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This prize-winning recipe was developed by a second-year pre-med student at the City College of San Francisco. He says he learned to cook by watching television! If you love apricots, don't miss this one.
FILLING
2 (6-ounce) bags dried apricots, finely cut up (2 1/2 cups)
1 1/2 cups water
3/4 cup sugar
BASE
1 3/4 cups all-purpose flour
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup margarine or butter
1 cup coconut
1/2 cup chopped walnuts
In medium saucepan, combine apricots and water. Cook over medium heat 10 to 15 minutes or until apricots are very soft, stirring occasionally. Stir in 3/4 cup sugar.
Heat oven to 400°F. Grease bottom only of 13 x 9-inch baking pan. In large bowl, combine flour, 1 cup sugar, salt and baking soda. Using fork or pastry blender, cut in margarine until mixture is crumbly. Add coconut and walnuts. Press 3 cups of crumb mixture in bottom of greased pan. Bake at 400°F. for 10 minutes. Remove from oven.
Spread apricot filling evenly over crust. Sprinkle with remaining crumb mixture. Bake at 400°F. for an additional 15 to 20 minutes until golden brown. Cool. Cut into bars.
PICTURE: Top to bottom: Cherry Cream Crunch, Apricot Dessert Bars
Gregory Patent - San Francisco, California
Bake-Off® Contest 10, 1958 Prize Winner
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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