| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
6 |
Servings |
INGREDIENTS
| 5 |
c |
Cherries or Peaches fresh or canned |
| 2 1/2 |
tb |
Lemon Juice |
| 1/3 |
c |
Granulated Sugar |
| 1/3 |
c |
Brown Sugar; packed |
| 2 1/2 |
tb |
Cornstarch |
| 1 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Ground Nutmeg |
| 1 |
tb |
Vanilla |
|
|
*If Using Cherries Add |
| 1 |
ts |
Almond Extract |
| 1 |
c |
All-Purpose Flour |
| 1 |
tb |
Granulated Sugar |
| 1 |
ts |
Baking Powder |
| 1/4 |
ts |
Salt |
| 2 |
tb |
Butter or Margarine |
| 1/3 |
c |
To 1/2 cup Milk |
INSTRUCTIONS
TOPPING
Preheat oven to 450 degrees F.
Drain cherries or peaches, reserving 1/4 cup juice. Discard the remaining
juice. Combine fruit and lemon juice and set aside. In a saucepan, combine
sugars, cornstarch, cinnamon and nutmeg; stir in reserved fruit juice.
Bring to a boil, stirring frequently about 2 minutes. Remove from heat and
add fruit and vanilla. If using cherries, stir in almond extract instead of
the vanilla. Pour into an ungreased 8 inch square baking pan.
For topping, combine flour, sugar, baking powder and salt; cut in butter
until crumbly. Stir in enough milk to moisten. Drop by tablespoonfuls over
fruit mixture. Bake at 450 for 10 to 13 minutes or until golden brown.
* We like doubling the dough recipe. If you do, bake at 400 degrees F.
for 20 to 25 minutes
From the personal MM recipe database of Sandy Gamble <scg@indirect.com>
Posted to MealMaster Recipes List, Digest #161
Date: Sun, 9 Jun 1996 23:14:23 -0700 (MST)
From: Sandy Gamble <scg@indirect.com>
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