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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

APRICOT CRUNCH Recipe

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This recipe for APRICOT CRUNCH is from Favorite Recipes Collected by Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package dry yeast
2 cups sifted all-purpose flour
1 stick margarine
6 oz. sugar
1 egg
1 teaspoon grated lemon peel
Directions:
Directions:
Dissolve yeast in½ cup warm water (about 10-15 minutes). Place flour in a bowl. Make a hole in the center of the flour and add yeast mixture. Mix a small amount (not all) of the flour with the yeast. Let rise for 1 hour. Add all other ingredients, except margarine, and mix well. Then add warm margarine and knead until dough handles easily. If dough is too stiff, add some warm water or milk. Pat into a 17x10-inch pan. Add topping and bake at 350° for 15-20 minutes or until done. Makes about 25 squares.

Topping:

Beat 3 egg whites, gradually adding about 5 tablespoons sugar. When stiff peaks form, gently fold in 5 oz. of finely ground almonds (8 oz. of flaked coconut may be substituted for the almonds if desired.) Spread a thin layer of apricot preserves over the prepared dough. Place egg white mixture on top of apricot preserves. Bake.

 

 

 

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