Mix together ingredients.
Press 1/2 mixture in a 9 x 13-inch pan.
Spread apricot jam (or any other you may prefer) over oatmeal mixture.
Top with remaining mixture, pressing lightly on top.
Bake at 350\u00b0 for 35 minutes.
Press 2/3 of the mixture into a 9 x 9-inch ungreased pan. Spread apricot filling evenly over the oatmeal mixture and top with the remaining oatmeal mixture.
Press lightly.
Bake 35 minutes.
Let cool thoroughly.
Cut into squares.
Makes 20 to 24 bars.
Preheat oven to 375\u00b0.
Sift together flour, baking powder and salt.
Stir in oatmeal and sugar.
Cut in margarine until crumbly. Pat 2/3 of mixture into 11 x 7 1/2-inch pan.
Spread with apricot preserves and crumble remaining mixture on top.
Bake 25 minutes or until golden brown.
Cool and cut into bars.
single layer. Top with apricot mixture then gently spread to
Melt butter and sugar; cool.
Add oatmeal.
Sift flour, soda and salt together and add to butter mixture.
Add nuts.
Reserve 1 cup mixture.
Put remainder of mixture into greased 9 x 13-inch pan.
Mix flour, baking powder, brown sugar and oatmeal.
Cut in butter until well blended.
Press 2/3 of mixture in bottom of 12 x 8 x 2-inch pan.
Cover with apricot jam.
Sprinkle with remaining crumb mixture.
Bake at 350\u00b0 for 35 minutes.
Cool slightly; cut into squares.
then cut into bars. Store any left-over bars in the refrigerator.
Sift flour, baking powder and salt together.
Add oats and brown sugar.
Cut in margarine.
Press 2/3 mixture into lightly greased 9 x 13-inch pan.
Spread generously with preserves.
Cover with remaining crumb mixture and press in place. Bake at 350\u00b0 for 25 to 30 minutes.
Cut into bars while still warm.
Preheat oven to 400. Grease 15 1/2\" x 10 1/2\" x 1\" jelly roll pan.
Cream butter, sugar, eggs, and vanilla in mixing bowl until fluffy.
Stir in flour, baking soda and salt.
Add oats, mix well.
Spread batter in pan, sprinkle with walnuts and apple bits.
Bake in preheated oven for 10 minutes.
Cool in pan, cut into 3 1/2\" x 2\" bars.
Preheat oven to 350\u00b0.
Mix all ingredients, except jam, together.
Press 2/3 of mixture in an ungreased 8 x 8-inch pan. Cover with apricot jam.
Cover with remaining mixture.
Bake for 35 minutes.
Cut butter into cake mix/flour.
Add nuts and coconut.
Mix well.
Pat 2/3 mixture into 9 x 13-inch ungreased pan.
Spread apricot preserves over mixture.
Crumble remaining mixture over preserves.
Bake 1 hour at 325\u00b0.
You may use any of your favorite preserves.
yrup is absorbed.
Make apricot glaze: In small saucepan, melt
Preheat oven to 350.
Line 9x13 pan with foil, spray with Pam.
Mix butter, brown sugar, baking soda, oatmeal, flour, and salt until crumbly.
Reserve 1 cup. Press remainder into pan. Bake 10 minutes.
Meanwhile, mix peanut butter and sweetened condensed milk.
Pour and gently spread peanut butter mixture over warm crust.
Sprinkle reserved crust crumbles on top.
Bake 15 minutes.
Remove from oven, sprinkle chocolate chips on top and bake 5-10 minutes until top is golden and chips are melty.
Sift the flour, baking powder and pinch of salt.
Mix with sugar and oatmeal.
Cut in butter until crumbly.
Spray a 9 x 13-inch pan with Pam.
Pat 2/3 of the mixture into pan firmly. Spread with jam, then cover with the rest of the mixture.
Bake at 350\u00b0 for 35 minutes.
Mix the flour, baking powder, brown sugar and oats.
Cut in butter until crumbly.
Pat 2/3 of the mixture into a 9 x 13 x 2-inch pan, buttered.
Spread with jam.
Cover with remaining crumb mixture.
Bake at 350\u00b0 for 35 minutes.
Cream room temperature butter with sugar until fluffy.
Blend in the one egg yolk.
Mix in 2 cups of flour , and the nuts .
Divide dough in two parts.
Spread or press 1 part in a greased 9 x 13 pan.
Cover with the apricot jam.
Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
Bake in a 350F oven about 40 minutes or until golden.
Cool and cut into squares.
Cream the butter, sugar, egg and vanilla.
Mix the salt, flour and coconut. Stir well. Reserve 3/4 cup for topping.
Spread remaining in greased 9 x 11-inch pan. Spread apricot preserves on coconut mixture. Sprinkle nuts over apricot preserves.
Put reserved dough on top. Bake at 350\u00b0 for 30 minutes. Cool slightly and cut in bars.
Place sausage in skillet, cover with water. Bring to a slow boil; boil for 10 minutes.
Drain and return to heat.
Add apricot jam and orange juice. Simmer for at least 1/2 hour, or until liquid has thickened. Keep a lid on skillet and turn sausage several times while cooking. Serve hot.
Garnish with orange slices.
Preheat oven to 350\u00b0.
Cream the butter, sugar, egg and vanilla.
Mix in salt, flour and coconut. Stir well.
Reserve 3/4 cup for topping.
Spread the rest in a greased 9 x 11-inch pan. Spread apricot preserves over mixture and sprinkle nuts over preserves.
Crumble reserved 3/4 cup dough over top. Bake 30 minutes. Cool and cut into 24 bars.
Cream all ingredients (except preserves) in the order in which they are listed.
Remove 3/4 cup of mix and reserve for topping. Pat batter into a greased 9 x 13-inch pan.
Bake at 350\u00b0 for 15 minutes, or until a small brown edge forms.
Remove from oven and spread with 8 ounces apricot preserves.
Sprinkle with the reserved topping.
Return to oven for 25 minutes.
It is done when bubbly and brown.
Cut into bars.