| 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 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Brown sugar |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Chopped nuts |
| 2/3 |
c |
Dried apricots |
|
|
Confectioner's sugar |
INSTRUCTIONS
FIRST LAYER
SECOND LAYER
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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