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Apricot Bars"A little amaretto and a lot substitutions allowed!"
Apricot bars were a regular in my house growing up. Partially because my mom
kept true to our Italian heritage and partially because I think
she felt if it was made with fruit then it was healthy.
My family loves this bar cookie. I can't get my kids to eat a fresh apricot even if I promised them and unlimited iTunes account. Last week I had to stick half of this batch in the freezer or it would have been gone in one day. There is a lot of leeway with this recipe as far as substitutions. But to keep it in the category of Italian dessert recipes I kept that in mind when writing substitutions. Apricot Bars FAQs and Substitutions Enjoy! And remember, have a little sugar everyday!
Apricot BarsIngredients: * 2 cups chopped dried apricots * 2 teaspoons lemon juice * 1/3 cup white sugar * 1 cups butter * 1 1/2 cups packed light brown sugar * 2 eggs * 2 cups all-purpose flour * 1 teaspoons baking soda * 1/2 teaspoon salt * 1 cup of chopped walnuts * 4 cups rolled oats Procedure * Preheat oven to 350 degrees F (175 degrees C.) * Grease a 9x13 inch pan. * In a small saucepan, combine the dried apricots, amaretto and white sugar. Cook over medium high heat, stirring occasionally. I usually just wait till the sugar melts and then begin to work on the next steps. * In a large bowl, cream together the butter and brown sugar until smooth. * Beat in eggs, one at a time. * Combine flour, baking soda and salt, stir into the creamed mixture. * Stir in the rolled oats. Set aside 1/4 of the mixture and press the rest into the bottom of the prepared pan. * Sprinkle the walnuts on the rolled oats layer. * Spread the apricot mixture over the entire crust. * Crumble the reserved oat mixture over the top of the apricot layer. * Bake for 30 to 35 minutes in the preheated oven, until top is golden. * Cool before cutting into squares. No amaretto? What else can the apricots soak in?I can think of a zillion things. I personally would rather use a
stronger booze to soak the apricots in - but the family outvoted me.
Here's some other ideas: Can I add other things to the apricot topping?Sure there are many ingredients to work with what would
still keep this a true Italian dessert. Try a smidgen of one of these: Can I leave out the walnuts?Yup of course. I actually do this when I know my kids won't appreciate them and
would pick them out anyway. Can I change the nuts?Yup of course. But think of texture and flavor when modifying: These are the nuts used in Italian dessert recipes, although I can think of several that are used here in the states that would work, but not lend to an Italian dessert recipe. What about fresh apricots? What about 'em? They grow. They taste great. But as far as
equal measurements to substitute with - I've never tried with this apricot bars recipe.
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Italian Dessert
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Recipes on this site are
from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe
was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.
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