Brandied Apricot Bars Recipes

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.

BRANDIED APRICOT BARS

Steps:

• Preheat the oven to 350 degrees F. Grease 15 X 10 X 1-inch jelly roll pan.
• In a medium bowl, sift together 2 cups flour, 1/2 teaspoon salt, and ginger.
• In a large bowl, beat together 3/4 cup butter, 3/4 cup brown sugar, and 1 teaspoon vanilla on medium speed until light and fluffy. Reduce speed to low and add flour mixture and beat until mixture is combined and crumbly.
• Press dough into bottom of prepared pan and bake for 20 minutes, until light golden brown. Cool on a wire rack for 5 minutes. Spread preserves over warm crust and cool completely.
• In a medium bowl, combine remaining 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt.
• In a large bowl, beat together sugar, remaining 3/4 cup brown sugar, remaining 3/4 cup butter, 1 teaspoon vanilla, and brandy on medium speed until light and fluffy. Add eggs one at a time beating well after each addition. Reduce speed to low and add flour mixture and beat until combined. Stir in almonds and coconut.
• Spread mixture evenly over cooled crust. Bake for 30 minutes or until done when tested with a cake tester. Cool completely on a wire rack. Cut into bars to serve.

BRANDIED APRICOT TART

Steps:

• Preheat oven to 450°. In a large bowl, combine flour and sugar. Cut in butter until crumbly. Add egg yolk. Gradually add milk, tossing with a fork until a ball forms., Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom. Bake 8-10 minutes or until lightly browned. Cool on a wire rack. Reduce heat to 350°., In a small saucepan, combine preserves and brandy; cook and stir over low heat until melted. Brush 2 tablespoons over crust. Arrange apricots over crust and brush with preserve mixture. , Bake 18-22 minutes longer or until crust is golden brown. Cool on a wire rack. Sprinkle with almonds. Serve with whipped cream if desired.

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.