Filling 1 12-oz jars orange marmalade 1 tsp finely shredded lemon peel meanwhile, for filling, stir together the drained apricots, orange marmalade and lemon peel. Spread the filling evenly over baked crust; sprinkle w/reserved crumb mixture.

Bake for 20-25 minutes more or until top is golden brown.Cool completely in pan on a wire rack. In a small saucepan.

Dirzzle 1/2 c semisweet choc. pieces 1 tsp shortening, melted Combine the choc. pieces and shortening; heat over medium low heat until choc. is melted. Drizzle melted choc. mixture over baked bars. Cut into bars.

Adult Pistachio Meringues

Phil Simone 4 egg whites 1 tsp vanilla 1/4 tsp cream of tartar 4 c sifted powdered sugar 2 c chopped pistachios 12 vanilla caramels 2 tsp milk In a large mixing bowl allow egg whites to stand at room temp for 30 min. Meanwhile, lightly grease a cookie sheet; set aside.

Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add the powdered sugar, about 1/4 c at a time, beating on med. speed just until combined. Beat for 1-2 minutes more or until soft peaks form. Using a spoon, gently fold in the 2 c pistachios.

Drop egg shite mixture by rounded teaspoons 2" apart onto prepared cookie sheet.

Bake in a 325 degree over 15 minutes or until edges are very light brown. Transfer cookies to a wire rack; cool completely.

In a small saucepan combine the caramels and milk. Heat and stir over low heat until the caramels are melted. Place cookies on a wire rack over waxed paper. Drizzle caramel mixture over cookies. If desired, sprinkle w/additional chopped pistachios. Let stand until caramel mixture is set.

This year's annual cookie contest was once again a huge success. Shown in photo are the winners of the Conklin House Holiday Cookie contest. Left to right, Phil Simone, who won in the adult category; Gabriel Simone, Junior High School category, and Billy Dellisola in the high school category. Missing is Jami Kaliebe. Inset is winner Haley Stewart.