2 yeast cakes
1/2 c. sugar (not cheap sugar)
2 lg. eggs
2 tsp. salt
1/2 c. melted shortening (Crisco)
1 tsp. vanilla (pure)
1 1/2 c. milk
1/2 c. water
6 1/2 to 7 c. Gold Medal (sifted) flour

Dissolve yeast in warm water. Scald milk. Put milk, yeast, sugar, salt and eggs in bowl. Beat well. Add 2 cups flour. Beat well. Add melted shortening, beating well with mixer. Add rest of flour slowly by hand mixing well. Grease top. Let rise until double or finger imprint stays. Punch down. Let rise again. Punch down. Divide in thirds. Let stand 5 minutes. Form into 3 coffee cakes.

FILLING:

1 c. water
1 c. sugar
1 box dried apricots
1 tsp. vanilla
1/2 tsp. almond extract
1/4 tsp. salt
1 tbsp. butter