Apricot Pineapple Squares Recipes

APRICOT AND PINEAPPLE CRISPS

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 425 degrees F. Spray 4 (10-ounce) ramekins with vegetable oil cooking spray. Set aside.
• For the filling: In a medium bowl, mix together the pineapple chunks, apricots, cinnamon, arrowroot, and reserved pineapple juice. Divide the mixture equally between the ramekins.
• For the topping: In a food processor, combine the flour, oats, butter, sugar, pecans, and salt. Pulse together until the butter is the size of peas.
• Spoon the topping over the filling mixture. Place the ramekins on a small baking sheet and bake until golden and the filling is bubbling, 18 to 20 minutes. Cool for 10 minutes and serve.

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 SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan.
• Place apricots and enough water to cover in a small saucepan over medium heat. Bring to a boil, and boil for 10 minutes. Drain and cool, then chop coarsely.
• Cream together the butter, 1/4 cup sugar, and 1 cup flour until crumbly. Sprinkle the mixture into the prepared pan, and pack down. Bake in the preheated oven until firm and slightly golden, 20 to 25 minutes.
• In a large bowl, mix together the eggs and brown sugar until well blended. Combine 1/3 cup flour, baking powder, and salt. Stir into the egg mixture. Mix in vanilla, walnuts and apricots. Spread mixture over baked layer.
• Bake for 25 to 30 minutes in the preheated oven, or until firm. Let cool on wire racks. Cut into bars and dip in confectioners' sugar.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

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.

PINEAPPLE COCONUT SQUARES

Steps:

• Preheat the oven to 350 degrees F. Combine the flour and baking powder in a bowl. Cut in the cold butter until the mixture is crumbly. Beat one of the eggs with the cream; mix into the flour mixture. Spread the mixture into an 8 by 8-inch non-stick or greased baking pan. Top and spread with the pineapple. Mix the remaining egg, coconut, sugar, butter and extract together and spread over the pineapple, gently pressing it down. Bake 35 to 40 minutes. Cool on a rack. Chill well, and then cut into 16 squares.

PINEAPPLE APRICOT BARS

Steps:

• In a large saucepan, bring the pineapple and apricots to a boil. Reduce heat; cover and simmer for 20 minutes, stirring occasionally. Stir in 1/2 cup sugar. Simmer, uncovered, for 5 minutes., Meanwhile, in a large bowl, cream butter and remaining sugar until light and fluffy. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in coconut and nuts. , Press 4 cups of the mixture into a greased 13-in. x 9-in. baking pan. Bake at 375° for 10 minutes. Spread hot pineapple mixture over crust; sprinkle with the remaining coconut mixture. Bake 20-25 minutes longer or until lightly browned. Cool on a wire rack. Cut into squares.

PINEAPPLE APRICOT JAM

Steps:

• In a Dutch oven or a stock pot, bring half of the apricots, sugar, water, and lemon juice to a boil. Reduce the heat to low and allow the jam to simmer. Stir frequently for about 25 minutes, or until the mixture has started to thicken. Add in the remaining apricots, pineapple, and shredded apple. Continue to simmer for another 25 minutes, breaking up the larger pieces with a potato masher if needed.
• Bring the mixture up to 217-220 degrees when measured on an instant read thermometer
• To can the jam, wash jars and keep warm in a hot pot of water. Place a dish towel on the counter, and using a jar lifter, remove the jars and drain them of water. Place them upside down to dry momentarily. Ladle the hot jam into the hot jars, leaving ¼" headspace in the jars. Slide a skewer around the inside of the jar to pop any air bubbles that may have formed. Wipe the rim of the jar clean, add the lids and screw on the rings until fingertip-tight, being careful not to over tighten.
• Lower the jars into a boiling pot of water. When the water returns to the boil, set the time for 10 minutes (if your altitude is below 1,000 feet.) Up the time to process to 15 minutes (between 1,001 and 3,000 feet), 20 minutes (between 3,001 and 6,000 feet), and 25 minutes (above 6,001 feet).
• Remove the lid from the pot, and turn off the heat. Allow the jars to cool in the water for 5 minutes, then using a jar lifter remove the jam from the hot water bath, and cool on a towel on the counter. Jars will make a popping sound as they cool to indicate that they have sealed. Cool completely and store for up to a year. Ready to eat whenever you are ready!