Brandied Cranberry Apricot Bars
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Dark raisins||1⁄3 Cup (5.33 tbs)|
|Dried cranberries||1⁄3 Cup (5.33 tbs)|
|Snipped dried apricots||1⁄3 Cup (5.33 tbs)|
|Brandy/Water||1⁄3 Cup (5.33 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), softened|
|Packed brown sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chopped pecans||1⁄3 Cup (5.33 tbs)|
|Powdered sugar||1 Tablespoon|
1. In a saucepan combine the golden raisins, dark raisins, dried cranberries, apricots, and brandy or water. Bring to boiling. Remove from heat. Let stand for 20 minutes; drain.
2. In a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, cut in the softened margarine or butter till mixture resembles coarse crumbs. Press into an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven about 20 minutes or till golden.
3. Meanwhile, in a medium mixing bowl beat the eggs with an electric mixer on low speed for 4 minutes. Stir in 1 cup brown sugar, 1/3 cup flour, and the vanilla till combined. Stir in the drained fruit and pecans. Pour fruit mixture over crust; spread evenly.
4. Bake about 40 minutes more or till a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent, overbrowning. Cool in pan on a wire rack. Sift powdered sugar over top.