Brandied Cranberry Apricot Bars Recipe
Ingredients
| Golden Raisins | 1/3 Cup (16 tbs) | |
| Dark raisins | 1/3 Cup (16 tbs) | |
| Dried cranberries | 1/3 Cup (16 tbs) | |
| Dried apricots | 1/3 Cup (16 tbs), snipped | |
| 1/3 cup brandy or water | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Packed brown sugar | 1/3 Cup (16 tbs) | |
| Butter margarine | 1/3 Cup (16 tbs), softened | |
| Eggs | 2 | |
| Packed brown sugar | 1 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Pecans | 1/3 Cup (16 tbs), chopped | |
| Powdered sugar | ||
Directions
1. In a saucepan combine the golden raisins, dark raisins, dried cranberries, apricots, and brandy or water. Bring to boiling. Remove from heat. Let stand for 20 minutes; drain.
2. In a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in the softened margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven about 20 minutes or till golden.
3. Meanwhile, in a medium mixing bowl beat the eggs with an electric mixer on low speed for 4 minutes. Stir in 1 cup brown sugar, 1/3 cup flour, and the vanilla till combined. Stir in the drained fruit and pecans. Pour fruit mixture over crust; spread evenly.
4. Bake about 40 minutes more or till a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent, overbrowning. Cool in pan on a wire rack. Sift powdered sugar over top.
2. In a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in the softened margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven about 20 minutes or till golden.
3. Meanwhile, in a medium mixing bowl beat the eggs with an electric mixer on low speed for 4 minutes. Stir in 1 cup brown sugar, 1/3 cup flour, and the vanilla till combined. Stir in the drained fruit and pecans. Pour fruit mixture over crust; spread evenly.
4. Bake about 40 minutes more or till a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent, overbrowning. Cool in pan on a wire rack. Sift powdered sugar over top.
Chef
