16 OZ sour cream (Breakstone recommended)
2 sticks sweet margarine (Fleishman recommended)
1 cup sugar
1/4 tea spoon vanillin
6 cups flour (Gold Medal All purpose recommended)
1 1/2 tea spoon Baking powder
18 OZ sweet orange marmalade (Smucker’s recommended)
18 OZ Apricot gem (Smucker’s recommended)
2 cup walnuts chopped
4 eggs whites
1/2 cup sugar
1/8 tea spoon cream of tartar
Preparation time: 20 min
Baking time: 60 min
Beat egg whites with electric beater on high speed until the whites are stiff enough to hold their shape. Mix well vanillin, cream of tartar and sugar. Beat in the sugar mixture. Beat the whites until they stand in very stiff peaks.
Beat well margarine with sugar and vanillin. Add sour cream and continue beating for 2-3 min until mixture well blended. Add flour and Baking powder. Mix well by hands until mixture did not stick to your hands. Divide dough into two parts and roll out each part into shapes of your backing pans. Place each part on oiled non stick baking pan (11x15). Spread mixture of apricot and orange marmalade on top. Sprinkle with walnuts. Spread meringue on top. Bake in preheated oven for 25 min at 350 °F. Then reduce heat to 315°F and bake 35 min. Remove from oven. Cool and slice squares 2x2 or 3x3.