Time 50m Yield 16 bars. Number Of Ingredients 7 Steps:
In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. 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.
Time 45m Number Of Ingredients 7 Steps:
Preheat oven to 350F. In a big bowl, sift together flour, baking powder, salt. Add oats and sugar and mix well. Cut in butter until the mixture resembles bread crumbs. The recipe works better if the butter is not very cold. Pat 2/3 of crumbs in a pan with the size of 11x7x1 1/2 inch. Spread the entire surface with apricot jam. Top with remaining crumbs. Bake for 35-40 minutes or until the surface is golden bown. Cool and cut in 2 1/2 dozens.
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.
Time 1h20m Yield 24 servings Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees F. Butter a 9-by-13-inch rectangular pan. Mix together the butter, flour, oats, brown sugar, baking powder and salt. Press half the oat mixture into the prepared pan. Spread with the strawberry preserves. Sprinkle the other half of the oat mixture over the top and pat lightly. Bake until light brown, 30 to 40 minutes. Let cool completely, and then cut into squares.
Time 1h10m Yield 24 bars Number Of Ingredients 7 Steps:
Preheat oven to 350 degrees. Spray bottom of a 9-by-13-inch rectangular pan with non-stick cooking spray. Set aside. Place the apricots in saucepan and cover with water. Bring to boil, then reduce heat and simmer 10 minutes. Remove from heat and drain. Set aside. In work bowl of electric mixer, combine flour, oats, sugar, baking soda and salt. Add butter and beat on low speed until a crumbly mixture is formed, about 1 minute. Place half the mixture into the pan and press firmly into an even layer. Spread apricots evenly over surface, then sprinkle remaining crumbs over the top. The pan will be almost full. Bake in center of oven until light golden brown, about 50 minutes. Remove to a rack and cool completely (do not cut while warm or bars will be too crumbly). Gently cut into 24 pieces with a small, sharp knife. Store in airtight container or cookie tin between layers of parchment or waxed paper.
Time 3h40m Number Of Ingredients 14 Steps:
Filling:Preheat oven to 375 degrees. Stir together apricots, strawberries, granulated sugar, cornstarch, lemon juice, and salt. Transfer to a 2 1/2-quart baking dish. Topping:Whisk together flour, granulated sugar, baking powder, and salt. Add butter; using your fingers, work it into dry ingredients until largest pieces are the size of small peas. Add oats and cream; stir with a fork until combined and a soft, sticky dough forms. Use two spoons to divide into 9 pieces, distributing evenly over fruit in baking dish. Brush tops with cream. Sprinkle with more oats, then sanding sugar. Bake until bubbling in center and biscuits are golden brown, 1 hour (if browning too quickly, tent with foil after about 45 minutes). Let cool at least 2 hours before serving, topped with more cream.
Time 40m Yield 12 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray. Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs. Mix almond extract into the beaten egg and stir into the crumb mixture. Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top. Bake in the preheated oven until golden brown, about 30 minutes. Remove from oven, cool on a wire rack, and then cut into squares.
Time 30m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Preheat oven to 375°F. In large bowl, combine cake mix, oats pecans and butter. Mix well until entire mixture clumps. Press half of this mixture evenly into bottom of a greased 9x13-inch baking pan. Spread apricot jam evenly over surface, and sprinkle remaining half of mixture evenly over jam. Bake 20 minutes, or until well-browned on top.
Time 45m Yield 16 bars. Number Of Ingredients 8 Steps:
In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Add oil and apple juice; stir until moistened. Set aside 1/2 cup for topping. , Press remaining oat mixture into an 11x7-in. baking pan coated with cooking spray. Spread the apricot fruit spread to within 1/4 in. of edges. Sprinkle with reserved oat mixture. Bake at 325° for 30-35 minutes or until golden brown.
