"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Blueberry Nut Crunch, by Ginger Haigler, is from The Allen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 large can crushed pineapple 2 cups raw or frozen blueberries 1 box cake mix, dry 1 cup sugar (divided into ¾ cup and ¼ cup) ½ cup margarine 1 cup chopped nuts
Lightly grease 9 x 13 pan or dish. Layer undrained pineapple in bottom of dish. Layer blueberries over pineapple. Sprinkle with ¾ cup sugar. Layer and spread cake mix next. Drizzle melted margarine over cake mix. Top with nuts. Sprinkle remaining ¼ cup sugar over nuts. Bake at 350 degrees for 25 minutes. Remove from oven and cut down through to bottom of pan to let juices rise. Return to oven for 10 to 15 minutes.
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