APRICOT MERINGUE BARS - 6 RECIPES
RECIPES IN THIS FILE:
Linda's Favorite Apricot Meringue Bars
Hungarian Jam and Meringue Cake
Apricot Meringue Slices
Apricot Jam Bars
Layered Pastry (yeast dough)
Grandma's Hungarian Pastry
LINDA'S FAVORITE APRICOT MERINGUE BARS
1/2 cup butter, softened
3/4 cup sugar, divided use
1 egg
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1/8 tsp. salt
1 cup apricot preserves
2 egg whites
1/2 cup chopped pecans or walnuts
Cream butter and 1/4 cup sugar until well blended. Beat in well the egg and vanilla.
Combine flour and salt, add to butter, egg, sugar and vanilla mixture in about 3 parts. Blend well.
Press into a greased 9x13-inch pan. Spread on the apricot preserves.
Beat egg whites until stiff, but not dry, gradually add the remaining 1/2 cup sugar, continuing to beat.
Fold in the chopped nuts. Spread meringue mixture over the apricot preserves.
Bake at 350 degrees F for 35-40 minutes or until firm. Cool slightly before cutting into squares.
HUNGARIAN JAM AND MERINGUE CAKE
3 cup flour, sifted
1 cup and 6 tbsp. sugar, divided use
2 1/2 tsp. baking powder
1/4 lb. butter or margarine
1/2 pint sour cream (1 cup)
3 egg yolks
1/2 tsp. vanilla
Prune or apricot butter
3 egg whites
6 tbsp. granulated sugar
Nuts, chopped
Mix flour, 1 cup sugar, baking powder and shortening as for pie crust dough. Add sour cream, egg yolks and vanilla. Mix together thoroughly. Pat into a baking pan.
Spread prune or apricot butter on top.
Bake for 45 minutes at 350 degrees F.
Make meringue from egg whites and the remaining 6 tablespoons sugar. Spread on top of baked cake and sprinkle with chopped nuts.
Return to the oven for 15 minutes or until a delicate brown color.
APRICOT MERINGUE SLICES
Makes 32 to 36 slices.
FOR THE CRUST:
1/2 lb. (1 cup) butter, softened
4 egg yolks, beaten
1/4 cup sugar
2 cups flour
FOR THE FILLING:
2 cans apricot filling
FOR THE MERINGUE:
4 egg whites
1 c. sugar
1 tsp. vanilla
Chopped nuts, garnish (optional)
Cream together butter and 1/4 cup sugar. Add egg yolks and flour alternately, a little at a time. Spread on greased 18x12-inch pan.
Bake at 300 degrees F for 15 minutes.
Spread 2 cans apricot filling over top of crust.
Beat egg whites until very stiff; add 1 cup sugar and 1 teaspoon vanilla gradually. Spread the meringue over the apricot filling and sprinkle with chopped nuts.
Bake at 300 degrees F for 25 minutes. Cool and cut into slices.
APRICOT JAM BARS
Makes 24 bars
1 cup sifted flour plus 2 tbsp.
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
3 tbsp. milk
1 1/2 cups apricot jam
3 cups shredded coconut
1/2 cup sugar
1 1/2 tbsp. butter or margarine, melted
2 medium egg whites, beaten
Sift flour, salt, baking powder together. Cut in the 1/2 cup of butter or margarine; blend in the milk. Press into a 9x13-inch pan; spread jam over top.
Mix coconut, sugar and melted butter; fold into beaten egg whites; spread on top of jam.
Bake at 375 degrees for about 12 to 15 minutes or until golden brown. Cut into square while warm.
LAYERED PASTRY
(yeast dough)
FOR THE NUT MIXTURE:
4 cups ground walnuts
1 cup sugar
2 tsp. ground cinnamon
FOR THE DOUGH:
1 pkg. dry yeast
1/4 cup warm water
4 cups sifted flour
1 1/2 cups butter
4 egg yolks, slightly beaten
1/4 cup milk
FOR THE FILLING:
2 jars (12 oz. each) apricot filling
FOR THE MERINGUE:
4 egg whites
10 tbsp. sugar (1/2 cup plus 2 tbsp.)
