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Recipe Name: Apricot Squares Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 16

Ingredients:
1 Stick butter
1/3 Cup(s) Sugar
1 Cup(s) All purpose flour, sifted
1/2 Teaspoon(s) Vanilla
2/3 Cup(s) Chopped dried apricots
2 Eggs, beaten
1 Cup(s) Dark brown sugar, packed
1/3 Cup(s) All-purpose flour, sifted
1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
1/2 Cup(s) Chopped walnuts
Confectioner's sugar, Confectioner's sugar
Directions:
From: Sherri Eastman <eastman@solstice.jpl.nasa.gov> Date: 19 May 1994
14:18:20 -0400 Apricot Squares, from "Delicious Desserts" by Sylvia
Balser Hirsch. A very popular fruit square that's baked in two layers.
Be sure to start the apricots for the topping before you make the base
so they can cool. Butter an 8 x 8 inch pan. 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: 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. REC.FOOD.RECIPES ARCHIVES /COOKIES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 204
Calories From Fat: 77
Total Fat: 8.9g
Cholesterol: 38.5mg
Sodium: 66mg
Potassium: 119.3mg
Carbohydrates: 29.6g
Fiber: <1g
Sugar: 20.6g
Protein: 2.7g


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