| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 6 | Servings | |
INGREDIENTS
| 2 | tb | Corn Starch |
| 3/4 | c | Sugar |
| 1 | ts | Cinnamon |
| 1 | c | Water (up to) |
| 1 1/2 | c | Blackberries (fresh or frozen) |
| 1 | c | Bisquick |
| 1/3 | c | Milk |
| 1 | tb | Soft butter |
| Coolwhip lite (or other whipped topping) | ||
| Cinnamon/sugar mixture (mix 1 tsp cinnamon with 1 cup sugar; you'll only use a little) |
INSTRUCTIONS
From: Don't forget the avocados <DDAWSON@HOP.QGRAPH.COM> Date: Wed, 14 Aug 1996 14:05:44 -0500 In an 8x8 casserol dish, add corn starch, sugar, 1 tsp cinnamon and a little bit of water and mix well. Add remaining water and cook on low-med stove until it thickens. Add blackberries and cook on low until berries are well coated (or until they are thawed if using frozen berries). In a separate bowl, mix bisquick, milk, and butter. Using a spoon, drop thick busquick batter on top of berry mixture making sure to evenly cover berries. Sprinkle a very thin coating of the cinnamon/sugar mixture on top. Cook uncovered 45 minutes at 350F. Let it cool for 5-10 minutes. Serve topped with Coolwhip Lite. EAT-L Digest 13 August 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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