Mix together walnuts, 1 cup sugar, and cinnamon. Reserves 1/2 cup for topping. Set aside.
Dissolve yeast in 1/4 cup warm water; set aside.
Sift flour into mixing bowl. Blend in butter until mealy. Add egg yolks, milk, and yeast mixture; mix until dough pulls away from sides of bowl. Knead on floured surface about 3 minutes.
Divide into 3 pieces. Roll first piece between 2 sheets of waxed paper to fit a lightly greased 10x15-inch pan, forming rim around edge of pan.
Spread nut mixture evenly over dough. Roll out second piece of dough and place over nuts. Spread with apricot preserves.
Roll out remaining dough and cover fruit.
Bake at 350 degrees F for 45 minutes.
Ten minutes before end of baking time, beat egg whites with remaining 10 tablespoons sugar until stiff.
When pastry is done, remove from oven and spread evenly with meringue. Sprinkle with nuts.
Return to oven until toast colored. While still hot, cut into diamond shapes.
GRANDMA'S HUNGARIAN PASTRY
1/2 lb. (1 cup) butter, softened
1/2 cup and 2 tbsp. sugar, divided use
2 egg yolks
1 tsp. vanilla extract
1 1/2 c. sifted flour
1/2 tsp. baking powder
Pinch baking soda
1 small jar apricot or pineapple jam (or your choice)
1 cup walnuts, chopped, divided use
2 whites
Cream butter and 1/2 cup sugar; add egg yolks and vanilla; cream well.
Add flour, sifted with baking powder and baking soda; mix well. Put in an 8x8-inch pan and pat out.
Spread dough with choice of fruit jam. Sprinkle 1/2 cup nuts over jam.
Beat 2 egg whites stiff; add remaining 2 tablespoons sugar. Spread over jam. Sprinkle on remaining nuts.
Bake for 30 minutes at 350 degrees F.
Note: Recipe can be doubled, use 9x13-inch pan. Enjoy.
RECIPES IN THIS FILE:
Linda's Favorite Apricot Meringue Bars
Hungarian Jam and Meringue Cake
Apricot Meringue Slices
Apricot Jam Bars
Layered Pastry (yeast dough)
Grandma's Hungarian Pastry
LINDA'S FAVORITE APRICOT MERINGUE BARS
1/2 cup butter, softened
3/4 cup sugar, divided use
1 egg
1/2 tsp. vanilla
1 1/4 cups all-purpose flour
1/8 tsp. salt
1 cup apricot preserves
2 egg whites
1/2 cup chopped pecans or walnuts
Cream butter and 1/4 cup sugar until well blended. Beat in well the egg and vanilla.
Combine flour and salt, add to butter, egg, sugar and vanilla mixture in about 3 parts. Blend well.
Press into a greased 9x13-inch pan. Spread on the apricot preserves.
Beat egg whites until stiff, but not dry, gradually add the remaining 1/2 cup sugar, continuing to beat.
Fold in the chopped nuts. Spread meringue mixture over the apricot preserves.
Bake at 350 degrees F for 35-40 minutes or until firm. Cool slightly before cutting into squares.
HUNGARIAN JAM AND MERINGUE CAKE
3 cup flour, sifted
1 cup and 6 tbsp. sugar, divided use
2 1/2 tsp. baking powder
1/4 lb. butter or margarine
1/2 pint sour cream (1 cup)
3 egg yolks
1/2 tsp. vanilla
Prune or apricot butter
3 egg whites
6 tbsp. granulated sugar
Nuts, chopped
Mix flour, 1 cup sugar, baking powder and shortening as for pie crust dough. Add sour cream, egg yolks and vanilla. Mix together thoroughly. Pat into a baking pan.
Spread prune or apricot butter on top.
Bake for 45 minutes at 350 degrees F.
Make meringue from egg whites and the remaining 6 tablespoons sugar. Spread on top of baked cake and sprinkle with chopped nuts.
Return to the oven for 15 minutes or until a delicate brown color.
APRICOT MERINGUE SLICES
Makes 32 to 36 slices.
