Position oven rack in center of oven. Preheat oven to slow (325°). Butter an 11 x 7 x 2-inch baking pan. Stir together flour, baking powder, baking soda and salt in a bowl. Beat butter in large bowl until creamy, about 1 minute. Gradually beat in granulated and brown sugars and continue to beat until light and fluffy, 1 to 2 minutes. Beat in egg yolks and vanilla. With a spoon, stir in dry ingredients. Reserve 3 tablespoons pecans; stir the remaining pecans into the dough. Stir together jam and lemon juice in small bowl. Press half of the dough, about 1-1/2 cups, evenly in bottom of prepared pan. Spread with jam mixture. Crumble remaining dough evenly over top (dough is sticky so this is a bit of work, but persist). Sprinkle top with reserved 3 tablespoons pecans. Bake in preheated slow oven (325°) for 60 minutes or until golden brown and firm. Cool in pan on wire rack. Cut lengthwise down the center and then crosswise into 10 equal widths to make a total of 20 bars. Nutrient Value Per Bar: 211 calories, 2 g protein, 11 g fat, 26 g carbohydrate, 53 mg sodium, 46 mg cholesterol. cook 012