4 egg whites
1 cream with caramel color or white
1/2 cup cooked and chopped pecans
1/2 cup all-purpose flour
1 teaspoon packed brown sugar
1 tablespoon butter
1 2/3 cups milk
1 tablespoon molasses
2 eggs
1/2 cup butter
1/2 cup white sugar
1/2 cup sour cream
1 (1 ounce) square unsweetened chocolate
2/3 teaspoon vanilla extract
Sweetened pecans: 2 teaspoon almond extract
Preheat oven to 375 degrees F (190 degrees C).
To make the crust, mix together the egg whites, cream cheese and pecans. Combine the flour, sugar, butter, milk, flour mixture in small portion. Stirring well, pour filling mixture into bottom of lightly greased 10 inch cake pans.
Place the capers on top of the cake. Place cake on baking sheet and flatten with fork.
The preserves will be hard to roll out on the sheet. We recommend mixing preserves with 1 tablespoon butter and 2 eggs. Roll out carefully but be sure to use two thin layers to avoid sticking.
Bake in preheated 400 degrees F (200 degrees C) oven for 30 minutes. Cool completely, then cut into small squares. Cool completely, turn and refrigerate.