| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Desserts, Fruits/nuts | 48 | Servings | |
INGREDIENTS
| 12 | oz | Apricots – dried |
| 3/4 | c | Sugar |
| 3/4 | c | Butter / margarine -softened |
| 1 | c | Sugar |
| 2 | c | Flour- all purpose |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 3 | oz | Coconut – flaked |
| 1/2 | c | Pecans or walnuts – chopped |
INSTRUCTIONS
Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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