Scrumptious Apricot Squares

These are delicious. Perhaps it is the butter I used for the crust. I truly believe that butter is such a plus in any recipe. I just love the richness it adds when it is an ingredient. For years, I used margarine when cooking. A fav baker of mine suggested I try two "real" ingredients. One being pure vanilla extract and the other butter. I had no idea what a difference these two ingredients would make in my baking.

This recipe is written a little different than most. It is easy to follow. Try it for a scrumptious treat. Psst..use butter and pure vanilla.

Apricot Squares

1/2 C. butter, softened
1/4 C. white sugar
1 C. all-purpose flour
1 C. water
2/3 C. dried apricots
2 eggs
1 C. packed light brown sugar
1/3 C. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. vanilla
1 tsp. lemon juice
1/3 C. confectioners sugar for decoration

Preheat oven to 325. In medium bowl, mix together butter, sugar, and 1 cup flour. Press into bottom of 9x13-inch pan. Bake for 25 minutes in preheated oven. In small saucepan, put apricots and water. Bring to boil and cook for 10 minutes. Drain, chop and set apricots aside to cool. In bowl, beat eggs and brown sugar. Stir in 1/3 cup flour, bakiing powder, salt, vanilla and lemon juice. Fold in apricots. You may add 1 cup chopped nuts at this point if you desire. Pour over the prepared crust. Bake for an additional 20 minutes in the preheated oven or until firm. Cool and dust with confectioners sugar before cutting into squares.

Indoor S'mores

Today is the 47th birthday of my husband. We have been married 25 years this year. I can not believe he has put up with me for that long. He is a wonderful man, great father and super provider for our family. For his birthday, Brooke(5 y/o) and I made him Indoor S'mores. The recipe is from Taste Of Home Brand Name Cookbook-Fall 2006. This recipe would be terrific to take to potlucks or bake sales.

Indoor S'Mores

8 cups graham cracker cereal (13 ounce box)
6 cups miniature marshmallows, divided
1 1/2 cups milk chocolate morsels
5 tablespoons butter, cut into pieces
1/4 cup light corn syrup
1 tsp vanilla extract

Pour cereal into large bowl. Heat 5 cups marshmallows, morsels, butter and corn syrup in a medium heavy-duty saucepan over low heat, stirring constantly, until smooth. Remove from heat. Stir in vanilla. pour marshmallow mixture over cereal; stir until well coated. Stir in remaining marshmallows. Press mixture into a greased 13x9x2-inch baking dish. Refrigerate for 1 hour or until firm. Cut into bars. Yield: 2 dozen.

Microwave method: Microwave 5 cups, morsels, butter and corn syrup in a large microwave-safe bowl in high power for 2 to 3 1/2 minutes, stirring every minute. until smooth. Stir in vanilla. Proceed as above.
Enjoy-

Pecan Pie Cake

I am actually ashamed of my lack of posting. Not that anyone else really reads this. Bowever, I do enjoy posting and sharing my recipes.

I decided to try to conquer a box full of recipes. I stuck my hand in and pulled out around 5 different recipes. I chose this one to bake. Super easy. Ingredients can easily be found if not already on hand. It was baked yesterday. I believe the taste is even better today. This recipes appears several times on the internet. It is very good. Love the pecan pie taste.

Hope you enjoy-

Pecan Pie Cake

1 package yellow cake mix
1/2 cup butter, melted
4 eggs
1 1/2 cups light corn syrup
1/2 cup dark brown sugar
2 cups pecans, chopped

Heat oven to 325. Place cake mix, melted butter and 1 egg in large bowl. Beat on low speed until well combined, about 30 seconds. Measure out 2/3 cup batter; set aside. Spread remaining batter in bottom of ungreased 13x9-inch baking dish. Bake for 15 minutes or until top lightly browns and puffs up.

Remove dish to wire rack and cool for 10 minutes. Leave oven on. Place reserved 2/3cup batter, corn syrup, sugar, remaining 3 eggs and vanilla in large bowl.

Beat on low speed for 1 minute. Scrape down sides. Beat on medium until well combined, about 1 minute. Fold in pecans. Pour mixture on top of warm cake in baking dish, gently smooth out evenly over cake. Bake for 40-45 minutes or until edges are browned but middle is still soft. Remove to wire rack, and cool 30 minutes. Slice.