APRICOT SQUARES
I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.
Nutrition Facts :
APRICOT SQUARES
During a visit to my future in-laws house many years ago, a friend of theirs made these delicious apricot bars. Before I flew home, I had the recipe in my hand to take back with me.
Provided by Caryn
Categories Bar Cookie
Time 1h30m
Yield 1 eight inch square baking pan, 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the dried apricots into boiling water for 10 minutes; drain.
- Chop cooled apricots; set aside.
- Preheat oven to 350 degree F.
- Grease an 8-inch square baking pan.
- In a small bowl, mix together butter, granulated sugar, and 1 cup flour.
- Press this mixture into prepared pan.
- Bake 25 minutes; set aside.
- In a small bowl, beat together eggs and brown sugar.
- Fold in 1/3 cup flour, baking powder, and salt; mix till combined.
- Stir in vanilla, chopped apricots, and nuts.
- Spread evenly over top of baked layer.
- Bake 30 to 40 minutes.
- Remove from oven and cool on wire rack.
- Sprinkle with confectioner's sugar.
- Cut into squares.
Nutrition Facts : Calories 200.8, Fat 8.7, SaturatedFat 4.2, Cholesterol 41.7, Sodium 132.1, Carbohydrate 29, Fiber 1.1, Sugar 19.5, Protein 2.9
WHITE CHOCOLATE APRICOT SQUARES
Make and share this White Chocolate Apricot Squares recipe from Food.com.
Provided by Graybert
Categories Weeknight
Time 1h20m
Yield 20 squares
Number Of Ingredients 9
Steps:
- Melt butter and 1 cup white chocolate chips in small saucepan, stirring until smooth; set aside.
- Beat eggs and sugar on high speed of electric mixer until thick and light, about 5 minutes.
- Stir in melted chocolate mixture, flour and vanilla.
- Mix well.
- Spread half of batter in greased 9" square cake pan.
- Bake at 325°F for 20-25 minutes, or until light golden.
- Cool 5 minutes.
- Spread jam on top.
- Stir 1 cup white chocolate chips into remaining batter.
- Drop by spoonfuls evenly over jam.
- Spread out gently.
- Sprinkle with nuts.
- Bake 30-40 minutes longer, or until set.
- Cool completely then cut into squares.
LUSCIOUS APRICOT SQUARES
I adopted this recipe late 2005 and finally made it in February 2006. I haven't changed a thing as it is great the way it is written. This slice has a shortcake like base with a cake-like apricot caramel top. Goes well with a dollop of whipped cream on top for a treat or dessert or leave plain and enjoy. :)
Provided by Jen T
Categories Bar Cookie
Time 2h15m
Yield 16 squares
Number Of Ingredients 11
Steps:
- In covered small saucepan over low heat, in enough water to cover, cook apricots 15 minutes.
- Drain apricots; finely chop.
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 8 inch pan.
- Into large bowl, measure 1 cup flour, butter or margarine and sugar.
- With mixer at medium speed, beat ingredients until well mixed and crumbly.
- Pat evenly into pan.
- Bake 25 minutes or until golden brown.
- Meanwhile, in the same bowl, measure 1/3 cup flour, eggs, apricots, brown sugar, walnuts, baking powder, vanilla, and salt.
- Beat at medium speed until well mixed, occasionally scraping bowl with a rubber spatula.
- Pour mixture over baked layer and return to oven.
- Bake 25 minutes longer until golden.
- Cool in pan.
- Cut into squares.
- Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 199.5, Fat 8.9, SaturatedFat 4.1, Cholesterol 38.5, Sodium 111.9, Carbohydrate 28.6, Fiber 0.9, Sugar 19.5, Protein 2.7
APRICOT SQUARES
from today's NY times, this is a minimalist recipe that will blow you away with it's taste and ease of prep.
Provided by chia2160
Categories Bar Cookie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Grease an 8-inch square baking pan (not necessary with nonstick pan).
- Combine butter, 1 cup flour and the granulated sugar in a food processor. Pulse until ingredients are pebbly and crumbly; mixture will be quite dry. Press into pan, and bake for 15 minutes or until shell is evenly cooked.
- If fruit is very dry, stew it in water to cover in a small saucepan until soft, 5 to 10 minutes. Drain very well, then chop. Combine in a bowl with eggs, brown sugar, remaining flour and salt.
- Remove pan from oven, and pour fruit batter over crust. Bake until lightly browned and firm on edges but still a little soft in middle, about 30 minutes.
- Cool, then cut into squares and serve. Store, covered and refrigerated, for up to 2 days.
APRICOT SQUARES
Make and share this Apricot Squares recipe from Food.com.
Provided by Kibbie
Categories Bar Cookie
Time 55m
Yield 2 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Cream butter, granulated sugar, and vanilla until fluffy.
- Stir in flour until well blended.
- Spread in ungreased 13x9 inch pan.
- Bake 15 minutes.
- Cool completely.
- Spread jam over cooled crust.
- Beat egg whites and almond extract until soft peaks form.
- Gradually add powdered sugar and beat until stiff and glossy.
- Spread over jam.
- Sprinkle with almonds (if desired).
- Bake at 350 for 15 to 20 minutes, or until egg whites are set and slightly golden.
- Cool completely.
- Cut into 2 inch squares.
Nutrition Facts : Calories 2289.8, Fat 107.4, SaturatedFat 59.6, Cholesterol 244, Sodium 780.7, Carbohydrate 321.4, Fiber 7.1, Sugar 174, Protein 24.4
APRICOT CRUMBLE SQUARES
This recipe comes from 500 Best Cookies, Bars and Squares cookbook by Esther Brody. These squares remind me of apricot cobbler, but you can eat them with your hands.Enjoy!
Provided by Mrs. Cookie
Categories Bar Cookie
Time 38m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- 8 inched square cake pan, ungreased.
- Base: In a medium bowl, mix together flour, baking powder, and salt.
- In a large bowl beat butter and sugar until smooth and creamy. Beat in egg and vanilla until incorporated. Blend in flour mixture, just until a dough forms. Spread dough evenly in pan. Bake in preheated oven for 6 to 7 minutes, until lightly browned.
- Topping: Arrange apricots evenly over top of base. Sprinkle with sugar and cinnamon.
- Bake 10 to 12 minutes longer or until golden brown.Place pan on a wire rack to cool completely, then cut into squares.
Nutrition Facts : Calories 124.2, Fat 6.3, SaturatedFat 3.8, Cholesterol 26.9, Sodium 103.3, Carbohydrate 14.6, Fiber 0.9, Sugar 2.3, Protein 2.4
NUTTY OATMEAL APRICOT SQUARES
Super easy when made in your food processor. Perfect to take to a summer BBQ!
Provided by ReneePaj
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 45m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray.
- Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times.
- Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times.
- Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly.
- Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 23 g, Cholesterol 15.3 mg, Fat 8.6 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 3.9 g, Sodium 64.2 mg, Sugar 10.1 g
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- Make the base by combining the flour, butter, sugar and salt in a food processor. Plus until it starts to come together and is quite crumbly still. Evenly press into your prepared pan and set aside.
- In a medium sauce pan set over medium heat, add all the apricots. Cover and leave for about 5 minutes. Remove lid and stir apricots. Cook for a further 10 minutes or so, or until apricots are completely cooked and quite liquidly. Remove from heat and and pour through a fine strainer. Use a fork to push the apricots down and get most of the liquid out. Return the strained apricots back to the pan over a low heat and stir in the coconut and vanilla. Remove from heat and evenly pour over the base.
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