Tuesday, February 25, 2014

Apricot Bars

Apricot Bars


1½ cups sifted all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1½ cups quick-cooking rolled oats
1 cup brown sugar
¾ cup butter or margarine
¾ cup apricot preserves


1.                  Sift together dry ingredients; stir in oats and sugar.
2.                  Cut in butter till crumbly;
3.                  Pat ⅔ of crumbs in 11x7x1½ inch pan.
4.                  Spread with preserves;
5.                  Top with remaining crumbs.
6.                  Bake in moderate oven (375°) about 35 minutes.
7.                  Cool.
8.                  Makes 2 ½ dozen.

Apricot Bars were made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe was taken from Better Homes And Garden New CookBook, the chapter on “Rolled, Bar Cookies”, page 150 of the Third Printing, 1970.

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Thank You!

Shirley-Ann Pearman

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