Fruit recipes great for students and teachers

Apricot Almond Squares

1 pkg. yellow cake mix with pudding
8 tablespoons (1 stick) butter, melted
1/2 cup finely chopped almonds (with skins or blanched)*
1 1/3 cups apricot preserves (12-oz. jar)*
1 pkg. (8-oz.) cream cheese, at room temperature
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon pure almond extract*
1 large egg

Place a rack in the center of the oven and preheat oven to 350 degrees. Place cake mix, melted butter, and almonds in a large mixing bowl. Blend with an electric mixer on low speed for 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
The mixture should be crumbly. Reserve 1 cup for the topping. Transfer the remaining crust mixture to an ungreased 13 by 9-inch baking pan.
Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Spread the preserves over the crust. Set the pan aside. For the filling, place the cream cheese in the same mixing bowl used to prepare the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until creamy, 30 seconds.
Stop the machine and add the sugar, flour, almond extract and egg. Beat on low speed until well combined, 1 to 2 minutes. Use the rubber spatula to spread the filling over the preserves so that it covers the entire surface. Scatter the reserved crust mixture over the preserves. Place the pan in the oven.
Bake until the crust is golden brown and the filling is set, 33 to 35 minutes. Remove the pan from the oven and place on a wire rack to cool for 30 minutes.

Cut into 24 bars. Remove from the pan with a metal spatula and serve.

Store the bars, covered in plastic wrap, at room temperature for up to four days or in the refrigerator for up to one week, or freeze them, wrapped in aluminum foil, for up to six months. Thaw bars overnight in the refrigerator before serving.

*Instead of almonds, use chopped walnuts or pecans and substitute vanilla extract for the almond. You can also use any flavor of preserves.

Yield: 24 bars; Source: the Cake mix Doctor

Cranberry Oat Crumble Bars

1 pkg. (12 oz.; 3 cups) whole cranberries, fresh or frozen*
1 cup granulated sugar
3/4 cup water (or for a different taste substitute orange juice)
1 pkg. plain yellow cake mix
1 cup (2 sticks) butter, melted
1 cup old-fashioned oatmeal
1/2 cup packed light brown sugar
2 large eggs
1 teaspoon ground ginger

Place a rack in the center of the oven and preheat to 350 degrees. Pick over the cranberries and discard any that are shriveled or discolored. Place the remaining cranberries, granulated sugar and water in a medium-size heavy saucepan over medium heat.
Cook, stirring until mixture is thickened and all the cranberries pop, 10 to 15 minutes. Remove from heat, pour cranberry filling into a shallow freezer-proof glass dish, and place in the freezer to cool. Place the cake mix, melted butter, oatmeal, brown sugar, eggs and ginger in a large mixing bowl.
Blend with an electric mixer on low speed for 1 to 1 1/2 minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The mixture will be thick. Reserve 1 1/2 cups for the topping. Transfer the remaining crust mixture to an ungreased 13 by 9-inch baking pan.
Using your fingertips, press the mixture evenly over the bottom of the pan so that it reaches all sides. Remove chilled cranberry filling from the freezer and pour it over the crust, spreading it out with the rubber spatula. Pinch off pieces of the reserved crust mixture and scatter them over the filling.
Place the pan in the oven. Bake until light brown and bubbling, 35 to 40 minutes. Remove the pan and place on a wire rack to cool for 30 minutes. Cut into 24 bars. Remove with a metal spatula and serve.

Store the bars, covered in plastic wrap, at room temperature for up to three days or in the refrigerator for up to one week, or freeze them, wrapped in aluminum foil, for up to six months. Thaw bars overnight in the refrigerator before serving.

*frozen cranberries available at Bi-Lo in Mullins
Yield: 24 bars; Source: the Cake mix Doctor