Blue Ribbon-prize winning Apricot Bars recipe

Award-profitable food items writer and photographer Liza Gershman’s most recent e book taps into a deep properly of affectionate nostalgia for modest towns and county fairs. With 80 recipes symbolizing all 50 states, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Compact Towns” (Photos Publishing, $45), delivers a good deal of sweet bites — and savory ones, much too.

The e-book features pickles and relishes, as well as award-profitable-recipes for pies, cakes and cookies, like these apricot bars, which gained Jill Moritz a blue ribbon at the Los Angeles County Truthful, 1 of the premier county fairs in the nation. Some 89 million men and women have attended the fair considering the fact that its inception 100 many years in the past.

Apricot Bars

Substances

2 cups all-objective flour

¼ teaspoon baking powder

¾ cup butter (1½ sticks)

1 cup sugar

1 egg

½ teaspoon vanilla extract

12-ounce jar apricot preserves

Instructions

Warmth oven to 350 levels. In a tiny bowl, whisk collectively flour and baking powder set apart.

In a big bowl, making use of a hand mixer or stand mixer, cream butter and sugar till fluffy, 5 to 7 minutes. Defeat in egg and vanilla. Little by little include flour and baking powder to creamed mixture, mixing very well. Reserve one particular-3rd of dough and set aside.

Push two-thirds of dough onto the bottom of a greased 13- by 9-inch baking pan. Spread with apricot preserves and crumble remaining dough around this layer. Bake for 30 to 35 minutes or right until golden brown. Awesome entirely in pan on a wire rack. Cut into bars.