Good morning and good hunting for recipes that work in your local or regional kitchen. Our first requester offers a bargain. He will give you a favorite recipe of his, if you will tell him how to make it less sweet. And he’s got one ingredient in mind: apricots.
(READ MORE: Fare Exchange: Another apricot almond cake, a vegan sauce and a springtime soup)
Here goes Hungry Husband. “I recently sampled these bars. They came originally from the ‘Dinner on the Diner’ cookbook that your column mentioned. They are the best bars I have ever tasted, I think, but they don’t need the icing on top. My wife says the icing is necessary, that the apricot is too gooey without the glaze. Also I would like to use something less sweet for the apricot layer — maybe spreadable fruit. Can anyone help us adapt this, or does anyone have an apricot bar that is not so sweet?
“I got a large bag of dried apricots at Costco and want to stew them, but don’t want to use sugar. Guidance, please.”
(READ MORE: A critical breakdown of Costco’s new food court items)
“And while I am asking, I used to make an apricot nectar cake but cannot find apricot nectar at local stores. Is it still sold?”
This is Mr. H’s part of the bargain — “but too sugary.”
Apricot Crumble Bars
Crust:
1 1/4 cups (6 1/4 ounces) all-purpose flour
1/4 cup (2 ounces) brown sugar, packed
Scant 1/2 teaspoon kosher salt
1 stick (4 ounces) butter, cubed
Whisk together the flour, brown sugar and salt. Cut the butter in using a pastry cutter or the tines of a fork until it is in roughly pea-size pieces and a very loose, shaggy dough has formed. Transfer to a 9- by 13-inch Pyrex or ceramic dish. Spread the dough out in an even layer, and press it in firmly. Bake for about 15 minutes or until very light golden brown and fragrant.
Crumble:
1 cup (5 ounces) all-purpose flour
1/2 cup (4 ounces) brown sugar, packed
1/2 teaspoon kosher salt
Scant 1/2 teaspoon almond extract
3/4 stick (3 ounces) butter, cubed
About 3/4 of a 13-ounce jar of apricot preserves, such as Bonne Maman
While this is baking, whisk together the flour, brown sugar and salt. Add the almond extract, whisking to combine. Rub the butter in with your fingertips until a shaggy crumble forms.
While the crust is hot out of the oven, spread preserves in a thin layer on top of the crust, then sprinkle the crumble on top. Bake for another 25 to 28 minutes or until crumble is browned and the preserves are bubbling.
Glaze:
3 cups (12 ounces) sifted powdered sugar
1/2 teaspoon almond extract
3 to 4 tablespoons milk
Heat the oven to 350 degrees F.
Whisk together the powdered sugar, almond extract and 3 tablespoons of milk. The glaze should be a pourable-yet-thick consistency; add the remaining tablespoon of milk if needed to thin out the glaze.
Let the bars cool completely before drizzling the glaze over the bars. Let dry, then use a large chef’s knife to cut into 2 1/4-inch (or smaller) bars.
Although this recipe originated in “Dinner on the Diner,” Nicole Perry adapted it for the internet.
ADDICTIVE APPETIZER
Dan Cobb’s email from Soddy-Daisy adds to your growing collection of hors d’oeuvres.
“This is in response to your request for appetizers. This one is among my favorites. It is very easy to prepare and, for some odd reason, is quite addicting. It may be wise to double the recipe if one plans on having a Super Bowl, March Madness or similar party with numerous attendees.”
Spinach Bites
2 (10-ounce) packages frozen chopped spinach
2 cups Pepperidge Farm stuffing mix, original
1 onion, finely chopped
4 eggs, lightly beaten
1/2 cup melted butter, plus butter for baking sheet
3/4 cup grated Parmesan cheese
Thaw and squeeze-dry spinach.
Combine spinach, stuffing, onion, eggs, butter and cheese in a large bowl.
With hands, form into bite-size balls.
Place on lightly buttered baking sheet.
Bake at 375 degrees F for 25 to 30 minutes. Serve warm.
These may be frozen on the cookie sheet, then transferred to a freezer bag when fully frozen. When ready to use, spread out and thaw on cookie sheet for 20 minutes before baking.
FAVORITE DRESSING
Mary Ann McInturff read Susan Pierce’s recent article about favorite recipes of long-gone restaurants, and “remembered having the recipe (in a smaller quantity) for Town and Country’s bleu cheese dressing. It was included in a pamphlet they published when they closed in 2005. Here it is, and I think this could easily be cut in half if desired. It was my husband’s favorite salad dressing.”
Bleu Cheese Dressing
1 quart (4 cups) mayonnaise
5 dashes Tabasco sauce
1/2 cup onion, chopped
1 teaspoon white pepper
1 teaspoon garlic salt
1/2 cup buttermilk
1/2 cup vinegar
1 pound (16 ounces) bleu cheese
Mix well; keep refrigerated.
DECADENT DESSERT
For dessert, today’s column concludes appropriately with the final recipe in a recent collection of aforepublished Fare Exchange favorites.
Death by Chocolate
1 box (19.8 ounces) fudge brownie mix
1 package chocolate chips (6 ounces, or more if you are so inclined)
1/2 to 3/4 cup coffee liqueur
1 package instant chocolate mousse or Jell-O chocolate pudding
8 regular-size Heath bars
1 (12-ounce) container frozen whipped topping
Mix brownies according to package directions, adding at least 6 ounces chocolate chips to the mixture. Pour into a pan and bake according to package directions, and allow to cool. Prick holes in the top with a fork, and pour coffee liqueur all over brownies. Set aside.
Prepare chocolate mousse or chocolate pudding according to package directions.
Break up Heath bars into small bits in a food processor or by gently tapping the wrapped bars with a mallet.
Break up half the brownies into small pieces, and place in the bottom of a large glass or trifle bowl.
Cover with half the mousse or pudding, then half the candy, then half the whipped topping. Repeat layers with remaining ingredients.
Chill well and serve to “at least 12 people, or to 1 serious chocoholic.”
Thank you for coming, always.
To Reach Us
Fare Exchange is a longtime meeting place for people who love to cook and love to eat. We welcome both your recipes and your requests. Be sure to include precise instructions for every recipe you send, and know we cannot test the recipes printed here.
Mailing address: Jane Henegar, 913 Mount Olive Road, Lookout Mountain, GA 30750
Email: chattfare@gmail.com
Jane Henegar