use.
For Posypka Topping
For the pastry, process the flour,
br>Bake in two batches for 15 mins each, until very
portions, one slightly larger for bottom crust.
Cover& let
For the dough:
Sift flour,
ans.
Bake at 350 for 15 minutes or until golden
Sift or mix together the dry ingredients.
Work Crisco in like making pie crust.
Mix together eggs, vanilla and milk; add to preceding until it comes together.
Put flour on board and knead lightly to form ball of soft dough.
Divide dough in half (1/2 for bottom and 1/2 for top).
Using 15 1/2 x 10 1/2-inch pan, pat, press and work 1/2 of the dough into pan evenly, as best you can. Spread 2 jars apricot filling over dough, then sprinkle walnuts over filling.
b>for 12 to 15 minutes or until lightly browned.
Spread apricot filling
et aside.
to prepare FILLING:.
beat 1/2 cup
Cream butter and sugar together.
Sift flour, salt and baking soda together.
Add and continue mixing.
Add oats and mix.
Press 1/2 of dough into 12 x 9-inch pan.
Spread with apricot filling. Crumble remaining dough over top.
Bake at 375\u00b0 for 20 to 25 minutes.
Cool and cut into squares.
(You can use any kind of filling.)
Add yeast to 3/4 cup warm water and mix until it dissolves. Add egg and beat until mixed.
Add hot roll mix, then work into a ball.
Put your ball into a bowl and let raise for 1/2 hour.
Take it out and work with it, then put it back in bowl and let it raise for 1 hour.
Roll into a rectangle and add apricot filling.
Roll like jelly roll.
Grease 9 x 13-inch pan.
Mix oleo with sugar until smooth. Add flour, salt and baking soda; add oatmeal.
Press 1/2 of dough into pan.
Spread on jar of apricot filling.
Crumble remaining mixture over top.
Bake at 400\u00b0 for 20 to 25 minutes or until golden brown.
Mix the butter or oleo with the cream cheese until smooth and creamy.
Add the flour.
Mix with your hands, until well blended. Roll the dough to about 1/8-inch thick; cut in 3-inch squares. Place about 1/2 teaspoon of apricot filling in center of square. Press together 2 opposite corners tightly, or any other shape. Bake at 350\u00b0 for about 18 minutes.
Cool, then sprinkle with powdered sugar.
Can be frozen.
Preheat oven to 350\u00b0.
With clean hands, mix butter, 1/2 cup sugar, flour and egg yolks until well mixed.
Press into a 9 x 13-inch glass pan.
Bake until light brown, 25 to 30 minutes. Spread apricot filling on hot layer.
Beat egg whites with 3/4 cup sugar.
Spread on top of filling and sprinkle with finely chopped nuts.
Bake in 350\u00b0 oven until light brown.
Cool 15 minutes before cutting.
Serves lots.
For the marinade, combine all ingrediants
Cream margarine, cream cheese, sour cream and lemon juice. Add flour; mix well.
Refrigerate overnight.
To finish, pinch walnut size ball of dough.
Roll in powdered sugar until very thin.
Put 1/2 teaspoon purchased apricot filling on edge.
Shape into crescent shapes.
Bake at 350\u00b0 until brown.
ill with 1 rounded teaspoonful Apricot Filling.
Bake until light brown
Blend cream cheese and margarine into flour with a pastry blender.
Form 24 (1-inch) balls.
Place into mini muffin pan with a ball of dough; press into place with thumbs.
Combine egg, brown sugar, apricot filling and nuts.
Spoon into crusts.
Bake 20 minutes at 350\u00b0.
Blend flour, salt and butter until crumbly (like pie dough). Blend in cream cheese.
Shape dough into 5-inch square.
Wrap in plastic and chill about 2 hours.
Roll 1/4 of the dough into 12-inch square, cut dough into 2-inch squares and put 1/2 teaspoon apricot filling on each square; fold over opposite corners.
Bake on ungreased cookie sheet 8 to 10 minutes at 350\u00b0.
Sprinkle with powdered sugar, if desired.
f the oven and bake for about 30-35 minutes (DO