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?
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