CRUST: Mix ingredients intil crumbly and pack in a heavily greased 10x15x1 inch pan. Bake at 350F for 20 minutes or until light brown. Remove from oven and set aside. TOPPING: Cook apricots in water 10 minutes. Drain, cool, and set aside. Mix eggs with brown sugar. Sift together flour, baking powder, and salt. Stir into egg mixture. Blend in vanilla; add nuts and apricots. Spread topping over crust and bake in 350F oven approximately 30 minutes. Cool completely. Cut into 1 1/2 inch squares. Roll in powdered sugar. Date: Tue, 11 Jun 1996 08:41:06 -0400 From: firstname.lastname@example.org (The Meades) Recipe By : Lyn Belisle
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 36|
|Calories from Fat: 110 (35%)|
|Amt Per Serving||% DV|
|Total Fat 12.3g||16 %|
|Saturated Fat 4.5g||23 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 131.1mg||40 %|
|Sodium 93.2mg||3 %|
|Potassium 176.2mg||5 %|
|Total Carbohydrate 46.2g||14 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 45.1g|
|Protein 5.9g||8 %|
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Calories per serving: 310
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