Meringue Dream Bars

Ingredients

• 0.5 cup margarine
• 2 cup sifted cake flour
• 1 cup sugar
• 1 teaspoon baking powder
• 2 teaspoon salt
• 0.5 teaspoon vanilla
• 2 eggs beaten
• 1 egg white
• 1 cup brown sugar
• 0.33 to 1/3 cup chopped nut meats

Method

1. 1

   Cream margarine thoroughly.

2. 2

   Add sugar gradually and cream until light and fluffy.

3. 3

   Add eggs and beat well.

4. 4

   Sift flour with baking powder and salt, then add to mixture.

5. 5

   Spread thinly on greased pans, top with meringue made with egg white, brown sugar, and nuts.

6. 6

   Bake in 325 degree oven for 30 minutes.

7. 7

   Cut into bars.

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 3. The excerpt below is the record exactly as published.

1 teaspoon vanilla ; 2 teaspoons baking powder Lemon extract to taste Make cake in usual way ,this being the standard recipe for 1-2-3-4 cake. Divide batter in two parts. Cook two plain layers. Into the other half of batter stir 1 cup seedless raisins, chopped fine, 1 tablespoon ; each of allspice, and cinnamon, and 1 teaspoon ground Gloves. Bake — this in two layers. Put the four layers together alternately with the following filling. ; 2 1 cocoanut grated 2 tablespoons corn starch Rind and juice of 2 lemons * 1 cup boiling water 2 cups sugar Put in double boiler except the corn starch. Dissolve corn starch in a little cold water. Add to mixture and cook until it drops from spoon. Cool, put between layers. Ice with white icing and sprinkle with grated cocoanut. . : Mrs. C. H. Geitner _ NORTH CAROLINA WHITE FRUIT CAKE 1 lb. flour 1 lb. candied pineapple 1 lb. butter 1 lb. candied cherries 1 lb sugar 1 Ib. almonds 10 eggs 1 teaspoon mace 2 grated cocoanuts 1 teaspoon nutmeg 1 lb. citron Wineglass of brandy Cream butter and sugar. Add beaten egg yolks, cocoanut and. citro pineapple and almonds sliced thin, dredged with flour. Add mace and nutmeg to flour, add brandy. Fold in well beaten whites. “iT place cherries in batter after putting it in cake pan so they will be evel distributed. Bake in medium oven 2 hours. | Mrs. J. H. P. Cil POOR MAN’S FRUIT CAKE cups. raisins 1 teaspoon cinnamon | cup water 1 teaspoon ‘allspice Bet cup sugar % teaspoon nutmeg ae: eo Put j in pan and let come to a boil. Cool a little and add 2 cups flour, i 1 teaspoon soda and 3 teaspoon baking powder. Bake in loaf or layers. ts Mrs. Kate Shell, Newton, N. C. “JOAN CRAWFORD FUDGE CAKE” 2 cup butter 1 cup sweet milk V4 cups brown sugar 2 cups cake flour _ (firmly packed) 1 teaspoon soda % teaspoon salt squares unsweetened chocolate 1 teaspoon vanilla 0 Cream the shortening and brown sugar until smooth and fluffy. Add at the eggs one at a time and beat vigorously after each addition. Stir n the chocolate which has been melted, and mix well. Alternate the on: nilk with the flour which has been sifted with the soda and salt. Add the vanilla and beat until very smooth. Mrs. John McFarland APPLE SAUCE CAKE cup butter or shortening cup sugar egg cup raisins chopped cup nut meats: coarsely broken cup thick apple sauce ete 2 cups all purpose flour rie teaspoon soda _ % teaspoon salt i , teaspoon cloves ey: teaspoon nutmeg fe on Pe pA pe beh, 1 teaspoon cinnamon ae wm a Eesitt, then measure flour. Sift three times with soda and spices and m oi Se Cream sugar and shortening well. Add egg, beating well, then raisins and nut meats. Add dry ingredients alternately with apple sauce, beating well after each addition. Bake in greased paper lined loaf or tube pan about 1 mecuy and 15 minutes in moderate oven. a: Mrs. Wade H. Shuford Ri SPONGE CAKE FOR JELLY ROLL 4 large eggs or 5 small ones 1 pinch baking powder 1 heaping cup flour (as much as i heaping cup sugar (Same as a, you can get up) flour) d af Break eggs and beat until foamy. Beat in sugar for 5 minutes and fold in flour. Put