Apricot Bars Recipe Martha Stewart Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

WINNING APRICOT BARS



Winning Apricot Bars image

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

3/4 cup butter, softened
1 cup sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 teaspoon baking powder
1-1/3 cups sweetened shredded coconut
1/2 cup chopped walnuts
1 jar (10 to 12 ounces) apricot preserves

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.

LUSCIOUS APRICOT SQUARES



Luscious Apricot Squares image

Submitted by Tina Ireland of Arkadelphia, Arkansas. This bar-cookie recipe was handed down to Tina by her mother, Bette.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, room temperature, plus more for the pan
2/3 cup dried apricots
1 1/3 cups all-purpose flour
1/4 cup granulated sugar
1 cup light-brown sugar, firmly packed
2 large eggs, lightly beaten
1/2 cup chopped walnuts
1/2 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
Confectioners' sugar, for dusting

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 CHEESECAKE BARS



Apricot Cheesecake Bars image

Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h20m

Yield Makes 24

Number Of Ingredients 10

18 graham crackers
1 cup plus 2 tablespoons sugar
Coarse salt
1/2 cup (1 stick) unsalted butter, melted
10 ounces apricots (about 4), halved, pitted, and cut into eighths
1 tablespoon fresh lemon juice
2 packages (8 ounces each) cream cheese, room temperature
1/2 cup sour cream, room temperature
1/2 teaspoon pure vanilla extract
2 large eggs, room temperature, lightly beaten

Steps:

  • Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
  • In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
  • In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
  • Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.

Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g

APRICOT WINDOWS



Apricot Windows image

This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4 dozen bars or 2 dozen squares

Number Of Ingredients 8

2 1/4 cups apricot jam, room temperature
3 1/2 cups all-purpose flour
1 1/3 cups yellow cornmeal
1/2 teaspoon table salt
1 pound plus 2 ounces (4 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
Vegetable-oil cooking spray

Steps:

  • Preheat oven to 375 degrees. Lightly coat an 11-by-17-inch baking pan with cooking spray, and line with parchment; set aside. Have ready a pastry bag fitted with a #11 plain tip. Spoon jam into a medium bowl, and beat with a rubber spatula to smooth out texture; set aside. In a medium bowl, whisk flour, cornmeal and salt; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and sugar, and beat on medium speed until light and fluffy, 2 to 3 minutes. Add eggs one at a time, beating until smooth after each addition. Reduce speed to low, add reserved flour mixture, and beat until thoroughly combined. Remove 1 3/4 cups of the dough; use it to fill the prepared pastry bag. Fold the end over to keep dough from drying out; set aside.
  • Using an offset spatula, spread the remaining dough into the prepared pan as evenly and smoothly as possible. Bake until golden brown, about 20 minutes.
  • Remove pan from oven, and transfer to a heat-proof surface. Using an offset spatula, spread jam on top in an even layer. Using the prepared pastry bag, pipe parallel lines of dough spaced 1 inch apart over the jam. Pipe perpendicular lines of dough at 1-inch intervals over first lines. Place in oven, and bake until golden, 20 to 25 minutes, rotating halfway through. Transfer to a wire rack to cool. Cut into 1-by-3-inch bars or 3-inch squares.

APRICOT BARS



Apricot Bars image

Make and share this Apricot Bars recipe from Food.com.

Provided by Sydney Mike

Categories     Bar Cookie

Time 1h15m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 12

2/3 cup dried apricot
1/2 cup water
1/2 cup unsalted butter, softened
1/4 cup powdered sugar
1 1/3 cups all-purpose flour, divided (1 cup & 1/3 cup)
2 eggs
1 cup light brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup walnuts, chopped
1/4 cup powdered sugar, for garnish (optional)

Steps:

  • Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
  • In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
  • In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
  • Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
  • Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
  • In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
  • Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
  • Bake for 30 minutes or until set, then cool on a wire rack.
  • When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.

Nutrition Facts : Calories 194.5, Fat 8.9, SaturatedFat 4.1, Cholesterol 41.7, Sodium 63.6, Carbohydrate 27.2, Fiber 0.9, Sugar 18.1, Protein 2.7

EASY APRICOT BARS



Easy Apricot Bars image

Make and share this Easy Apricot Bars recipe from Food.com.

