Food recipes
Apricot Cherry Bars
Apricot Cherry Bars Ingredients: wheat flour, white, all-purpose, unenriched oats sugars, brown salt, table butter, without salt shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) nuts,...
Apricot Cherry Bars
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
cherries, sweet, raw
apricots, dried, sulfured, uncooked
milk, canned, condensed, sweetened
Directions:
Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
In a medium bowl, mix the flour, oats, brown sugar & salt.
Stir in the butter with a fork until well mixed & clumps have formed.
Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
Pour this filling over the crust, distributing evenly & pressing it down.
Sprinkle the remaining oat mixture over the dried fruit filling.
Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
Can be stored, covered, at room temperature up to 2 days.
When ready to serve, cut into 1 1/2" squares.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
sugars, brown
salt, table
butter, without salt
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
cherries, sweet, raw
apricots, dried, sulfured, uncooked
milk, canned, condensed, sweetened
Directions:
Move a rack to a lower-middle position in the oven & preheat to 325 degrees F.
Spray a 13"x9" glass baking dish with vegetable cooking spray, & set aside.
In a medium bowl, mix the flour, oats, brown sugar & salt.
Stir in the butter with a fork until well mixed & clumps have formed.
Spread 1 1/2 packed cups of this mixture over the bottom of the baking dish, pressing to form a thin crust.
Mix the coconut, almonds, cherries, apricots & milk in a large bowl, blending well.
Pour this filling over the crust, distributing evenly & pressing it down.
Sprinkle the remaining oat mixture over the dried fruit filling.
Bake about 30 minutes, until lightly golden, then cool to room temperature on a wire rack.
Can be stored, covered, at room temperature up to 2 days.
When ready to serve, cut into 1 1/2" squares.