Apricot Meringue Bars Food

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar; cut in butter until crumbly. Add egg yolks and vanilla. Press into a greased 15x10x 1-in. baking pan. , Bake at 350° for 12-15 minutes or until lightly browned. Spread apricot filling over crust., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread the meringue evenly over filling; sprinkle with pecans. , Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool in pan on a wire rack (meringue will crack). Cut into bars. Refrigerate leftovers.,

APRICOT OAT BARS

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.

APRICOT MERINGUE BARS

Steps:

• For the pastry: Quickly knead flour into a dough with the cold butter, egg yolks and sugar. Form into a ball, wrap in plastic wrap and place in the refrigerator for 1 hour. Cut parchment paper into the size of a baking sheet. Roll out dough to form a rectangle on the paper 4 mm (approximately 1/8 inch) thick and place on the baking sheet.
• Bake the dough in a preheated oven at 180°C (approximately 350°F) for 12 minutes, or until golden yellow. Allow to cool. For the topping: Stir the jam with an immersion blender and mix in the orange juice. Spread the mixture on the cooled pastry sheet and sprinkle with ground almonds. Beat egg whites very stiff and sprinkle in sugar.
• Spread meringue evenly over the pastry sheet, create a wavy design with a fork and sprinkle with slivered almonds. Bake in a preheated oven at 150°C (approximately 300°F) for 12 minutes, or until light yellow. While still warm, cut into bars approximately 6 x 3 cm (approximately 3 x 1 1/4 inches).

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 JAM BARS

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.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar.
• Cut in butter until crumbly.
• Add egg yolks and vanilla; mix well.
• Press into a greased 15 in x 10 in x 1 in baking pan.
• Bate at 350°F for 12 to 15 minutes or until lightly browned.
• Spread apricot filling over crust.
• In a small mixing bowl, beat the egg whites until soft peaks form.
• Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
• Spread over apricot layer.
• Sprinkle with pecans.
• Bake for 25-30 minutes or until lightly browned.
• Cool on a wire rack.
• Cut into bars.
• Refrigerate leftovers.

APRICOT-ORANGE SHORTBREAD BARS

Steps:

• Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
• Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
• Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
• Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)

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.

APRICOT EGGNOG BARS

Steps:

• In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350° until golden brown, 8-10 minutes. Cool on a wire rack., Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust., In a large bowl, beat cream cheese until smooth. Beat in the melted chocolate and, if desired, brandy. Gradually beat in eggnog. Add egg; beat on low speed just until combined. Pour over crust., Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 55-60 minutes., Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.

RAISIN APRICOT BARS

Steps:

• In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
• Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
• In a large mixer bowl, cream butter & brown sugar.
• Add flour, baking powder, salt & rolled oats, & mix well.
• Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
• Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
• Bake 22-25 minutes, or until firm in the center & topping is crisp.
• Cool completely before cutting into 2" squares.

APRICOT ALMOND BARS

Steps:

• Preheat oven to 350°. Cream butter, brown sugar and salt until light and fluffy. Beat in vanilla. Gradually beat in flour. Press onto bottom of a greased 15x10x1-in. baking pan. Spread with preserves., In another bowl, beat almond paste and sugar on low speed until blended. Beat in vanilla and eggs, one at a time. Pour over preserves., Bake 20-25 minutes or until a toothpick inserted in almond layer comes out clean. Cool slightly on a wire rack., Meanwhile, place chocolate in a large bowl. In a small saucepan, bring cream just to a boil; pour over chocolate. Stir with a whisk until smooth. Add confectioners' sugar, butter and vanilla; beat until smooth., Spread over warm bars. Cool completely before cutting.

APRICOT OATMEAL BARS, JUST LIKE YOU REMEMBER!

Steps:

• Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside.
• Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside.
• In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt.
• Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer.
• Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full.
• Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife.
• Store in airtight container or cookie tin between layers of parchment or waxed paper.

APRICOT STREUSEL BARS

Steps:

• Heat oven to 350 degrees F. Spray a 13x9-inch pan with cooking spray. In medium saucepan, combine apricots and water; simmer, uncovered, over medium-high heat for 25 minutes or until water is absorbed, stirring occasionally. Cool.
• While apricots are simmering, make the crust: Place 2 cups flour, walnuts, and and 3/4 cup powdered sugar in food processor; process until blended and nuts are finely chopped. Add butter; process until mixture resembles coarse crumbs (DO NOT process until mixture becomes smooth). Reserve 1 1/2 cups crumb mixture. Press remaining mixture in bottom of pan.
• Bake for 12 to 15 minutes, or until lightly browned around edges.
• While crust is baking, finish making the filling: Place cooked apricots in same food processor (you do NOT need to wash it first). Add eggs, lemon juice, sugar, 1/3 cup flour and salt; process until blended.
• Pour filling over crust. Sprinkle reserved 1 1/2 cups crumb mixture over the top. Return to oven; bake an additional 25 to 30 minutes, or until filling is set and top is light brown. Cool in pan on wire rack. Cut into bars, and sprinkle with powdered sugar.

RASPBERRY MERINGUE BARS

Steps:

• preheat oven to 325*.grease a 13x9" pan --
• beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
• stir in flour until well combined.
• pat dough evnly in pan.and bake for 20 minutes.
• remove from oven and spread solo almond filling over crust.
• to prepare meringue topping:.
• beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
• spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
• cool completely in pan on wire rack.

LUSCIOUS APRICOT SQUARES

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.