|Crust||1 Cup (16 tbs)|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Philadelphia cream cheese||6 Ounce, softened|
|Orange extract||1 Teaspoon|
|Eggs||3 , separated (Reserve Whites For Meringue)|
|All purpose flour/Unbleached flour||1 1⁄4 Cup (20 tbs) (Pillsbury's Best)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Chopped dried figs||1⁄4 Cup (4 tbs)|
|Chopped dried figs||1⁄2 Cup (8 tbs)|
|Chopped nuts||1⁄3 Cup (5.33 tbs)|
|Orange marmalade||3⁄4 Cup (12 tbs) (Kraft)|
|Meringue||1 Cup (16 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Grated orange peel||2 Tablespoon|
Heat oven to 350Â°F.
Grease 13x9-inch pan.
In medium bowl, by hand, blend brown sugar and cream cheese until creamy.
Add orange extract and egg yolks; mix well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, wheat germ and salt until well mixed.
Press with floured fingers into prepared pan.
Press 1/4 cup figs into crust.
In small bowl, blend all filling ingredients; spread over figs.
In small bowl, beat 3 reserved egg whites and cream of tartar until foamy.
Gradually add sugar; beat until stiff peaks form, about 3 minutes.
Spread meringue over filling; if desired, sprinkle with orange peel.
Bake at 350Â°F. for 30 to 40 minutes or until light golden brown.
Cool completely; cut into bars.
TIP: Self-rising flour is not recommended.
Above 3500 Feet:
Prebake crust 8 to 10 minutes; make filling and meringue as directed.
Bake at 350Â°F. for 20 to 25 minutes.