| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Lifetime tv, Life1 |
6 |
servings |
INGREDIENTS
|
|
**INGREDIENTS NEEDED FOR BLUEBERRY |
|
|
; FILLING** |
| 1/4 |
c |
Sugar |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Lemon juice |
| 2 |
c |
Fresh or frozen unsweetened blueberries |
|
|
**INGREDIENTS NEEDED FOR CHERRY FILLING** |
| 1 |
cn |
Sour pie cherries |
| 1/2 |
c |
Sugar; + |
| 2 |
tb |
Sugar |
| 1 1/2 |
tb |
Cornstarch |
| 1/8 |
ts |
Cinnamon |
| 1/8 |
ts |
Almond extract |
|
|
**INGREDIENTS NEEDED FOR TOPPING** |
| 1 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Baking powder |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1/2 |
c |
Milk |
INSTRUCTIONS
How to Prepare the Blueberry Filling:
Mix sugar and cornstarch in a saucepan and add all the other
ingredients. Cook until thickened. Put into an 8x8 inch pyrex pan and
keep hot in a 250 degree oven while making cherry filling.
How to Prepare the Cherry Filling:
In a saucepan, mix dry ingredients. Gradually stir in the juice from
the canned cherries and cook until thickened, adding cherries and
flavorings at the end. Smooth cherry filling over blueberry mixture.
Keep hot while making topping.
How to Prepare the Topping:
Mix dry ingredients and butter until it is like fine crumbs. Stir in
milk and drop by spoonfuls onto hot filling. Bake at 400 degrees F.
for 25-30 minutes or until topping is browned. Serve topped with
vanilla ice cream.
©1997 The George Bush Presidential Library and Museum
© 1997 Lifetime Entertainment Services. All rights reserved.
Formatted using MC Buster by Barb at PK
Converted by MM_Buster v2.0l.
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