Hello Sandy,
I was able to find a few Apricot Bar recipes for you. I hope one of these fits the bill.
From my kitchen to yours,
Betsy
Linda's Favorite Apricot Meringue Bars
1/2 c. butter
1/4 c. sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
1/8 tsp. salt
1 c. apricot preserves
2 egg whites
1/2 c. sugar
1/2 c. chopped pecans or walnuts
Cream butter and 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 9 x 13 pan. Spread on the apricot preserves. Beat egg whites until stiff, but not dry, gradually add the sugar, continuing to beat. Fold in the chopped nuts. Spread meringue mixture over the apricot preserves. Bake at 350 degrees for 35-40 minutes or until firm. Cool slightly before cutting into squares.
Hungarian Jam And Meringue Cake
3 c. flour, sifted
1 c. sugar
2 1/2 tsp. baking powder
1/4 lb. butter or margarine
1/2 pt. sour cream
3 yolks
1/2 tsp. vanilla
Prune or apricot butter
3 egg whites
6 tbsp. granulated sugar
Nuts, chopped
Mix flour, 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. Make meringue from egg whites and sugar. Spread on top of baked cake and sprinkle with chopped nuts. Brown to a delicate brown color 15 minutes.
Apricot Meringue Slices
CRUST:
1/2 lb. butter
4 egg yolks
1/4 c. sugar
2 c. flour
FILLING:
2 cans apricot filling
4 egg whites
1 c. sugar
1 tsp. vanilla
Chopped nuts, garnish (opt.)
Cream together butter and sugar. Add beaten egg yolks and flour alternately a little at a time. Spread on greased 18"x12" pan and bake at 300 degrees for 15 minutes. Spread 2 cans apricot filling over top of crust. Beat 4 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 for 25 minutes. Cool and cut into slices. Makes 32 to 36 slices.
Apricot Jam Bars
1 c. 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 c. apricot jam
3 c. shredded coconut
1/2 c. sugar
1 1/2 tbsp. melted butter or margarine
2 med. 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. Yield 24 bars.
Layered Pastry
4 c. ground walnuts
1 c. sugar
2 tsp. cinnamon
1 pkg. dry yeast
1/4 c. warm water
4 c. sifted flour
1 1/2 c. butter
4 egg yolks, slightly beaten
1/4 c. milk
2 (12 oz.) jars apricot filling
4 egg whites
10 tbsp. sugar
Mix together walnuts, sugar, and cinnamon. Reserves 1/2 cup for topping. Dissolve yeast in warm water; set aside. Sift flour into mixing bowl. Blend in butter until mealy. Add egg yolks, milk, and yeast. 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 10 x 15 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 for 45 minutes. Ten minutes before end of baking time, beat egg whites with remaining 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 c. sugar
2 tbsp. sugar
1/2 lb. butter
2 egg yolks
2 whites
1 tsp. vanilla extract
1 1/2 c. sifted flour
1/2 tsp. baking powder
Pinch baking soda
1 c. walnuts, chopped
1 sm. jar apricot or pineapple jam or your choice
Cream butter and 1/2 cup sugar; add egg yolks and vanilla. Cream well. Add flour, sifted with baking powder and soda. Mix well. Put in an 8" x 8" pan and pat out. Spread dough with choice of fruit jam. Sprinkle 1/2 cup nuts over jam. Beat 2 egg whites stiff; add 2 tablespoons sugar. Spread over jam. Sprinkle on remaining nuts. Bake for 30 minutes at 350 degrees. Can be double, use 9" x 13" pan. Enjoy.
