Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Bars Desserts
Fruit
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FRUIT:
1/3 cup golden raisins
1/3 cup dark raisins
1/3 cup dried cranberries
1/3 cup dried apricots
1/2 cup brandy or water
CRUST:
1 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup margarine or butter
FILLING:
2 eggs
1 cup packed brown sugar
1/2 cup all-purpose flour
1 teaspoon vanilla
1/3 cup chopped pecans
powdered sugar
In a 4-cup glass measure or microwave-safe mixing bowl combine raisins,
cranberries, apricots and brandy or water. Cover with microwave-safe
plastic wrap; turn back a corner to vent. Micro-cook on high fr 2
minutes. (Our place fruit and brandy in a saucepan; bring to boiling.
Remove from heat). Let stand 20 minutes. Drain.
For crust, in a medium mixing bowl stir together 1 cup flour and 1/3 cup
brown sugar. Cut in margarine or butter till mixture resembles coarse
crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake at 350
about 20 minutes or till golden.
For filling: In a medium mixing bowl beat eggs with an electric mixer on
low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup
flour, and vanilla just till combined. Add drained fruit and nuts, stir
to mix. Pour fruit mixture over baked crust; spread evenly. Bake about
40 minutes or till a toothpick inserted near the center comes out clean,
covering with foil the last 10 minutes to prevent overbrowning. Cool in
the pan on a wire rack. Sprinkle with powdered sugar. To serve cut in
squares. Makes 16 bars.
