Apricot And Cream Cheese Squares Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Blend butter, cream cheese, and sour cream together in a large bowl with an electric mixer. Stir in flour, 1/2 cup powdered sugar, and salt until well blended.
• Wrap dough in waxed paper and chill until firm enough to roll, at least 3 hours, or overnight.
• Divide dough into thirds. Keep dough in the refrigerator while working on one portion at a time. Roll each portion into a 12 1/2x10-inch rectangle. Cut into 2 1/2-inch squares using a fluted pastry wheel.
• Place a dot, about 1/4 teaspoon, of preserves in the center of each square. Bring up two diagonal corners to the center, pinching together to seal, or secure with a toothpick. Place on ungreased cookie sheets.
• Bake in the preheated oven until firm, but not brown, about 12 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool, 8 to 10 minutes more. Sift remaining powdered sugar over the cooled cookies.

Steps:

• 1. Preheat oven to 350 degrees. In a mixer, blend cream cheese,egg yolk,sugar and vanilla. Set aside.
• 2. I use a 16x11 inch jelly roll baking pan. In this pan, spread a tube and a half of crescent rolls evenly onto bottom of pan.
• 3. Top bottom crescent layer with the can of apricot filling.
• 4. Spread the cream cheese mixture on top of the apricot filling layer.
• 5. Pat out the second tube and a half of crescent rolls to form a top crust and layer it on the top.
• 6. Beat the egg white and sugar for the topping until blended. Spread this on top of the crescent roll topping to coat the entire top.
• 7. Bake in a preheated 350 degree oven for 30-35 minutes, until nicely browned.
• 8. NOTE: You can also leave out the apricot layer and add cinnamon sugar to the cream cheese layer and cinnamon sugar to the topping. Very good and how the recipe was originally given to me by a friend.

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.

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour and baking powder; gradually add to creamed mixture, mixing well. Fold in coconut and walnuts., Press two-thirds of dough onto the bottom of a greased 13x9-in. baking pan. Spread with preserves; crumble remaining dough over preserves. Bake 30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Cut into bars.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Process shortbread cookies in the bowl of a food processor until finely ground. Press into a 9x13-inch baking pan.
• Beat eggs and sugar together in a bowl. Add ricotta cheese, cream cheese, and vanilla extract. Mix well. Stir in apricots and spread over crust.
• Bake in the preheated oven until puffed up and the edges are slightly brown, about 40 minutes.
• Meanwhile, combine sour cream and apricot jam in a bowl. Set aside.
• Remove the cheesecake from the oven and spread jam topping on top while still hot. Chill until set, 1 to 2 hours. Cut into 24 bars.

Steps:

• Preheat oven to 350°F Prepare 9x11 glass baking dish with nonstick cooking spray.
• Next mix rolled oats with margarine, flour, baking soda, salt, and brown sugar, using your hands. Mixture should be loose but not dry. You should be able to make a ball and have it stick without it falling apart. Press half of this mixture into the bottom of the pan. Set side the other half for topping.
• Now mix together apricots, water, white sugar, and 1/2 teaspoons vanilla. Place in saucepan on the stove on medum-high for 30 minutes until the apricots are soft and mushy.
• Next mix the cream cheese, powdered sugar, egg and 1/2 teaspoons vanilla in small mixing bowl. Mix it well. Pour it over the base.
• Pour the apricot mixture over the cream cheese mixture. Finally, crumble remaining oat mixture on top.
• Bake at 350F for 30 minutes or until top is golden brown.
• Store in airtight container in refrigerator.

Steps:

• Heat oven to 350°.
• Generously grease 13x9-inch baking pan.
• In a large bowl, combine cake mix, margarine and egg; mix with fork until crumbly.
• Gently spoon 1 1/2 cups into measuring cup; set aside for topping.
• Press remaining crumb mixture in bottom of pan.
• Bake at 350° for 10 minutes.
• Spread preserves evenly over crust.
• In a small bowl, combine cream cheese, sugar, vanilla and egg; beat until smooth.
• Spread evenly over preserves.
• Sprinkle reserved topping mixture over cream cheese.
• Bake at 350° for 28-30 minutes or until toppng is light golden brown.
• Chill before serving. Store in refrigerator.

Steps:

• 1. Heat oven to 350 degrees.
• 2. Spray a 9x13 pan with non stick spray.
• 3. Combine cake mix, butter and egg, mix with a fork til crumbly.
• 4. Spoon 1 1/2 cup crumbs in a bowl and reserve for topping.
• 5. Press remaining crumbs in the pan and bake for 10 minutes.
• 6. Let cool a little, then spread preserves evenly over crust.
• 7. In a bowl combine cream cheese, sugar, vanilla, and egg.
• 8. Spread evenly over preserves.
• 9. Sprinkle reserved topping evenly over cream cheese mixture.
• 10. Bake for 25 to 30 minutes or until topping is golden brown.
• 11. Chill before serving and store leftovers in fridge