Apricot Streusel Bars Food

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 CRUMBLE BARS

Steps:

• Preheat oven to 375F.
• Line a 9x13 pan with parchment paper or foil. Spray the dish with non stick spray.
• In a large bowl, whisk together the flour, almond flour, sugar, and salt. Using a stand mixer or electric mixer, beat 16 Tablespoons (2 sticks, 1/2 pound) of butter at low speed into the flour until it is incorporated and looks like wet sand. (Alternatively, do this in a large bowl with your fingers, squishing the butter into the flour).
• Remove one cup of the flour mixture for the topping and set aside.
• Take the remaining flour mixture and press it into an even layer across the bottom of the dish.
• Bake the bottom crust in the dish until the edges just start to brown, approximately 15 minutes.
• While the bottom crust is baking, combine the reserved flour mixture, oats, almonds, and brown sugar in a medium bowl. Stir to combine.
• Add the remaining 2 Tablespoons of butter to the almond mixture and pinch it to combine, making clumps of the streusel. Set aside.
• In a small bowl, combine the apricot jam, diced apricots, and lemon juice. Stir to combine.
• When the bottom crust has been removed from the oven, spread the apricot jam mixture across the warm crust. Then sprinkle the streusel mixture across the top.
• Bake the crumble bars for approximately 20-25 minutes until the top is browned and the edges of the apricot mixture are bubbling.
• Let cool completely or until just slightly warm, approximately 2 hours. Use the foil or parchment to remove the bars from the dish and cut into pieces. Re-warm if desired in pieces or as a whole. Serve with ice cream or whipped cream if desired.

APRICOT STRUDEL

Steps:

• Cream the flour, butter, and cream cheese into a ball and chill it.
• Divide dough into 4 parts.
• Roll each into a rectangle.
• Spread mixture of apricot preserves, shredded coconut, and chopped nuts.
• Roll up as a jellyroll.
• Put on ungreased cookie sheet and bake 40 minutes at 350 degrees.
• cool and slice.

APRICOT STREUSEL CHEESECAKE BARS

Steps:

• Heat oven to 350°F.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine oats, flour, butter, nuts and 1/2 cup sugar. Press half the oat mixture onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, vanilla and remaining sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Spoon preserves over batter, sprinkle with remaining oat mixture.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into bars to serve.

APRICOT-DATE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix oats, flour, 1 cup brown sugar, baking soda, and salt together in a large bowl. Stir in butter until mixture is crumbly.
• Press a little over half of the crumbly mixture into the bottom of a 10x15-inch baking pan.
• Bake in the preheated oven until starting to brown, 10 to 15 minutes.
• Combine remaining 1/2 cup brown sugar, dates, apricots, and orange juice in a saucepan over medium heat. Bring to a boil. Reduce heat; cook and stir until thickened, breaking up any clumps, about 5 minutes. Remove from heat and stir in vanilla extract. Cool filling slightly, about 5 minutes.
• Drop spoonfuls of warm filling over the crust. Spread evenly with an offset spatula. Sprinkle remaining crumbly mixture evenly over the filling; press gently into the filling.
• Bake in the preheated oven until top is lightly browned, about 25 minutes. Cut into 1-1/4x2-inch bars with a pastry cutter while still hot. Cool bars in the pan, about 20 minutes.