CRUNCHY OAT APRICOT BARS
Make and share this Crunchy Oat Apricot Bars recipe from Food.com.
Provided by LMillerRN
Categories Bar Cookie
Time 1h
Yield 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups, and level with a knife. Place flour and next 4 ingredients (flour through vanilla) in a food processor, and pulse 4 to 5 times or until oat mixture resembles coarse meal. Press half of oat mixture into the bottom of a 13 x 9-inch baking pan coated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle remaining oat mixture over preserves, and gently press. Bake mixture at 350° for 35 minutes or until bubbly and golden brown. Cool bars completely in pan on a wire rack.
Nutrition Facts : Calories 1341.9, Fat 8.2, SaturatedFat 1.4, Sodium 88.3, Carbohydrate 299.8, Fiber 13.5, Sugar 141.1, Protein 26.3
HEALTHY OAT AND APRICOT BREAKFAST BARS
These make a great good-for-you breakfast! I think it would also work well to double or triple it, freeze the bars individually, and grab them on your way out the door for inclusion in lunch or breakfast on the road.
Provided by spatchcock
Categories Bar Cookie
Time 32m
Yield 8 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350ºF.
- Coat an 8-inch square baking pan with cooking spray.
- Whisk together flour, baking powder, sugar, oats, apricots and sunflower seeds.
- Whisk together margarine and egg substitute.
- Quickly mix together wet and dry ingredients.
- Spoon into prepared pan and smooth top.
- Bake until firm, about 20 minutes.
- Cool completely before cutting into 8 rectangles.
- Yields 1 bar per serving.
Nutrition Facts : Calories 177, Fat 3.7, SaturatedFat 1.2, Cholesterol 4, Sodium 90.4, Carbohydrate 32.4, Fiber 3, Sugar 17, Protein 5.5
APRICOT BREAKFAST ROLLS
These whole wheat breakfast rolls are a real treat, with their hint of cinnamon and sweet glaze! "I came up with this original recipe while trying to make cinnamon rolls without using butter, margarine or oil," recalls Connie Knudtson, Joplin, Missouri. "It won first prize in the heart-healthy cooking contest at the Ozark Empire Fair one year."
Provided by Taste of Home
Time 1h
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, dissolve yeast in warm water. Stir in warm milk, salt, whole wheat flour and 3 cups all-purpose flour; beat until smooth. Stir in enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a floured surface; knead 8 times. Cover and let rest for 5 minutes. Roll into an 18-in. square. Spread 1 cup fruit spread to within 1/2 in. of edges; sprinkle with cinnamon. Roll up jelly-roll style; pinch seam to seal. Cut into 12 pieces; place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and let rise until doubled, about 30 minutes., Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack for 30 minutes. For glaze, in a bowl, combine confectioners' sugar, cold milk and remaining fruit spread. Drizzle over rolls.
Nutrition Facts : Calories 271 calories, Fat 1g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 225mg sodium, Carbohydrate 60g carbohydrate (0 sugars, Fiber 2g fiber), Protein 7g protein.
APRICOT SHORTBREAD BARS
This is a very fruity holiday cookie recipe. A jellied apricot mixture is baked onto a shortbread crust. Simple to make and very yummy!!
Provided by CORWYNN DARKHOLME
Categories Desserts Cookies Fruit Cookie Recipes Apricot
Time 1h15m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour and sugar. Cut in butter until the mixture resembles coarse crumbs. Press into the bottom of a 9x13 inch pan.
- Bake for 12 to 15 minutes in the preheated oven, or until firm. While the crust is baking, place apricots in a saucepan with enough water to cover. Bring to a boil, and cook for 10 minutes.
- Drain, reserving 1/2 cup of the liquid. Return the apricots and reserved liquid to the pan, and stir in the lemon zest. Mix together the sugar and cornstarch, and stir into the apricot mixture. Bring to a boil, and boil for 1 minute. Remove from heat and allow to cool. Spread onto the prepared crust, and sprinkle the walnuts over.
- Bake for 20 to 25 minutes in the preheated oven, or until firm to the touch. Cool completely before cutting into bars.
Nutrition Facts : Calories 208.5 calories, Carbohydrate 32.6 g, Cholesterol 13.5 mg, Fat 8.5 g, Fiber 1.2 g, Protein 2.2 g, SaturatedFat 3.6 g, Sodium 39.1 mg, Sugar 22.9 g
APRICOT PRESERVE NUT BREAD
Make and share this Apricot Preserve Nut Bread recipe from Food.com.
Provided by Michele7
Categories Breads
Time 1h20m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Sift dry ingredients into a large mixing bowl.
- Add nuts, shortening, egg, preserves, and juice.
- Stir until mixture is dampened, but not smooth.
- Pour into a greased and floured loaf pan and bake at 350 for 55 minutes or until toothpick comes out clean.
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
APRICOT OAT BRAN HOT BREAKFAST CEREAL
Make and share this Apricot Oat Bran Hot Breakfast Cereal recipe from Food.com.
Provided by zoo66
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine ingredients in a large microwave safe dish.
- Cook on medium-high power until mixture begins to boil. Watch it carefully or it will boil over!
- Remove from microwave and allow to sit for 5 minutes to finish cooking. If mixture is too thick after sitting, stir in extra water or milk and reheat if necessary. Adjust sweetener if needed, and enjoy!
Nutrition Facts : Calories 222.7, Fat 3.7, SaturatedFat 0.8, Cholesterol 2.5, Sodium 80.3, Carbohydrate 51.4, Fiber 8.8, Sugar 12.2, Protein 13.7
APRICOT BRAN HONEY CAKES
These are baked in individual ramekins and eaten from the dish with a spoon. Mmmm good! Adapted from Cooking Light(Jan/2006)
Provided by Sharon123
Categories Quick Breads
Time 35m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400*F.
- Combine apricots, butter, nectar and honey in a small saucepan; place over high heat. Bring to boil, reduce heat and simmer 4 minutes or until apricots are plump. Remove from heat; cool.
- Gently spoon flour into dry measuring cups; level with knife. Mix flour, bran, baking soda, and salt in a medium bowl, stir well. Add sugar mixture to flour mixture, stirring just until combined. Lightly fold in apricot mixture.
- Spoon 1/2 cup batter into each of 7(6 ounce) ramekins coated with cooking spray. Place ramekins on a shallow baking sheet. Bake at 400*F. for 15 minutes or until golden brown. Put on wire rack.
- Serve warm or at room temperature. Enjoy!
Nutrition Facts : Calories 318.5, Fat 12.7, SaturatedFat 7.4, Cholesterol 60.9, Sodium 457.1, Carbohydrate 50.5, Fiber 4, Sugar 31, Protein 6.9
APRICOT TEA BREAD
I received this recipe from a radio program many years ago. It has been a favorite of my family ever since. -Lyn Robitaille, East Hartland, Connecticut
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. , Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition. Fold in apricots and pecans. , Spoon into two greased 8x4-in. loaf pans. For topping, combine flour and sugar in a small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 216 calories, Fat 12g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 134mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
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