Best 11 Miss Marys Famous Apricot Casserole Recipes

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Miss Mary's Famous Apricot Casserole is a classic Southern dessert that is perfect for any occasion. It features a moist and flavorful cake-like base topped with a layer of tangy apricot filling and a sweet crumb topping. The combination of flavors and textures in this casserole is simply irresistible. But that's not all, this article also includes two additional apricot casserole recipes: one with a cream cheese filling and another with a streusel topping. Each recipe offers a unique twist on this classic dish, ensuring that there's something for everyone to enjoy. Whether you're a fan of traditional Southern desserts or simply looking for a delicious and easy-to-make treat, you'll find the perfect apricot casserole recipe in this article.

Check out the recipes below so you can choose the best recipe for yourself!

THE TENNESSEE WHISKEY CAKE



The Tennessee Whiskey Cake image

Miss Mary Bobo ran a famous boarding house in Lynchburg, Tennessee, home of the Jack Daniels Distillery. Miss Mary, who lived to be 101, never touched a drop of whiskey herself, but she sure could cook with it! Here is one of her famous recipes.

Provided by AngelaTN

Categories     Dessert

Time 2h50m

Yield 10-12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
1/2 teaspoon nutmeg
6 eggs, separated
1 cup butter, softened
2 cups sugar
1/2 cup Jack Daniels Whiskey
2 1/2 cups raisins
1 1/2 cups pecans, chopped

Steps:

  • Place flour in dry skillet. Cook over medium heat while stirring until it is pale brown in color. Stir in nutmeg and set aside.
  • In small bowl beat egg whites until stiff. Set aside.
  • In large mixing bowl cream butter and sugar until light and fluffy.
  • Add egg yolks and beat well.
  • Add whiskey and stir to blend.
  • Beat in flour, then fold in egg whites, raisins and pecans.
  • Pour into greased and floured 9-inch tube pan.
  • Bake at 300 for 2.5 hours, or until toothpick inserted in center comes out clean.

Nutrition Facts : Calories 702.4, Fat 33.6, SaturatedFat 13.7, Cholesterol 175.7, Sodium 177.3, Carbohydrate 90.3, Fiber 3.6, Sugar 62.4, Protein 9.2

APRICOT CASSEROLE



Apricot Casserole image

This sweet fruit dish is a terrific complement to salty ham on Easter morning. Apricot is a tasty change from the more common pineapple. -Janice Montiverdi, Sugar Land, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 6-8 servings.

Number Of Ingredients 5

2 cans (15 ounces each) apricot halves
1/2 cup plus 2 tablespoons butter, divided
1 cup packed brown sugar
1/4 cup all-purpose flour
1-1/3 cups crushed butter-flavored crackers (about 36 crackers)

Steps:

  • Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

Nutrition Facts :

SHERRY ROSEMARY APRICOT JAM



Sherry Rosemary Apricot Jam image

Provided by Kardea Brown

Categories     condiment

Time 2h25m

Yield 3 cups

Number Of Ingredients 7

24 ounces dried apricots (about 4 cups; see Cook's Note)
3 cups boiling water
3/4 cup dry sherry or white wine
4 sprigs fresh rosemary plus 1 teaspoon chopped fresh rosemary
1 teaspoon lemon zest plus 1/4 cup lemon juice
1.75 ounces powdered fruit pectin
4 cups granulated sugar

Steps:

  • Wash 2 pint jars (or a few half-pint jars) so that they are ready to go when your preserves are ready to be canned.
  • Add the apricots to the boiling water in a bowl along with 1/2 cup sherry and the rosemary sprigs. Let soak until the apricots are rehydrated, about 30 minutes. Strain the apricots, reserving 1/2 cup of the liquid. Add the apricots, reserved liquid and lemon zest to a large non-reactive pan. Stir in the pectin.
  • Bring the mixture to a boil and add the sugar, lemon juice, chopped rosemary and remaining 1/4 cup sherry. Boil until the sugar is dissolved and the jam is thick (you can check by spooning the jam onto the back of a wooden spoon; if you can run your finger through it without it spreading, it is good!) for 20 to 30 minutes.
  • Transfer the cooked jam to the jars. Let the jam cool to room temperature. Serve right away, or keep in the refrigerator for up to 2 weeks.

MISS MARY'S FAMOUS APRICOT CASSEROLE



Miss Mary's Famous Apricot Casserole image

The name says it all. This recipe comes from Miss Mary Bobo's Boarding House in Lynchburg, Tennessee, and it's famous. Is it a breakfast? A side dish? A dessert? You decide!

