Yield: 36 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Butter; softened |
| ½ cup | Sugar |
| 2 cups | Flour |
| 1½ cup | Dried Apricots; chopped |
| 1 cup | Water |
| 4 | Eggs; well-beaten |
| 2 cups | Brown Sugar |
| ⅔ cup | Flour |
| 1 teaspoon | Baking Powder |
| ½ teaspoon | Salt |
| 1 teaspoon | Vanilla |
| 2 cups | Walnuts; chopped |
| 1 cup | Powdered Sugar; or more |
CRUST
TOPPING
CRUST: Mix ingredients intil crumbly and pack in a heavily greased 10x15x1 inch pan. Bake at 350F for 20 minutes or until light brown. Remove from oven and set aside.
TOPPING: Cook apricots in water 10 minutes. Drain, cool, and set aside. Mix eggs with brown sugar. Sift together flour, baking powder, and salt. Stir into egg mixture. Blend in vanilla; add nuts and apricots.
Spread topping over crust and bake in 350F oven approximately 30 minutes.
Cool completely. Cut into 1½ inch squares. Roll in powdered sugar.
Date: Tue, 11 Jun 1996 08:41:06 -0400 From: kmeade@... (The Meades)
Recipe By : Lyn Belisle <belisle@...> MC-Recipe Digest V1 #114
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .