Subject: Apricot Almond Bars
From: Unicorn (unicorn@indenial.com)
Date: Sat Jun 01 2002 - 02:32:46 EDT
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F O O D F U N N Y
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Reader Eric Storm writes, "Here's a true funny that's slightly food
related with a pun tossed in...
I recently got a lesson in the subtlety of puns and the working of the
mind of a 4-year-old. My daughter knows one joke which she loves to
repeat. Fearing months of being asked "Where does a bat go to get
clean?" (answer: The Bat-tub) I figured I'd teach her some new
material. So with great satisfaction, one night I taught her "What's
a ghost's favorite berry?" (answer: Boo-berries) We practiced it a
couple of times and we all went to bed quite proud of ourselves. The
next day I told Amelia to go tell her mother her new joke. I waited
for the applause and, when I didn't hear it, went to investigate. I
found my wife with puzzled expression. "What's up?" I asked."
"Well, I don't understand Amelia's new joke."
It turns out that she had decided that Daddy's version didn't make
sense, so she adjusted it a little. She now tells the following joke
and cracks herself up every time -- "What is a GOAT'S favorite berry?
Blueberries." I should have quit while I was ahead.
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T O D A Y ' S R E C I P E
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These bars are sturdy enough to withstand the rigors of travel, and
delicate enough to satisfy the most discriminating sweet lovers at
your picnic.
Apricot Almond Bars
1 cup (250 ml) dried apricots
2 cups (500 ml) water
8 Tbs (120 ml) butter at room temperature
1/4 cup (60 ml) sugar
1 cup (250 ml) whole-wheat flour
1/3 cup (80 ml) plus 2 Tbs (30 ml) all-purpose flour
2 eggs
3/4 cup (180 ml) firmly packed brown sugar
3/4 cup (180 ml) sliced almonds
1/2 tsp (2 ml) almond extract
1/4 tsp (1 ml) baking powder
Bring the apricots and water to a boil in a small pot over moderate
heat. Remove from the heat and steep the apricots until plumped,
about 15 minutes. Drain, chop finely, and set aside. Meanwhile,
cream together the butter, sugar, whole-wheat flour, and 1/3 cup (80
ml) all-purpose flour. Press into the bottom of a greased 9-inch (23
cm) square baking pan and bake in a preheated 350F (180C) oven for 20
minutes. In a large bowl mix together the eggs, brown sugar, almonds,
remaining all-purpose flour, almond extract, baking powder, and
apricots. Spread the mixture on the crust and bake in a preheated
350F (180C) oven for 20 to 25 minutes, until lightly browned around
the edges. Cool in the pan on a wire rack and cut into squares or
bars. Serve chilled or at room temperature. Serves 8 to 12.
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