I promise a long post about how to operate the Margin Gem later when I feel like I've become an expert. The purpose of this post is to share with you all an excellent wood cookstove recipe that I found.
For my readers who are from outside my area of the Midwest, I need to first give a little background information. I found this recipe for Apricot Bars in the April 1974 issue of Kitchen Klatter Magazine. Kitchen Klatter was the longest running radio homemaker show in America. Broadcast from Shenandoah, Iowa, to several radio stations throughout the Midwest, Leanna Driftmier (and later her daughters) had a huge following among the homemakers of America's Heartland. The popularity of the radio show led to the publishing of a monthly magazine, the development of a line of flavorings and salad dressings, and then to the manufacture of some high quality cleaning products. The brand is now known as X-tra Touch and is still widely sold in our area of the Midwest.
|The April 1974 edition of Kitchen Klatter Magazine.|
Leanna Driftmier, founder, is seated at left.
Keep in mind that I doubled the recipe, so the pictures below are going to show a larger version than what the captions indicate. Here is what to do:
|Cut 1/2 cup butter, 1/4 sugar, 1 cup sifted flour, and 1/4 tsp.|
butter flavoring together with a pastry blender.
|Press into the bottom of a lightly greased pan. Pop this mixture into|
a moderate oven for approximately 25 minutes or until it begins to
brown very lightly around the edges.
|The recipe says to use 2/3 cup dried apricots, but I think that a|
full cup is better. Put 3 tablespoons of water on the apricots in
a saucepan. I put a splash of X-tra Touch apricot flavoring in
too in order to freshen their flavor a bit.
|While the bottom crust is in the oven, simmer the dried apricots,|
watching to make sure that they don't boil dry.
|While the crust is baking and the apricots are simmering, beat |
two eggs. Beat in 1 cup brown sugar, 1/3 cup sifted flour,
1/2 tsp. baking powder, 1/4 tsp. salt, 1/2 tsp. vanilla (I used more),
and 1/4 tsp. almond flavoring.
*I did not receive any remuneration or other consideration from the kind people at X-tra Touch for my endorsement of their product. They know that I exist, but they are, at this writing, unaware that I am giving them free advertising on my blog. While I'm on this jag, by the way, I'd like to mention that their butter flavoring is really quite good, too. Oh, and did I mention that their laundry detergent is superior to anything else I've ever tried? I didn't? Then let me also just say that their laundry detergent is superior to anything else that I've tried. Their color-safe bleach has salvaged many a garment around here, as well. Oh, no! I totally forgot to mention their Honey Dijon Dressing--OUT OF THIS WORLD!
|Drain any remaining simmering water from the apricots and|
add them to the brown sugar and egg mixture.
|Poor the brown sugar/egg/apricot mixture over the hot crust.|
|Make sure that the apricots are evenly distributed.|
|Pop it all back in a moderate oven for about 25 |
minutes or until it is a deep golden brown.
|When it is ready to come out, it will look puffy on the top.|
|As it cools, the brown sugar/egg mixture falls and creates a|
gooey, yummy caramel layer.
|Sprinkle the top with a little powdered sugar once they have cooled|
quite a bit. I'm sorry that the picture is of such a small piece, but the
rest are going to school tomorrow. This piece didn't even make it to
the room where our computer is.