Apricot
Pecan
Crescents
With the cold winter weather Michigan has been experiencing this week, we needed a recipe book that could help us make it through in one piece. Enter the Culinary Survival for Snowbound Spirits from Detroit Edison. This recipe book from 1977 has everything you need to make it through the winter months. There are sweet and savory recipes, along with energy saving tips to keep you from starving and freezing to death while you wait for spring. Perfect!
I found the apricot pecan crescents recipe to be one of the most unique of the desserts offered in this book. It reminded me of rugelach but instead of mixing in cream cheese this recipe uses sour cream. Also, anything with jam makes Sullivan super happy!
Sullivan and I made a half recipe in our video. This made about 2 dozen cookies. I kept everything really cold instead of softening the butter and waiting for the dough to firm back up in the fridge. This made working with the dough a lot easier, the texture was very similar to pie dough. Before baking I brushed the crescents with an egg wash of 1 egg and 2 T heavy cream, and then sprinkled them with sparkling sugar. This made them a beautiful golden brown with some shimmer.
I think this recipe is pretty tasty. If I were to do it again I would add 2 T of sugar and up the salt to 1/4 t. It just needed a little bit more flavor. Play around with it and let me know what you think. You can totally try different jams and nuts, whatever you like best!
xoxo
Morgan & Sullivan
I just posted on YouTube, but wanted to also post here. These are so delicious. My dough was a bit sticky, but will wait for your response on YouTube. Can't wait to try other jams. Thanks for sharing this vintage recipe. I have always preferred the older recipes. You just can't beat them.
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