| Recipes with similar ingredients: | ||
Raisin Bars | ||
|
Apricot Pie | ||
|
Apricot-Almond Bread | ||
|
Apricot Fool | ||
|
Apricot-Strawberry Pie | ||
Email
Print
Nutty Apricot Bars
Ingredients:
12 oz. dried apricots
3/4 c. sugar
3/4 c. butter, softened
1 c. sugar
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 (3 oz.) can flaked coconut
1/2 c. chopped pecans or walnuts
12 oz. dried apricots
3/4 c. sugar
3/4 c. butter, softened
1 c. sugar
2 c. flour
1/2 tsp. baking soda
1/4 tsp. salt
1 (3 oz.) can flaked coconut
1/2 c. chopped pecans or walnuts
Directions:
Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain, reserving 1/4 c. liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 c. sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots.
Cream butter; gradually add 1 c. sugar, beating at medium speed until light and fluffy. Combine flour, baking soda, and salt; add flour mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in nuts and coconut. Pat about 3/4 of coconut mixture into an ungreased 13x9x2" pan. Bake at 350 for 10 minutes.
Spread apricot mixture evenly over crust, spreading to 1/4" from edge of pan. Sprinkle with remaining coconut mixture. Let cool in pan; chill. Cut into bars. Store in refrigerator. Makes about 4 dozen.
Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain, reserving 1/4 c. liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 c. sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots.
Cream butter; gradually add 1 c. sugar, beating at medium speed until light and fluffy. Combine flour, baking soda, and salt; add flour mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in nuts and coconut. Pat about 3/4 of coconut mixture into an ungreased 13x9x2" pan. Bake at 350 for 10 minutes.
Spread apricot mixture evenly over crust, spreading to 1/4" from edge of pan. Sprinkle with remaining coconut mixture. Let cool in pan; chill. Cut into bars. Store in refrigerator. Makes about 4 dozen.
This recipe has not been rated or commented on