APRICOT CHEESECAKE BARS
Another one of my dad's dee-licious dessert concoctions! An easy shortbread crust with cheesecake-like batter, topped with a tangy apricot spread. I call this recipe "bars," my dad calls it "pie," neither is really correct. But, for lack of a better description, I'll have to stick with what we've got...
Provided by SPOTTYSCOTTIEGIRL
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h50m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
- Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
- Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
- Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
- Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.
Nutrition Facts : Calories 208.3 calories, Carbohydrate 23.2 g, Cholesterol 44.9 mg, Fat 10.9 g, Fiber 0.5 g, Protein 4.9 g, SaturatedFat 4.9 g, Sodium 150 mg, Sugar 11 g
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.
APRICOT OAT BARS
Provided by Giada De Laurentiis
Time 1h47m
Yield 24 bars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calorie, Fat 11 grams, SaturatedFat 5 grams, Cholesterol 28 milligrams, Sodium 112 milligrams, Carbohydrate 31 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
APRICOT JAM BARS
Delicious, simple jam bars are made with a bit of almond flour for a nutty flavour and rustic texture.
Provided by DREVILFROG
Categories Desserts Cookies Bar Cookie Recipes
Time 45m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line an 8x8-inch baking dish with parchment paper.
- Beat butter and caster sugar together in a bowl until smooth; beat in egg, almond extract, and vanilla extract.
- Whisk flour, almond flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until a smooth dough forms.
- Press 1/2 of the dough into the prepared baking dish. Spread apricot jam evenly over the dough. Drop remaining dough in small spoonfuls evenly over the jam.
- Bake in the preheated oven until golden, about 25 minutes. Allow to cool before cutting into squares and serving.
Nutrition Facts : Calories 307.3 calories, Carbohydrate 46.8 g, Cholesterol 43 mg, Fat 13 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 6.3 g, Sodium 253.7 mg, Sugar 27.7 g
APRICOT CHEESECAKE BARS
Fresh apricot compote is swirled with cheesecake filling in this hand-held dessert. It's easy to make pretty decorative patterns. Try shallow back-and-forth motions, figure eights, and loose spirals.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h20m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. In a food processor, process graham crackers, 2 tablespoons sugar, and 1/4 teaspoon salt until fine crumbs form. Transfer to a medium bowl and stir in melted butter until crumbs are moistened. Wipe processor bowl clean. With a flat-bottomed 1-cup measure or glass, press crumbs evenly into a 9-by-13-inch baking pan. Bake until crust is firm, 15 minutes. Let cool on a wire rack. Reduce heat to 325 degrees.
- In a small saucepan, bring apricots, 1/4 cup sugar, and pinch of salt to a boil over medium-high, stirring, until sugar dissolves. Reduce heat and simmer, stirring frequently, until mixture is shiny, 10 minutes. In food processor, puree apricot mixture, lemon juice, and 1 tablespoon water.
- In a large bowl, using an electric mixer, beat cream cheese and sour cream on medium until smooth. Add 3/4 cup sugar and beat until smooth. Add vanilla and pinch of salt and beat to combine. Add eggs and beat until smooth, scraping down bowl as needed. Pour cream-cheese mixture into cooled crust and smooth top.
- Randomly drop small spoonfuls apricot puree on cream-cheese mixture. With a skewer or thin-bladed knife, gently swirl puree. Bake just until set, about 25 minutes. Let cool slightly in pan on rack, then refrigerate until chilled and firm before cutting into squares, 2 hours.
Nutrition Facts : Calories 202 g, Fat 12 g, Protein 3 g
APRICOT CHEESECAKE BARS
If you think cheesecake is tops, wait until you try this smooth and elegant dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h5m
Yield 64
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Grease bottom and sides of rectangular pan, 13x9x2 inches. Beat flour, butter, granulated sugar, 1/3 cup corn syrup and the salt in large bowl with electric mixer on low speed until dough forms. Press evenly in pan.
- Beat cream cheese in medium bowl on medium speed until smooth. Beat in eggs until well blended. Beat in 1 cup corn syrup and the vanilla until smooth. Pour over dough.
- Bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy.) Stir preserves; spread over hot bars. Refrigerate at least 3 hours until chilled.
- For 64 bars, cut into 8 rows by 4 rows; cut bars diagonally in half. Sprinkle with powdered sugar just before serving. Store covered in refrigerator.
Nutrition Facts : Calories 95, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 75 mg
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 BARS
Sioux Falls, South Dakota cook Helen Cluts shares her recipe for these beautiful rich-tasting bars. She explains, "My family likes snacking on them. This recipe's one I've used and shared for over 30 years."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 to 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture. , Spread in a greased 9-in. square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack; cut into small bars.
Nutrition Facts : Calories 169 calories, Fat 9g fat (6g saturated fat), Cholesterol 33mg cholesterol, Sodium 106mg sodium, Carbohydrate 22g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
FRENCH APRICOT CREAM CHEESE BARS
Make and share this French Apricot Cream Cheese Bars recipe from Food.com.
