Here we are. Last Monday of September, which means Summer is gone. Over. Finito. Acabado. I could sit here and whine for hours, filling your screen with paragraph after paragraph describing in detail my despair, frustration, and overall gloom. Telling you how my interactions with human beings are affected as the average daily temperature goes down. You don’t want to be around me in January, even with all that New Year upbeat aura. But, enough with the negativity.

The last Monday of the month brings many reasons to be joyful, as it is Reveal Day for The Secret Recipe Club. This month I got a fantastic blog to stalk and cook from: A Palatable Pastime, hosted by Sue, who lives in Ohio with her husband and two lovely cats. She develops her own recipes – often with a Southern US flair – and not only has won several contests, but her productions have been featured in many top-notch sites like LDS Living, Mrs. Field’s and the Christian Science Monitor’s food section. I was thrilled to stalk her site, although a bit overwhelmed by the number of possibilities bookmarked to pick, cook, and share with my readers today.

Twelve recipes made the final list, but to keep it manageable, I’ll just mention half of them: Sweet Potato Biscuits (I’ve always wanted to make them… was very close to choosing it for this assignment), Thai Salmon Curry….   Vegan Mushroom Pumpkin Chili (her description tells me it’s a winner of a recipe), Dutch-Baby Pancake (another recipe I’ve always wanted to try), Thai Larb Soft Rolls… and Sue’s Almost Famous Meatballs (great post!). There were so many tasty options to choose from, but in the end I made a batch of her Amazing Apricot Bars. No doubt 2015 is the year of the apricot in the Bewitching Kitchen…  These turned out spectacularly amazing!

Apricot Bars

(from A Palatable Pastime)

For shortbread crust:
3/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1-3/4 cups all-purpose flour (8-1/2 ounces)

For topping:
1/4 cup old-fashioned oats, toasted
1/4 cup sliced almonds, toasted
1/4 cup sweetened flaked coconut
1/4 cup dried cranberries (craisins)
1/4 cup dried apricots, chopped
1/2 cup unsalted butter (1 stick)
1/4 cup granulated sugar
3 tablespoons honey

For finishing:
1/3 cup apricot jam
3 tablespoons sweetened flaked coconut

Heat oven to 350F.

Butter the inside of a glass 8×8-inch square baking pan. Cream together the butter and sugar (thoroughly mix until sugar dissolves). Stir in the vanilla, salt and flour and mix into a dough. Press dough evenly into the bottom of the buttered baking pan, then chill in the refrigerator while you continue.

Mix the dry ingredients for the topping together in a small bowl. In a small saucepan, melt the butter with sugar and honey over low heat. Stir in the dry fruit topping mixture and bring to a boil; boil for 2 minutes then remove from heat. Take out the baking pan, and spread the top of the dough with the simply fruit apricot spread. Top the spread with the cooked fruit mixture.

Sprinkle the topping with an extra 3 tablespoons of sweetened flaked coconut. Bake in a preheated 350F oven for 20 minutes. Allow to cool completely before slicing into squares.


to print the recipe, click here


The bars were juicy, sweet, with a slight tang from the cranberries to balance flavors. The crust., which I find the trickiest component of this type of concoction was perfect: not too hard, not too crumbly.  As usual, I brought the whole batch to our department, and by 9:30 am, not a single crumb was left on the platter.  So, I advise that if you intend to share it friends, make sure to grab a square for yourself right away…  They are seriously addictive.


Sue, I thoroughly enjoyed stalking your site, I love the way you go the extra mile to explain the technique behind your recipes, so that even a novice cook will be able to make the many tasty things you share on your blog.  I hope you also had fun with your assignment this month. My readers are invited to browse through this month’s collection by poking the cute frog at the end of this post.

Apricot Bars2
ONE YEAR AGO: Spiralizer Fun

TWO YEARS AGO: Linguine with Cauliflower Pesto

THREE YEARS AGO: Carriage House Apple-Walnut Pie

FOUR YEARS AGO: Chicken Marsala

FIVE YEARS AGO:  Home, sweet home

SIX YEARS AGO: Levain Bread with Caramelized Onions


    • a golden manicure would match the food better, but maybe we can settle on “contrast” 😉 Ah, vanity! 😉 I want to be your neighbor, so I can enjoy summer longer and visit your kitchen to bake bread with you 😉


  1. You know, you could bring some of those amazing apricot bars to Australia where it’s Spring. I’d share my sunbeam with you any day.🙂


  2. I will say you turned me on to apricots this year! Being a peach lover, I never gave them much thought, but now I sure do. These look great Sally! And let’s not even discuss this cold weather. Ugh.


  3. I’m glad you liked these! I am really honored that you have done such a great post with this. Originally I had bought the ingredients to do granola bars but had a really sweet tooth that day and diverged to these bars and I loved how they turned out. Thanks again for such a great write-up and photos. ~Sue


    • WOnderful to see you here! Glad you liked the write up, I really LOVED getting your blog, and of course had to try my best to write something compatible with the quality of your site!


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