Joannes Apricot Bars Recipes

Steps:

• For shortbread layer:
• Preheat oven to 350°F. Spray 8x8x2-inch glass baking dish with nonstick spray. Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Press crumbs firmly onto bottom of dish. Bake until center is golden, about 25 minutes. Maintain oven temperature.
• Meanwhile, prepare apricot layer:
• Place apricots in small saucepan; add enough water to cover. Boil until soft, about 4 minutes; drain and set aside.
• Sift flour, baking powder, and salt into small bowl. Using electric mixer, beat eggs in large bowl. Add brown sugar and vanilla; beat until thick. Stir in flour mixture, then nuts and apricots. Spread over shortbread.
• Bake cookie until puffed, dark brown, and toothpick inserted into topping comes out with small moist crumbs attached, about 35 minutes. Cool in dish.
• Cut cookie into 6 strips, then crosswise into thirds. Transfer to waxed paper. Sift powdered sugar over bars.

Steps:

• Preheat oven to 325 degrees.
• Mix all ingredients together.
• Press 1/2 of mixture into a sprayed 9 x 13 pan.
• Spread jam on top.
• Press remaining mixture on top (flatten first like pancakes & lay on top of jam; if there are spaces, they will fill in).
• Bake 45 minutes at 325 degrees or until pale golden color.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line a 9 inch square baking pan with aluminum foil. Spray the foil with cooking spray.
• In a large bowl, stir together the oats, flour, cereal, and cinnamon. Add the egg, applesauce, honey, brown sugar, and oil. Mix well. Stir in the sunflower seeds, walnuts, and dried fruit. Spread mixture evenly in the prepared pan.
• Bake 30 minutes, or until firm and lightly browned around the edges. Let cool. Use the foil to lift from the pan. Cut into bars or squares, and store in the refrigerator.

Steps:

• Preheat oven to 325 degrees. Lightly oil an 8x12 baking dish with nonstick cooking spray; set aside.
• In a large bowl, work together oats, flour, brown sugar, salt and baking soda with your fingertips until no lumps of brown sugar remain. Drizzle oil and fruit juice over the oats and mix in with your fingertips until evenly moistened and crumbly.
• Set aside 1/2 cup for the topping; press the remainder evenly in the bottom of the prepared baking dish. Spread apricot preserves over the top. Sprinkle with reserved oat topping.
• Bake 30 to 40 minutes, or until golden.
• Let cool in the baking dish on a rack. Cut into 15 bars.