Provided by Dave5003

Categories     Bar Cookie

Time 1h10m

Yield 48 bars

Number Of Ingredients 6

1 cup butter
1 cup sugar
1 egg yolk
2 cups flour
3/4 cup walnuts, finely chopped
1 (10 ounce) jar apricot jam

Steps:

  • Cream room temperature butter with sugar until fluffy.
  • Blend in the one egg yolk.
  • Mix in 2 cups of flour , and the nuts .
  • Divide dough in two parts.
  • Spread or press 1 part in a greased 9 x 13 pan.
  • Cover with the apricot jam.
  • Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
  • Bake in a 350F oven about 40 minutes or until golden.
  • Cool and cut into squares.

Nutrition Facts : Calories 96.4, Fat 5.2, SaturatedFat 2.6, Cholesterol 14.1, Sodium 29.9, Carbohydrate 12.2, Fiber 0.3, Sugar 6.4, Protein 0.9

APRICOT BARS I



Apricot Bars I image

A rich little bar cookie that's hard to stop with just one.

Provided by Marian

Categories     Desserts     Cookies     Fruit Cookie Recipes     Apricot

Yield 18

Number Of Ingredients 7

2 cups all-purpose flour
1 cup butter
2 egg yolks
1 teaspoon vanilla extract
¾ cup packed brown sugar
1 cup apricot preserves
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cream flour, butter and brown sugar. Add eggs and vanilla; mix well. Press into a 9x13 inch pan.
  • Bake for 20 minutes. Take out and spread preserves evenly then sprinkle with nuts. Score into bars, but leave in pan.
  • Return to oven at 250 degrees F (120 degrees C) for up to 15 minutes. Cool on rack.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 32.4 g, Cholesterol 49.9 mg, Fat 13 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.9 g, Sodium 76.5 mg, Sugar 20.4 g

APRICOT-PISTACHIO BISCOTTI



Apricot-Pistachio Biscotti image

Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes about 5 1/2 dozen

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped

Steps:

  • Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
  • On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Nutrition Facts : Calories 102 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g

APRICOT JAM BARS



Apricot Jam Bars image

Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.

Provided by DREVILFROG

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 45m

Yield 10

Number Of Ingredients 10

1 stick butter
½ cup white sugar
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla extract
1 cup all-purpose flour
½ cup almond flour
1 teaspoon baking powder
½ teaspoon salt
1 ¼ cups apricot jam, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
  • Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
  • Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
  • Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
  • Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.

Nutrition Facts : Calories 307.3 calories, Carbohydrate 46.8 g, Cholesterol 43 mg, Fat 13 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 253.7 mg, Sugar 27.7 g

ALMOND APRICOT BARS



Almond Apricot Bars image

Apricot jam provides the fruit flavor in this small pan of sweet dessert bars shared by Olga Wolkosky of Richmond, British Columbia. "They freeze well and are always a hit," she relates. "They're also good with seedless raspberry jam instead."

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 1-1/2 dozen.

Number Of Ingredients 8

2 cups white baking chips, divided
1/2 cup butter, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup apricot jam
1/2 cup sliced almonds

Steps:

  • Preheat oven to 325°. In a microwave, melt 1 cup chips; stir until smooth. Set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in melted chips and vanilla. Gradually beat in flour. Spread half of the batter into a greased 8-in. square baking dish. Bake 15-20 minutes or until golden brown. Spread with jam., Stir remaining chips into remaining batter. Drop by tablespoonfuls over jam; carefully spread over top. Sprinkle with almonds. Bake 30-35 minutes or until golden brown. Cool completely on a wire rack. Cut into squares; cut squares in half.

Nutrition Facts : Calories 250 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 81mg sodium, Carbohydrate 31g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.

APRICOT OAT BARS



Apricot Oat Bars image

Provided by Giada De Laurentiis

Time 1h47m

Yield 24 bars

Number Of Ingredients 13

Vegetable oil cooking spray
1 (13-ounce) jar apricot jam or preserves (about 1 1/4 cups)
8 dried apricots, chopped into 1/4-inch pieces (about 1/3 cup)
1 3/4 cups all-purpose flour
1 packed cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon fine sea salt
3/4 teaspoon baking soda
1 3/4 cups old-fashioned oats
1 cup (4 ounces) coarsely chopped walnuts
1 cup (2 sticks) unsalted butter, melted
1 egg, at room temperature, beaten
1 teaspoon pure vanilla extract

Steps:

  • Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
  • Filling: In a small bowl, mix together the jam and the apricots. Set aside.
  • Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
  • Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams

APRICOT SHORTBREAD BARS



Apricot Shortbread Bars image

Apricot Shortbread Bars are the perfect soft, buttery bars with sweet apricot jam spread over the top for a bright summery flavor.

