"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Apricot Bars, by Chrystelle Cox Mitchell, is from Feeding Cox's Army,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Chrystelle Cox Mitchell Added: Wednesday, January 30, 2008
2 c. flour 1 c. sugar 1/2 tsp. soda 1/2 tsp. salt 3/4 c. oleo 1 c. chopped pecans 1 c. coconut 14 oz. jar apricot preserves
Mix first five ingredients. Then add pecans and coconut. Press 1/2 mixture into a 9 x 3 dish that has been sprayed with Pam. Put into microwave for 45 seconds. Press down well to form a soild crust. Spread with preserves. (Any flavor of preserves will work!) Put remainder crumbs on top and press down with a fork. Bake 30 minutes at 350º.
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