Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCookies - Cranberry Meringue Bars
Famous Authors (View All Authors)
Cookies - Cranberry Meringue Bars Post by :tameyourbrain Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2654

Click below to download : Cookies - Cranberry Meringue Bars (Format : PDF)

Cookies - Cranberry Meringue Bars

Topping:
2 cups pecans, very finely chopped
1/2 cup sugar
1/2 teaspoon cinnamon

Dough:
4 to 4 1/2 cups all purpose flour
2 teaspoons grated lemon peel
1/8 teaspoon salt
1 1/2 cups butter or margarine
1 package active dry yeast
1/2 cup warm water
1/4 cup milk
4 egg yolks
1 jar (14 ounce) cranberry-orange relish

Meringue:
4 egg whites at room temperature
1/2 cup sugar


Topping: In 4 cup measure, combine pecans, sugar and cinnamon. Measure out 1 cup and set both portions aside.


Dough: In large bowl combine 4 cups flour, lemon peel and salt. With pastry blender or two knives used scissors fashion, cut in butter or margarine until mixture resembles coarse crumbs.

In small bowl, dissolve yeast in warm water. Add to dry ingredients with milk and egg yolks. Mix well and turn out onto lightly floured surface. Knead 3 minutes.

Preheat oven to 350 degrees.

Divide dough into thirds. Roll out one piece on lightly floured surface to a 16 x 11 inch rectangle. Fold in half and transfer to an ungreased 15 1/2 x 10 1/2 inch jelly roll pan; unfold and work up against sides of pan. Sprinkle evenly with larger portion of nuts.

Roll out second piece of dough large enough to cover nut layer, press down firmly. Spread with cranberry orange relish.

Roll out third piece of dough; cover cranberry layer and pinch edges to seal. Bake 35 minutes.

Meringue: Five minutes before baking time is up, beat egg whites in large mixer bowl until frothy. Gradually add sugar, beating just until firm peaks form. (Be careful not to overbeat.) Spread meringue over hot dough layer, sealing to edge of pan. Sprinkle with reserved nuts. Return to oven and bake 10 minutes more. Cool in pan on wire rack. Cut into bars while hot.

Makes 48.

To store, refrigerate in airtight container up to 2 weeks. Or wrap well, label and date, freeze up to 2 months.
If you like this book please share to your friends :
NEXT BOOKS

Cookies - Cranberry Nut Triangles Cookies - Cranberry Nut Triangles

Cookies - Cranberry Nut Triangles
Crust: 1 stick (1/2 cup) butter softened 1/2 cup confectioners' sugar Yolk of 1 large egg 1 1/2 cups all purpose flour Filling: 1 1/4 cups pecans toasted and coarsely chopped 3/4 cup dried cranberries, coarsely chopped 1 cup packed dark brown sugar 5 tablespoons butter 3 tablespoons each heavy cream and light corn syrup 2 tablespoons pure maple syrup Heat oven to 350 degrees and line 13 x 9 inch baking pan with foil, letting ends extend above pan. Lightly coat foil in pan with non-stick cooking spray. Crust: Beat butter, confectioners' sugar and egg yolk in large
PREVIOUS BOOKS

Cookies - Cranberry Crumb Bars Cookies - Cranberry Crumb Bars

Cookies - Cranberry Crumb Bars
1 1/2 cups all purpose flour 1 1/2 cups quick cooking oats 3/4 cup packed light brown sugar 1/2 cup walnuts finely chopped 1/2 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter melted 1 tablespoon cold water Filling: 2 1/4 cups fresh cranberries 3/4 cup red raspberry jam or preserves Heat oven to 375 degrees and line a 9 inch square baking pan with foil, letting ends extend above pan on 2 sides. Crust: Stir first 5 ingredients in a medium bowl until blended. Add butter and toss with 2 spoons until evenly moistened (mixture will be in small
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT