1. In bowl, combine flour and baking powder. Cut in butter until mixture resembles coarse crumbs. In small bowl, beat the egg and milk. Stir into flour mixture. Spread into greased 9" square pan.
2. Spread preserves over crust.
3. Combine topping ingredients and carefully drop by tablespoon over apricot layer. Bake at 350F for 25-30 minutes until golden brown. Cool and cut into small bars.

1. Preheat oven to 350 degrees.
2. Blend together condensed milk, salt and vanilla. Add coconut, dates, chopped nuts and cherries.
3. Grease and 8X8 baking dish, line with parchment paper and grease again. Spoon mixture into prepared pan.
4. Bake for 30 minutes; remove and let cool 2-3 mintues.
5. Remove from pan whole using paper to help. Remove paper and cool completely.
6. Cut into 24 small bars as this is very rich

Notes: This comes from a very good friend of mine who makes these every year for her holiday sweet trays.

1. Line 8-inch (2 L) square metal cake pan with parchment paper so ends extend a few inches over rim.
3. In bowl, toss amaretto cookie crumbs with melted butter until moistened; press firmly onto bottom of pan. Sprinkle with blueberries; set aside.
5. Heat cream to boiling; pour over chocolate and stir until chocolate melts. Let cool slightly; spoon evenly over berries. Chill for at least 2 hours or until firm.
7. (Make ahead: Cover and refrigerate for up to 1 day.)
9. To serve, use paper overhang to transfer to cutting board. Cut into small squares, place in mini cupcake liners and serve on a platter.

1. Combine first 4 ingredients; mix until crumbly. Press into a 9x13-inch pan and bake for 10 minutes at 350 F.
2. Meanwhile, combine butterscotch chips, corn syrup, vegetable shortening, water and salt in a double boiler over hot water, stirring until smooth. Blend in walnuts.
3. Spoon over baked layer; then bake 8 minutes more at 375 F. Cut while warm into squares.

1. Preheat oven to 350 degrees.
2. In a large bowl combine flour, brown sugar and egg; cut in 1/2 cup butter until crumbly, stir in nuts.
3. Reserving 2 cups of the crumb mixture, press remainder firnly on bottom of a greased 13 X 9 baking pan. Bake 15 minutes.
4. Meanwhile in a heavy saucepan over low heat melt caramels with sweetened condensed milk and remaining 1/4 cup butter.
5. Pour over prepared crust, top with remaining crumb mixture and bake for 20 minutes or until bubbly.
6. Cool and cut into bars, store loosely covered at room temperature.

1. Melt the margarine. Mix in graham cracker crumbs. Pat in a 9"x13" pan.
2. Sprinkle the remaining ingredients over the crumbs in order given, one upon the other.
3. Drizzle the milk over all. Do NOT stir. Bake at 350F for about 25 minutes. Cool and cut into bars.

Notes: Everyone has their own slightly different version of this well known recipe. This is mine. You can also add chopped maraschino cherries if you like. I've also been known to throw in a few mint chips just for fun.

1. Mix the crust ingredients together with fingers, wroking the butter into the flour and sugar. pat into a 9 inch square pan. Bake at 350 degrees for 15 minutes. Remove from the oven.
2. While still warm, spread crust with filling. Sift together sugar, flour and baking powder. Add eggs, juice and grated lemon rind. Mix togehter well. Spread over crust and bake at 350 degress for 25 minutes.
3. When cool combine frosting ingredients. Using just enough milk to bring the frosting to spreading consistency. Spread very thinly over cookies. Cut into bars and serve.

1. Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan.
2. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill.
3. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars.