| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Bar cookies, Christmas |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Dried Apricots |
| 1/2 |
c |
Butter Or Margarine; softened |
| 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; packed |
| 2 |
|
Eggs; well beaten |
| 1/2 |
ts |
Vanilla Extract |
| 1/2 |
c |
Walnuts Or Pecans; chopped |
INSTRUCTIONS
CRUST
FILLING
Oven 350° F.
Cover apricots with water. Boil 10 minutes. Drain, cool, chop. Grease 7
x 11-inch pan. Mix until crumbly butter, sugar, and 1 cup flour. Pack
evenly in pan. Bake 25 minutes or until lightly browned. Sift together 1/3
cup flour, pabing 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.
Recipe By : Patty Ann Spalding
Posted to EAT-L Digest 28 October 96
Date: Tue, 29 Oct 1996 06:10:49 -0500
From: Bill Spalding <billspa@ICANECT.NET>
A Message from our Provider:
“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”