APRICOT BARS
Shortbread Apricot Bars with dried apricots are covered in a mouthwatering buttery shortbread crust of coconut and pecans. You don't have to wait for apricot season to enjoy sweet apricots. Serve these for dessert or serve these at a gathering!
Provided by Barbara Curry
Categories Dessert
Number Of Ingredients 8
Steps:
- Preheat oven to 350º. Line a 9 x 13 pan with parchment paper.
- In a small saucepan, cover apricots with water and bring to a boil. Simmer for 20 minutes until soft. Drain, reserving 1/4 cup water. Place 1/4 cup water back in the saucepan and add 3/4 cup sugar. Cook over medium heat until sugar has dissolved.
- Chop apricots and add to saucepan, turn off the heat.
- In the bowl of an electric mixer, combine butter and 1 cup sugar and beat until fluffy, about 2 minutes. In a separate bowl, whisk together four, soda and salt. Add to butter mixture and mix until combined. Add toasted coconut and pecans.
- Place 3/4 of the mixture into prepared pan, pressing it with the bottom of a measuring cup. Bake for 10 minutes until it is golden brown. Remove from oven and spread apricot mixture over the crust. Sprinkle the remaining crust over the top and bake an additional 25-30 minutes until the top is golden brown.
Nutrition Facts : Calories 180 kcal, Carbohydrate 29 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 13 mg, Sodium 95 mg, Fiber 2 g, Sugar 20 g, ServingSize 1 serving
APRICOT PASTRY BARS
Delicious...could use just about any filling.. Aug/Sept 2007 TOH issue.
Provided by Cassie *
Categories Other Desserts
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, combine the flour, 1 cup sugar, baking powder, salt and baking soda. Cut in shortening until mixture resembles coarse crumbs.
- 2. 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.
- 3. Roll out larger portion of dough between two large sheets of waxed paper into a 17-in. x 12-in. rectangle. Transfer to an ungreased 15-in. x 10-in. x 1-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.
- 4. 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.
- 5. Bake at 350° for 35-40 minutes or until golden brown. Cool on a wire rack.
APRICOT SQUARES
I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
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
APRICOT PASTRY BARS
This recipe comes from TOH's field editor, Nancy Foust. They can be used for casual or formal get togethers. They look absolutely yummy!!
Provided by FloridaGrl
Categories Bar Cookie
Time 1h30m
Yield 4 dozen, 2 serving(s)
Number Of Ingredients 12
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 17inchx12inch rectangle. Transfer to an ungreased 15inchx10inchx1inch baking pan. Press pastry onto the bottom of and up the sides of the pan; trim the pastry even with the 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 flutes 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. Cut into bars before serving.
Nutrition Facts : Calories 2972.3, Fat 151.7, SaturatedFat 32.6, Cholesterol 321.5, Sodium 1422.2, Carbohydrate 366.9, Fiber 15.7, Sugar 162.1, Protein 46.8
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