Provided by Sabrina Snyder

Categories     Dessert

Time 40m

Number Of Ingredients 8

1 cup unsalted butter (, softened)
1 cup sugar
2 large egg yolks
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups apricot jam

Steps:

  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and sugar and cream on medium speed until fluffy, about 2-3 minutes.
  • Add in egg yolks and vanilla extract until creamy.
  • Add flour, baking powder, and salt until just combined.
  • Spread about half the mixture into the baking dish and press gently.
  • Spread apricot jam over the shortbread.
  • Sprinkle remaining shortbread mixture over the apricot jam.
  • Bake for 35-40 minutes or until golden brown.
  • Cool completely before slicing.

Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 71 mg, Sodium 65 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

APRICOT BARS



Apricot Bars image

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

12 ounces dried apricots ((11/2 cups))
1 ¾ cups sugar (divided)
¾ cup butter (softened)
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup sweetened coconut (toasted)
½ cup pecans (chopped)

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

EASY CHOCOLATE-DIPPED APRICOTS (APRICOT CHANUKAH GELT)



Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt) image

This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion.

Provided by Whats Cooking

Categories     Candy

Time 35m

Yield 48 pieces

Number Of Ingredients 3

1 lb dried apricot
1 lb bittersweet chocolate, chopped
aluminum foil, candy wrappers (optional)

Steps:

  • Line two baking sheets with parchment paper.
  • Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula.
  • Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate.
  • Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).

DRIED APRICOT SCONES



Dried Apricot Scones image

Provided by Food Network

Number Of Ingredients 8

2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup sugar
3/4 cup chopped dried California Apricots
1 1/4 cups heavy cream
3 tablespoons butter, melted
2 tablespoons sugar

Steps:

  • Preheat oven to 425degrees. Use an ungreased baking sheet. Combine the flour, baking powder, salt, and sugar in a bowl, stirring with a fork to mix well. Add the dried fruit. Still using a fork, stir in the cream and mix until the dough holds together in a rough mass (the dough will be quite sticky). Lightly flour a board and transfer the dough to it. Knead the dough 8 or 9 times. Pat into a circle about 10 inches round. For the glaze, spread the butter over the top and side of the circle of dough and sprinkle sugar on top. Cut circle into 12 wedges and place each piece on the baking sheet, allowing 1-inch between pieces. Bake for 15 minutes, or until golden brown.;\

More about "apricot bars recipe martha stewart food"

APRICOT BARS - THE PIONEER WOMAN – RECIPES, COUNTRY LIFE ...
apricot-bars-the-pioneer-woman-recipes-country-life image
Mix together all ingredients except apricot preserves. Press one half of the mixture into a buttered 8” square (or small rectangular) pan. Spread with …
From thepioneerwoman.com
Servings 24
Estimated Reading Time 5 mins
Category Breakfast, Dessert, Main Dish
Total Time 55 mins
  • Press one half of the mixture into a buttered 8” square (or small rectangular) pan.Spread with a 10-12 ounce jar of apricot preserves.
  • Sprinkle second half of mixture over the top and pat lightly.Bake at 350 degrees for 30-40 minutes or until light brown.


OUR BEST APRICOT RECIPES - MARTHA STEWART
our-best-apricot-recipes-martha-stewart image
Apricot-Cheesecake Bars. med105744_0710_des004c.jpg. View Recipe this link opens in a new tab. Tantalizing swirls of pure apricot purée are dragged gently through the cream cheese filling of these irresistible Graham …
From marthastewart.com


APRICOT CHEESECAKE BARS RECIPE - RECIPES, PARTY FOOD ...
In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water. In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until …
From delish.com
Cuisine American
Estimated Reading Time 2 mins
Servings 24
Total Time 1 hr 20 mins
  • Preheat oven to 350 degrees F. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form.
  • Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan.


APRICOT-ALMOND BARS WITH CHOCOLATE RECIPE - EATINGWELL
Low-Calorie Bars Recipes; Apricot-Almond Bars with Chocolate; Apricot-Almond Bars with Chocolate. Rating: 4 stars. 1 Ratings. 5 star values: 0 ; 4 star values: 1 ; 3 star …
From eatingwell.com
4/5 (1)
Total Time 1 hr 10 mins
Category Low-Calorie Bars Recipes
Calories 88 per serving
  • Combine 1/2 cup dried apricots and water in a small saucepan; bring to a simmer over medium heat. Cover and cook for 2 minutes. Remove from heat and set aside to cool. Coarsely chop the remaining 1/2 cup apricots.
  • Puree the cooked apricots and any remaining cooking liquid in a food processor. Add egg, egg white, oil, honey and vanilla; process until smooth. Add the flour mixture, 1/2 cup chocolate and the chopped apricots; pulse just until combined. Scrape the batter into the prepared pan, spreading evenly. Sprinkle with almonds.


