Daughters Amy (left) and Wendy enjoy some holiday mirth with Peg and Gary Mertl of Bellingham, Washington.

“After the kids grew up and out of the house, I cut back on making the richer desserts,’’ says Peg Mertl, who retired with husband Gary and moved from Milwaukee, Wisconsin to Bellingham, Washington in 2002 so they could extend their sailing season.

The change in baking priorities no doubt often happens with empty nesters. But old recipes never totally disappear…and there’s something about the holiday season that brings especially yummy treats back into focus. For Peg, and family members who are first in line to taste them, it’s her scrumptious Raspberry Meringue Bars.

“This is a fantastic recipe. The almond extract is the special ingredient that does fabulous things to the raspberry preserves,” Peg points out.

It’s the ultimate go-to recipe this time of year. “The bars are ‘toothsome’ and just right for a holiday treat,” Peg promises. “I used to make them whenever there was a holiday party where a treat was needed to be shared.”

You can find more of Peg’s recipes in the Penzeys December 2009 catalog.

Raspberry Meringue Bars

Peg is very enthusiastic about these bars and for good reason. She describes them as “toothsome and just right for a holiday treat!”

• 1 Cup butter (2 sticks)
• 1/2 Cup firmly packed brown sugar
• 1 egg
• 2 Cups all-purpose flour
• 1/2 tsp. PENZEYS CINNAMON
• 1 12 oz. jar raspberry preserves
• 1/2 Cup seedless raisins
• 1/2 tsp. PURE ALMOND EXTRACT
• 1/2 tsp. PURE VANILLA EXTRACT
• 3 egg whites
• 3/4 Cup sugar
• 1/2 Cup flaked coconut
• 1/2 Cup sliced almonds

Preheat oven to 325°. Cream together the butter and brown sugar until light and fluffy. Blend in the egg. Gradually add the flour and CINNAMON and mix well. Spread in a greased 9x13 pan and bake at 325° for 25 minutes. Remove from the oven. While the bars cool, combine the preserves, raisins, ALMOND and VANILLA EXTRACT (as Peg writes, “Oh boy, this is the GOOD PART!!”) and set aside. In a chilled mixing bowl, beat the egg whites until foamy. Gradually add the sugar and beat until stiff peaks form. Gently fold in the coconut and almonds. Spread the raspberry mixture over the cooled bars. Spread the meringue mixture very gently over the raspberry mixture. Return to the oven and bake until the meringue is lightly browned, 20-25 minutes. Let cool before slicing. The meringue can break a bit during slicing. Peg finds the bars are easier to slice if she dips a knife in really hot water first.

Nutritional Information: Servings 18;
Serving Size 1 bar (66g); Calories 250; Calories from fat 100; Total fat 11g; Cholesterol 35mg; Sodium 75mg; Carbohydrate 37g; Dietary Fiber <1g.