• Top 10 Easter Grub - 10

    From Dave Drum@1:3634/12 to All on Sat Mar 30 16:17:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Betty Crocker Delta Bars
    Categories: Cookies, Snacks, Nuts
    Yield: 24 servings

    MMMMM----------------------------BASE---------------------------------
    1/4 c Shortening
    1/4 c Butter: softened
    1 c Granulated sugar
    3 Egg yolks, room temperature
    1 ts Vanilla extract
    1 1/4 c A-P flour
    1 ts Baking powder
    1/2 ts Salt

    MMMMM--------------------------TOPPING-------------------------------
    3 Egg whites; room temp
    1 c Packed brown sugar
    3/4 c Chopped. toasted. pecans

    Set the oven @ 350ºF/175ºC.

    Cut a piece of parchment paper to fit the bottom and
    sides of a 9" X 13" pan. Spray the pan with nonstick
    spray, then press the parchment paper into the pan.

    Cream the shortening, butter and granulated sugar in the
    bowl of a stand mixer until light and fluffy. Beat in
    the egg yolks, then add the vanilla extract. Combine the
    flour, baking powder and salt in a separate bowl, then
    add the dry mixture to the batter. Mix on low, scraping
    the bowl once or twice, until everything is combined.

    Use a spatula or your fingers to press the batter into
    the lined pan, making an even layer across the bottom.

    Clean and dry your stand mixer bowl and whisk attachment
    well - it’s one of our secrets for a successful meringue!
    Add the egg whites to the bowl; beat them on high speed
    with the whisk attachment until they’re very frothy and
    beginning to thicken. Let the mixer run on medium-low
    while you add in the brown sugar one tablespoon at a
    time. Don’t rush this step; just sprinkle in each
    tablespoon of brown sugar, then wait until it’s
    completely mixed in before adding the next one.

    Once all the sugar is in, increase the mixer speed and
    beat the meringue until stiff peaks form. Sprinkle in
    the toasted pecans, and carefully fold them in so that
    you don’t lose too much volume in the meringue.

    Spoon the meringue over the batter in the pan, and
    lightly spread it to reach all the edges. Use your spoon
    to add decorative swirls to the meringue.

    Place the pan in the oven and bake for 25-30 minutes,
    until the meringue is golden-brown in color. Let the
    bars cool in the pan on a cooling rack. Use the
    parchment edges to lift them from the pan, then slice
    them into 24 pieces. Store your Delta Bars in an
    airtight container for up to five days.

    NOTE: The recipe is adapted from the original recipe
    published in Betty Crocker's Cooky Book and uses more
    egg whites to create a thicker layer of meringue
    topping.

    Makes: 24 bars

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... That's just common courtesy ..... an uncommon commodity
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)