Provided by AngelaTN

Categories     Dessert

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 4

1 (17 ounce) can apricot halves, drained
1 cup light brown sugar, firmly packed
1 1/2 cups Ritz cracker crumbs
1/2 cup butter

Steps:

  • In greased casserole dish arrange apricot halves cut side up.
  • Sprinkle with brown sugar, then cracker crumbs.
  • Dot crumbs with butter.
  • Bake at 350 for 35 minutes, or until casserole has thickened and is crusty on top.

MARY'S BAKED BEANS



Mary's Baked Beans image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 servings

Number Of Ingredients 7

6 strips thick-cut bacon
Three 16-ounce cans regular pork and beans
1/2 cup ketchup
1/4 cup molasses
1/4 cup brown sugar
2 tablespoons dry mustard
1/2 medium onion, diced

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the bacon to a large skillet and fry over medium heat until browned, 8 to 10 minutes. Remove the bacon to a paper towel-lined plate and remove all but 4 tablespoons bacon fat from the skillet.
  • Add the beans, ketchup, molasses, brown sugar, dry mustard and onions to an 8-by-8-inch casserole dish. Add in the bacon fat from the skillet. Lay the reserved bacon strips on top of the bean mixture. Bake until heated through, 30 to 45 minutes.

BROCCOLI AND RICE CASSEROLE



Broccoli and Rice Casserole image

I got this recipe out of Jack Daniel's Spirit of Tennessee cookbook. This is Helen Daniel's recipe who is a retired cook from Miss Mary Bobo's Boarding House in Lynchburg, TN. If you are planning a trip to that area it is a must that you call and make reservations to eat lunch there. Meals are served at 1 p.m. daily family style with a host at the table who will explain a little of the area history. I have also listed their website here. http://www.jackdaniels.co.uk/tennesseetable/visit.htm

Provided by Petdrwife

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 large onion (chopped)
1/2 cup butter
10 ounces frozen chopped broccoli
1 cup quick-cooking rice (uncooked)
10 1/2 ounces cream of chicken soup
1/2 cup milk
1 cup cheddar cheese (shredded)

Steps:

  • Preheat oven to 350 degrees.
  • Saute onion in butter.
  • Add broccoli, rice, soup, milk and half the cheese.
  • Pour into a greased 2 quart casserole.
  • Bake for 20-25 minutes.
  • Top with remaining cheese and bake 10 minutes longer.

MISS MARY'S FAMOUS CHICKEN WITH PASTRY



Miss Mary's Famous Chicken With Pastry image

Make and share this Miss Mary's Famous Chicken With Pastry recipe from Food.com.

Provided by Petdrwife

Categories     Savory Pies

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 11

1 (2 1/2-3 lb) chicken
1 large onion
1 celery rib
1 teaspoon salt
1/4 cup all-purpose flour
1/4 cup water
salt and pepper, to taste
2 cups all-purpose flour
1 teaspoon salt
3/4 cup shortening or 3/4 cup lard
1/4 cup cold water

Steps:

  • Place chicken, onion, celery and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until chicken is tender and cooked through, about 1 hour.
  • Remove chicken from broth and cool enough to handle. Pick chicken off the bones and discard bones.
  • Grease a 9 x 13-inch baking dish.
  • Remove celery and onion from broth. Measure broth and return 3 cups to the pot.
  • In a small bowl, blend 1/4 cup flour with 1/4 cup water to make a smooth paste. Stir into hot broth. Cook 5 to 10 minutes or until broth is thickened. Season with salt and pepper. Pour over chicken.
  • For Pastry:.
  • In a large bowl, combine 2 cups flour and 1 teaspoon salt.
  • Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs.
  • Sprinkle with cold water and mix until dough hold together and will form a ball.
  • Roll out on a floured board or pastry cloth to about 1/4 inch thickness.
  • Cut into strips and place over the chicken. Bake at 375 degrees F until the pastry is golden brown.

Nutrition Facts : Calories 655.6, Fat 43.4, SaturatedFat 11.4, Cholesterol 86.2, Sodium 863.1, Carbohydrate 38.5, Fiber 1.7, Sugar 1.3, Protein 26.5

MARY'S BREAKFAST CASSEROLE



Mary's Breakfast Casserole image

I first had this at our friends', Mike & Mary. It has become one of my favorite breakfast casseroles!

