Time 55m Yield 2 dozen. Number Of Ingredients 12 Steps:

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extract. Combine the flour, orange zest, baking powder and salt; gradually add to creamed mixture and mix well. Set aside one-third for the topping. , Press remaining dough into a greased 13x9-in. baking pan. Combine preserves, lemon juice and zest; spread evenly over crust. , Crumble reserved dough over filling. Bake at 350° for 40 minutes or until golden brown. Cool on a wire rack. Cut into squares.

Yield Makes 16 Number Of Ingredients 11 Steps:

Heat oven to 350 degrees. Butter an 8-by-8- by-2-inch baking pan, and set aside. Place apricots in a small saucepan with enough water to cover. Bring to a boil over high heat. Reduce heat to simmer, and cook until plumped, about 15 minutes. Drain through a fine sieve, and chop fine. Set aside. In a large bowl, combine 1 cup flour, butter, and granulated sugar. Using a handheld electric mixer on medium speed, blend until crumbly and combined. Transfer mixture to prepared pan. Using your hands, pat crust evenly into pan. Bake until golden brown, about 25 minutes. Transfer to a rack to cool. Combine remaining 1/3 cup flour, reserved chopped apricots, brown sugar, eggs, walnuts, baking powder, vanilla, and salt. Using a handheld electric mixer on medium speed, beat until combined; scrape down sides of bowl twice. Pour mixture over crust, and return to oven. Bake until top is golden, about 20 minutes. Transfer pan to a wire rack to cool. Cut into 2-inch squares. Dust with confectioners’ sugar.

Time 2h15m Yield 16 squares Number Of Ingredients 11 Steps:

In covered small saucepan over low heat, in enough water to cover, cook apricots 15 minutes. Drain apricots; finely chop. Preheat oven to 350 degrees Fahrenheit. Grease an 8 x 8 inch pan. Into large bowl, measure 1 cup flour, butter or margarine and sugar. With mixer at medium speed, beat ingredients until well mixed and crumbly. Pat evenly into pan. Bake 25 minutes or until golden brown. Meanwhile, in the same bowl, measure 1/3 cup flour, eggs, apricots, brown sugar, walnuts, baking powder, vanilla, and salt. Beat at medium speed until well mixed, occasionally scraping bowl with a rubber spatula. Pour mixture over baked layer and return to oven. Bake 25 minutes longer until golden. Cool in pan. Cut into squares. Sprinkle with confectioner’s sugar.

Time 1h5m Yield 24 Number Of Ingredients 15 Steps:

Preheat the oven to 325 degrees F (165 degrees C). In a medium bowl, mix together butter, sugar, and 1 cup flour. Press into the bottom of an ungreased 9x13 inch pan. Bake for 25 minutes in preheated oven. In small saucepan, bring apricots and water to a boil, and cook for 10 minutes. Drain, chop, and set aside to cool. In a medium bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, baking powder, salt, vanilla, and lemon juice. Fold in nuts and chopped apricots. Stir in coconut, if desired. Pour over the prepared crust. Bake for an additional 20 minutes in the preheated oven, or until firm. Cool, and dust with confectioners’ sugar before cutting into squares.

Time 1h30m Yield 1 eight inch square baking pan, 16 serving(s) Number Of Ingredients 12 Steps:

Place the dried apricots into boiling water for 10 minutes; drain. Chop cooled apricots; set aside. Preheat oven to 350 degree F. Grease an 8-inch square baking pan. In a small bowl, mix together butter, granulated sugar, and 1 cup flour. Press this mixture into prepared pan. Bake 25 minutes; set aside. In a small bowl, beat together eggs and brown sugar. Fold in 1/3 cup flour, baking powder, and salt; mix till combined. Stir in vanilla, chopped apricots, and nuts. Spread evenly over top of baked layer. Bake 30 to 40 minutes. Remove from oven and cool on wire rack. Sprinkle with confectioner’s sugar. Cut into squares.

Time 45m Yield 16 Number Of Ingredients 10 Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray bottom and sides of an 8-inch square baking dish with cooking spray. Pulse pecans in a food processor until coarsely chopped, 3 to 5 times. Add oats, flour, brown sugar, cinnamon, baking soda, and salt; pulse 3 to 4 times. Sprinkle butter cubes over the top of the flour-oat mixture. Pulse until butter is the size of small peas, 3 to 5 times. Spread 1/2 of oat mixture into the bottom of the prepared baking dish, pressing down lightly. Spread apricot preserves over oat mixture to 1/4-inch of the edge. Top with remaining oat mixture and press down lightly. Bake in preheated oven until golden brown, 35 to 40 minutes. Cool before cutting.

More about “luscious apricot squares recipes”

Number Of Ingredients 14 Steps:

  1. For crust, measure margarine, granulated sugar and the 2/3 cup flour into small mixing bowl. Beat until smooth. Mix in KELLOGG’S ALL-BRAN cereal. Spread mixture evenly in bottom of 8 x 8 x 2-inch baking pan coated with cooking spray.2. Bake at 350°F about 25 minutes or until lightly browned. Remove from oven. Cool slightly.3. While crust is baking, rinse apricots. Place in small mixing bowl. Cover with very hot water. Let stand about 10 minutes or until tender. Drain well. Set aside.4. Stir together the remaining 1/2 cup flour, baking powder and salt. Set aside.5. In medium mixing bowl, combine brown sugar, eggs and vanilla. Beat well. Add flour mixture. Mix well. Stir in nuts and apricots. Spread mixture over baked crust.6. Return to oven and bake about 45 minutes longer or until lightly browned. Cool. Sprinkle with powdered sugar.