|
DDJ-- Chocolate Chip Apricot Bars, 04-02-12
|
DDJ
|
Apr 02, 2012 20:22 PDT
|
_______________________________________
Dessert du Jour 04-02-12
US Library of Congress ISSN: 1533-0966
_______________________________________
Dessert du Jour
Simply the BEST dessert recipe list on the Web!
Sent to you free via email five days per week.
To subscribe, address a blank email to dessert-s-@topica.com
Unsubscribe instructions at bottom of mailing.
Archives are at http://lists.topica.com/lists/dessert/read
Encourage your friends and family to subscribe!
_______________________________________
Chocolate Chip Apricot Bars
1/2 cup unsalted butter, softened
1 1/2 cups light brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 cups rolled oats
3/4 cup chocolate chips
3/4 cup chopped dried apricots
Heat oven to 350F. Lightly coat a 9-inch square baking pan with
vegetable cooking spray. Using an electric mixer, beat the butter and
light brown sugar together until light and fluffy. Beat in the eggs and
vanilla. Add the flour, baking powder, baking soda, salt, and cinnamon
and blend until smooth. With a spoon, stir in the oats, chocolate chips,
and apricots. Press the batter into the pan and bake 25 to 30 minutes or
until the top is golden and the pastry begins to pull away from the
sides of the pan. The center should be slightly soft. Cool on a wire
rack for 15 minutes. Cut into 18 bars when still warm, then let cool
completely before removing from the pan. Makes 18 bars.
Nutritional Information
Amount per serving
Calcium: 42mg
Calories: 257
Calories from fat: 0%
Carbohydrate: 43g
Cholesterol: 37mg
Fat: 9g
Fiber: 2g
Iron: 2mg
Protein: 4mg
Saturated fat: 5g
Sodium: 131mg
_______________________________________
_______________________________________
Dessert du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving DDJ, please support us by sending a check
payable to "Richard Rowand" for any amount to: Richard Rowand, PO Box
3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( ri-@recipedujour.com ). Thank you.
_______________________________________
If you mysteriously stop receiving Dessert du Jour, remember to visit
our website http://www.recipedujour.com because your ISP provider may be
blocking our ezines thinking they are (heaven forbid!) junk mail.
And check our archives at www.topica.com/lists/dessert/read to see the
latest issue.
_______________________________________
Good Neighbor Desserts appears every Friday. To submit your recipe to
Dessert du Jour’s Good Neighbor Desserts, simply send it via email to
ri-@recipedujour.com Use “GND” and the title of your recipe as the
subject; and you must include your email address in the text in case
other readers have questions. Feel free to include some words about
yourself or the recipe (please keep it short). Look at the format we use
when we present our recipes and try to be similar. Do not submit recipes
in “bulleted” or 2 column format. Be sure to be specific in your
measurements (don’t just say “a small can” of something, give the
amount). One recipe per email, please. We reserve the right not to print
everything we receive. By submitting to Good Neighbor Desserts, you give
us permission to publish your submission in our daily ezine and in any
other format, such as a printed collection, without recompense now or in
the future. WARNING: If you don’t follow the guidelines above, we won’t
be able to use your recipe!
Dessert du Jour is a proud member of the Recipe du Jour family.
To subscribe to Recipe du Jour, daily recipes, columns, and nostalgia,
Send a blank email to rdj-sub-@topica.com
Nutritional analysis is intended as a guide only.
To unsubscribe from Dessert du Jour, address a blank email to
dessert-un-@topica.com
The simplest way to change your subscription address is to unsub from
your old address and resubscribe from your new address.
.
|
|
 |
|
