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1-1/3 |
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cups dried apricots |
4 |
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eggs |
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(6-oz. pkg.) |
1 |
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tsp. baking powder |
1 |
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cup butter or margarine, softened |
1 |
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tsp. vanilla |
1/2 |
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cup granulated sugar |
1 |
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cup Wheat Nuts, (coarsely chopped)
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2-2/3 |
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cups flour, divided |
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1 |
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cup brown sugar, packed |
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Powdered sugar (optional) |
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| Place apricots
in a saucepan and add water to cover. Simmer for 10 minutes. Drain
and cool. Chop and set aside. |
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| Cream together butter or
margarine and granulated sugar. Mix in 2 cups of the flour. Press
into ungreased 10x15 inch pan. Bake at 350 degrees for 20 minutes. |
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| Beat eggs. Add brown sugar
and mix thoroughly. Stir in remaining 2/3 cup flour and baking powder.
Mix in vanilla and chopped apricots. Spread over baked layer. Sprinkle
Wheat Nuts evenly over entire surface. Bake 20
minutes longer. |
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| Cool and cut into bars.
Roll in powdered sugar if desired. |
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| Did you know that Wheat
Nuts have a shelf life of at least one year? They won't become
rancid like ordinary nuts. Just store them in a dry place with the
cap securely tightened. |
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