| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Miamiherald, Desserts, Cake, Make ahead |
16 |
Servings |
INGREDIENTS
| 2/3 |
c |
Dried apricots; packed |
| 1 |
|
Stick butter (1/2c) |
| 1/4 |
c |
Sugar |
| 1 1/3 |
c |
Flour |
| 1/2 |
ts |
Baking powder |
|
pn |
Salt |
| 1 |
c |
Brown sugar |
| 2 |
|
Eggs |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Chopped walnuts |
|
|
Confectioner's sugar |
INSTRUCTIONS
Preheat oven to 350 degrees F. Put apricots in a
small pan, cover with water and boil gently for 10
minutes. Drain off water, cool and cut into small
pieces. Mix the butter, sugar, and 1 cup of the flour
together with a pastry blender until crumbly. Press
into a greased 9-by-9-inch baking pan. Bake for about
25 minutes or until lightly browned. Sift together the
remaining 1/3 cup flour, baking powder and salt. In a
large bowl, beat together the brown sugar and eggs
until light. Stir in vanilla, the flour mixture,
apricots and nuts. Spread over the baked base.
Bake for about 30 minutes or until set and browned.
Cool, then cut into bars. Wrap and freeze.
Provise a small bag of confectioner's sugar to
sprinkle on when ready to serve.
Nutritional info per serving: 206 cal; 10g fat(41%)
Source: Miami Herald, 1/18/96
format by Lisa Crawford
Posted to MM-Recipes Digest V3 #240
Date: 03 Sep 96 00:12:19 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Save the baby humans… STOP ABORTION!!”