Raisinapricotbars Food

APRICOT AND RAISIN FRUIT BARS

Steps:

• Preheat oven to 350°F.
• Cut butter in pieces and place in the food processor bowl (fitted with the steel knife) with flour, powdered sugar and a pinch of salt.
• Process until blended using on/off turns (5-10 seconds).
• Press into a 9 x 9-inch pan.
• Bake for 15-20 minutes.
• While crust is baking, make the topping.
• Place drained apricots, raisins, one tablespoon lemon juice and 1/2 cup sugar in the processor bowl and process until chopped finely (5-10 seconds).
• Pour into a seperate bowl and set aside.
• Add eggs to processor bowl and mix using on/off turns for 5-10 seconds.
• Add 2 tablespoons lemon juice, baking powder, 1/8 teaspoon salt, and apricots/raisin mixture.
• Process using 3 on/off turns.
• Fold in cashews, using one on/off turn.
• Spoon mixture over baked crust, spreading evenly and covering whole crust.
• Return to oven for 30-35 minutes or until done.
• Cool on rack and sprinkle with powdered sugar if desired.
• Cut into squares.

APRICOT BARS WITH SHORTBREAD CRUST

Steps:

• Set oven to 350 degrees.
• Grease an 8x8-inch baking dish.
• For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
• Add in cold butter using on/off turns, and process until coarse meal forms.
• Press crumbs firmly into bottom of the pan.
• Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
• To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
• In a small bowl sift together flour, baking powder and salt.
• Using an electric mixer beat eggs in a large bowl for about 2 minutes.
• Add in brown sugar and vanilla and beat until thick.
• Stir in flour mixture.
• Mix/mix in the apricots and nuts.
• Spread over the shortbread crust.
• Bake for about 35 minutes, or until puffed and dark golden brown.
• Cool in dish.
• Cut into small squares or triangles, and dust lightly with powdered sugar.

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.

RAISIN BARS

Steps:

• In a medium sauce pan over medium high heat add the sugar, raisins, water, butter, cinnamon, clove, nutmeg and salt.
• Bring to a boil and gently boil for 3 minutes.
• Remove from heat and let cool (about 20 minutes).
• Preheat oven to 350°.
• Add other ingredients (except for the topping), to sauce pan and blend well.
• Spread in greased 10x15 pan.
• Combine all topping ingredients in a small bowl.
• Crumble topping over and press down slightly.
• Bake at 350° for 15-20 minutes.
• Cool before cutting.

APRICOT BARS

Steps:

• Preheat oven to 350 degrees F & grease an 8-inch square baking dish.
• In a small saucepan, cook apricots in water over medium heat for 10 minutes or until softened, then drain, cool & chop, before setting aside.
• In a large bowl, cream butter & powdered sugar until light & fluffy, then gradually add 1 cup of the flour until well blended.
• Press into the prepared baking dish & bake for 20 minutes or until lightly browned.
• Meanwhile, in a small bowl, beat eggs & brown sugar until blended.
• In another small bowl, whisk together the baking powder, salt & the remaining 1/3 cup of flour, then gradually add this flour mixture to the egg mixture.
• Beat in the vanilla, then stir in the apricots & nuts before pouring this mixture over the crust.
• Bake for 30 minutes or until set, then cool on a wire rack.
• When cooled, if desired, dust with powdered sugar, then cut into bars. Store any left-over bars in the refrigerator.

APRICOT CREAM CHEESE BARS

Steps:

• Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
• Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
• Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
• Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
• Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
• Bake at 350F for 30 minutes or until top is golden brown.
• Store in airtight container in refrigerator.

RAISIN APRICOT BARS

Steps:

• In a saucepan, combine apricots, water, raisins, sugar, lemon juice, cornstarch & pumpkin pie spice, & cook over medium heat, stirring constantly, until mixture boils & thickens. Remove from heat & cool.
• Preheat oven to 375 degrees F, & grease a 13"x9" baking dish.
• In a large mixer bowl, cream butter & brown sugar.
• Add flour, baking powder, salt & rolled oats, & mix well.
• Pat half of this mixture into bottom of prepared baking dish, then spread cooled fruit mixture over that.
• Sprinkle remaining flour mixture evenly over the fruit & lightly press it down.
• Bake 22-25 minutes, or until firm in the center & topping is crisp.
• Cool completely before cutting into 2" squares.