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
APRICOT PISTACHIO BARS
Pistachio frangipane and apricots are a heavenly combination in these luscious apricot pistachio bars.
Yield 16 bars
Number Of Ingredients 13
Steps:
- Heat oven to 350F. Line an 8x8-inch baking pan with parchment paper so that the sides hang over the edges of the pan (it will make it easier to lift out the bars once they are done cooking).
- For the crust, combine the flour, salt, and sugar in the bowl of a food processor. Cut the butter into chunks and add it to the food processor. Run the food processor until the mixture forms large chunks, about 1 minute. Transfer to the baking pan and press into the bottom of the pan and ¼-inch up the sides. Bake for 15 minutes, or until just golden. Transfer to a cooling rack and cool to room temperature.
- For the filling, place the pistachios, flour, sugar, and salt in the food processor bowl (no need to clean it in-between). Cut the butter into chunks and add it to the bowl. Again, run the machine until smooth and no visible butter chunks remain. Add in the almond extract and eggs. Run again until just combined.
- Spread the filling over the cooled crust. Cut the apricots in half and remove the pits. Slice and place on top of the filling, pressing them in slightly to stick.
- Place in the oven and bake for 60 minutes, or until a toothpick inserted comes out clean. Let cool completely in the pan.
- Cut into squares and dust with powdered sugar before serving.
APRICOT TART WITH PISTACHIOS
Working with phyllo dough is easy and satisfying, especially for cooks who are inclined to shy away from making pastry. Frozen puff pastry is having a moment, but for little effort, you can achieve similar results with phyllo sheets and never lift a rolling pin. Bright orange apricots are the ideal fruit, but other summer stone fruits, such as pluots, plums or nectarines, also work well. This makes a very impressive open face tart with a very crisp, ultraflaky crust.
Provided by David Tanis
Categories pies and tarts, dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 375 degrees. Lay 1 sheet phyllo on a parchment-lined 12-by-18-inch rimmed baking sheet. Drizzle with 1 tablespoon butter and brush to coat the entire phyllo sheet.
- Top with another sheet and butter as above. Repeat with 7 more sheets, for a total of 9, buttering as you go. The final, top layer should also be buttered. (The rest of the phyllo can be wrapped and frozen for future use.)
- Dot the top sheet with jam by the teaspoon, then, using a spatula, spread the jam to cover the entire sheet, leaving a 2-inch border.
- Sprinkle a layer of half the chopped pistachios over the jam. Place the apricot wedges, skin-side down, in even rows across the surface, then sprinkle again with remaining pistachios.
- Carefully fold over the edges on all sides of the tart to make a 10-by-16-inch rectangle. Brush folded sides with butter. Sprinkle sugar generously over apricots and folded edges.
- Bake until pastry is golden and apricots begin to color, about 1 hour. Cool for 15 minutes, then cut into squares. Serve warm or at room temperature.
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, HONEY & PISTACHIO FLAPJACKS
These tasty treats will keep you in the kitchen for just five minutes
Provided by Good Food team
Categories Snack, Treat
Time 50m
Yield Makes 16
Number Of Ingredients 6
Steps:
- Put butter, soft brown sugar and honey in a small pan, then heat gently until melted.
- Tip oats, pistachios and apricots into a medium bowl. Pour over the melted butter mixture and stir to combine.
- Transfer to a 20cm x 20cm greased and lined baking tray and cook at 160C/140C fan/gas 4 for 35-40 mins. Remove and cool in tin, then slice into 16. Will keep in an airtight container for up to 3 days.
Nutrition Facts : Calories 193 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.13 milligram of sodium
APRICOT AND PISTACHIO SLICE (BARS)
A recipe from the back of a pack of Sunbeam Pistachio kernals. I haven't tried this yet as a gluten-free slice. A nice slice to have with a cuppa
Provided by Jubes
Categories Bar Cookie
Time 45m
Yield 12 bars, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180°C
- Combine flour the flour, mixed spice,diced apricots, pistachio kernals and the sugar in a large bowl. Add the margarine, eggs, lemon juice and vanilla essence and stir until well combined.
- Spoon the mixture into a greased and lined lamington tin and bake for 30 minutes at 180ºC or until golden brown.
- Whilst still warm, glaze the slice with melted apricot jam.
Nutrition Facts : Calories 192.2, Fat 8.9, SaturatedFat 4.7, Cholesterol 53.1, Sodium 261.4, Carbohydrate 25.4, Fiber 1.5, Sugar 12.1, Protein 3.6
CHEWY APRICOT COCONUT BARS (DIABETIC)
This is a variation on my Recipe #487220. Came up with this in order to use up some extra dried fruit and to make sure my trays this year looked a little different from prior offerings.
Provided by justcallmetoni
Categories Bar Cookie
Time 25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven 350 degrees.
- Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
- Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
- Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
- Spread batter evenly in greased 8-inch square baking pan.
- Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
- Cut into squares.
Nutrition Facts : Calories 119.2, Fat 9.5, SaturatedFat 4.3, Cholesterol 11.6, Sodium 139.2, Carbohydrate 7.4, Fiber 1.2, Sugar 2.5, Protein 1.8
APRICOT-PISTACHIO BISCOTTI
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
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 PASTRY BARS
Perfect for a casual gathering or fancier event, this recipe from field editor Nancy Foust of Stoneboro, Pennsylvania is a crowd-pleaser. "These special bars were among 40 kinds of cookies and bars I made for my niece's wedding reception," she says.
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield about 4 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 125 calories, Fat 6g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 63mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
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