St. Petersburg Times: Photo gallery   Bake two, they're small
photoApricot Walnut Bars

3/4 cup dried apricots
1 1/3 cups sifted all-purpose flour, divided
1/4 cup sugar
1/2 cup (1 stick) unsalted butter or margarine
2 eggs, well-beaten
1 cup light brown sugar, packed
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped walnuts

Put the apricots in a saucepan and add enough water to cover. Bring to a boil and simmer 10 minutes. Drain, cool and chop apricots. Preheat oven to 325 degrees.

Sift 1 cup of the flour and sugar into a large mixing bowl. Using a pastry blender or fork, cut butter or margarine into it until it resembles coarse cornmeal. Pack the dough into a 9- by 9- by 2-inch baking pan and bake for 25 minutes.

While crust is baking, combine eggs and brown sugar. Stir in 1/3 cup sifted flour, baking powder, salt, vanilla, walnuts and apricots, and mix well. Spread over baked layer. Bake 35 minutes. Cool in pan; top will be soft.

Cut into 16 large squares or 32 strips. Freezing is not recommended.

From Linda Giuca, food editor, Hartford (Conn.) Courant

[Times photo: Patty Yablonski]