** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1.
For crust, combine the 1 cup flour and salt in a mixing bowl.
2.
Cut in
butter or margarine till crumbly.
Press into the bottom of a lightly
greased 11 x 7 x 1-1/2-inch baking pan.
3.
Bake in a 375 degree oven for 12
minutes.
4.
Meanwhile, for filling, combine apricots and enough water to cover in a
small saucepan.
5.
Bring to boiling.
Reduce heat and simmer, covered, for 10
minutes.
6.
Drain.
Stir together brown sugar and eggs in a large mixing bowl till combined.
7.
Stir in drained apricots, the 1 cup walnuts, coconut, and vanilla.
8.
Add the
2 tablespoons flour; stir till combined.
9.
Spread mixture evenly over crust.
Bake for 15 minutes more.
10.
Cool in pan on a wire rack.
Drizzle with
Vanilla Icing, and sprinkle with the 1/2 cup walnuts.
12.
Cut into diamonds.
Store in an airtight container in the refrigerator.
13.
Vanilla Icing: Combine 1 cup sifted powdered sugar, 2 teaspoons milk,
and 1/4 teaspoon vanilla till smooth.
14.
NOTES : To cut into diamonds, first cut straight lines down the length of
the pan.
15.
Then cut diagonal lines across the pan.
Trim the end pieces into
triangles, rectangles, or squares.
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Dietary Notes:
This recipe is low-sodium with 23.8mg per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Butter, Gluten, Sulfites, Walnuts, Natural Sweeteners, Apricot, Fructose Malabsorption allergies.
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