| 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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