Date and Apricot Bars

Bar filling

1 Cup dates

1/2 Cup sugar ( I use brown or white)

1 3/4 Cup apricots

note: I precook apricots over low heat with a small amount of water.

You may thin later as you desire, before you put a spreadable thickness on to of bar mixture.

Blend

Blend fruit with sugar and liquid in saucepan

Boil until thickened (nice stirring mixture, not to hard, not to soft)

Cool slightly

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Bar

3/4 Cup shortening or butter

1 Cup brown sugar

1 teasp vanilla

1 teasp soda

2 Cup flour

2 Cup oatmeal (quick)

Blend

shortening

brown sugar

sift all remaining dry ingredients

mix with oatmeal

Blend mixture and vanilla into brown sugar and shortening, working with your hands

Press half mixture into greased and floured cake pan, then spread your fruit mixture over and cover with remaining dry mixture

Press gently with back of tablespoon, or palm of hand

If you like it more crispy - bake a little longer

Bake at 350 deg. for 30 minutes

This is a very very old recipe given to me by a friend named Peggy that lives in the Logan area.
We met by Email and now have met a few times in person.