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Icing:
1 cap confectioner's sugar or “powdered” sugar
1/4 tsp. cinnamon
11/2 tbsp. skim milk
Preheat oven to 360 degrees.
Filling: In saucepan, combine chopped apricots, raisins, sugar, cornstarch and water. Cook over medium heat till thickened and bub* bly. Cool.
Crust: Grind oatmeal in food processor or blender and set aside. Cream together in processor, blender or with hand mixer, margarine, sugar, water and honey. Add flour and baking soda and mix until well blended. Stir in oatmeal. Firmly press one-half of mixture in lightly oiled 9 x 13 pan. Spread fruit mixture over top. Add one tablespoon water to remaining oatmeal mixture and sprinkle on top of filling. Bake for 25 minutes or until light golden brown. Cool.
Icing: With processor, blender, or hand mixer, whip together confectioner’s sugar, cinnamon and milk until mixture reaches a drizzling consistency. Add more milk if needed. Drizzle over baked mixture and cut into 30 bars.
Makes: 30 bars.
Variation: Two cups of any chopped dried fruit can be used. Try dried apples and dates.
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