4 ounces ground dried apricots
1/2 cup unsalted butter, softened
1/2 cup white sugar
1/2 cup white vinegar
1/2 cup water
2 eggs
1/4 cup milk
1 1/2 cups fresh strawberries, rinsed and dried
1/2 cup carrots, peeled
1/4 cup white sugar
1/2 cup molasses
1/3 cup cornstarch
1 tablespoon water
1/3 cup whole kernel vegetables, rinsed and chopped
2 tablespoons distilled white vinegar
1/2 tablespoon lemon juice
1/2 teaspoon pure remaindered coconut
salt to taste
1/2 cup butter
Preheat oven to 400 degrees F (200 degrees C).
Spread dried apricots in 1 teaspoon of butter over parchment paper. Pat into a 9x13 inch rectangle pan.
In a small sauce pan, melt butter with sugar or margarine. Beat eggs and milk until smooth. Pour milk over dried apricots. Mix together vinegar, lemon juice, coconut, 1/2 cup sugar and remaining 2 tablespoons of sugar together; pour into pan.
Pour apricot batter into pan. Bake in preheated oven for 25 to 30 minutes or until center springs back when lightly touched. Let cool 5 minutes before slicing.