Provided by Chris from Kansas
Categories Bar Cookie
Time 50m
Yield 24 bars
Number Of Ingredients 8
Steps:
- Heat oven to 350°.
- Generously grease 13x9-inch baking pan.
- In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
- Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
- Press remaining crumb mixture in bottom of pan.
- Bake at 350° for 10 minutes.
- Spread preserves evenly over crust.
- In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
- Spread evenly over preserves.
- Sprinkle reserved topping mixture over cream cheese.
- Bake at 350° for 28-30 minutes or until toppng is light golden brown.
- Chill before serving. Store in refrigerator.
Nutrition Facts : Calories 212.7, Fat 8.8, SaturatedFat 3, Cholesterol 28.5, Sodium 214.9, Carbohydrate 32.4, Fiber 0.3, Sugar 19, Protein 2.4
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 EGGNOG BARS
One year I thought it would be wonderful to have a caroling party and serve several beverages, include eggnog, which no one touched. Since I did not want to toss out a half gallon of it, I looked for a recipe to use it. In the end, I took a little from several recipes and came up with this delightful treat. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crushed cookie crumbs, almonds and butter. Press onto the bottom of an ungreased 11x7-in. baking dish. Bake at 350° until golden brown, 8-10 minutes. Cool on a wire rack., Chop 8 oz. white chocolate. In a small saucepan, melt chopped chocolate; cool. Sprinkle apricots over crust., In a large bowl, beat cream cheese until smooth. Beat in the melted chocolate and, if desired, brandy. Gradually beat in eggnog. Add egg; beat on low speed just until combined. Pour over crust., Place baking dish in a larger baking pan; add 1 in. of boiling water to larger pan. Bake, uncovered, at 350° until center is just set (mixture will jiggle), 55-60 minutes., Remove baking dish from water bath; cool on a wire rack. Cover and refrigerate until firm, about 2 hours. Chop and melt remaining chocolate; drizzle over top. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 446 calories, Fat 30g fat (16g saturated fat), Cholesterol 88mg cholesterol, Sodium 281mg sodium, Carbohydrate 38g carbohydrate (23g sugars, Fiber 2g fiber), Protein 8g protein.
APRICOT ALMOND CREAM CHEESE SQUARES
I got this recipe from my girlfriend, after tasting this at her house party, I have been making these bars ever since, they are so delicious, and very rich, also, I have made these for parties, cut them small and served them in tiny muffin cups....I have never had any leftover. Also, I have used this base mix recipe, omiting the preserves of course, in lots of other recipes that call for a base, it always turns out flakey and light, with a wonderful buttery taste! (note: prepare ahead, these squares have to stay in the fridge overnight)
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h
Yield 36 bars
Number Of Ingredients 12
Steps:
- Set oven 350 degrees.
- Set rack to second lowest position.
- Butter a 13x9 baking pan.
- In a bowl, combine cake mix and melted butter; mix at low speed until crumbly.
- Stir in almonds.
- Reserve 1 cup base mixture.
- Press remaining mixture in bottom of greased pan.
- Carefully spread 1-1/2 cup preserves over base.
- In another bowl, beat cream cheese, sugar, flour, salt, vanilla and egg until well blended.
- At low speed, mix in 1/3 cup preserves.
- Carefully spread mixture over base.
- Combine reserved 1 cup base mixture and coconut; sprinkle over filling.
- Bake for 30-40 mins, or until very lightly golden brown, and center is set.
- cool, and then refrigerate overnight.
- Cut into small squares.
APRICOT BARS WITH SHORTBREAD CRUST
A moist apricot-walnut layer on top of a light buttery shortbread crust. The crust for these bars must be made on a processor. These are wonderful to serve to guests! The apricot filling can be prepared hours in advance. Yield is only estimated depending on the size of bars. Cooking time is for the filling and crust.
Provided by Kittencalrecipezazz
Categories Bar Cookie
Time 1h20m
Yield 36 bars
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease an 8x8-inch baking dish.
- For the shortbread crust: blend flour, sugar and salt together for about 10 seconds in a processor.
- Add in cold butter using on/off turns, and process until coarse meal forms.
- Press crumbs firmly into bottom of the pan.
- Bake for about 25 minutes, or until the center is golden, remove and keep oven heat on to same temperature.
- To make the filling: place apricots in a small saucepan and add enough water to cover; bring to a boil and simmer until soft (about 4 minutes) drain, and set aside.
- In a small bowl sift together flour, baking powder and salt.
- Using an electric mixer beat eggs in a large bowl for about 2 minutes.
- Add in brown sugar and vanilla and beat until thick.
- Stir in flour mixture.
- Mix/mix in the apricots and nuts.
- Spread over the shortbread crust.
- Bake for about 35 minutes, or until puffed and dark golden brown.
- Cool in dish.
- Cut into small squares or triangles, and dust lightly with powdered sugar.
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