Apricot Jam Bar Cookies are an old family recipe shared with me by a dear friend. If you don’t like apricot use your favorite flavor jam for a delicious treat.
A few weeks ago I was invited to lunch by a dear friend of mine. She is getting ready to celebrate a milestone birthday and she wanted my help in planning her party. I love a woman who plans her own birthday party!! In exchange for my help she fixed me lunch – a delicious lunch! Not only is Bev a wonderful cook but she has the magic touch when it comes to decorating too. I could spend hours wandering around her house looking at everything.
For lunch she served a delicious salad with some yummy cheese bread. For dessert she made apricot jam bar cookies. During lunch we got talking about recipes, old family recipes and how much we love a hand written recipe. Bev shared with me the history behind the recipes she had made that day. I love this idea. It really gives the recipe life. I love knowing the story behind the recipe.
Of course I had to ask her for the recipes for the things she made for lunch!
On the back of the recipe for the Apricot Jam Bar Cookies she wrote the following :
“This is a recipe I copied from my mother before I was married in 1962. I left the “oleo” here in the recipe for fun as you never see that anymore. So you know this is an old recipe. All my mother’s family, who were all great cooks have “oleo” in their recipes. We are from Ohio. My family has enjoyed this recipe for 50 years. Make sure Jim gets his share!”
How fun is that! Let’s just say Jim did not get his share!!
I love this recipe not only because it is delicious but I love it even more because it came from my friend Bev and she shared the history of the recipe with me.
When is the last time you cooked from a handwritten recipe? When is the last time you gave someone a handwritten recipe? I have decided it is time to bring back the hand written recipe!! Next time someone asks me for a recipe I am not going to send them to my blog – I am going to take the time to write the recipe down for them and share the story behind the recipe too.
I have shared with you before how much I love a handwritten recipe. I love this Chocolate Meringue Pie for the same reasons as the Apricot Jam Bars – it is delicious and it is in my grandmother’s handwriting.
Family recipes and cookbooks hold so many wonderful family stories! I will always treasure my mother’s first cookbook which she gave me for Christmas and I love it even more that she shared some of the stories behind the recipes like with the lemon meringue pie.
The great thing about this recipe is that you don’t have to use Apricot Jam – you can use your favorite flavor. I have some cherry jam in my cupboard I am going to try next!
The bars are made with a combination of flour, baking powder, brown sugar, old fashioned oats, and butter (or oleo!)
Use a pastry cutter to incorporate all the ingredients until it is nice and crumbly.
Press 2/3 of the mixture into the bottom of a 9 x 13 pan.
Then cover with 1 cup of your jam and then top with remaining flour/oat mixture. Bake at 350 for 35 minutes or until nice and golden brown.
Let them cool a bit and then cut them into bars and then of course enjoy!
What is your favorite handwritten recipe? When is the last time you gave someone a handwritten recipe?
Other bar cookies you might enjoy:
White Chocolate Raspberry Bars
Apricot Jam Bar Cookies
Ingredients
- 1 1/2 C sifted flour
- 1 t. baking powder
- 1 C brown sugar
- 1 1/2 C old fashioned oats
- 3/4 C "oleo" or cold butter
- 1 C apricot jam or jam of choice
Instructions
- Mix the flour, baking powder, oats and brown sugar together.
- Cut in butter until crumbly.
- Pat 2/3 of this mixture into a 8 x 13 baking pan
- Spread with jam
- Top with remaining flour/oat mixture
- Bake at 350 for 35 minutes
- Cut into bars.
These are delicious! I just found a can of apricot jam that I made in the summer and forgot to use (because I found out I wasn’t a huge fan of apricot when it’s in jam form, LOL). So I decided to make these, and when they came out of the oven, they were just so buttery I couldn’t stop tasting them! I will definitely make these again.
I love, love, love apricot in any baking… Thanks for sharing these on Foodie Friends Friday and I will be making these soon. Pinning them.
These Apricot Jam Bars look so delicious!!! Thanks for linking up this post to The Best Blog Recipe’s Weekend re-Treat #7!
Wanted to stop by and pin your image to My Link Parties Craft/DIY & Recipe Boards while I was here.
Hope to see you again at the party this weekend!
Shauna
http://thebestblogrecipes.blogspot.com/
http://ready2loseweight.blogspot.com/
I had to come over from Heavenly Treats Sunday when I saw your feature as well. These look amazing!! I just bought some fun flavored jams earlier this week that I thought would be perfect to try in a sandwiched cookie – but these cookie bars sound like an even better idea!! I am totally PINning this and hope to try it out within the next couple weeks! Thanks to you and your girlfriend Bev for sharing!!
Thanks for coming over and checking out the recipe – hope you’ll give them a try and enjoy them!
This looks so good! Thanks for linking up at Heavenly Treats Sunday Link Party, your dessert is being featured tomorrow, make sure to come over an get your feature button! http://pamelasheavenlytreats.blogspot.com
Thanks so much for the feature!
Mmmm…saw your recipe featured at 504 Main and just had to come by to read more! Pinning this recipe and can’t wait to try!
Jenn/Rook No.17
Thanks for coming for a visit! Happy pinning!!
These look incredible!
These look delicious! I love family recipes. My mom showed me a TON of recipes that my great grandmother wrote out. I am still working through them all. Thanks for sharing with us at Real Housemoms for Fabulous Fridays!
How fun to have all those recipes. I wish I had more!
Oh my gosh…these look amazing!
These look delicious!
Sherry
Pinned it and love the pics and tutorial. Thanks for sharing at Family Fun Friday!