APRICOT JAM BARS WITH A CRUMB TOPPING - EATS DELIGHTFUL
These apricot bars are super easy to make and can be enjoyed as either a snack or a dessert. This recipe can be used with any style of jam you like. The bars are crumbly, …
From eatsdelightful.com
Estimated Reading Time 7 mins
Total Time 40 mins
  • Preheat your oven to 350°F. Line a 9x13 inch baking dish with parchment paper, leaving a bit of overhanging parchment paper to make it easier to transfer. Set aside.
  • In a large bowl, combine butter and sugar. Beat together until sugar is fully dissolved and you're left with a thick paste. Add eggs in one at a time, whisking well after each addition. Add vanilla extract and mix in.
  • Add 2 and 1/2 cups of flour, as well as your baking powder and salt to the butter/egg mixture. Mix until it starts coming together into a rough ball of dough. I find it easiest to start mixing with a spoon, and finish off by hand.
  • Divide your dough into one large piece (about 2/3 of the dough) and one smaller piece (about 1/3). Pack 2/3 of the dough into the bottom of your 9x13 inch baking pan into an even layer. Spread jam over the top of the dough. Set aside to work on the crumb topping.


APRICOT CHEESECAKE BARS - MARTHA STEWART RECIPES ...
May 24, 2011 - Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back …
From pinterest.co.uk
3.1/5 (116)
Total Time 1 hr 20 mins
Servings 24


FLAX PISTACHIO AND APRICOT GRANOLA BARS RECIPE | PBS FOOD
Ingredients; 2 cups rolled oats 1/2 cup flax seeds 1/2 cup diced dried apricots 1/2 cup pistachios 1/2 cup sweetened carob chips; 3/4 teaspoon salt
From pbs.org
Estimated Reading Time 1 min


15 APRICOT RECIPES THAT ARE TRULY AMAZING AND ABSOLUTELY ...
Martha Stewart Living. 2M followers . Tart Recipes ... Apricot Oatmeal Crumble Bars - a delicious & easy recipe perfect for a simple dessert or even a sweet breakfast treat! Flour On My Face. BARS & BROWNIE Recipes. Brownie Desserts. Oreo Dessert. Mini Desserts. Coconut Dessert. Easy Desserts. Healthy Dessert Recipes. Fruit Recipes. Vegan Desserts. Sweet …
From pinterest.com
Estimated Reading Time 4 mins


APRICOT CHIFFON PIE RECIPE | RECIPE | APRICOT RECIPES ...
Martha Stewart Recipes. Crumble Recipe. Apricot Pie with Coconut Crumble Recipe. A coconut crumble offsets this tart apricot filling. The topping browns quickly because of the sugar in the coconut, so tent it with foil after 30 minutes to avoid burning. Anna Lomas. Recipes and food "art" Tart Recipes. Fruit Recipes. Dessert Recipes. Cooking Recipes. Pistachio Tart …
From pinterest.com
3.2/5 (21)


APRICOT WINDOWS | COOKIE BAR RECIPES, APRICOT RECIPES ...
Aug 1, 2012 - This recipe captures the sweetness of apricot jam, and sets it atop a thin, buttery cookie.
From pinterest.com


MARTHA BAKES: PRESS-IN CRUSTS EPISODE - PBS FOOD
In a food processor, pulse wafers until fine crumbs form. Add butter, sugar, and salt, and process until well combined. Press mixture firmly into bottom and up sides of a 9-inch fluted tart pan ...
From pbs.org


APRICOT CREAM CHEESE BARS RECIPES ALL YOU NEED IS FOOD
APRICOT CREAM CHEESE BARS RECIPE - FOOD.COM. Such a delightful recipe - this is one of my favorite desserts - This is delicious with a warm cup of tea - you can even add some ice cream if you wish!! Total Time 30 minutes. Prep Time 0S. Cook Time 30 minutes. Yield 12 serving(s) Number Of Ingredients 14. Ingredients; 1 (8 ounce) package cream cheese, …
From stevehacks.com


EASY APRICOT COOKIE RECIPES AND SIMILAR PRODUCTS AND ...
Our Best Apricot Recipes | Martha Stewart trend www.marthastewart.com. 15 Apricot Recipes That Are Truly Amazing and Absolutely Delicious. Fresh, ripe apricots are juicy and taste both sweet and a bit tart. With a tender texture that's not to be missed, they're miles apart from the dried variety. Try these lush little beauties in pies, tarts ...
From listalternatives.com


