| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy |
|
Fruits, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(540ml) Cherry pie filling |
| 1 |
pk |
(300g) Frozen blueberries, |
|
|
Thawed |
| 1 |
pk |
(300g) Frozen raspberries, |
|
|
Thawed |
| 2 |
tb |
Corn starch |
| 2 |
c |
All purpose flour |
| 1/4 |
c |
Sugar |
| 1 |
tb |
Baking powder |
| 3/4 |
ts |
Salt |
| 1/2 |
c |
Cold butter |
| 1 |
c |
Milk |
INSTRUCTIONS
In an ungreased 13x9x2-inch (3.5L) baking pan, combine cherry pie filling,
blueberries, raspberries, corn starch and 2T sugar; set aside. Stir
together flour, 1/4 cup sugar, baking powder and salt. With pastry blender
or 2 knives cut in butter until mixture is crumbly. Add milk; mix lightly
with fork until just combined. Drop spoonfuls of batter onto fruit mixture.
Bake in 375F (190C) oven 35 to 40 minutes or until browned and bubbly.
Makes 6 to 8 servings.
Source: E.D. Smith Cherry Pie Filling label Submitted By "N. WEBBER"
<A4GY@JUPITER.SUN.CSD.UNB.CA> On 9 MAY 1995 123020 +0100
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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