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Apricot Squares
Ingredients:
Filling:
2 c. dried apricots, chopped
1/2 c. honey
1/2 c. water
1/2 c. apple juice
2 Tbs. butter
1 Tbs. lemon juice
1/2 tsp. salt
1 egg
Crumb topping and base:
1 1/2 c. flour
1 1/2 c. quick-cooking oats
1 c. brown sugar
3/4 c/ butter
1 tsp. salt
1/2 tsp. baking soda
Filling:
2 c. dried apricots, chopped
1/2 c. honey
1/2 c. water
1/2 c. apple juice
2 Tbs. butter
1 Tbs. lemon juice
1/2 tsp. salt
1 egg
Crumb topping and base:
1 1/2 c. flour
1 1/2 c. quick-cooking oats
1 c. brown sugar
3/4 c/ butter
1 tsp. salt
1/2 tsp. baking soda
Directions:
Heat oven to 350 (nonstick pans- 325) Grease side and bottom of 13x9 inch pan. Cook all fillingt ingredients except egg over med heat for 15 minutes, stirring frequently, until slightly thickened. Gradually add egg beating until mixed. Mix all base ingredients with a fork until crumbly. Put half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture, press lightly. bake 25 to 35 minutes or until edges are golden brown. Cool completely.
Heat oven to 350 (nonstick pans- 325) Grease side and bottom of 13x9 inch pan. Cook all fillingt ingredients except egg over med heat for 15 minutes, stirring frequently, until slightly thickened. Gradually add egg beating until mixed. Mix all base ingredients with a fork until crumbly. Put half of the mixture in bottom of pan. Spread filling over base. Sprinkle with remaining oat mixture, press lightly. bake 25 to 35 minutes or until edges are golden brown. Cool completely.
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