MARTHA STEWART'S COOKIES - CARNEGIE LIBRARY OF PITTSBURGH ...
Cleverly organized by texture, the recipes in Martha Stewart’s Cookies inspire you to think of a classic, nostalgic treat with more nuance. Chapters include all types of treasures: Light and Delicate (Cherry Tuiles, Hazelnut Cookies, Chocolate Meringues); Rich and Dense (Key Lime Bars, Chocolate Mint Sandwiches, Peanut Butter Swirl Brownies); Chunky and Nutty (Magic …
From acla.overdrive.com


9 LINZER COOKIE RECIPES - FOOD.COM
Linzer Bars. “The shortbread crust has a great flavor to it. I put apricot preserves on one half and raspberry preserves on the other half. I’m going to freeze some of the cookies to enjoy for later! They taste great with a cold glass of milk.”. -Marie Nixon.
From food.com


APRICOT BARS RECIPE MARTHA STEWART - SHARE-RECIPES.NET
Apricot Cheesecake Bars Recipe Martha Stewart. Just Now Cookie Recipes; Apricot Cheesecake Bars; Apricot Cheesecake Bars.Rating: 3.1 stars. 116 Ratings . 5 star values: 19 4 star values: 17 3 star values: 43 2 star values: 31 1 star values: 6 Read Reviews Add Review; 116 Ratings 4 Reviews Fresh apricot compote is swirled with cheesecake filling in this hand-held …
From share-recipes.net


APRICOT CHEESECAKE BARS - ALL INFORMATION ABOUT HEALTHY ...
Apricot Cheesecake Bars Recipe | Martha Stewart best www.marthastewart.com. Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. 421 People Used More Info ›› Visit site > Apricot Cheesecake Bars …
From therecipes.info


KEY LIME BARS | MARTHA STEWART | KEEPRECIPES: YOUR ...
Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud. Get Started - 100% free to try - join in 30 seconds. Key Lime Bars | Martha Stewart. See original recipe at: marthastewart.com. kept by Florance_Chan recipe by MarthaStewart.com. Categories: Bar; …
From keeprecipes.com


DRIED APRICOT COOKIE BARS - ALL INFORMATION ABOUT HEALTHY ...
Apricot Shortbread Bars with Dried Apricots - Butter & Baggage tip www.butterandbaggage.com. 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 ¼ cup water. Place water back in saucepan and add ¾ cup sugar. Cook ...
From therecipes.info


QUINOA, APRICOT, AND NUT CLUSTERS - MARTHA STEWART RECIPES ...
Jun 8, 2011 - In our version of a granola bar, clusters of white quinoa, apricots, pistachios, and sunflower seeds are a virtuous, sweet, delightfully chewy snack.
From pinterest.ca


NEW YORK CHEESECAKE MARTHA STEWART WITH APRICOT TOPPING RECIPE
Crecipe.com deliver fine selection of quality New york cheesecake martha stewart with apricot topping recipes equipped with ratings, reviews and mixing tips. Get one of our New york cheesecake martha stewart with apricot topping recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


TASTE OF HOME APRICOT BARS RECIPES
Make and share this Apricot Bars recipe from Food.com. Provided by Sydney Mike. Categories Bar Cookie. Time 1h15m. Yield 16 bars, 16 serving(s) Number Of Ingredients 12. Ingredients; 2/3 cup dried apricot: 1/2 cup water: 1/2 cup unsalted butter, softened: 1/4 cup powdered sugar: 1 1/3 cups all-purpose flour, divided (1 cup & 1/3 cup) 2 eggs: 1 cup light brown sugar, packed: …
From tfrecipes.com


MARTHA STEWART'S APRICOT-GLAZED PORK TENDERLOIN RECIPE
To celebrate Martha Stewart's 75th birthday today, we've got one of our favourite Martha recipes for you to try. Turn boring pork into something spectacular and flavourful with tangy apricot jam. This dish will make quite the impression around the family dinner table. Prep Time: 10 minutes Cooking Time: 20 minutes Serves: 4. Ingredients:
From thecoast.net.nz


APRICOT JAM RECIPE MARTHA STEWART WITH INGREDIENTS ...
Mix apricots and lemon juice in a large pot; add sugar. Slowly bring to a boil, stirring until sugar dissolves. Cook and stir until apricot mixture thickens, about 25 minutes. Remove from heat and skim foam if necessary. Meanwhile, prepare jars, lids, and rings by cleaning and sterilizing in dishwasher or boiling water bath. Leave lids in ...
From tfrecipes.com


Related Search