APRICOT KUCHEN

1 cup milk
1/2 cup margarine
3/4 cup sugar, divided use
1 tsp salt
1 pkg dry active yeast (1/4 oz)
1 egg
3 cups flour, divided use
2 cans (15 1/4 oz each) apricot halves, drained
1/4 cup butter, cut into pieces

In pot over medium heat, combine milk, margarine, 1/2 cup sugar and salt. Heat until margarine melts. Cool to lukewarm.

Transfer to bowl; stir in yeast, egg and 2 1/2 cups flour until sticky dough forms. Cover with plastic wrap; let rise in warm place until doubled in bulk, about 1 1/2 hours.

Preheat oven to 350 degrees F. Coat 13x9x2 inch baking dish with cooking spray.

Spread dough evenly in pan. Cover; let rise in warm place until doubled, about 30 minutes.

Arrange 4 rows of apricots cut side down over dough.

In bowl, combine remaining 1/2 cup flour and 1/4 cup sugar. With fork stir in butter until crumbly. With fingers press mixture together to form large crumbs. Sprinkle evenly over apricots and dough.

Bake 35-45 minutes or until lightly golden. Let cool 10 minutes before cutting.

Makes 12 servings