| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Eggs | Bars, Desserts, Fruit | 1 | Servings | |
INGREDIENTS
| 1/3 | c | Golden raisins |
| 1/3 | c | Dark raisins |
| 1/3 | c | Dried cranberries |
| 1/3 | c | Dried apricots |
| 1/2 | c | Brandy or water |
| 1 | c | All-purpose flour |
| 1/3 | c | Packed brown sugar |
| 1/2 | c | Margarine or butter |
| 2 | Eggs | |
| 1 | c | Packed brown sugar |
| 1/2 | c | All-purpose flour |
| 1 | ts | Vanilla |
| 1/3 | c | Chopped pecans |
| Powdered sugar |
INSTRUCTIONS
FRUIT CRUST FILLING In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots and brandy or water. Cover with microwave-safe plastic wrap; turn back a corner to vent. Micro-cook on high fr 2 minutes. (Our place fruit and brandy in a saucepan; bring to boiling. Remove from heat). Let stand 20 minutes. Drain. For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup brown sugar. Cut in margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake at 350 about 20 minutes or till golden. For filling: In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just till combined. Add drained fruit and nuts, stir to mix. Pour fruit mixture over baked crust; spread evenly. Bake about 40 minutes or till a toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve cut in squares. Makes 16 bars. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19, 1997
A Message from our Provider:
“A lot of kneeling will keep you in good standing.”