Raspberry Meringue Squares
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Honey||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Butter||1⁄2 Cup (8 tbs), melted and cooled|
|Vanilla extract||1⁄2 Teaspoon|
|Chopped pecans||1 Cup (16 tbs)|
|Quick oats||1⁄2 Cup (8 tbs) (Uncooked)|
|Raspberry jam||1 Cup (16 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
Preheat oven to 350°F.
Butter a 7 X 11 X 2-inch pan.
In a medium-size bowl, sift together whole wheat flour, unbleached white flour, baking powder, and cinnamon.
Warm 1/2 cup honey by standing open jar in a pan of hot water.
Do not use direct heat as this will make honey too warm to mix with egg yolks.
In a large bowl, beat egg yolks and warmed honey together until light and well blended.
Beat in butter and vanilla.
In another medium-size bowl, mix together pecans and oats.
This part is tricky, so follow directions carefully.
Measure 1/2 cup pecan mixture, and stir into batter.
Then measure 1/2 cup batter and stir into pecan mixture.
Use your fingers to blend batter into pecans.
You now should have 2 mixtures: a cake-type batter with some pecans mixed through it and a pecan-oat crumb mixture with a little batter blended into it.
Spoon cake-type batter into prepared pan and smooth with a spatula.
Whip jam with a spoon to make it more spreadable, and dribble across batter.
Smooth with a spatula to within 1/2 inch of edges of pan, but do not stir into batter.
Crumble pecan-oat mixture across top as evenly as possible.
Bake on middle shelf of oven for 18 to 20 minutes, or until golden and dry inside when tested with a cake tester or food pick.
While squares are baking, beat egg whites in a medium-size bowl until foamy.
Sprinkle with cream of tartar and continue beating until stiff peaks form.
Gradually beat in 2 teaspoons honey.
Cover bowl with a plate.
Remove pan from oven and spread meringue on top, right to edges of pan.
Keep top smooth as peaks will over-brown.
Return pan to top shelf of oven, and bake for about 8 minutes, or until meringue is golden brown.