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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Strawberry Crunch Recipe

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This recipe for Strawberry Crunch is from Our Family Cookbook , 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:  
Crunch crust
1 c all purpose four
1/2 c brown sugar
1/2 c chopped pecans
1 stick unsalted butter 1/2 c
Filling
1 c heavy cream
1 10oz pkg frozen strawberries - thawed
1 c sugar
2 egg whites
1 tbsp lemon juice
Directions:
Directions:
Preheat over to 275º 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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