This recipe is from the Putah Creek Cafe in Winters, California. It was published in the June 2000 issue of Gourmet.

Luscious Apricot Bars

Makes 12 bars.

2/3 cup dried apricots
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 1/3 cups flour
1 cup packed brown sugar
2 large eggs
1/2 cup chopped almonds (2 1/4 oz)
1/2 teaspoon baking powder
1/2 teaspoon vanilla
1/4 teaspoon salt
Powdered sugar for dusting

Preheat oven to 350 degrees. Simmer the apricots in water to cover in a small saucepan, covered, 15 minutes. Drain, then cool to room temperature and finely chop. Beat together the butter, granulated sugar, and 1 cup flour with an electric mixer on medium speed until mixture resembles coarse crumbs. Press evenly over the bottom of an 8-inch square metal baking pan. Don't use a non-stick pan, use a regular one. Bake in the middle of the oven until golden, about 25 minutes.

In the same bowl, beat together the apricots, brown sugar, eggs, walnuts, baking powder, vanilla, salt, and remaining 1/3 cup flour on medium speed until well combined. Pour the topping over the crust and bake until topping is set and golden, 25 to 30 minutes more. Cool in the pan on a rack and cut into 12 bars, then dust with powdered sugar.

Bars keep in an airtight container at room temperature for 2 days.

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This next recipe was published in the same issue, one of those sent in by readers. It's fancy-schmancy (I have no idea of 1/3 of an inch), but I think it would be worth a try as is, and then you could make some adjustments for your own reality - very finely minced onions instead of shallots, maybe sour cream, dried tarragon. Maybe not as special, but still good.

Chicken Louisa

4 (1/3 inch thick) chicken cutlets
Salt and pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
1 medium shallot, finely chopped
1/2 cup dry white wine or dry vermouth
3/4 cup heavy cream
4 - 5 plum tomatoes, coarsely chopped
2 tablespoons finely chopped fresh tarragon
1/2 extra-large chicken bouillon cube, crumbled
Garnish: finely chopped fresh chives
Serve with: rice or mashed potatoes

Pat the chicken dry and season with salt and pepper. Heat oil and butter in a 12 inch heavy skillet over moderately high heat until foam subsides. Brown the chicken on both sides in two batches, about 3 minutes per batch. Transfer to a plate and keep warm.

Add the shallot to the skillet and cook, stirring, until tender, about 1 minute. Add wine and deglaze by boiling over high heat, scraping up brown bits, until reduced by half. Stir in cream, tomatoes, tarragon, and bouillon cube. Simmer, stirring, until the tomatoes are softened and sauce begins to thicken, 3 to 4 minutes. Season with salt and pepper.

Return the chicken, with any juices, to the skillet and simmer until cooked through, 4 to 5 minutes. Serve immediately.