Directions: |
Directions:In a 4 cup glass measure or microwave-safe mixing bowl, combine raisins, cranberries, apricots and brandy (rum, juice, or water). Cover with microwave-safe plastic wrap; turn back a corner to vent. Cook in microwave oven on high for 2 minutes (or place in saucepan and bring to boil). Remove from heat, let stand for 20 minutes, then drain if necessary.
For crust, in a medium mixing bowl, stir together the 1 cup flour and 1/3 cup brown sugar. Cut in butter or marg. until mixture resembles coarse crumbs. Press into an ungreased 8x8x2 inch baking pan. (Suggest lining pan with parchment paper large enough so that paper extends up sides of pan for easy removal of square from pan -- this makes cutting easier). Bake in a 350º oven for about 20 minutes or until lightly golden.
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 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.
Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent over browning. Cool in the pan on wire rack. When cool, sprinkle with powdered sugar or frost with vanilla buttercream frosting. To serve, cut into squares. Makes 16 servings.
Store in airtight container in refrigerator up to 48 hours, or freeze. |
This recipe for Brandied Cranberry Apricot Bars is from