MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot Mud Hen Cake Bars
 Categories: Cakes, Fruits, Nuts, Desserts
      Yield: 24 servings
 
    3/4 c  Butter; softened
    1/3 c  Sugar
      2 lg Egg yolks; room temp
      1 ts Vanilla extract
  1 1/2 c  A-P flour
    1/8 ts Salt

MMMMM--------------------------MERINGUE-------------------------------
      2 lg Egg whites; room temp
    1/8 ts Cream of tartar
    1/3 c  Sugar
    3/4 c  Fine chopped pecans
      1 c  Apricot preserves
 
  Set oven @ 350°F/175°C.
  
  In a large bowl, cream butter and sugar until light and
  fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating
  well after each addition. Beat in vanilla. In another
  bowl, whisk flour and salt; beat into creamed mixture.
  Spread into a greased 13x9-in. baking pan. Bake until a
  toothpick inserted in center comes out clean, 12-15
  minutes.
  
  Meanwhile for meringue, with clean beaters, beat egg
  whites with cream of tartar on medium speed until foamy.
  Gradually add sugar, 1 tablespoon at a time, beating on
  high after each addition until sugar is dissolved.
  Continue beating until stiff glossy peaks form; gently
  fold in pecans.
  
  Spread preserves over hot cake. Spread meringue over
  preserves, sealing meringue to edges of pan. Bake until
  meringue is golden brown, 15-20 minutes. Cool completely
  on a wire rack. Refrigerate leftovers.
  
  Recipe by Kristine Chayes, Smithtown, New York
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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