Provided by quotFoodThe Way To

Categories     Breakfast

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

10 eggs
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup flour
1 pint small curd cottage cheese
1 lb grated monterey jack cheese (or 1/2 lb cheddar cheese, and 1/2 lb. jack)
1/2 cup melted butter
2 (4 ounce) cans diced green chilies, drained
diced ham (optional) or sliced sausage (optional)

Steps:

  • In a large bowl, beat eggs;.
  • Add baking powder, flour and salt.
  • Add cottage cheese, and butter;.
  • Blend all until smooth.
  • Stir in green chiles, grated cheese and meat/vegetables of choice.
  • Grease 9X13-inch pan.
  • Bake in 350 degree oven for 35 minutes or until brown on top.

Nutrition Facts : Calories 498.4, Fat 37.6, SaturatedFat 21.7, Cholesterol 353.9, Sodium 1227.9, Carbohydrate 9.9, Fiber 0.6, Sugar 1.9, Protein 30

APRICOT CASSEROLE



Apricot Casserole image

This recipe is from the Colonial Park United Methodist Church cookbook in Memphis, TN. There's no date on the cookbook, but I remember my mother being the editor for it when I was in high school, so late 60's. This recipe was submitted by Elizabeth Riggins. She classified it as a side dish, but I think of it as a dessert.

Provided by Pamela Rappaport

Categories     Fruit Sides

Time 1h

Number Of Ingredients 4

1 large can apricot halves (this is how the recipe reads, i use two 15 oz cans)
1/2 box light brown sugar
2 sleeves ritz crackers, crumbled
1 stick butter, melted

Steps:

  • 1. Preheat oven to 300
  • 2. Drain apricots and place in casserole dish.
  • 3. Top with sugar, then cracker crumbs and then butter.
  • 4. Bake for 1 hour.

SWEET POTATO-APRICOT CASSEROLE



Sweet Potato-Apricot Casserole image

Provided by Nancy Arum

Categories     casseroles, side dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 9

1/2 pound dry apricots
1 cup water
3/4 cup sugar
2 pounds yams
1 lemon, sliced thinly
1/2 cup brown sugar
1 stick butter
2 tablespoons apricot brandy
1/2 cup pecans or walnuts, chopped coarsely

Steps:

  • Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
  • Peel, slice and cook yams in water until tender, about 15 minutes.
  • Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
  • Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
  • Bake at 350 degrees for 20 to 30 minutes.
  • Sprinkle nuts over casserole 10 minutes before removing from oven.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 11 milligrams, Sugar 21 grams, TransFat 0 grams

COUNTRY FRIED CORN



Country Fried Corn image

This has been a staple at Miss Mary Bobo's Boarding House in Lynchburg, Tennessee for over 100 years. Use only fresh corn for best results. I have not made this so cook times are only estimates.

Provided by AngelaTN

Categories     Corn

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 ears corn
3 slices bacon
2/3 cup water
2 tablespoons sugar
1/4 cup milk
2 teaspoons cornstarch
1 tablespoon butter
salt

Steps:

  • Scrape kernels of corn off the cob using a sharp knife. Be sure to get as much liquid from the cob as possible. Set aside.
  • In a heavy skillet cook the bacon until crisp; remove from skillet and crumble. Set aside.
  • Stir corn into hot bacon drippings. Add water and sugar.
  • Cook, stirring constantly, until mixture begins to thicken.
  • Gradually stir milk into cornstarch until smooth. Add to corn.
  • Cook over low heat until thickened.
  • Stir in butter and salt.
  • Top with crumbled bacon before serving.

Nutrition Facts : Calories 222.5, Fat 8.9, SaturatedFat 3.4, Cholesterol 14.2, Sodium 133.7, Carbohydrate 35.2, Fiber 3.3, Sugar 7.9, Protein 5.6

Tips:

  • Use fresh apricots: Fresh apricots are the best choice for this casserole, as they have a more intense flavor and a better texture. If you can't find fresh apricots, you can use frozen or canned apricots, but the flavor will not be as good.
  • Don't overcook the apricots: Apricots are a delicate fruit, so it's important not to overcook them. If you overcook them, they will become mushy and lose their flavor.
  • Use a good quality cream cheese: The cream cheese is a key ingredient in this casserole, so it's important to use a good quality cream cheese. A good quality cream cheese will be smooth and creamy, and it will not have a sour taste.
  • Don't overbeat the egg whites: The egg whites are beaten until stiff peaks form. If you overbeat them, they will become dry and crumbly.
  • Bake the casserole until it is golden brown: The casserole is baked until it is golden brown. This will give it a crispy top and a creamy center.

Conclusion:

Miss Mary's Famous Apricot Casserole is a delicious and easy-to-make dessert that is perfect for any occasion. It is made with fresh apricots, cream cheese, eggs, and sugar, and it is baked until it is golden brown. The casserole has a crispy top and a creamy center, and it is sure to be a hit with everyone who tries it.

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