| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Cakes, Fruits |
5 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 10 |
oz |
Package frozen |
|
|
Raspberries, thawed |
| 2 1/2 |
c |
Sweetened sliced peaches |
| 1 |
ds |
Salt |
|
|
. . . |
| 1 1/2 |
c |
Packaged biscuit mix |
| 2 |
tb |
Sugar |
| 1/3 |
c |
Milk |
| 3 |
tb |
Butter or margarine, melted |
INSTRUCTIONS
One of the most delicious homey desserts we've ever tasted!--
In saucepan, mix cornstarch with a little of the raspberry syrup. Add
remaining syrup and raspberries, the peaches; and salt. Cook over medium
heat, stirring constantly, till thick and clear. Turn into 1 1/2- quart
casserole or 10 x 6 x 1 1/2 inch baking dish.
Prepare Drop Biscuits: With fork combine biscuit mix, sugar, milk, and
butter, stirring well. Drop batter from tablespoon onto hot fruit making 5
or 6 biscuits. Sprinkle biscuits with sugar. Bake in hot oven (400°) 20
minutes or till biscuits are done. Serve warm with cream. Makes 5 or 6
servings.
Tasting-Test Kitchen note: You can use two 12-ounce packages frozen peaches
or one 1-pound can (2 cups) sliced peaches. For either, include the syrup,
and then increase the cornstarch to 2 tablespoons.
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