in greased pan size of oven. Bake 4 minutes and ~ 4 mn che rn 4 times to bake evenly. Have filling ready and turn cake on 3 ed paper that has been sprinkled with powdered sugar. Spread fill- qu Palys ae roll up in the waxed paper until ready to use. ae ir: Recipe of the late Mrs. C. H. Geitner, Sr. ert S7 10 CORINTH GUIL CHEESE CAKE Crust % cup soft butter 2 cups zweibach crumbs % cup sugar 2 teaspoons cinnamon Cream together butter and sugar, then blend in zweibach crumbs _ mixed with the cinnamon. Mix thoroughly and put half of the mix- : ture in the bottom of a nine inch spring mold, pressing down firmly. Reserve the other half of the crumb mixture. Filling 2 tablespoons gelatine, softened 8 five oz. pkgs. cream cheese in 4 cup cold water Juice of 1 lemon, and grated rind) 3 egg yolks Y% teaspoon salt 4 cup sugar % cup whipping cream % cup water 38 egg whites Beat egg yolks slightly, add sugar and water and cook in top of double boiler until it thickens, stirring constantly. Remove from fire, — add gelatine, then add to cream cheese. Mix until smooth, add lemon — juice and grated rind and salt. Fold in cream, whipped stiff and stiffly beaten egg whites. Pour over the crumb crust in pan and top with | remaining crumbs. Chill in refrigerator until firm. Mrs. Leslie Mooda SOFT GINGERBREAD One-half cup shortening mixed with 1 cup sugar. Add 1 cup molasses _ (with ™% teaspoon soda) then add 2 well beaten eggs and 1 cup milk. — Add 3 cups flour sifted with 1 teaspoon cinnamon, 1 teaspoon ginger, — “ and pinch of salt. Bake in moderate oven about 30 minutes. One-half cup of raisins may be added. Mrs. Robert Tarrant ~ IRISH GINGERBREAD 6 cups flour \% teaspoon salt 2 cup sugar 1 cup shortening % cup blanched almonds chopped 2/3 cup chopped candied fruit peel 1 teaspoon cinnamon - % cup: raisins * 1 teaspoon allspice ; 3 eggs well beaten 1 teaspoon mace 3 teaspoons baking soda 1 cup dark corn syrup Combine shortening, sugar and syrup. Heat until blended. Sift flour, 2 measure and sift with other dry ingredients. Add to shortening, sugar and syrup. Add eggs, nuts, raisins and peel. Mix thoroughly. Pour inito well oiled pan and bate in slow oven (325 degrees) ‘about 1 hour. Serve with whipped cream. Mrs. phe Shuford, cre ni ad . choy re ee eo en ee, Pee ne eee a ee ’ “ae 4 = ae i. Pi f “2 ) * Syke s+ oer a 3 k fe ~— ‘ = : peer nde coe : K BOOK , | ne SOFT GINGERBREAD fy cup dark molasses 3 cups flour 2 cup sugar 2 eggs well beaten 2 cup butter 2 teaspoons soda Mix well and add last soda dissolved in 1 cup of boiling water. Bake in moderate oven about 25 minutes. Mrs. T. M. Johnston DATE CAKE zt % 1 pkg. dates - | 1 cup boiling water 1 cup walnut meats 1 teaspoon soda z oan cup sugar 1 egg _ $ cup butter 1 cup flour | Pinch of salt Cut dates and nuts in small pieces. Put soda in boiling water and pour over dates and nuts and let stand a minute. Beat sugar and butter together, then mix all other ingredients. Bake in slow oven. Mrs. S. A. Isenhour, Jr. MERINGUE DREAM BARS 5 cup margarine 2 cup sifted cake flour 1 cup sugar ~ 1 teaspoon baking powder 2 eggs beaten 4 teaspoon salt ees _ % teaspoon vanilla we Cream margarine thoroughly. Add sugar gradually and cream to- ‘ gether until light and fluffy. Add eggs and beat well. Sift flour once, _ measure, add baking powder and sift together three times. Add flour i ete and flavoring last. Mix well. Spread as thin as possible on _ two well greased pans 9 x 9 or 7 x 11, top with meringue made with 1 > egg white, 1 cup brown sugar and % to 1/3 cup chopped nut meats. ae Fold sugar into stiffly beaten egg whites. Spread on batter and sprinkle a with nuts. Bake in 325 degree oven 30 minutes. Cut in bars. Mrs. Walker Lyerly GINGERSNAPS “i 1 cupful Crisco 1 tablespoon ginger ay cupful molasses 2 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.