| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Desserts, Breads, Muffins & r |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Dried apricots — finely |
|
|
Chopped |
| 1/2 |
c |
Golden seedless raisins |
| 1/3 |
c |
Water |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
c |
Black walnuts — chopped |
| 1/2 |
c |
Crushed pineapple |
| 2 |
lg |
Eggs |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Sugar |
|
|
Powdered sugar |
INSTRUCTIONS
1. Place apricots and raisins in a saucepan; cover with water. Simmer for 8
to 10 minutes or until tender. Drain well. 2. Combine flour, baking powder
and baking soda. Add chopped nuts, drained pineapple and drained cooked
fruit to dry ingredients. Stir just enough to coat with flour. 3. Beat eggs
with lemon juice until just foamy. Gradually add granulated sugar, beating
until just blended. Fold into the flour mixture. 4. Spread in well-greased
9-inch pan. Bake in preheated 350-degree oven for 35 to 40 minutes or until
golden brown. 5. While still warm, cut into bars and dust with sifted
powdered sugar.
Yield: about 24 bars.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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