| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Jewish | Dessert | 1 | Servings |
INGREDIENTS
| 1/2 | c | Soft butter or margarine |
| 1/4 | c | Granulated sugar |
| 1 | c | Flour, sifted |
| 1/3 | c | Flour sifted |
| 1/2 | t | Baking powder |
| 1/4 | t | Salt |
| 1 | c | Brown sugar |
| 2 | Eggs, well beaten | |
| 1/2 | t | Vanilla |
| 1/2 | c | Chopped nuts |
| 2/3 | c | Dried apricots |
| Confectioner's sugar |
INSTRUCTIONS
Source: Nat'l Council Jewish Women Cookbook Rinse apricots, cover with water, boil 10 minutes., drain, cool, and chop. Mix until crumbly, butter, sugar, and 1 cup flour. Press into 8x8x2 greased pan, bake in 350 degree oven, 25 minutes or until lightly browned. Beat brown sugar into well beaten eggs, add dry ingredients, which have been sifted together, and mix well. Add vanilla, nuts, and apricots and spread over baked layer. Bake an additional 30 minutes. Cool in pan, cut into bars, roll in confectioner's sugar. Posted to JEWISH-FOOD digest by Jerome & Jean Emer <j.emer@megsinet.net> on Aug 30, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3188
Calories From Fat: 1228
Total Fat: 140.9g
Cholesterol: 385.6mg
Sodium: 1761.1mg
Potassium: 1903.6mg
Carbohydrates: 457.8g
Fiber: 14.8g
Sugar: 312.3g
Protein: 42.2g