| 1 | Recipe by: jo anne merrill preparation time: 1:20 * grease an 8-inch square baking dish with margarine. |
| 2 | Place apricots and 1 cup water into a saucepan. |
| 3 | Bring to a boil, reduce heat and simmer 10-15 minutes until apricots are tender. |
| 4 | Drain and let cool. |
| 5 | Fit steel knife blade into the work bowl of a food processor. |
| 6 | Into the work bowl combine margarine, granulated sugar and 1 cup flour. |
| 7 | Process until smooth. |
| 8 | Spread into the bottom of the prepared baking dish. |
| 9 | Bake 25 minutes at 350 degrees. |
| 10 | With steel knife still attached, process drained apricots until chopped into ?inch pieces. |
| 11 | Add 1/3 cup flour, baking powder, brown sugar, eggs and vanilla. |
| 12 | Process until mixed well, about 6-8 seconds. |
| 13 | Remove crust from oven, spread apricot mixture evenly over baked crust and return to oven for 30 minutes longer. |
| 14 | Let cool, then cut into 2-inch squares. |
| 15 | Yield: 16 two-inch squares. |
