APRICOT PECAN MERINGUE BARS
These quick and easy fruit filled bars are bound to please every member of your family-since you can change the flavor of of the filling and type of nuts used to suit your taste.
Provided by Pat Duran
Categories Other Desserts
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 350^. Crust: Blend shortening and extracts in medium bowl. Add sugar while gradually beating. Beat in egg. Blend in flour and salt. Spread this dough evenly in an ungreased 11x7-inch pan. Bake 20 minutes.
- 2. Remove from oven. Spread preserves over baked layer. Bake 5 minutes. Remove from oven and cool on a wire rack while making topping.
- 3. Topping: Beat egg whites and salt until stiff,peaks form ,but not dry. Add sugar gradually while beating. Fold in pecans. Spread topping carefully and evenly over preserves. Bake 15-20 minutes or until topping is golden brown. Cool before cutting into bars or squares or triangles.
APRICOT MUD HEN CAKE BARS
These mud hen bars have been in my family for generations. My maternal grandmother gave this recipe to my mother, who shared it with me. I've been told the name comes from the speckled meringue topping that resembles the coloring of hens. -Kristine Chayes, Smithtown, New York
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 24 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour and salt; beat into creamed mixture. Spread into a greased 13x9-in. baking pan. Bake until a toothpick inserted in center comes out clean, 12-15 minutes., Meanwhile for meringue, with clean beaters, beat egg whites with cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form; gently fold in pecans., Spread preserves over hot cake. Spread meringue over preserves, sealing meringue to edges of pan. Bake until meringue is golden brown, 15-20 minutes. Cool completely on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 163 calories, Fat 9g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 69mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT MERINGUE BARS
Make and share this Apricot Meringue Bars recipe from Food.com.
Provided by Jill from Pittsburgh
Categories Dessert
Time 55m
Yield 32 bars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 145.2, Fat 7.7, SaturatedFat 4, Cholesterol 41.7, Sodium 50.2, Carbohydrate 17.1, Fiber 0.6, Sugar 7.9, Protein 2.3
RUSSIAN TORTE
This is a great addition to your menu for the holidays or any time of year! A co-worker's wife made this for the holidays one year and I had to go back a couple of years after I quit just to ask for the recipe. Although it is called Russian Torte, it reminds me of a similar dessert that my Hungarian great-grandma used to make. At any rate, this is a bar cookie that is both delicious and has a really nice presentation, too. It may seem difficult, but is actually pretty easy to put together (prep time is a guess).
Provided by Munchkin Mama
Categories Bar Cookie
Time 1h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- To make pastry: Sift flour, add butter and mix like pie dough.
- Add egg yolks and then warmed milk/yeast mixture. Mix until dough pulls away from the bowl.
- Divide into 3 equal portions (eyeball it or if you are a perfectionist like me the balls will be about 12 oz. each!) Preheat oven to 350.
- Roll out one portion of dough (between sheets of parchment paper or greased/floured wax paper) into a rectangle to fit a 15x10x1-inch jellyroll pan. Remove dough from paper and press into the lightly greased pan.
- Combine nut filling ingredients. Reserve 1/4 cup for the topping. Sprinkle remaining nut filling onto the dough.
- Using the same method, roll out the 2nd portion of dough.
- Spread both cans of fruit over the 2nd layer of dough.
- Roll out 3rd portion of dough and place over the apricot filling. Bake at 350°F for 25 minutes. Meanwhile, make meringue by beating the 4 egg whites until stiff. Add sugar, beating until dissolved. When torte has baked 25 min, pull out and spread meringue over baked torte. Sprinkle with reserved nuts. Return to the oven for 10-20 minutes until lightly browned.
- Cut into diamond or square shapes when cooled. You can use other fruit fillings in place of the apricot.
Nutrition Facts : Calories 504, Fat 30.6, SaturatedFat 13.3, Cholesterol 100.3, Sodium 153.4, Carbohydrate 52, Fiber 2.5, Sugar 23.7, Protein 8.2
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
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
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.
APRICOT WALNUT BARS
Categories Fruit Nut Dessert Bake Christmas Thanksgiving Quick & Easy Apricot Walnut Vanilla Fall Winter Edible Gift Cinnamon Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 32 bars
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 425°F. Butter a 9-inch square baking pan and line with 1 sheet of foil, leaving a 2-inch overhang on 2 opposite sides, then butter foil.
- Pulse flour, sugar, cinnamon, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add yolks and vanilla and pulse just until clumps of dough form, about 30 seconds.
- Press three fourths of dough evenly onto bottom of pan, then spread with apricot preserves. Crumble remaining dough over preserves and sprinkle evenly with walnuts.
- Bake until top is golden brown and preserves are bubbling, 20 to 25 minutes. Cool in pan on a rack. Lift from pan by grasping both ends of foil. Cut into 32 bars and lift bars off foil with a spatula.
APRICOT MERINGUE NUT BARS
Light and yummy cookie bar!
Provided by Margaret Riley
Categories Cookies
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Cream together 1/2 cup butter and 1/4 cup sugar. Add 1 egg and 1/2 teaspoon vanilla. Mix together dry ingredients and add to creamed mixture.
- 2. Pat dough into 9" x 13" pan. Cover with apricot jam.
- 3. Beat in a bowl egg whites until stiff but not dry. Gradually add, and continuing to beat,1/2 cup sugar. When mixture stands in peaks, fold in 1/2 cup pecans. Spread over jam.
- 4. Bake 35 minutes. Cool before cutting.
APRICOT NUT BREAD
Another favorite quick bread that my mom made when I was a child. I often make small tins of my apricot nut bread, pumpkin bread, and cranberry bread to give as teacher gifts, along with the recipe for each, during the holidays.
Provided by Caryn
Categories Quick Breads
Time 1h20m
Yield 2 7x3x2-inch loaf pans
Number Of Ingredients 11
Steps:
- In a small saucepan, cook the apricots in water until soft; drain.
- Preheat oven to 350 degrees.
- Generously grease and lightly flour two 7x3x2-inch loaf pans.
- In a large bowl, combine flour, sugar, baking powder, and salt; mix well.
- Stir in butter, milk, orange juice, and egg; mix well.
- Fold in dried apricots, nuts, and orange peel.
- Spoon into prepared pans.
- Bake 55 minutes or until a toothpick inserted in center comes out clean.
- Cool on rack 15 minutes.
- Remove from pan.
- Cool completely.
HAZELNUT-TOPPED APRICOT BAR COOKIES
Categories Cookies Food Processor Egg Nut Dessert Bake Christmas Thanksgiving Kid-Friendly Mother's Day Father's Day Apricot Shower Hazelnut Party Potluck Jam or Jelly Bon Appétit Small Plates
Yield Makes 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Butter bottom of 13 x 9 x 2-inch baking pan. Combine nuts, 1 cup sugar and cinnamon in processor; blend until nuts are finely ground.
- Combine 1/2 cup sugar, flour, butter, egg yolks, vanilla and salt in processor; blend just until combined. Spread dough over bottom of prepared pan. Bake until golden, about 15 minutes. Cool 10 minutes. Maintain oven temperature.
- Spread preserves over crust. Beat whites in medium bowl until stiff but not dry. Fold in nut mixture. Spread nut meringue over preserves layer. Bake until meringue is firm to touch, about 25 minutes. Cool completely. Cut into squares.
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