| Cuisine: American | Type: Dessert | Serves: |
|
Source:
|
Lynne's Mom |
|
Attributes:
|
|
|
Comments:
|
|
|
Serving Suggestions:
|
|
Ingredients:
|
Biscuit Dough: 2 cups flour 3 tsp. baking powder 1 tsp. salt 5 tbs. Crisco (or butter) 3/4 cup milk Raspberries, canned or frozen Butter Sauce: see instructions |
|
Instructions:
|
1. Make biscuit dough: Mix all dry ingredients first, then cut in Crisco or butter. Add milk. Mix until just combined, don't overwork. 2. Raspberries: Drain juice and reserve. Heat juice and thicken with cornstarch and water. Mix raspberries with thickened juice; put in dough and fold over excess dough on top. 3. Bake at 425°F for about 20 minutes or well browned. Serve with butter sauce below while still warm. Butter Sauce: 1. Mix softened butter with 1 egg yolk, vanilla extract and sugar until gritty. You just have to keep tasting until you get it right--no amounts were ever given. Not for the diet conscious! |
|
Related recipes:
|
None |
2001-03-10