Name: Emeril's Dump Cake
Ingredients: 1 lb Fresh raspberries; 1 lb Fresh blueberries; 2 c Sugar; divided; 1/4 c Chambord; 2 tb Cornstarch; plus; 2 tb Water; to form a slurry; 4 Egg yolks; 2 tb Melted butter; 1/4 c Scalded milk; 1/2 c Flour; 2 Scoops Vanilla bean ice cream; Fresh sprigs of mint; Powdered sugar; in shaker

The Law’s purpose was temporary. Unlike God’s unchanging covenant with Abraham, the Mosaic one was at risk due to Israel’s persistent rebellion (Dan. 9:7-14; Hos. 6:7; 8:1). The solution God promises is not a renewal of what He gave at Sinai, but a new arrangement “not like the covenant I made with their fathers on the day I took them by the hand to bring them out of the land of Egypt, my covenant which they broke” (Jer. 31:34). That promise of something new was not lost on its intended audience.

Scott Klusendorf

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy, Grains		Essnce04	1	servings

INGREDIENTS

1	lb	Fresh raspberries
1	lb	Fresh blueberries
2	c	Sugar; divided
1/4	c	Chambord
2	tb	Cornstarch; plus
2	tb	Water; to form a slurry
4		Egg yolks
2	tb	Melted butter
1/4	c	Scalded milk
1/2	c	Flour
2		Scoops Vanilla bean ice cream
		Fresh sprigs of mint
		Powdered sugar; in shaker

INSTRUCTIONS

Preheat oven to 375 degrees. Grease a 13-inch by 9-inch baking pan. In a
sauce pan, add the raspberries and blueberries. Using a fork, slightly
macerate the berries. To the berries, add 1 cup sugar and the Chambord.
Bring the mixture to a boil and reduce to a simmer. Whisk in the cornstarch
slurry and continue to cook for about 3 to 4 minutes, just until the
berries thicken. Remove from the heat and pour into the prepared pan. Using
an electric mixer, whip the eggs until light in color and have a
ribbon-like texture, about 3 minutes. With the mixer running, slowly add
the sugar. Combine the milk and butter together. Stir the milk mixture into
the whipped yolks. Fold the flour into the egg mixture. Pour the batter
evenly over the berries. Run a knife through the batter to bring some of
the liquid from the berries to the surface. Bake for 30 to 35 minutes, or
until the batter is set and golden brown. Remove the cake from the oven and
allow to cool. Spoon some of the cake into a shallow bowl, serve with the
ice cream. Garnish with the fresh mint sprigs and powdered sugar. This
recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2391 broadcast 07-02-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-24-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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