FOR THE CRUST:
1/2 lb. (1 cup) butter, softened
4 egg yolks, beaten
1/4 cup sugar
2 cups flour
FOR THE FILLING:
2 cans apricot filling
FOR THE MERINGUE:
4 egg whites
1 c. sugar
1 tsp. vanilla
Chopped nuts, garnish (optional)
Cream together butter and 1/4 cup sugar. Add egg yolks and flour alternately, a little at a time. Spread on greased 18x12-inch pan.
Bake at 300 degrees F for 15 minutes.
Spread 2 cans apricot filling over top of crust.
Beat egg whites until very stiff; add 1 cup sugar and 1 teaspoon vanilla gradually. Spread the meringue over the apricot filling and sprinkle with chopped nuts.
Bake at 300 degrees F for 25 minutes. Cool and cut into slices.
APRICOT JAM BARS
Makes 24 bars
1 cup sifted flour plus 2 tbsp.
1 tsp. baking powder
1/4 tsp. salt
1/2 c. butter or margarine
3 tbsp. milk
1 1/2 cups apricot jam
3 cups shredded coconut
1/2 cup sugar
1 1/2 tbsp. butter or margarine, melted
2 medium egg whites, beaten
Sift flour, salt, baking powder together. Cut in the 1/2 cup of butter or margarine; blend in the milk. Press into a 9x13-inch pan; spread jam over top.
Mix coconut, sugar and melted butter; fold into beaten egg whites; spread on top of jam.
Bake at 375 degrees for about 12 to 15 minutes or until golden brown. Cut into square while warm.
LAYERED PASTRY
(yeast dough)
FOR THE NUT MIXTURE:
4 cups ground walnuts
1 cup sugar
2 tsp. ground cinnamon
FOR THE DOUGH:
1 pkg. dry yeast
1/4 cup warm water
4 cups sifted flour
1 1/2 cups butter
4 egg yolks, slightly beaten
1/4 cup milk
FOR THE FILLING:
2 jars (12 oz. each) apricot filling
FOR THE MERINGUE:
4 egg whites
10 tbsp. sugar (1/2 cup plus 2 tbsp.)
Mix together walnuts, 1 cup sugar, and cinnamon. Reserves 1/2 cup for topping. Set aside.
Dissolve yeast in 1/4 cup warm water; set aside.
Sift flour into mixing bowl. Blend in butter until mealy. Add egg yolks, milk, and yeast mixture; mix until dough pulls away from sides of bowl. Knead on floured surface about 3 minutes.
Divide into 3 pieces. Roll first piece between 2 sheets of waxed paper to fit a lightly greased 10x15-inch pan, forming rim around edge of pan.
Spread nut mixture evenly over dough. Roll out second piece of dough and place over nuts. Spread with apricot preserves.
Roll out remaining dough and cover fruit.
Bake at 350 degrees F for 45 minutes.
Ten minutes before end of baking time, beat egg whites with remaining 10 tablespoons sugar until stiff.
When pastry is done, remove from oven and spread evenly with meringue. Sprinkle with nuts.
Return to oven until toast colored. While still hot, cut into diamond shapes.
GRANDMA'S HUNGARIAN PASTRY
1/2 lb. (1 cup) butter, softened
1/2 cup and 2 tbsp. sugar, divided use
2 egg yolks
1 tsp. vanilla extract
1 1/2 c. sifted flour
1/2 tsp. baking powder
Pinch baking soda
1 small jar apricot or pineapple jam (or your choice)
1 cup walnuts, chopped, divided use
2 whites
Cream butter and 1/2 cup sugar; add egg yolks and vanilla; cream well.
Add flour, sifted with baking powder and baking soda; mix well. Put in an 8x8-inch pan and pat out.
Spread dough with choice of fruit jam. Sprinkle 1/2 cup nuts over jam.
Beat 2 egg whites stiff; add remaining 2 tablespoons sugar. Spread over jam. Sprinkle on remaining nuts.
Bake for 30 minutes at 350 degrees F.
Note: Recipe can be doubled, use 9x13-inch pan. Enjoy.
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