"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Strawberry Crunch Recipe

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This recipe for Strawberry Crunch, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jillian Woods
Added: Wednesday, November 26, 2008


Crunch crust
1 c all purpose four
1/2 c brown sugar
1/2 c chopped pecans
1 stick unsalted butter 1/2 c
1 c heavy cream
1 10oz pkg frozen strawberries - thawed
1 c sugar
2 egg whites
1 tbsp lemon juice

Preheat over to 275 For crunch crust, blend flour, brown sugar, pecans and butter. Press mixture onto a cookie sheet. Bake 1 hour, stirring 2 to 3 times while baking to break up. Set aside and cool. To make filling whip cream until stiff peaks form. Cover and chill. Put strawberries, sugar, egg whites and lemon juice into bowl of electric mixer. Beat 30 minutes until opaque and thickened. Fold whipped cream into strawberry mixture. Scatter half the pecan crunch on bottom of 9"x13" pan. Spoon strawberry mixture over crunch. Top with remaining pecan crunch. Freeze at least 4 hours. Can be made the night before and frozen until ready to use. Decorate with dab of whipped cream on side with whole strawberry and chopped pecans.




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