| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Bisquick® |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1/4 |
c |
Shortening |
| 1 |
t |
Vanilla |
| 2 |
|
Eggs, separated |
| 1 3/4 |
c |
Bisquick baking mix |
| 3/4 |
c |
Preserves, any of your |
|
|
choice |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Flaked coconut |
INSTRUCTIONS
Heat oven to 350 degrees. Mix 1/2 cup sugar, shortening, vanilla and
egg yolks until well blended; stir in baking mix until crumbly. Press
mixture lightly in ungreased rectangular pan, 13x9x2 inches. Bake
until puffed but set, about 15 minutes. Spoon preserves by scant
teaspoonfuls over hot baked layer, carefully spread to edges. Beat
egg whites in small bowl until foamy. Beat in 1/2 cup sugar, 1 Tbsp.
at a time; continue beating until stiff and glossy. Stir in coconut.
Spoon mixture by tablespoonfuls over preserves; carefully spread to
cover. Bake until meringue is light brown, about 20 minutes; cool.
Cut into bars, about 2x1 1/2 inches. Makes 32 bars. Possum Kingdom
Lake Cookbook MC Formatted using MC Buster & SNT on 4/10/98 Posted to
MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 16, 1998
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