Description Edit

This recipe came from the Hartman Estate Sale. It was obtained it as part of the purchase of the Family Collection from the Hartman Estate in Arlington, Texas in 1984.

Ingredients Edit

Crunch Topping Edit

Directions Edit

Crunch Topping Edit

  1. Make crunch topping by melting butter then adding brown sugar, flour and pecans and mixing well.

Soufflé Edit

  1. Mix all ingredients together and pour into a greased baking dish
  2. Then cover with crunch topping and bake at 350 °F for 35 minutes.
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