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.
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS
Prize-Winning Recipe 2008! Apricots, cream cheese and almond paste create the wow in rich and dreamy bars.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h35m
Yield 36
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 10 to 15 minutes or until set. Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended. Add apricots; beat on low speed just until combined. Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended. Pour over warm cookie base.
- Bake 20 to 25 minutes or until set. Cool 30 minutes.
- Place baking chips in small bowl. In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips. Let stand 1 minute. Stir until chips are melted and mixture is smooth. Pour and spread over filling. Sprinkle with almonds. Refrigerate about 2 hours or until set. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 19 g, TransFat 1/2 g
APRICOT AND WHITE CHOCOLATE SCONES
Create a coffee shop favorite at home. Scones are simple to make and a delicious treat.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. In large bowl, mix flour, sugar, baking powder and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs.
- Reserve 2 tablespoons apricots for topping. Stir remaining apricots and 1/3 cup vanilla baking chips into crumbly mixture. Stir in egg and just enough half-and-half so dough leaves side of bowl and forms a ball.
- On lightly floured surface, knead dough lightly 10 times. Pat or roll into 8-inch round on cookie sheet. Cut into 8 wedges, but do not separate.
- Bake 14 to 16 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
- Place melted baking chips in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag; pipe small amount of melted chips over scones. Sprinkle with reserved 2 tablespoons apricots. Pipe remaining melted chips over scones. Serve warm or cool.
Nutrition Facts : Calories 330, Carbohydrate 43 g, Cholesterol 50 mg, Fat 3, Fiber 1 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Scone, Sodium 300 mg, Sugar 21 g, TransFat 0 g
ALMOND, APRICOT AND WHITE CHOCOLATE DECADENCE BARS (COOKIE MIX)
Source: Betty Crocker "Apricots, cream cheese and almond paste create the wow in rich and dreamy bars." Cooking time does not include cooling or refrigeration time.
Provided by Mom2Rose
Categories Bar Cookie
Time 50m
Yield 36 bars, 36 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 375°F
- In large bowl, stir cookie base ingredients until soft dough forms.
- Spread dough in bottom of ungreased 13x9-inch pan.
- Bake 10 to 15 minutes or until set.
- Cool 10 minutes.
- Meanwhile, in large bowl, beat almond paste and sugar with electric mixer on low speed until crumbly but blended.
- Add apricots; beat on low speed just until combined.
- Add cream cheese, 2 eggs and the lemon juice; beat on medium speed until well blended.
- Pour over warm cookie base.
- Bake 20 to 25 minutes or until set.
- Cool 30 minutes.
- Place baking chips in small bowl.
- In 1-quart saucepan, heat whipping cream just to boiling over low heat, stirring occasionally; pour over baking chips.
- Let stand 1 minute.
- Stir until chips are melted and mixture is smooth.
- Pour and spread over filling.
- Sprinkle with almonds.
- Refrigerate about 2 hours or until set.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
WHITE CHOCOLATE APRICOT OATMEAL COOKIES RECIPE - (4.6/5)
Provided by á-4084
Number Of Ingredients 13
Steps:
- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2 minutes. With the mixer on low, add the eggs 1 at a time. Add the vanilla and beat for 1 more minute. In a separate bowl, sift together the flour, baking powder, cinnamon and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Add the oats, apricots and white chocolate chips and fold to combine using a rubber spatula, making sure everything is evenly incorporated. Cover the bowl with plastic wrap and refrigerate for 1 hour before baking. Preheat the oven to 325°F. Spray 2 baking sheets with cooking spray. Using a medium ice cream scoop, drop 2-inch mounds of dough onto the prepared baking sheets. Bake until golden in color, 14 to 16 minutes. Transfer the cookies to a wire rack and let cool completely.
ORANGE SPICE APRICOT WHITE CHOCOLATE BISCOTTI
This is a sweet spice Biscotti with Walnuts, apricots, orange zest, and white chocolate orange zest icing. The recipe originated as another cookie. I tweaked and changed it. I turned it in to a delicious Biscotti. Enjoy!
Provided by Nor Mac
Categories Other Desserts
Time 20m
Number Of Ingredients 21
Steps:
- 1. heat oven to 350 degree's whisk together all of the dry ingredients in a large bowl. Make sure to chop up any lumps from the brown sugar.Whisk until very well incorporated.
- 2. add the apricots and nuts and stir really well. add the molasses, orange juice, orange zest, eggs,and butter.
- 3. put your hands in the bowl and knead the dough. knead until all ingredients are well mixed. This will take about 5 minutes. Be patient. Just keep squeezing the dough together when kneading it. It will become smooth and moist after kneading it well.
- 4. Flour your hands well. Take the ball of dough and place on parchment or waxed paper. Make in to a log about 4-5 inches wide by 16- 18 inches long and 1 inch in thickness.Pick up log and place on a parchment lined cookie sheet.(butter the sheet pan before applying the parchment on top. this will help keep the parchment in place.)
- 5. Bake at 350 for 30-40 min.. Remove from oven and cool for 15 minutes. Leave log on sheet pan. Cut slices with a serrated knife about one inch or less in thickness.
- 6. lay the pieces you cut on their sides on the parchment lined pan.Put back in the oven for 10 minutes. do not over brown. It depends on how hard you like your Biscotti. The longer you bake them. The harder they will be. I prefer them harder, and crunchy. Remove from oven and flip cookie over. Return to the oven.Bake again for 10 You can bake them longer for a crispier Biscotti. Also they harden up more after they cool.
- 7. Let Biscotti cool thoroughly. Next Pick up Biscotti and line them up on the pan smooth side up like the log is being put back together. Put cookies close as possible.
- 8. make the icing. Melt the white chips with the shortening,and milk in microwave. set timer for 2 minutes. Stop every 30 seconds or so to stir. When they are all nicely melted add the orange zest and stir well. Take the icing and drizzle all over the top of the Biscotti.
- 9. let it set in refrigerator for a few minutes. Some cookies may be stuck together after doing this. Simply get the knife and score on area's where they were sliced. Now they are ready to serve. Keep in an air tight container,or you may freeze them.
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