"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 Quick Crescent, by Grandma Marie, is from Martin Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup walnuts or almonds 3/4 cup sugar 1/2 tsp. cinnamon 1/4 tsp nutmeg 10 oz jar apricot preserves
Topping: 1/2 cup flour 1 cup coconut 1/2 cup firmly packed brown sugar 1/4 cup chopped walnuts or almonds 1/4 cup butter
Heat oven to 375º. Seperate dough into 2 long rectangles. Place in ungreased 13" x 9" pan. Press over bottom to form crust. In medium bowl combine 1 cup walnuts, sugar and cinnamon and nutmeg, sprinkle over crust in pan. Drop teaspoonsful of preserves evenly over nut mixture. Lightly spoon flour into bowl. In same bowl, combine all topping ingredients and mix until crumbly, sprinkle over preserves. Bake at 375º for 20 to 27 mins or until golden brown. Cool completely and cut into 36 bars.
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