Subj : Re: T.O.H. Daily Recipe - 56
To   : Dave Drum
From : Denis Mosko
Date : Sun Apr 02 2023 17:46:07

 DD>       Title: Apricot Mud Hen Cake Bars
 DD>  Categories: Cakes, Fruits, Nuts, Desserts
 DD>       Yield: 24 servings
Thanks a lot!
 DD>     3/4 c  Butter; softened
 DD>     1/3 c  Sugar
 DD>       2 lg Egg yolks; room temp
 DD>       1 ts Vanilla extract
 DD>   1 1/2 c  A-P flour
 DD>     1/8 ts Salt
 DD> -------------------MERINGUE---------------
What is                        ^^^^^^^^?
 DD>       2 lg Egg whites; room temp
 DD>     1/8 ts Cream of tartar
 DD>     1/3 c  Sugar
 DD>     3/4 c  Fine chopped pecans
 DD>       1 c  Apricot preserves
 DD>   Set oven @ 175ºC.
 DD>   In a large bowl, cream butter and sugar until light and
 DD>   fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating
 DD>   well after each addition. Beat in vanilla. In another
 DD>   bowl, whisk flour and salt; beat into creamed mixture.
 DD>   Spread into a greased 13x9-in. baking pan. Bake until a
 DD>   toothpick inserted in center comes out clean, 12-15
 DD>   minutes.
 DD>   Meanwhile for meringue, with clean beaters, beat egg
 DD>   whites with cream of tartar on medium speed until foamy.
 DD>   Gradually add sugar, 1 tablespoon at a time, beating on
 DD>   high after each addition until sugar is dissolved.
 DD>   Continue beating until stiff glossy peaks form; gently
 DD>   fold in pecans.
 DD>   Spread preserves over hot cake. Spread meringue over
 DD>   preserves, sealing meringue to edges of pan. Bake until
 DD>   meringue is golden brown, 15-20 minutes. Cool completely
 DD>   on a wire rack. Refrigerate leftovers.
 DD>   Kristine Chayes, Smithtown, New York
Who is Kristine and where Smithtown in New York?


--- WinPoint 415.0
 * Origin: ASUS-notebook recomend change battery, but i h ... (1:153/757.1315)

.