Apricot And Raisin Fruit Bars Recipes

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.

APRICOT BARS

Steps:

• 1. Cook apricots and raisins in a saucepan of water for 10 minutes. Drain.
• 2. In a bowl, cream butter, eggs, and sugar. Add lemon juice.
• 3. In a separate bowl, sift flour and baking powder. Add to creamed butter mixture.
• 4. Add apricots, raisins, and pineapple.
• 5. Pour into parchment lined 9x13 pan. Bake at 350 for 30-35 minutes or until brown.
• 6. Remove from pan. Cool. Dust with powdered sugar if you like. Cut into squares.

APRICOT RAISIN BARS

Steps:

• Preheat oven to 325 degrees F. Coat an 11 x 15-inch jelly roll pan with cooking spray.
• Combine apples, dried apricots, raisins and apricot preserves in a medium bowl, stirring well to combine.
• Combine oats, flour, brown sugar, oat bran, baking soda and cinnamon in a large bowl, stirring to combine. Add melted butter; stir until crumbly.
• Press slightly more than half of oat mixture in bottom of prepared pan, pressing to the edges. Spread filling over top. Sprinkle remaining crust over top of filling.
• Bake for 20 minutes or until golden brown near edges. Serve with vanilla bean ice cream, whipped topping or half and half.

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.

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.