Strawberry Butter Crunch Crown Recipe
Ingredients
| Butter | 1/2 Cup (16 tbs) | |
| Packed brown sugar | 1/4 Cup (16 tbs) | |
| Flour | 1 Cup (16 tbs), sifted | |
| Pecans and walnuts | 1/2 Cup (16 tbs), chopped | |
| Gelatine envelope | 1 | |
| Cold water | 1/2 Cup (16 tbs) | |
| Strawberries | 2 Pint, halved | |
| Lemon juice | 1 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Few drops red food colouring | ||
| Whipping cream | 1 Cup (16 tbs), Whipped | |
Directions
Heat oven to 400°F.
Mix butter, brown sugar, flour and nuts with hands.
Spread in oblong pan, 13 x 91/2 x 2 inch.
Bake 15 minutes.
Stir baked crumbs with spoon.
COOL.
Soften gelatine in cold water.
Mash 1 cup of the strawberries in saucepan.
Add lemon juice and sugar.
Bring to a boil, stirring occasionally.
Remove from heat, stir in gelatine until dissolved; add few drops of red food colouring.
Dip a few uncooked berry halves in this mixture and place on bottom of mould to form an attractive design.
Chill rest of mixture until partially set.
Fold in remaining berries and whipped cream.
Fill mould in layers by alternating the berry mixture and crumb mixture, starting with berry mixture and ending with crumbs.
(Make about 4 layers of each.) Chill.
Unmould by running a knife around bottom edge of mould; then dip in hot water for a few seconds.
Garnish with strawberries.
May be made a day ahead of time.
Mix butter, brown sugar, flour and nuts with hands.
Spread in oblong pan, 13 x 91/2 x 2 inch.
Bake 15 minutes.
Stir baked crumbs with spoon.
COOL.
Soften gelatine in cold water.
Mash 1 cup of the strawberries in saucepan.
Add lemon juice and sugar.
Bring to a boil, stirring occasionally.
Remove from heat, stir in gelatine until dissolved; add few drops of red food colouring.
Dip a few uncooked berry halves in this mixture and place on bottom of mould to form an attractive design.
Chill rest of mixture until partially set.
Fold in remaining berries and whipped cream.
Fill mould in layers by alternating the berry mixture and crumb mixture, starting with berry mixture and ending with crumbs.
(Make about 4 layers of each.) Chill.
Unmould by running a knife around bottom edge of mould; then dip in hot water for a few seconds.
Garnish with strawberries.
May be made a day ahead of time.
Chef
