ady to use.
For Posypka Topping mix
For the bars: Adjust oven rack to middle
o 350 degrees F.
FOR THE BARS, in a large bowl
n water over medium heat for 10 minutes or until softened
an. Press apricot slices into mixture.
Bake for 40-45 mins
b>for an additional 20 minutes in the preheated oven. The bars
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.
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.
For the dough, sift the flour
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.
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.
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 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.
oated with cooking spray. Spread apricot preserves over oat mixture. Sprinkle
For the crust: mix flour and
Mix together the almonds and sugar.
Blend in butter and flour.
Mix well.
Add egg yolks.
Roll dough to 1/2-inch thick. Save half for cross bars.
Spread on cookie sheet, then spread 1 pound apricot jam over dough.
Make cross bars by rolling out dough and cutting into strips.
Crisscross strips on top of jam to give lattice effect.
Bake in a 350\u00b0
oven about 30 minutes, or until light brown.
Great!
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.
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.