Ingredients: 1/3 cup golden raisins 1/3 cup dark raisins 1/3 cup dried cranberries 1/3 cup snipped dried apricots 1/2 cup brandy or water 1 cup all-purpose flour 1/3 cup packed brown sugar 1/2 cup margarine or butter 2 eggs 1 cup packed brown sugar 1/2 cup all-purpose flour 1 teaspoon vanilla 1/3 cup chopped pecans Powdered sugar Directions:1. In a 4-cup glass measure or microwave-safe mixing bowl combine raisins, cranberries, apricots, and brandy or water. Cover with mircrowave-safe plastic wrap; turn back a corner to vent. Cook in a microwave oven on high for 2 minutes. (Or, place fruit and brandy in a saucepan; bring to boil. Remove from heat.) Let stand for 20 minutes; drain. 2. For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in margarine or butter until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F. oven for about 20 minutes or until golden. 3. In a medium mixing bowl beat eggs with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly. 4. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent overbrowning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares. |