Blue Ribbon-prize profitable Apricot Bars recipe from the LA County Honest

Award-winning meals creator and photographer Liza Gershman’s latest e-book faucets right into a deep neatly of affectionate nostalgia for small cities and county gala’s. With 80 recipes representing all 50 states, “County Honest: Nostalgic Blue Ribbon Recipes from The us’s Small Cities” (Pictures Publishing, $45), provides various candy bites — and savory ones, too.

The e-book comprises pickles and relishes, in addition to award-winning-recipes for pies, truffles and cookies, like those apricot bars, which earned Jill Moritz a blue ribbon on the Los Angeles County Honest, one of the most greatest county gala’s within the nation. Some 89 million other people have attended the honest since its inception 100 years in the past.

Apricot Bars


“County Honest” by means of Liza Gershman 

2 cups all-purpose flour

¼ teaspoon baking powder

¾ cup butter (1½ sticks)

1 cup sugar

1 egg

½ teaspoon vanilla extract

12-ounce jar apricot preserves


Warmth oven to 350 levels. In a small bowl, whisk in combination flour and baking powder; put aside.

In a big bowl, the usage of a hand mixer or stand mixer, cream butter and sugar till fluffy, 5 to 7 mins. Beat in egg and vanilla. Progressively upload flour and baking powder to creamed combination, blending neatly. Reserve one-third of dough and put aside.

Press two-thirds of dough onto the ground of a greased 13- by means of 9-inch baking pan. Unfold with apricot preserves and collapse final dough over this deposit. Bake for 30 to 35 mins or till golden brown. Cool totally in pan on a twine rack. Reduce into bars.

— Impressed by means of Jill Moritz’s prize-winning recipe for the Los Angeles County Honest, “County Honest: Nostalgic Blue Ribbon Recipes from The us’s Small Cities” (Pictures Publishing, $45)

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