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November 2018

Desserts Recipes

Stuffings Recipes

Cathe's Cajun Stuffing

Cathe's Cajun Stuffing Recipe
1 lb Jimmy Dean sage sausage 1 lg Bell pepper, chopped into 1/4 to 1/2 pieces Green onions (large ...

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Hayes Street Grill Apricot Crisp Recipe

Hayes Street Grill Apricot Crisp recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Hayes Street Grill Apricot Crisp recipe  PDF


8 tb Unsalted butter, cut in
small pieces 4 c Pitted apricot halves
Juice of 1 lemon 2 To 8 tablespoons granulated
sugar, to taste 1 c All purpose flour
1 c Light brown sugar, packed
pn Salt 1 ts Ground cinnamon
Softly whipped cream, creme fraiche or vanilla ice cream This is a dessert from one of the good ol' San Francisco eateries. Adapted from A Taste of San Francisco , Doubleday, 1990. Preheat oven to 375F. Lightly butter a 9 inch pie pan or shallow, round baking dish with a little of the butter. Toss the fruit in lemon juice and granulated sugar to taste. Pile into a baking dish. Combine the flour, remaining butter, brown sugar, salt and cinnamon in a bowl. Rub together with fingertips until the mi ture is crumbly. Sprinkle on top of the fruit. Bake for 35 to 45 minutes, until the fruit is bubbly around the edges and the top has browned. Allow to cool briefly serve while still warm, with whipped cream, creme fraiche or ice cream. Makes 4 to 6 servings. San Mateo Times, 2/5/91. Posted by Stephen Ceideburg February 14 1991.

Hayes Street Grill Apricot Crisp recipe and other desserts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
840 people have voted
Last Reviewed on 2018-11-15



Thursday, Nov 15 2018 Download & Print Hayes Street Grill Apricot Crisp recipe  PDF   Desserts recipes RSS   New

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2 Baking potatoes 1/2 lb Fresh mushrooms, sliced 1 Sweet red pepper, cup up 1 Clove garlic, minced 2 tb Olive oil 2 tb Water 1 1/2 ts Lemon juice 1 1/2 ts Salt 1/8 ts Pepper 2 tb Butter, divided Salt and amp pepper to taste Fresh parsley Scrub potatoes rub skins with oil. Place on baking sheet bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp tender add water and lemon juice. Cover, reduce heat, and simmer 3 minutes add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes add 1 t...

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