then cut into bars. Store any left-over bars in the refrigerator.
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.
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.
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.
oated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle
Cream together shortening and sugar.
Add vanilla, egg, flour, salt and coconut.
Mix well.
Spread three quarters of this mixture on greased 9 x 9-inch pan.
Spread apricot preserves on top. Combine remaining 1/4 mixture with chopped nuts and crumble on top. Pat to spread evenly.
Bake in preheated 350\u00b0 oven for 40 to 45 minutes until golden brown on top.
Cut into bars when warm.
Mix flour, baking powder, brown sugar and oats.
Cut in margarine until crumbly.
Put 2/3 in bottom of 13 x 9-inch pan, spread with apricot preserves and cover with remaining crumbs. Bake at 350\u00b0 for about 25 minutes.
Cool and cut into bars.
x11-inch baking dish. Spread apricot preserves over the top.
Cream together the butter and 1/2 cup sugar.
Add the egg yolk, flour and salt.
Grease a 14 x 10-inch pan well.
Pat batter on pan.
Bake at 350\u00b0 for 15 minutes.
Remove; spread the apricot jam on top.
Have the egg whites beaten stiff with 1 cup sugar and the vanilla mixed in them.
Spread on top of jam; bake for 20 minutes.
Cut in bars while hot.
Preheat oven to 350\u00b0.
Cream butter, sugar, egg and vanilla; mix in flour, salt and coconut.
Stir well.
Reserve 3/4 cup dough for topping; spread the rest in a 9 x 13-inch pan.
Spread apricot preserves over mixture and sprinkle with nuts.
Crumble reserved dough over topping.
Bake at 350\u00b0 for 30 minutes.
Cool slightly and cut into bars.
Preheat oven to 350\u00b0.
Cream butter, sugar, egg and vanilla. Mix in flour, salt and coconut; stir well.
Reserve 3/4 cup dough for topping.
Spread remaining dough into a 9 x 13-inch pan. Spread apricot preserves over mixture; sprinkle with nuts.
Bake at 350\u00b0 for 30 minutes.
Cool slightly; cut into 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.
or the filling: spread the apricot preserves over the bottom of
Mix together flour, baking powder and salt; stir in rolled oats and sugar.
Cut in butter until crumbly.
Pat 2/3 of crumb mixture in 11 x 7 x 1 1/2-inch pan.
Spread with preserves.
Cover with remaining crumb mixture.
Bake in oven at 375\u00b0
about 35 minutes or until browned.
Cool.
Cut in bars or squares.
Makes about 2 1/2 dozen (3 x 1-inch) bars, or about 6 dozen (1-inch) squares.
In a large mixing bowl, cream margarine and sugar.
Add egg; mix well.
In a separate bowl, combine flour and baking powder. Add coconut, pecans and vanilla; mix thoroughly.
Press 2/3 of dough into a greased 13 x 9 x 2-inch baking dish.
Spread preserves over dough, crumble remaining dough over preserves. Bake at 350\u00b0 for 30 to 35 minutes or until golden brown.
Cool in pan, cut into bars.
Yields 36 bars.
In a large bowl, cream butter and sugar. Add egg. Mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, pecans and vanilla. Mix thoroughly. Press 2/3 of dough into a greased 9 x 13 pan. Spread preserves. Crumble remaining dough over preserves. Bake at 350\u00b0 for 30 minutes. Cool in pan. (Makes 36 bars.)
In large bowl cream butter and sugar. Add egg. Mix well. In separate bowl combine flour and baking powder. Gradually add to butter mixture. Add coconut, nuts and vanilla. Mix thoroughly. Press 2/3 of dough into greased 13 x 9 x 2 inch pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350\u00b0 for 30-35 minutes or until golden brown. Cool in pan on wire rack. Cut into squares. Yield: 36 bars.
Sift together dry ingredients.
Sift in oats and brown sugar. Cut in butter until crumbly.
Pat 2/3 of crumbs into a 11 x 7 x 1 1/2-inch pan.
Spread with preserves.
Top with remaining crumbs. Bake about 35 minutes at 375\u00b0.
Cool and cut into bars.
Makes 2 1/2 dozen.