Name: Apricot Bites
Ingredients: 3/4 c Dried apricots; 1 c Water; 1/2 c Margarine; 1/4 c Sugar; 1 1/3 c All-purpose flour; 1/2 ts Baking powder; 1 c Packed brown sugar; 2 lg Eggs; 1 ts Vanilla extract

There is no office so honorable as that of the preacher. There is no work so important to the souls of men. It is an office which the Son of God was not ashamed to take up. It is an office to which He appointed His twelve apostles. It is an office to which Paul in his old age specially directs Timothy's attention. He charges him with almost his last breath to "preach the word." It is the means which God has always been pleased to use above any other, for the conversion and edification of souls. The brightest days of the Church have been those when preaching has been honored. The darkest days of the Church have been those when it has been lightly esteemed. Let us honor the sacraments and public prayers of the Church, and reverently use them. But let us beware that we do not place them above preaching.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Fruits, Eggs		Fruits	16	Servings

INGREDIENTS

3/4	c	Dried apricots
1	c	Water
1/2	c	Margarine
1/4	c	Sugar
1 1/3	c	All-purpose flour
1/2	ts	Baking powder
1	c	Packed brown sugar
2	lg	Eggs
1	ts	Vanilla extract

INSTRUCTIONS

* Grease an 8-inch square baking dish with margarine.
1. Place apricots and 1 cup water into a saucepan. Bring to a boil, reduce
heat and simmer 10-15 minutes until apricots are tender. Drain and let
cool. 2. Fit steel knife blade into the work bowl of a food processor. Into
the work bowl combine margarine, granulated sugar and 1 cup flour. Process
until smooth. Spread into the bottom of the prepared baking dish. Bake 25
minutes at 350 degrees. 3. With steel knife still attached, process drained
apricots until chopped into 1/4-inch pieces. Add 1/3 cup flour, baking
powder, brown sugar, eggs and vanilla. Process until mixed well, about 6-8
seconds. 4. Remove crust from oven, spread apricot mixture evenly over
baked crust and return to oven for 30 minutes longer. 5. Let cool, then cut
into 2-inch squares.
Yield: 16 two-inch squares.
Recipe By     : Jo Anne Merrill
From: Ladies Home Journal- August 1991
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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