The Latest of July is just a couple of short days away. Any time you still need a little sooth the menu, the next few articles can provide you some ideas or as a minimum offer a little ideas.

Theres no hesitation youll want to include a minumum of one red, white and azure dessert, but consider offering some more choices as well. An item fruity and chewy, as well as a cool and creamy chocolate dessert ought to be a good selection and please everybody.

So, you will want to bake something, but the thinking behind baking in this heat is below desirable, at best. Consider baking nearly the next day its cool. Not ojnly do you want help the air conditioner not act as hard, youll get to see a beautiful sunrise and become serenaded by an original bird chorus.

Since these bars dont really need to be refrigerated, they are a wonderful thing to take with a cookout or picnic also.

Apricot, Pecan and Coconut Bars
Makes 16 bars

  • 1 container flour
  • 1 container regular oats
  • 1/2 cup packed brownish sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon preparing soda
  • 1/2 glass cold butter, cubed
  • 3/4 tumbler apricot preserves
  • 1/2 mug coarsely chopped dried apricots
  • 1/2 tumbler coarsely chopped pecans
  • 1/2 cup of coffee sweetened coconut

Directions

  1. Preheat the oven to 350. Lightly fat an 8 inch sq baking dish.
  2. In a considerable mixer bowl, combine any flour, oats, brown sweets, salt and baking soft drinks. Using a pastry blender or even two forks, cut in butter so that the mixture resembles coarse stone dust.
  3. Divide mixture by 50 percent. Press 1/2 of that into prepared pan. Spread apricot preserves across the the top of mixture. Sprinkle with that dried apricots, pecans as well as coconut. Top with still left oat mixture.
  4. Bake for the purpose of 35 to 45 short minutes until golden brown. Remove from oven and cool using a wire rack.
  5. Cut towards 16 bars.


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