Blue Ribbon-prize winning Apricot Bars recipe

Award-successful food stuff author and photographer Liza Gershman’s most recent ebook taps into a deep nicely of affectionate nostalgia for little cities and county fairs. With 80 recipes representing all 50 states, “County Reasonable: Nostalgic Blue Ribbon Recipes from America’s Little Towns” (Illustrations or photos Publishing, $45), provides plenty of sweet bites — and savory kinds, far too.

The guide consists of pickles and relishes, as perfectly as award-successful-recipes for pies, cakes and cookies, like these apricot bars, which gained Jill Moritz a blue ribbon at the Los Angeles County Good, one particular of the largest county fairs in the country. Some 89 million folks have attended the honest considering that its inception 100 a long time in the past.

Apricot Bars

Ingredients

2 cups all-objective flour

¼ teaspoon baking powder

¾ cup butter (1½ sticks)

1 cup sugar

1 egg

½ teaspoon vanilla extract

12-ounce jar apricot preserves

Instructions

Heat oven to 350 degrees. In a tiny bowl, whisk alongside one another flour and baking powder established aside.

In a substantial bowl, utilizing a hand mixer or stand mixer, product butter and sugar until finally fluffy, 5 to 7 minutes. Conquer in egg and vanilla. Slowly increase flour and baking powder to creamed mixture, mixing properly. Reserve one particular-3rd of dough and set apart.

Push two-thirds of dough on to the base of a greased 13- by 9-inch baking pan. Spread with apricot preserves and crumble remaining dough over this layer. Bake for 30 to 35 minutes or until finally golden brown. Great fully in pan on a wire rack. Cut into bars.