Luscious Apricot Squares Food

APRICOT SQUARES

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.

APRICOT SQUARES

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.

LUSCIOUS APRICOT SQUARES

Steps:

• Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside.
• Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside.
• In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool.
• Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes.
• Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners' sugar.

LUSCIOUS APRICOT SQUARES

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.

APRICOT SQUARES

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.

APRICOT OAT BARS

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.

APRICOT SQUARES

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.

OATMEAL APRICOT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

APRICOT-COCONUT SQUARES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan.
• Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool.
• In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust.
• Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners' sugar before cutting into squares.

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 AND COCONUT NO-BAKE SQUARES

Steps:

• Line base of a 18cm x 28cm pan with baking paper.
• Put the cookies in a food processor or blender and grind to crumbs.
• Combine the crumbs with the chopped apricots and coconut in a bowl.
• Pour the condensed milk into a medium saucepan and add the butter.
• Stir over a medium heat until butter is melted and ingredients are combined.
• Pour into dry ingredients and mix thoroughly.
• Press mixture into pan and refridgerate until set.
• Melt the milk chocolate chips gently in a microwave on a low setting.
• Spread melted chocolate over the top of the squares and allow to set.
• Once chocolate is set, cut into squares or bars to serve.

NUTTY OATMEAL APRICOT SQUARES

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.