Apricot Meringue Bars -- Quad-Cities Online Recipe Book
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Apricot Meringue Bars

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Ingredients

3 cups all-purpose flour
1 cup sugar, divided
1 cup cold butter (no substitutes)
4 eggs, separated
1 teaspoon vanilla extract
2 cans (12-ounces each) apricot filling
1/2 cup chopped pecans

Instructions

In a bowl, combine flour and 1/2 cup sugar. Cut in butter until crumbly. Add egg yolks and vanilla, mix well. Press into a greased 15x10x1-inch baking pan. Bake at 350 degrees 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 add the remaining sugar, beating until stiff peaks form. Spread over apricot layer. Sprinkle with pecans. Bake 25 to 30 minutes. Cool. Cut into bars. Refrigerate. Makes 32 bars.

Charlene Hermiston
Blue Grass



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  Today is Friday, July 25, the 206th day of 2014. There are 159 days left in the year.

1864 -- 150 years ago: Walter Jones, of Co, F 23rd Ky, volunteers, lost a satchel on the Camden road, yesterday, containing his papers of discharge from the army.
1889 -- 125 years ago: E. W. Robinson purchased from Mrs. J.T. Miller the livery stable on the triangle south of Market square.
1914 -- 100 years ago: A municipal; bathing beach was advocated at the weekly meeting of the city commission by commissioner Rudgren, who suggested the foot of Seventh Street as an excellent location.
1939 -- 75 years ago: Floyd Shetter, Rock Island county superintendent schools, announced teachers hired for nearly all of the 95 rural and village grade schools in the county.
1964 -- 50 years ago: The mercury officially reached the season's previous high of 95 about noon today and continued upward toward an expected mark of 97.
1989 -- 25 years ago: Fort Armstrong hotel once the wining and dining chambers of Rock Island's elite is under repair. Progress is being made though at a seeming snail's pace to return the building to a semblance of its past glory for senior citizen's homes.








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