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Fruit - Apricot Bars Post by :vickim Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1168

Click below to download : Fruit - Apricot Bars (Format : PDF)

Fruit - Apricot Bars

6-ounce package dried apricots finely chopped
1/2 cup chopped pitted dates
3/4 cup water
1 1/2 cups quick cooking oats
1 cup flour
3/4 cup crushed gingersnaps
1/2 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
3/4 cup butter or margarine
1 cup sifted powdered sugar
4 to 5 tablespoons milk

Preheat oven to 375 degrees.

In small saucepan, combine apricots, dates and water. Cook over medium heat stirring occasionally until bubbly. Reduce heat and continue to cook and stir occasionally until thickened about 5 minutes. Cool.

In large bowl, combine oats, flour, gingersnaps, sugar, brown sugar, baking soda and nutmeg. Cut in butter or margarine until mixture is crumbly. Press about 3 cups mixture evenly into bottom of 13 x 9 x 2 inch baking pan. Spread apricot mixture over crumbs. Sprinkle with remaining crumb mixture.

Bake in 375 degree oven 25 to 30 minutes or until crumbs are golden. Cool.

In a small bowl, combine powdered sugar and 4 teaspoons milk. Add more milk until of drizzling consistency. Drizzle over cookies in pan. Cut into bars.

Makes 32 bars.
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1 angel food cake (10-inch) 1 (4 serving size) pkg orange Jello 1 c boiling water 1/2 c apricot nectar 1 c apricots 1 pt whipping cream 2 Tbsp sugar slivers of dried apricots for top of cake Dissolve Jello in boiling water. Add apricot nectar; cool. Cover apricots with water, cook until soft. Cool, press through sieve. Add 3/4 cup apricot pulp to Jello mixture. Chill until almost set. Whip 1/2 pint whipping cream and fold into mixture. Chill until almost firm. Cut cake crosswise into 3 layers, spread filling between layers. Chill several hours. Whip remaining cream

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Dough: 1 cup all purpose flour 3 tablespoons confectioners' sugar 1/3 cup butter or margarine chilled 1 egg yolk 1 tablespoon water Filling: 1/2 cup marzipan or almond paste 1/4 cup butter or margarine softened 1 egg white 1/4 teaspoon almond extract 1/3 cup apricot preserves Preheat oven to 350° F.To make dough, mix flour and confectioners' sugar in small bowl. With pastry blender cut in butter until particles resemble small peas. Add egg yolk and water. With fork, stir until well blended. Divide dough in 24 equal pieces. Press each piece in bottom and up sides of