APRICOT-AND-CREAM CHEESE SQUARES
A new take on an old favorite, this modern riff on the apricot-cheese Danish skips the complicated layered dough of the original for a simple focaccia dough. And rather than forming individual pastries, it's baked in a 9-by-13-inch pan and cut into squares. Another thing that makes this recipe easy on the cook, we use canned or jarred apricots rather than fresh.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h20m
Yield Makes 12
Number Of Ingredients 8
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, combine yeast, 3/4 cup warm water (110 degrees), and pinch of sugar. Let stand until foamy, about 5 minutes. Beat on low speed while adding 2 tablespoons oil, salt, and 1 teaspoon sugar. Slowly add flour while beating until mixture just comes together. Increase speed to medium-high; beat until dough is soft and elastic, 3 minutes.
- Coat a 9-by-13-inch metal baking pan with 3 tablespoons oil. Transfer dough to pan; press to edges with your hands (being careful not to tear). Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 425 degrees with a rack in lower third. Press dimple-like indentations all over dough with your fingers. Stir together cream cheese and remaining 2 tablespoons sugar; dot all over dough. Arrange 12 apricot halves on top in a 3-by-4 grid formation. Drizzle with remaining 1 tablespoon oil. Cover with plastic wrap and let rise in a warm place until puffed, 30 minutes.
- Bake until golden brown on top, 23 to 25 minutes. Let cool in pan 10 minutes, then transfer with two large spatulas to a wire rack. Drizzle with honey and oil; let cool completely. Cut into squares and serve.
WINNING APRICOT BARS
This recipe is down-home baking at its best, and it really represents all regions of the country. It's won blue ribbons at county fairs and cookie contests in several states! Easy to make, it's perfect for potluck suppers, bake sales, lunchboxes or just plain snacking.-Jill Moritz, Irvine, California
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 195 calories, Fat 10g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 72mg sodium, Carbohydrate 27g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
APRICOT SQUARES
I remember my mom making these fruity bars for PTA meetings when I was in elementary school more than 40 years ago. Now I serve these bars for a variety of functions.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
APRICOT CREAM CHEESE BARS
Such a delightful recipe - this is one of my favorite desserts - This is delicious with a warm cup of tea - you can even add some ice cream if you wish!!
Provided by Chef mariajane
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
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.
APRICOT CREAM CHEESE THUMBPRINTS
These always look so pretty on the cookie plates I give for Christmas.
Provided by Mellan
Categories Desserts Cookies Thumbprint Cookie Recipes
Time 2h30m
Yield 84
Number Of Ingredients 10
Steps:
- In a large bowl, cream together the butter, sugar, and cream cheese until smooth. Beat in the eggs one at a time, then stir in the lemon juice and lemon zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Roll tablespoonfuls of dough into balls, and place them 2 inches apart on ungreased cookie sheets. Using your finger, make an indention in the center of each ball, and fill with 1/2 teaspoon of apricot preserves.
- Bake for 15 minutes in the preheated oven, or until edges are golden. Allow cookies to cool on the baking sheets for 2 minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Nutrition Facts : Calories 89.5 calories, Carbohydrate 11.8 g, Cholesterol 16.1 mg, Fat 4.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 2.7 g, Sodium 43.3 mg, Sugar 5.7 g
APRICOT ALMOND CREAM CHEESE BARS
Cream Cheese is one of my favorites, and the combination of almond and apricots with the cream cheese makes these one of my favorites.
Provided by Paula Todora
Categories Cookies
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees. Lightly spray an 8x8 inch baking dish with nonstick cooking spray; set aside.
- 2. To make the crust add flour and 1/2 c. sugar to a medium size bowl; mix with a fork until blended. Add butter, 4 oz. of the cream cheese and 1 t. almond extract; mix with a fork until crumbles form. Reserve 1/2 c. crumbs for topping; set aside. Press remainder of crumbs onto bottom and halfway up sides of prepared pan, forming a crust; set aside while making filling.
- 3. In a large mixing bowl add 8 oz. of the cream cheese, 1/3 c. of the sugar, the egg and the 1 t. of the almond extract. Beat with a mixer at least 2 minutes, or until light and fluffy. Pour into prepared crust and dot cream cheese filling and apricot preserves. Top with reserved crumb mixture and then almonds.
- 4. Bake 40 minutes. Remove from oven and chill for 30 minutes. Cut into 8 equal bars; dust with powdered sugar.
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