"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 Apricot Crunch, by Sid Caradine, is from Delicious Memories,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4-17oz cans Apricot halves 1-16oz box of Ritz crackers -roll crackers between wax paper with rolling pin until all crunched up 1-16oz box of light brown sugar (cut back on sugar if you would like) 1 1/2 cups butter (3 sticks) cut into squares -as many squares as you can cut Place apricots in large Pyrex dish and cover with crushed crackers (save some for the next layer) Sprinkle your light brown sugar over crackers, then place the butter pats on top of that. Repeat the layering until ingredients are used up . Bake @ 325* Covered for 45 min. and then another 15 min Uncovered. This can be served as a condiment or dessert.
15 min then 1hr. bake time
Fran was always a big help when I did luncheons at my Bed and Breakfast. We liked to share a few recipes -especially the ones mother would send down. I think Fran particularly liked this one - it could be used as a dessert and as a side dish condiment. This one is especially fun to use during the holidays with lamb and turkey. We miss you Fran!!!
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