Tuesday, December 7, 2010

Requested recipe for Fruit Punch Bars from last year's concert

Fruit Punch Bars
Kathleen Walker

3 eggs
2¼ c. sugar
1 qt. bottled fruit with juice (this is a good way to use up dark fruit. Apricots are especially good)
3 1/3 c. flour
¾ tsp. salt
2¼ tsp. soda
1½ tsp. vanilla
2¼ c. coconut
¾ c. thin sliced almonds

Spray a 12"x14" jelly roll pan with cooking spray. Mix together all but coconut & almonds and spread into pan. Sprinkle top with coconut & almonds. Bake at 350 degrees for 30 min. Drizzle glaze over warm cake.

Glaze:
1 c. sugar
¾ tsp. vanilla
¾ c. butter
1/3 c. evaporated milk
Boil 2 minutes & drizzle over warm cake.
These are even better chilled overnight if you can keep them around that long.