Apricot Coconut Bars
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup cold butter
1 egg
1 tablespoons milk
1 cup apricot preserves
Topping:
1 egg, lightly beaten
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups flaked coconut
In a large bowl, combine flour and baking powder. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, beat egg and milk; stir into flour mixture.
Spread in a greased 9 inch square baking pan. Spread preserves over crust. Combine topping ingredients; carefully drop by tablespoonfuls over apricot layer. Bake at 350º for 25-30 minutes or until golden brown.
Cool on a wire rack; cut into bars.
Apple Bread
1/2 cup shortening
1 cup sugar
2 eggs, (beaten)
1 cup peeled apple, chopped
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 tablespoons sour milk
1/2 cup nutmeats
1 teaspoon orange extract
1 teaspoon vanilla
Cream sugar and shortening; add eggs. Beat together. Add flour and salt. Mix soda in sour milk. Add to other ingredients and beat. Add vanilla and chopped apples. Pour into bread pan and sprinkle the top with cinnamon and sugar. Bake for 50-60 minutes at 350º.
Chewy Brownie Cookies
2/3 cup shortening
2 eggs
3 teaspoons vanilla extract
1/3 cup baking cocoa
1/4 teaspoon baking soda
1/2 cup chopped walnuts or pecans, optional
1-1/2 cups packed brown sugar
1 tablespoon water
1-1/2 cups all-purpose flour
1/2 teaspoon salt
2 cups semisweet chocolate chips
Cream shortening and sugar until light and fluffy. Beat in the eggs, water and vanilla. Combine the flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat just until blended. Stir in chocolate chips and nuts if desired.
Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 375º for 7-9 minutes, do not overbake. Cool 2 minutes before removing to wire racks to cool further. Yield: 3 dozen
