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McQueen Family Cookbooks item 1
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Transcribed by Isaac Apricot bars - Helen Atwood 2/3 c. dried apricots 1/2 c. of butter or margarine 1/4 c. of gran sugar 1 c. of sifted flour 1/3 c. of sifted flour 1/2 tsp. baking powder 1/4 tsp. salt 1 c. brown sugar (packed) 2 egg, well beaten 1/2 tsp. vanilla 1/2 c. chopped nuts Confectioners sugar Rinse apricots, cover with water and boil 7 minutes. Drain, cool, chop. Grease 8x8x2 pan mix until crumbly buttery gran. Sugar and 1 cup flour. Fade into pan. Bake until light brown - about 25 mins. Add brown sugar gradually to well beaten eggs then 1/3 cup flour. Baking powder and salt - mix well. Add vanilla, apricots and nuts. Spread over baked layer. Bake 30 minutes. cool in pan. Cut into (bars) and roll in confectioners sugar. 350 degrees oven
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Transcribed by Isaac Apricot bars - Helen Atwood 2/3 c. dried apricots 1/2 c. of butter or margarine 1/4 c. of gran sugar 1 c. of sifted flour 1/3 c. of sifted flour 1/2 tsp. baking powder 1/4 tsp. salt 1 c. brown sugar (packed) 2 egg, well beaten 1/2 tsp. vanilla 1/2 c. chopped nuts Confectioners sugar Rinse apricots, cover with water and boil 7 minutes. Drain, cool, chop. Grease 8x8x2 pan mix until crumbly buttery gran. Sugar and 1 cup flour. Fade into pan. Bake until light brown - about 25 mins. Add brown sugar gradually to well beaten eggs then 1/3 cup flour. Baking powder and salt - mix well. Add vanilla, apricots and nuts. Spread over baked layer. Bake 30 minutes. cool in pan. Cut into (bars) and roll in confectioners sugar. 350 degrees oven
Szathmary Culinary Manuscripts and Cookbooks
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