Recipe of the Week
12 ounces pot cheese, sieved
1 pound butter (room temperature)
4 cups flour, sifted
2 teaspoons grated lemon peel
1 teaspoon salt
1 one pound can apricot halves, well drained
1 egg white, beaten
1 egg yolk, beaten
1/3 cup quick-cooking tapioca
4 one pound cans apricot halves, well drained
3 bananas, sliced and dipped in lemon juice
1/2 cup sugar
1 teaspoon nutmeg
Blend the cheese and butter. Cut in the flour, lemon peel, and salt until dough forms pea-sized pieces. Form into a ball, wrap, and refrigerate overnight.
Divide the dough in half on a floured board. With a floured rolling pin, roll one half into an 17″ by 12″ rectangle. Fit into a 15″ x 10″ jelly-roll pan, allowing dough to overhang each edge by 1″. Brush with the egg white, then sprinkle the tapioca over the dough. Arrange the apricot halfs and banana slices evenly over the dough. Mix together the sugar and nutmeg and sprinkle over the fruit.
Roll the remaining dough into a 16″ x 11″ rectangle and lay over the fruit. Seal the edges, make slits in the top, and brush with the egg yolk. Bake at 400 degrees for 45 – 50 minutes. Allow to cool.
Dust with confectioners sugar. Cut into 16 to 20 bars, topping each one with an apricot half.
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