Categories: Fruits 
      Yield: 1 servings 
  
           Apricot filling:                         Crumb topping 
  2 1/4 c  Apricots; dried                   1/2 c  Flour; unsifted 
  
  Bring apricots to a boil;  cook until liquid is absorbed and apri- cots are 
  tender, about 20 min.Sieve; stir in seive. Mix crum mixture till crumbly. I 
  like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you 
  about.Make the All-Purpose Butter Roll recipe(that came with your Bread Ma- 
  chine on the dough setting).Roll dough into a rectangle (I divided the 
  dough in half and rolled each half to 12"x7") Spread apricot filling down 
  center third of dough lengthwise (12") now cut  slits 1 inch apart on 
  either side of filling (you should have 12 strips) criss cross over 
  filling.  Place on greased baking sheet.Sprinkle with crumb topping and let 
  rise in warm place till double. Bake 350* for 15-20 minutes. Cool slightly 
  and drizzle with conf sugar icing.1 cup ten x sugar and a few tbs water. 
  FROM:    JUDITH JOHNSON   (FHWJ72A)