| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stick unsalted butter or margarine |
| 1 |
c |
Water |
| 1 |
c |
Plus |
| 2 |
tb |
Sugar |
| 1 1/4 |
c |
Flour |
| 1 |
ts |
Baking powder |
| 1/3 |
c |
Milk |
| 1/2 |
ts |
Cinnamon |
| 3 |
c |
Fresh or thawed frozen blackberries (about 1 lb) |
INSTRUCTIONS
From: Bill Hatcher <bhatcher@JUNO.COM>
Date: Wed, 3 Jul 1996 10:33:59 EDT
This recipe is from a recent issue of Gourmet Magazine. Since I generally
do not keep self-rising flour on hand, I modified it to use regular flour.
Preheat over to 350 deg. F.
In a 10 inch pie or baking dish melt half stick of butter. Keep remaining
half stick chilled.
Heat water and 1 cup sugar until sugar is dissolved.
In a food processor pulse together flour, baking powder and remaining 1/2
stick of chilled butter, cut up into small pieces, until mixture resembles
fine meal. Add milk and pulse just until dough forms. Turn dough on to
lightly floured surface, and with floured rolling pin roll out to about a
11 x 9 inch rectangle.
Sprinkle dough with cinnamon, then sprinkle blackberries evenly over it.
Beginning with a long side, roll up dough jelly-roll fashion and cut into 1
1/2 inch slices. (Slices will come apart and be messy.) Arrange slices, cut
side up, on butter in baking dish; pour sugar syrup over slices, soaking
dough and bake in middle of oven for 45 minutes. Sprinkle remaining 2 tbsp.
sugar over top and bake an additional 15 minutes or until nicely browned.
Good served warm with ice cream.
Other fruit can be substituted for blackberries. -----
EAT-L Digest 2 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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