Apricot And Oat Fingers Recipes

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Spray a 9 by 13 by 2-inch metal baking dish with vegetable oil cooking spray. Line the bottom and sides of the pan with parchment paper. Spray the parchment paper with vegetable oil cooking spray and set aside.
• Filling: In a small bowl, mix together the jam and the apricots. Set aside.
• Crust: In a large bowl, whisk together the flour, sugar, cinnamon, salt and baking soda. Stir in the oats and walnuts. Add the butter, egg and vanilla and stir until incorporated.
• Using a fork or clean fingers, lightly press half of the crust mixture onto the bottom of the prepared pan. Using a spatula, spread the filling over the crust leaving a 1/2-inch border around the edge of the pan. Cover the filling with the remaining crust mixture and gently press to flatten. Bake until light golden, about 30 to 35 minutes. Cool for 1 hour. Cut into bars and store in an airtight container for up to 3 days.

Steps:

• In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Add oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. , Press remaining oat mixture into an 11x7-in. baking pan coated with cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30-35 minutes or until golden brown.

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine oats, flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer, cream butter and sugars on medium speed until smooth; beat in egg and vanilla. With mixer on low speed, add oat mixture, and mix until just combined. Stir in apricots and almonds by hand.
• Divide dough into 12 pieces, and roll into balls. Place balls 3 to 4 inches apart on baking sheets. Using your fingers, flatten balls to about a 3/4-inch thickness.
• Bake cookies until edges begin to brown, 25 to 30 minutes. Let cool 5 minutes on baking sheet, then transfer to a wire rack to cool completely.

Steps:

• Using an exceedingly sharp, small, flat-bladed, serrated edged knife (hope you understand that!), holding one prune after the other in your fingers, chop small bits off till completely chopped into a small plastic pot. (A clean, used individual yoghurt pot is ideal - plastic because it will keep the cold yoghurt cold). I suggest a flat edged knife with a serrated edge because I've found a tendency to cut oneself with a rounded-edge knife such as a chef's knife.
• You'll probably want to lick your fingers clean at this point - before rinsing/washing them :).
• Add the yoghurt on top of the prune bits and add (just) a couple of drops of vanilla flavouring.
• Add a couple of teaspoons sweetener to taste. Not tried it with some honey instead but I expect it should be nice. Don't use sugar unless preparing and chilling well in advance because the sugar will take ages to dissolve.
• Add a generous teaspoon of a good quality high-fruit apricot jam or conserve.
• Sprinkle a generous dash of ground ginger or some candied or fresh chopped ginger if preferred.
• Sprinkle the 1/2 teaspoon Oat Bran across the top and stir the whole pot together well.
• SERVE.
• note:.
• This doubles, triples etc really well, but if making several servings at once you'll probably need to clean the knife after doing a couple as it gets really sticky!
• Please use Oat Bran - not oatmeal or quick oats, it's just the bran part. Oat bran is naturally really sweet and creamy and takes this from out of the ordinary to the realms of a high luxury yoghurt. At a push I guess quick oats would do, but I've tried it and it comes a poor second.
• Oat bran is brilliant for lowering cholesterol, is just so unbelievably good for you and what's cool about it is that it actually even tastes really nice! Well worth trying a packet and adding a bit to 'this and that'! :) It goes great in bread making!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• In a large bowl, blend the applesauce, brown sugar, and honey. In a separate bowl, sift together the whole wheat flour, all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Blend the flour mixture into the applesauce mixture. Fold in the oats, vanilla extract, almond extract, apricots, almonds, and cranberries. Drop the batter by rounded teaspoonfuls onto the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown. Cool on wire racks.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish and line with parchment paper; grease parchment paper.
• Whisk flour, almond meal, baking soda, and salt together in a bowl. Add oats, brown sugar, and 1/2 cup white sugar; whisk to blend and break up clumps of brown sugar. Pour melted butter, vanilla extract, and almond extract over flour mixture; stir with a spatula until moistened.
• Press 2/3 of the flour mixture into the bottom of the prepared baking dish to make the crust.
• Whisk 1/3 cup white sugar and cornstarch together in a small bowl. Add apricots and ginger and toss to coat.
• Spread apricot mixture over the crust. Sprinkle remaining 1/3 of the flour mixture on top.
• Bake in the preheated oven until top is golden brown and crisp and filling is bubbling, 35 to 40 minutes. Cool completely before cutting into bars, about 25 minutes.

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Steps:

• Soak the apricots in enough boiling mint tea to cover them for 3 hours. If you are short on time simmer the fruit in the tea for 30 minutes.
• Heat oven to 180C'350°F.
• Drain apricots and puree reserving the tea. Place in a pan with the oats, nuts and 50ml of the mint tea. Cook over a low heat for 5 minutes.
• Oil a baking sheet and press the mixture into it. Bake for 20 minutes.