2 cups pecans, very finely chopped
1/2 cup sugar
1/2 teaspoon cinnamon
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
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 scissor 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 the 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.
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, feeeze up to 2 months.
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