Subj : Bh&G 2405
To   : All
From : Dave Drum
Date : Wed Apr 14 2021 11:28:08

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Apricot-Fig Meringue Bars
 Categories: Cookies, Desserts, Fruits, Snacks
      Yield: 24 Servings
 
           Cooking spray
    1/3 c  Butter
 17 1/2 oz Package oatmeal cookie mix
      1 lg Egg; lightly beaten
     12 oz Dried Calimyrna figs;
           - stemmed
    3/4 c  Apricot preserves
      3    Egg whites
    1/2 ts Cream of tartar
    2/3 c  Sugar
 
  Set oven @ 350+|F/175+|C.
  
  Line a 13" x 9" x 2" baking pan with foil, extending foil
  over the pan edges. Coat foil with nonstick cooking spray.
  Set pan aside. In a large bowl, use a pastry blender to
  cut butter into cookie mix until mixture resembles coarse
  crumbs. Stir in the lightly beaten egg until mixture
  begins to cling together. Press dough into the bottom of
  the prepared pan.
  
  Bake in the preheated oven for 15 to 18 minutes or until
  set and lightly browned. Cool crust in pan on a wire rack
  for 5 minutes. In a food processor, combine figs and
  preserves. Cover and process until a thick paste forms.
  Spread fig mixture over the crust. Set aside.
  
  Reduce oven temperature to 325+|F/163+|C.
  
  In a large bowl, combine egg whites and cream of tartar.
  Beat with an electric mixer on high speed until soft peaks
  form (tips curl). Gradually add the sugar, about 1
  tablespoon at a time, beating until stiff peaks form (tips
  stand straight). Spread the meringue over the fig mixture,
  swirling to create peaks.
  
  Bake for 18 to 22 minutes or until meringue is set and
  lightly browned. Cool completely in pan on a wire rack.
  Cut into bars. Lift the cut bars out of the pan.
  
  Makes 24 bars.
  
  FROM THE TEST KITCHEN: Place bars in a single layer in an
  airtight container; cover. Store in the refrigerator for
  up to 3 days.
  
  Better Homes & Gardens | November 2014
  
  MM Format by Dave Drum - 12 November 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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