| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 1 | pt | Blueberries |
| 1 | pt | Blackberries |
| 1 | pt | Raspberries |
| Juice of 1/2 lemon | ||
| 3 | tb | Sugar |
| 2 | c | All-purpose flour |
| 1/2 | c | Sugar |
| 1/2 | ts | Baking powder |
| 8 | tb | Cold sweet butter, cut into 1/2-inch dice; plus 1 tabl |
| 1 | lg | Egg |
| 1 | ts | Almond extract |
| 1/4 | c | Cold milk |
INSTRUCTIONS
Preheat oven to 375 degrees. In a medium saucepan, combine berries, lemon juice and sugar. Place over medium heat and cook until just boiling, about 5 to 6 minutes. Remove from heat and allow to cool. Place flour, sugar and baking powder in a food processor and pulse quickly to blend. Add cold butter and pulse quickly until mixture resembles fine bread crumbs. In a separate bowl, beat egg, almond extract and milk until smooth. With food processor going, add liquid all at once and blend 10 to 15 seconds, until just forming a ball. Remove dough from processor to a well-floured cutting board. Shape the dough into a log about 14 inches long and 1-1/2 inches tall. Grease a cookie sheet with the remaining 1 tablespoon butter and lay the log in a round in center. Place in a preheated oven and bake for 30 to 35 minutes, until light golden brown. Remove and allow to cool to room temperature. Cut into slices about 1-inch thick, top with 2 tablespoons of berry compote and serve. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5681 Posted to MC-Recipe Digest V1 #266 Date: Mon, 28 Oct 1996 22:13:41 -0500 From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“He who angers you, controls you!”