First Place Apricot-Date Bars
Preheat oven to 350 degrees.
Crumb mixture
3/4 cup melted shortening
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 cups old fashioned oatmeal
1 teaspoon salt
1 teaspoon vanilla
In large bowl blend shortening and sugar. Sift flour and soda and add to bowl. Add the oatmeal. Work with well hands. Press half of mixture onto medium greased cookie sheet, pressing down firmly.
Apricot-date filling
1 cup pitted dates cut into small pieces
1 8-oz. package dried apricots cut into small pieces
1/2 cup brown sugar
1/2 cup Kern's apricot nectar
Put the pitted dates, dried apricots, brown sugar, and apricot nectar in a sauce pan and cook on medium low for about 10 minutes until thick. Stir constantly as it can easily burn. The apricot nectar should evaporate while it cooks. Cool slightly before spreading on top of the crumb mixture. Once cool spread filling on top of crumb mixture with a knife. Top with the rest of the crumb mixture; pressing crumbs down firmly. Bake for 30 minutes or until the top is brown. Cool before cutting and serving.
Preheat oven to 350 degrees.
Crumb mixture
3/4 cup melted shortening
1 cup brown sugar
2 cups flour
1 teaspoon baking soda
2 cups old fashioned oatmeal
1 teaspoon salt
1 teaspoon vanilla
In large bowl blend shortening and sugar. Sift flour and soda and add to bowl. Add the oatmeal. Work with well hands. Press half of mixture onto medium greased cookie sheet, pressing down firmly.
Apricot-date filling
1 cup pitted dates cut into small pieces
1 8-oz. package dried apricots cut into small pieces
1/2 cup brown sugar
1/2 cup Kern's apricot nectar
Put the pitted dates, dried apricots, brown sugar, and apricot nectar in a sauce pan and cook on medium low for about 10 minutes until thick. Stir constantly as it can easily burn. The apricot nectar should evaporate while it cooks. Cool slightly before spreading on top of the crumb mixture. Once cool spread filling on top of crumb mixture with a knife. Top with the rest of the crumb mixture; pressing crumbs down firmly. Bake for 30 minutes or until the top is brown. Cool before cutting and serving.