Recipe - Brandied Cranberry-Apricot Bars

FRUIT
1/3 cup Golden raisins
1/3 cup Dark raisins
1/3 cup Dried cranberries
1/3 cup Dried apricots
One half cup Brandy or water

CRUST
1 cup Allpurpose flour
1/3 cup Packed brown sugar
One half cup Margarine or butter

FILLING
2 Eggs
1 cup Packed brown sugar
One half cup Allpurpose flour
1 teaspoon Vanilla
1/3 cup Chopped pecans
Powdered sugar

In a 4cup glass measure or microwavesafe mixing bowl combine raisins,
cranberries, apricots and brandy or water. Cover with microwavesafe
plastic wrap; turn back a corner to vent. Microcook 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 8x8x2inch
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 One half 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.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE SEPTEMBER 1996 Posted to
MCRecipe Digest V1 #678 by essie49@juno.com (Ethel R Snyder) on Jul 19,
1997