|Dried apricots||1⁄2 Cup (8 tbs)|
|Golden raisins/Dark raisins||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Sifted regular flour||1 Cup (16 tbs) (Pillsbury)|
|Baking powder||1 Teaspoon|
|Chopped diamond walnuts||1⁄2 Cup (8 tbs)|
|Crushed pineapple||1⁄2 Cup (8 tbs) (Drained)|
|Lemon juice||1 Tablespoon|
|Confectioners sugar||1 Cup (16 tbs)|
Cook apricots and raisins in water 8 to 10 minutes or until tender.
Combine flour with baking powder and soda.
Add walnuts, pineapple and drained fruit to dry ingredients; stir to coat.
Beat eggs with lemon juice in small mixing bowl just until foamy.
Gradually add sugar, beating just until blended.
Fold in fruit-nut mixture.
Spread in well-greased 9-inch square pan.
Bake at 350° for 35 to 40 minutes until'golden brown.
While warm, cut into bars.
Coat with confectioners' or granulated sugar.