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Apricot Turnover

Apricot Turnover comes together with Butter Melted, Firmly Packed Brown Sugar, Apricot Halves Reserve Juice, Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1/2 cup
• 1
• 1 1/4 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 tsp
• 1/2 cup
• 1 1/4 cup

Method (preview)

1. 1

   Melt 1/4 cup butter in 8x8x2-inch pan; sprinkle with 1/2 cup firmly packed brown sugar; Drain 1 No. 2 can apricot halves, reserving juice for cake.

2. 2

   Arrange 16 halves in bottom of pan.

3. 3

   Sift together 1 1/4 cups flour, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt

4. 4

   Cream 1/3 cup shortening, add gradually 1/2 cup sugar, creaming well. Blind in 1 egg and 1 teaspoon vanilla; beat for 1 minute.

5. 5

   Measure 1/2 cup apricot juice. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients.

6. 6

   Blend thoroughly after each addition. Pour over apricot halves.

7. 7

   Bake in moderate oven (350 degrees F.) 40 to 45 minutes. Cool a few minutes. Turn out on plate. Serve with cream.