| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies, Holidays |
1 |
Pan |
INGREDIENTS
| 2/3 |
c |
Dried apricots |
| 1/2 |
c |
Butter/margarine; softened |
| 1/4 |
c |
Sugar |
| 1 |
c |
Flour; sifted |
| 1/3 |
c |
Flour; sifted |
| 1/2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
c |
Brown sugar; packed |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Vanilla |
| 1/2 |
c |
Pecans; chopped fine |
INSTRUCTIONS
CRUST
TOPPING
Cover apricots with water. Boil 10 minutes. Drain, cool and chop.
Grease 7x11x2 inch baking pan. Mix until crumbly butter, sugar and 1 cup
flour. Pack evenly in pan. Bake 350~ for 25 min. or until lightly browned.
Sift together 1/3 c. flour, baking powder and salt. Beat eggs and brown
sugar together. Add flour mixture, vanilla, apricots, and nuts.
Spread over baked layer. Bake 30 minutes, or until done. Cool in pan. Cut
in bars. Roll in 4x sugar. Store in tin box between layers of wax paper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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