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1/4 cup warm milk + 1/4 cup cold milk
1 teaspoon sugar
1 package dry yeast
4 cups flour
1 1/2 cups margarine
3 cups pecans
1 cup sugar
2 jars of apricot filling
Mix warm milk, sugar and yeast for yeast mixture. Set aside.
Mix flour, salt and margarine like pie dough for flour mixture.
Beat 4 egg yolks (reserve egg whites for next layer), add 1/4 cup cold milk, add yeast mixture; then add to flour mixture. Split dough into thirds. Grease cookie sheet (17x11) Roll 1/3 of dough to cover bottom of cookie sheet. Trim edges of dough.
Next layer add 4 egg whites, beaten siff. Mix whites, pecans and sugar together and spread on top of first layer. Cover with another 1/3 layer of dough.
Next layer add apricot filling. Spread on top of second layer of dough. Cover with remaining 1/3 layer of dough. Bake at 325 degrees for 45-50 minutes. After cool, frost with your favorite frosting.
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