Cranberry Apricot Delight Bars Food

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BRANDIED CRANBERRY-APRICOT BARS



Brandied Cranberry-Apricot Bars image

This recipe won the 1996 Grand Prize in the Prize Tested Recipes contest in Better Homes and Gardens magazine. Delicious! A French recipe!

Provided by Sharon123

Categories     Bar Cookie

Time 1h25m

Yield 16 bars

Number Of Ingredients 14

1/3 cup golden raisin
1/3 cup dark raisin
1/3 cup dried cranberries
1/3 cup snipped dried apricot
1/2 cup brandy or 1/2 cup water
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup margarine or 1/2 cup butter
2 eggs
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/3 cup chopped pecans
powdered sugar

Steps:

  • In a 4 cup glass measuring bowl combine raisins, cranberries, apricots, and brandy or water.
  • Cover with plastic wrap; turn back a corner to vent.
  • Cook on high for 2 minutes.
  • (Or, place fruit and brandy in a saucepan; bring to boiling. Remove from heat.) Let stand for 20 minutes.
  • Drain.
  • For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar.
  • Cut in margarine or butter till mixture resembles coarse crumbs.
  • Press into an ungreased 8x8x2-inch baking pan.
  • Bake in a 350* oven about 20 minutes.
  • or till golden.
  • In a medium bowl beat eggs with a mixer on low speed for 4 minutes.
  • ;stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla.
  • Add drained fruit and nuts; stir to mix.
  • Pour mixture over crust; spread evenly.
  • Bake about 40 minutes.
  • or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes.
  • to prevent over-browning.
  • Cool.
  • Sprinkle with powdered sugar.
  • To serve, cut into squares.
  • Makes 16 bars.

Nutrition Facts : Calories 234.1, Fat 8.1, SaturatedFat 1.4, Cholesterol 26.4, Sodium 83.7, Carbohydrate 34, Fiber 1.1, Sugar 22.9, Protein 2.6

APRICOT-CRANBERRY GRANOLA BARS



Apricot-Cranberry Granola Bars image

With just ten minutes' prep time, you can prepare a whole week's worth of satisfying grab-and-go breakfasts, customized with your favorite dried fruits.

Provided by By Stephanie Wise

Categories     Breakfast

Time 2h50m

Yield 10

Number Of Ingredients 6

3 1/2 cups Cascadian Farm® organic fruit and nut granola
3/4 cup unsweetened applesauce
1/4 cup honey
1/4 cup mild-flavor (light) molasses
1/2 cup sweetened dried cranberries
1/2 cup chopped dried apricots

Steps:

  • Heat oven to 325°F. Line 8-inch square pan with parchment paper, extending paper over sides of pan, and line cookie sheet with parchment paper.
  • In food processor, pulse granola a few times to break up into smaller pieces. Set aside.
  • In large bowl, stir together applesauce, honey and molasses. Add granola, cranberries and apricots; stir thoroughly to combine. Pour mixture into pan; press firmly into pan.
  • Bake 25 to 30 minutes. Cool 10 minutes. Freeze uncovered 1 hour.
  • Using parchment paper, lift mixture from pan. Cut into bars. Place bars on paper-lined cookie sheet. Freeze uncovered at least 1 hour longer before serving. Store in freezer.

Nutrition Facts : ServingSize 1Serving

CRANBERRY-APRICOT GRANOLA BARS--DELICIOUS!!



Cranberry-Apricot Granola Bars--Delicious!! image

I got this from www.parents.com/recipes. I had to share because they are by far the best granola bars I have had. All natural ingredients. You can use any dried fruit you would like, I use only dried cranberries. If you use only one fruit, I suggest using a whole cup of that fruit. Enjoy!!

