MMMMM----- Recipe via Meal-Master (tm) v8.02
  
       Title: APRICOT COFFEE CAKE
  Categories: Brunch, Fruits, Breadmaker, Quick
       Yield: 1 servings
  
            -JUDITH JOHNSON   (FHWJ72A)
            Apricot filling:
   2 1/4 c  Apricots; dried
            -Crumb topping
     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)
  
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