Recipe#8019

Title: Apricot Squares

From: Sherri Eastman eastman@solstice.jpl.nasa.gov 
 Newsgroups: rec.food.recipes 
 Subject: Apricot Squares 
 Date: 19 May 1994 14:18:20 -0400 
 Organization: University of Kentucky, Dept. of Math Sciences 
 Message-ID: <2rgahc$lo2@s.ms.uky.edu> 

8 x 8 inch pan buttered
 Base:
 1 stick butter
 1/3 cup sugar
 1 cup all purpose flour, sifted
 1/2 teaspoon vanilla
 Preheat oven to 350 degrees.  Cream the butter with the sugar, add the
 flour and the vanilla, blending well, then press into the bottom of the
 pan.  Bake for 20 minutes.
 Topping:
 2/3 cup chopped dried apricots
 2 eggs beaten
 1 cup dark brown sugar, packed
 1/3 all purpose flour, sifted
 1/2 teaspoon baking powder
 1/4 teaspoon salt
 1/2 cup chopped walnuts
 1/2 teaspoon vanilla
 Confectioner's sugar
 Boil the apricots for about ten minutes in water to cover, drain and cool.
 Combine the eggs with the brown sugar and beat until light.
 Sift the flour, baking powder, and salt and add to the egg mixture.  Add
 apricots, nuts and vanilla.  Blend mixture and spread evenly over base.
 Return to oven and bake about 30 - 35 minutes.  Cool. Cut into squares and
 dust with confectioner's sugar.
 Makes 16 squares.
 Saddlebreds are Forever