Maybelle's Mom - Feeding Maybelle
Dark Chocolate Walnut Bars
Rachana - Sizzle N Spice
Apricot Cashew Chewy Bar Cookies - Adapted from the Date Honeys recipe (using dates and generic nuts) in Culinary Arts Institute Encyclopedic Cookbook, Edited by Ruth Berolzheimer
1 1/2 cups cake flour
1 teaspoon baking powder
3 large eggs
1 cup clear, fluid honey
1 teaspoon vanilla extract
2 cups soft-dried apricots, ground in food processor to a fine, uniform mince
(N.B. - If using hard-dried apricots, soak in warm water to plump and soften.)
1 cup dry-roasted cashews, coarsely chopped
1/2 cup powdered sugar
2 teaspoons ground cardamom
Pre-heat oven 350 degrees F.
In a small bowl, sift together cake flour and baking powder. Reserve. In a large bowl, using an electric mixer, beat the eggs until they are thick, foamy, and twice their volume. Beat in vanilla extract and honey, then the dry ingredient mixture. Stir in apricots and cashews with a wooden spoon until fully blended. (Batter will be thick.)
Divide batter between two 7 X 11-inch shallow baking pans* that have been lined with greased parchment or waxed paper. Ensure that any exposed interior surfaces of pan are also greased, regardless of whether you are using non-stick or traditional bakeware. Position pans on middle rack of oven. Bake until golden brown and firm to the touch, (about 18-20 minutes). The underside will brown much faster than the top; watch carefully to avoid burning.
Remove from oven and pans. Arrange on racks to fully cool before cutting into 8 rectangles per pan. In a small bowl, combine powdered sugar and cardamom. Transfer to large mesh strainer and shower over bars right before serving. Makes 16 bars.
* You can also use more readily available 8 X 8-inch pans, but the bars will be slightly thicker and smaller, as well as somewhat more moist.
It was a great month, folks! With a total of ninety-two luscious recipes traversing the globe, this round-up is bound to have several dishes to catch your eyes and growl your bellies. Thanks for the opportunity to be your hostess. In case you missed the winners' announcement in Part 1, the lucky gals are Mansi of Fun and Food Cafe, and Cinzia of Cindystar. As I've noted before, though, you are all winners to me.
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