Post Eagle Newspaper


Jun 12, 2024

45°F, few clouds
New Jersey

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Apricot Squares


Apricot Squares

3 T. of butter, softened
1/2 cup of brown sugar
1 egg
2 egg whites
1 1/4 cup wheat bran
1 cup lowfat buttermilk
1 cup all purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup dried apricots
1/2 cup golden raisins
1/2 cup pecans
non-stick cooking spray

Preheat oven to 375˚. Place butter in large bowl and mix with brown sugar until smooth. Add egg & egg whites and beat until mixture is fluffy. Add wheat bran, butter milk, flour, baking soda and salt and beat until well blended. In a blender or food processor chop apricots & raisins in small portions and add to cereal & fruit mixture. Spray 9 x 13 inch baking dish with nonstick spray. Add cereal fruit mixture and using the back of a spoon evenly distribute in pan. Bake for 20 minutes or until golden brown. Cool before cutting.
Serves 15-16.  

Recipe by Mary Kurowski