Apricotandraisinfruitbars Recipes

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RAISIN APRICOT BARS



Raisin Apricot Bars image

I enjoy making bars & cookies, & have collected recipes for them over the years. Here's one I picked up 30 years ago.

Provided by Sydney Mike

Categories     Bar Cookie

Time 35m

Yield 24 serving(s)

Number Of Ingredients 13

1 1/4 cups dried apricots, quartered
3/4 cup water
1 1/3 cups dark raisins
1/2 cup granulated sugar
2 tablespoons lemon juice
2 tablespoons cornstarch
1/4 teaspoon pumpkin pie spice
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups rolled oats

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 AND RAISIN FRUIT BARS



Apricot and Raisin Fruit Bars image

Delicious and easy fruit bars that make good use of your food processor. These bars have a very intense not-too-sweet apricoty flavor, so are best if cut into small squares.

Provided by ellie_

Categories     Bar Cookie

Time 1h20m

Yield 1 dozen bars

Number Of Ingredients 12

1/2 cup butter, chilled
1 cup flour
1/4 cup powdered sugar
1 pinch salt
18 -20 dried apricot halves, soaked in water and drained (20-30 minutes)
1/2 cup raisins, soaked in water and drained (I soak both the raisins and the apricots in the same water)
3 tablespoons lemon juice, divided
2 large eggs
1/2 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup unsalted cashew halves or 1/2 cup cashew pieces

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



Apricot Bars image

Want an easy dessert recipe? Try making these apricot bars. They're unique and filled with apricot flavor. Pineapple chunks and raisins are throughout the bar and pair well with the apricots. These bars remind us of a fruit-flavored blondie. This is a light dessert when you want a treat but don't want something super heavy.

Provided by linda hennessey

Categories     Other Desserts

Time 50m

Number Of Ingredients 9

1 c dried apricots, cut into pieces
1/2 c raisins
2 Tbsp butter, softened
2 eggs, well beaten
1 c sugar
1 Tbsp lemon juice
1 c all-purpose flour
1 tsp baking powder
1 can(s) crushed pineapple, drained, 8 oz.

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.

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