Provided by Sarah Smile

Categories     Lunch/Snacks

Time 50m

Yield 15 bars

Number Of Ingredients 9

1 cup low-fat granola
1 cup rolled oats
1/2 cup dried apricot, finely chopped
1/2 cup dried cranberries, finely chopped
1/2 cup whole wheat flour
1 egg
1/2 cup honey
1/4 cup canola oil
1/4 teaspoon cinnamon

Steps:

  • Heat oven to 325°F Line an 8x8-inch baking pan with foil, allowing foil to extend over edges of pan. Lightly coat the foil with vegetable cooking spray;set aside.
  • In a large bowl stir together the granola, oats, fruit, and flour.
  • In a small bowl whisk together the egg, honey, oil, and cinnamon. Add to granola mixture. Stir until combined.
  • Pat mixture firmly into prepared pan.
  • Bake for 30 min or until golden brown. Cool in pan on a wire rack. Use foil to lift mixture from pan. Trim edges, if desired. Cut into bars.
  • To store, place in airtight container and store at room temperature up to 3 days or freeze up to 3 months.

CRANBERRY-APRICOT BARS



Cranberry-Apricot Bars image

Add some delicious cheer to those dessert plates with a bright, fruity bar filling atop a simple, sweet crust. They're chock full of honey-glazed cranberries and apricots.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 16

Number Of Ingredients 9

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricots
1/2 cup sweetened dried cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with foil; spray foil with cooking spray. In large bowl, beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
  • Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
  • Remove partially baked crust from oven. Reduce oven temperature to 325°F. Spread filling evenly over crust.
  • Bake 8 to 10 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes. For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 160, Carbohydrate 24 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Bar, Sodium 40 mg, Sugar 16 g, TransFat 0 g

APRICOT-CRANBERRY-NUT BARS



Apricot-Cranberry-Nut Bars image

Relish these bars packed with apricot, cranberry and pecans - a nutty dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 20

Number Of Ingredients 6

1 (15.6-oz.) pkg. cranberry-orange quick bread mix
1/3 cup butter, softened
1 egg, slightly beaten
1 (12-oz.) can apricot filling
1 (3-oz.) pkg. cream cheese, cut into small pieces
1/2 cup chopped pecans

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. Place bread mix in large bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Add egg; mix well. Reserve 1 cup mixture for topping. Press remaining mixture evenly in bottom of greased pan.
  • In small bowl, combine all filling ingredients; stir gently to mix (do not break up cream cheese). Spread filling evenly over base. With fingers, crumble reserved mixture and sprinkle evenly over filling; press lightly.
  • Bake at 350°F. for 30 to 35 minutes or until top is golden brown. Cool 1 hour or until completely cooled. Cut into bars. Store in refrigerator.

Nutrition Facts : Calories 170, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 140 mg, Sugar 13 g

CRANBERRY-APRICOT BARS



Cranberry-Apricot Bars image

I was intending to make a batch of these bars long before now, but it just hasn't happened. So I'm posting it here so I can find it easily and to share with everyone else, as well. This is from Betty Crocker's Fall Baking.

Provided by mer5901

Categories     Bar Cookie

Time 2h

Yield 16 bars, 16 serving(s)

Number Of Ingredients 9

1 1/4 cups all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened
1/4 cup sugar
1/2 cup chopped dried apricot
1/2 cup dried sweetened cranberries
1/4 cup sugar
1 tablespoon cornstarch
1/4 cup honey
3 tablespoons orange juice

Steps:

  • Heat oven to 350. Line an 8 inch square pan with foil, spray with cooking spray.
  • In large bowl beat crust ingredients with electric mixer on low speed until mixture looks like coarse crumbs. Press in pan.
  • Bake 28 to 30 minutes or until light golden brown. Meanwhile, in medium bowl, mix filling ingredients.
  • Remove partially baked crust from oven. Reduce oven temperature to 325. Spread filling over crust.
  • Bake 9 to 12 minutes longer or until mixture is set and appears glossy. Cool completely, about 45 minutes.
  • For bars, cut into 4 rows by 4 rows.

Nutrition Facts : Calories 151.2, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.2, Sodium 41.9, Carbohydrate 24.4, Fiber 0.8, Sugar 15.5, Protein 1.2

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