Monica
http://happyandblessedhome.com
hope to see you again later this week at:
http://happyandblessedhome.com/category/family-fun/
I made these today with blueberry preserves and they were delicious! I love apricot though, so will try that flavor next time. I happened to have the blueberry on hand. Thanks for sharing!
Blueberry is on my list to try – so glad to know it was good! Thanks much.
These look great. They would make a great grab n go breakfast during the week. Pinned so I can try them out sometime!
Stopping by today from Pamela’s Heavenly Treats. 🙂
Julie @ This Gal Cooks
Julie – Thanks for stopping by and you are right. They would be a delicious breakfast to go!!
What a delicious looking recipe! Love how easy it is also. Thank you for sharing with Foodie Friends Friday. Would love if you added a link back to our party! Please join us next week with another great recipe.
Family cookbooks and recipes are wonderful and they are so special:) Thanks for sharing this great recipe, I can’t wait to try it!
Oh these apricot jam bars sound so amazing! I’m definitely pinning to make next time I have company. My favorite hand written recipe is my mom’s amendments to a pie crust in her 1970s Betty Crocker cookbook. She makes the best pie crust hands down!
I have a few handwritten recipes from my mother that I cherish. I also just discovered this brand of jelly. The redcurrant is so delicious and Jacques Pépin said apricot is his very favorite. So I just have to try this.
I haven’t tried the red currant but will pick some up next time. They are so yummy.
… am I the only one wondering what “oleo” is????
Oleo is what we now call margarine.
Oh my….this does look wonderful! My mother always hand-writes her recipes! I love that she does it! I hope she’ll give me her recipe box one day! =D
Thanks so much for linking up to the FESTIVE FRIDAY FIESTA Link Party!!! Have a wonderful weekend!
I LOVE my handwritten recipes . . . with the stains all over them, and the words nearly unreadable at times. 🙂 I use them all the time; and some of mine have “oleo” as an ingredient, as well.
Last night, I used my Grandma’s Pie Crust Recipe to make my hubby’s favorite Apple/Blueberry Pie for his birthday.
For Christmas, I made a beautiful HANDWRITTEN Family Cookbook for my daughter-in-law. I bought a pre-designed book that was designed so that you could use your computer to print the recipes. However . . . I decided to handwrite the whole book, because handwritten is just So.Very.Special. 🙂 I want my grandchildren to grow up using “Grandma’s Recipes”, as well.
We make many, many quarts of homemade jam every year. (A few years ago we had 10 of our children living at home, and we picked several hundred pounds of berries and put up 150 quarts of jam. Yes. QUARTS.) I think I just might try this recipe with some Raspberry Jam today.
Is the butter cold or at room temperature to “cut” into the mixture? Thanks. Going to store to get some jam.
Good question – it was cold.
I will note that in the recipe.
Delicious!
Yes I remember my matriarchs using Oleo when I was young. Last month on TV I saw a short clip on the Oleo Wars and the “risk” some women had taken smuggling oleo into their kitchens. Quirky little history. Here is a link to a short article :
http://www.examiner.com/article/oleo-wars
Thanks for the link and will definitely check it out!
I just made these last week with peach preserves and they were delicious!
I can’t wait to try them with another flavor – peach sounds delicious!
I love the senimental value of handwritten recipes too. I have handed out many through the years. Here is a recipe that my friend Kathy hand wrote for me back in the late 80’s. She was working in a little English tea bakery and wrote down this recipe from “The English Connection”.
Chocolate Truffle Pie
Beat until well combined and smooth:
1 1b. cream cheese
1 cup 10x sugar (make sure it’s 10x)
Gradually add I cup whipping cream. Beat until fluffy. Add raspberry jam or other flavorings as desired (1 t. almond extract for plain truffle). Spread in baked grahm cracker crust.
Melt 1 heaping cup chocolate chips. Stir in 1/2 cup margarine. Whisk in 1 cup whipping cream. Pour over cream cheese mixture. Makes 1 10″ Truffle Pie.
Even though it’s not on the recipe, let this dessert set up in the refrigerator for several hours at least before eating.
Valerie, Thanks so much for sharing – sounds yummy!!!
My mother passed away last year…I have her recipes, but would love to have had the history behind them. Thanks for sharing the small and simple things!
I have a lot of homemade apricot jam that needs to be used. This would be a great way to use it up!
Good Morning…this looks great. Were you planning to share the recipe?
Sorry – the recipe is there now!
Pat – Recipe is there now – sorry about that!
looks so yummy
but have to be careful with my sugar intake
I always hand write my recipes, either on cards or if it is too long, on a sheet of paper. I like the personal touch. These bar cookies look great. Always loved apricot. Can’t wait for the recipe. Thanks…
Mary Lynn had a little technical issue and the recipe disappeared – it’s back now!
We have made this recipe for years. I received it from a mother of a friend at least thirty years ago who had cut the recipe out of her local paper after the apricot bars recipe won the blue ribbon at the county fair. What I like best about it is the fact that I always have the ingredients on hand. The bars can be made with other preserves, although apricot will always be our family favorite. If friends call and say they are dropping by, I can pop this mix in the oven with about ten minute prep time. The aroma of the butter and brown sugar and oatey goodness is something that always earns me brownie points with the guests, who are amazed that this treat could be made especially for them. This was a great recipe to share!
These look wonderful! Could you please post the amounts for the ingredients?
Marilyn, The recipe is on the blog now – sorry about that!
This recipe sounds exactly like something I’d love and have been looking for. I can’t seem to find the measurements though. Am I missing something? 🙂
Thanks,
Irene