Janet Groene's
Strawberry Snowcap Bars
This rich, buttery, crusty-sweetie cookie bar has all the fun of frosting but without a gooey topping. The meringue bakes on. Bake and take the entire panful or cut and wrap bars individually for roadside picnics on your way to the campground.
1 1/2 sticks butter
1 1/2 cups flour
1/3 cup sugar
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 cup strawberry jam
2 egg whites1/8 teaspoon cream of tartar
1/3 cup sugar
2/3 cup shaved chocolate, fine-chopped nuts or sprinkles (optional)
Separate eggs. Soften butter and mix with flour, sugar, salt and egg yolks. Batter will be thick. Spread in a buttered 9 X 13-inch baking pan and bake 12-14 minutes at 350 degrees. Leave oven on.
Spread jam over warm cake. Whip egg whites with cream of tartar and sugar until soft peaks form. Fold in extras if using. Spread over jam layer, carefully spreading to edges of the pan, and bake another 15-18 minutes until meringue is toasty and golden. Cool completely, cut in bars and refrigerate after the first day. Makes 24 bar cookies.
See Janet Groene's tips and trips for RV travel at https://solowoman.blogspot.com
Strawberry Snowcap Bars
This rich, buttery, crusty-sweetie cookie bar has all the fun of frosting but without a gooey topping. The meringue bakes on. Bake and take the entire panful or cut and wrap bars individually for roadside picnics on your way to the campground.
1 1/2 sticks butter
1 1/2 cups flour
1/3 cup sugar
1/8 teaspoon salt
2 large egg yolks
1 teaspoon vanilla extract
1 cup strawberry jam
2 egg whites1/8 teaspoon cream of tartar
1/3 cup sugar
2/3 cup shaved chocolate, fine-chopped nuts or sprinkles (optional)
Separate eggs. Soften butter and mix with flour, sugar, salt and egg yolks. Batter will be thick. Spread in a buttered 9 X 13-inch baking pan and bake 12-14 minutes at 350 degrees. Leave oven on.
Spread jam over warm cake. Whip egg whites with cream of tartar and sugar until soft peaks form. Fold in extras if using. Spread over jam layer, carefully spreading to edges of the pan, and bake another 15-18 minutes until meringue is toasty and golden. Cool completely, cut in bars and refrigerate after the first day. Makes 24 bar cookies.
See Janet Groene's tips and trips for RV travel at https://solowoman.blogspot.com
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