| 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.”