Food recipes
Apricot, Coconut and Almond Bars
Apricot, Coconut and Almond Bars Ingredients: water, bottled, generic sugars, granulated apricots, dried, sulfured, uncooked butter, without salt sugars, brown honey salt, table shortening confectionery, coconut (hydr...
Apricot, Coconut and Almond Bars
Ingredients:
water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
butter, without salt
sugars, brown
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
oats
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes).
Drain apricots and return to the pan.
Add butter, brown sugar, honey and salt and cook until butter is just melted.
Transfer to a bowl.
Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
Stir the coconut and almonds into the apricot mixture along with the oats and flour.
Spread the mixture in the cookie sheet in an even layer.
Bake for about 25 minutes, until golden.
Let cool on a rack, then cut into 16 bars.
Note:.
The bars can be stored in an airtight container for up to 2 days.
Ingredients:
water, bottled, generic
sugars, granulated
apricots, dried, sulfured, uncooked
butter, without salt
sugars, brown
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
nuts, almonds
oats
wheat flour, white, all-purpose, unenriched
Directions:
Preheat oven to 350*F. Butter a 10"x15" cookie sheet.Combine water, sugar and apricots in a medium saucepan.Bring to a boil, and simmer over moderate heat, stirring occasionally, until the apricots are tender and plump(about 15 minutes).
Drain apricots and return to the pan.
Add butter, brown sugar, honey and salt and cook until butter is just melted.
Transfer to a bowl.
Spread the coconut and almonds on separate baking sheets and toast for 6 to 7 minutes, until lightly golden.
Stir the coconut and almonds into the apricot mixture along with the oats and flour.
Spread the mixture in the cookie sheet in an even layer.
Bake for about 25 minutes, until golden.
Let cool on a rack, then cut into 16 bars.
Note:.
The bars can be stored in an airtight container for up to 2 days.