Marmalade Meringue Bars Food

MARMALADE MERINGUE BARS

Steps:

• Cream butter in medium mixing bowl.
• Gradually add 1/4 c sugar; beat until light and fluffy.
• Add egg yolks, orange rind, and vanilla; beat until well-blended.
• In separate bowl, combine flour, 1/4 c wheat germ, 1/4 c pecans, and salt.
• Add flour mixture to creamed mixture; combine well.
• Press dough evenly into ungreased 8x8 baking dish, across bottom and up 1" on all sides to make a crust.
• Bake at 350 for 12-15 min or until golden brown.
• While dough is baking, prepare meringue: Beat egg whites (at room temp) until soft peaks form.
• Gradually add remaining 1/4 c sugar (1 Tbsp at a time), beating until stiff peaks form.
• Fold in remaining 1/4 c wheat germ and 1/4 c pecans; set aside.
• Spread marmalade over warm crust; top with meringue.
• Bake at 350 for 18-20 min or until golden brown.
• Cool in pan on wire rack.
• Sprinkle w/powdered sugar, if desired.
• Cut into bars or squares.
• Store in airtight container for up to 1 week.

RASPBERRY MERINGUE BARS

Steps:

• preheat oven to 325*.grease a 13x9" pan --
• beat butter and brown sugar in a medium bowl.till light and fluffy -- add 1 egg, beat till blended.
• stir in flour until well combined.
• pat dough evnly in pan.and bake for 20 minutes.
• remove from oven and spread solo almond filling over crust.
• to prepare meringue topping:.
• beat egg whites in medium bowl at high speed till stiff and glossy -- add sugar gradually and beat.fold in coconut and almonds.
• spread over filling.return to oven and bake 20 minutes or meringue topping is lightly browned.
• cool completely in pan on wire rack.

LEMON MERINGUE BARS

Steps:

• Preheat oven to 350 degrees.
• Blend piecrust mix, the 1/4 cup sugar and 1 of the eggs in medium size bowl with a pastry blender.
• Pat dough evenly into a greased 13x9x2 inch baking pan.
• Bake in oven (350) for 10 minutes. Remove to wire rack; leave oven on.
• Beat the remaining 3 eggs and the 1 cup sugar in a medium size bowl with mixer until light and fluffy.
• Beat in lemon rind and juice and flour; pour mixture over pie crust.
• Return to oven; bake 15 minutes longer.
• Beat egg whites with cream of tartar in a medium size bowl with mixer until frothy. Beat in remaining 3 tablespoons sugar,1 tablespoon at a time, until meringue forms stiff peaks.
• Remove pan from oven. Raise oven temperature to 450.
• Spread meringue mixture over lemon mixture.
• Return to oven and bake 5 minutes more or until meringue peaks are golden brown.
• Cool on wire rack. Cut with a wet knife into bars.

APRICOT MERINGUE BARS

Steps:

• In a large bowl, combine flour and 1/2 cup sugar.
• Cut in butter until crumbly.
• Add egg yolks and vanilla; mix well.
• Press into a greased 15 in x 10 in x 1 in baking pan.
• Bate at 350°F for 12 to 15 minutes or until lightly browned.
• Spread apricot filling over crust.
• In a small mixing bowl, beat the egg whites until soft peaks form.
• Gradually beat in the remaining sugar, 1 Tbsp at a time on high until stiff peaks form and sugar is dissolved.
• Spread over apricot layer.
• Sprinkle with pecans.
• Bake for 25-30 minutes or until lightly browned.
• Cool on a wire rack.
• Cut into bars.
• Refrigerate leftovers.

DATE MERINGUE BARS

Steps:

• Beat together butter, granulated sugar, egg yolks and vanilla.
• Add flour and mix to form a thick batter. Press in a greased 9"x7" pan.
• Measure water, dates, brown sugar in over dates in medium saucepan and cook till thickened. Spread over base in pan.
• Beat egg whites until frothy, slowly add brown sugar and beat to stiff peak stage. Spread meringue over dates.
• Bake in a 350* oven for 30 minutes.

CHOCOLATE CHIP MERINGUE BARS

Steps:

• In a mixing bowl, cream shortening, 1/2 C brown sugar and 1/2 C sugar.
• Add egg yolks and mix well.
• Combine the water and vanilla.
• Combine flour, baking soda and salt; add to the creamed mixture alternately with with water/vanilla mixture.
• Mix well.
• Spread into a greased 15x10x1 inch baking pan.
• Sprinkle with chocolate chips.
• In a small glass or metal mixing bowl, beat egg whites until soft peaks form.
• Add the remaining brown sugar, 2 tablespoons at a time, beating well after each addition.
• Beat until stiff peaks form.
• Spread over chocolate chips.
• Top with peanuts.
• Bake at 350 degrees for 30-35 minutes.

MOCK LEMON MERINGUE BARS

Steps:

• Heat oven to 350°F.
• Grease 11"x9" pan with shortening or cooking spray.
• Break up cookie dough into pan; press in bottom to form crust.
• Bake 15-20 minutes or until edges are golden brown and center is set.
• Cool on wire rack 30 minutes.
• Spread lemon curd over cooled baked crust.
• In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt until well blended.
• Fold in whipped topping.
• Spread over lemon curd, swirling to resemble meringue topping.
• Refrigerate at least 1 hour or until serving time.
• Cut into 6 rows by 4 rows.
• Store in refrigerator.

DREAM BARS

Steps:

• mix crumb layer and pat into a buttered 9x9" pan.
• bake approximately 10 minutes at 350* til slightly browned -- for bar mixture.
• mix all ingredients together.pour over baked crumb layer --
• bake again at 350* for 20-25 minutes or till brown --
• cool and cut into bars.