Blue Ribbon-prize winning Apricot Bars recipe

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Award-successful food items writer and photographer Liza Gershman’s latest guide taps into a deep very well of affectionate nostalgia for modest towns and county fairs. With 80 recipes symbolizing all 50 states, “County Truthful: Nostalgic Blue Ribbon Recipes from America’s Compact Towns” (Illustrations or photos Publishing, $45), offers lots of sweet bites — and savory types, way too.

The e-book includes pickles and relishes, as properly as award-profitable-recipes for pies, cakes and cookies, like these apricot bars, which earned Jill Moritz a blue ribbon at the Los Angeles County Honest, a single of the most significant county fairs in the region. Some 89 million people have attended the honest due to the fact its inception 100 a long time in the past.

Apricot Bars

Elements

"County Fair" by Liza Gershman
“County Fair” by Liza Gershman 

2 cups all-reason flour

¼ teaspoon baking powder

¾ cup butter (1½ sticks)

1 cup sugar

1 egg

½ teaspoon vanilla extract

12-ounce jar apricot preserves

Directions

Heat oven to 350 degrees. In a little bowl, whisk with each other flour and baking powder established aside.

In a large bowl, using a hand mixer or stand mixer, cream butter and sugar till fluffy, 5 to 7 minutes. Beat in egg and vanilla. Slowly add flour and baking powder to creamed combination, mixing nicely. Reserve a single-3rd of dough and set aside.

Press two-thirds of dough onto the base of a greased 13- by 9-inch baking pan. Spread with apricot preserves and crumble remaining dough above this layer. Bake for 30 to 35 minutes or right up until golden brown. Cool completely in pan on a wire rack. Cut into bars.

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