up to 10 minutes to get a thick result if you start with frozen fruit.)
• Stir in the remaining 1 cup cranberries, ginger, dried apricots, and 1/2 teaspoon vanilla. Set aside.
• For the crust, whisk together the flour, Grape-Nuts, oats, brown sugar, salt, cinnamon, nutmeg, and baking soda in a large bowl. In a small bowl, stir together the Greek yogurt, egg, 1/2 teaspoon vanilla, and almond. Pour over the flour mixture, stirring until moistened (the batter will be thick.) Drizzle melted butter over the top, then stir to incorporate.
• Press the mixture into the bottom of the prepared pan, reserving 1/3 cup for the topping. The layer will seem very thin but will rise when baked.
• Spread cranberry mixture evenly over the dough layer in the pan, using your fingers to distribute it evenly. Break the reserved flour mixture over the top (allowing some of the cranberry filling to show through.)
• Bake for 30-40 minutes, until the edges are golden. Let cool in pan for 1 hour, then remove bars from pan by lifting the parchment paper. Let cool completely before slicing.

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.

APRICOT-CRANBERRY-NUT BARS

Steps:

• Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
• In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
• Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

APRICOT CHEESECAKE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

CRANBERRY-APRICOT BARS

Steps:

• Heat oven to 350. Line an 8 inch square pan with foil, spray with cooking spray.
• In large bowl beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
• Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
• Remove partially baked crust from oven. Reduce oven temperature to 325. Spread filling over crust.
• Bake 9 to 12 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes.
• For bars, cut into 4 rows by 4 rows.

CRANBERRY APRICOT DELIGHT BARS

Steps:

• Combine raisins, cranberries, apricots, orange zest and brandy in a small saucepan and bring to a boil. Remove from heat and let stand for 20 minutes. Meanwhile, combine vanilla wafers and melted butter. Press into ungreased 8 X 8 X 2 inch baking dish. Set aside. Preheat oven to 350 degrees F. In a medium mixing bowl beat eggs and brown sugar until fluffy, about 5 minutes. Stir in flour, coconut, pecans and almond extract. Drain fruit mixture and reserve liquid. Stir drained fruit into flour mixture. Spread over vanilla wafer crust. Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool in pan. Combine powdered sugar and reserved liquid. Drizzle over top. Cut into 2 inch squares.

APRICOT AND CRANBERRY JELLY

Steps:

• Boil the water and sugar together for 5 minutes. Add the cranberries and apricots. Simmer until the cranberry skins burst, about 6 to 8 minutes. Stir in the orange zest and cool.
• Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

CRANBERRY-ALMOND-APRICOT BARK

Steps:

• Line a baking sheet with a sheet of waxed paper.
• Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine cranberries, almonds, and apricots in a bowl. Add to melted chocolate and mix until well combined.
• Spread chocolate onto the prepared baking sheet to a thickness of about 1/4 inch. Place baking sheet in the refrigerator until chocolate has completely hardened, about 1 hour. Break into pieces.

BRANDIED CRANBERRY-APRICOT BARS

Steps:

• In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
• Cover with plastic wrap; turn back a corner to vent.
• Cook on high for 2 minutes.
• (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
• Drain.
• For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
• Cut in margarine or butter till mixture resembles coarse crumbs.
• Press into an ungreased 8x8x2-inch baking pan.
• Bake in a 350* oven about 20 minutes.
• or till golden.
• In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
• ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
• Add drained fruit and nuts; stir to mix.
• Pour mixture over crust; spread evenly.
• Bake about 40 minutes.
• or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
• to prevent over-browning.
• Cool.
• Sprinkle with powdered sugar.
• To serve, cut into squares.
• Makes 16 bars.

APRICOT PASTRY BARS

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.

CRANBERRY DELIGHT

Steps:

• Combine pineapple juice and water in a 2-qt. saucepan; heat to boiling. Remove from heat; add gelatin and stir until it dissolves. Stir in cranberry sauce, lemon juice, zest and nutmeg. Chill until mixture thickens slightly. Add sour cream; stir until thoroughly combined. Fold in pineapple and pecans. Pour into an 8-cup mold; chill until firm. Unmold onto a serving plate. Garnish with fresh strawberries, if desired.