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   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 @ 350oF/175oC.   
        
     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.   
        
     Kristine Chayes, Smithtown, New York   
        
     Makes: 24 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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