Apricot Tea Cakes

By

James Westfall of Medical Lake, first place, Spokane County Interstate Fair, Make It With Malt-O-Meal Contest.

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  • 1

Ingredients

  • Crust:
  • 3/4 cup butter-flavored shortening
  • 3/4 cup sifted confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • Topping:
  • 1 1/4 cups apricot jam
  • 3 egg whites
  • 3/4 cup sugar
  • 3/4 cup coconut
  • 1 cup chopped pecans
  • 1 1/2 cups Malt-O-Meal Honey and Oat Blenders Cereal (hand-crushed)

Preparation

Step 1

Preheat oven to 350 F.

For crust: Cream shortening and confectioners' sugar in a medium bowl. Stir in flour. Press mixture evenly into bottom of an ungreased 9-by-13-inch baking pan. Bake 12 to 15 minutes or until crust is lightly browned.

For topping: Spread jam over hot crust. Beat egg whites until soft peaks form. Gradually beat in sugar, a few tablespoons at a time, until mixture is stiff and glossy. Fold in 1/2 cup coconut and 1/2 cup pecans and hand-crushed cereal. Spread mixture over jam. Sprinkle remaining coconut and pecans over top. Bake 20 minutes. Allow to cool. Cut into circles or bars. Store in an airtight container.

Nutrition Information:
Per serving
480 calories
24 g fat (6 g saturated)
65 g carbohydrates
0 g cholesterol
3 g fiber
46 mg sodium

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