M
MiniMe
Guest
1-1/2 cups all purpose flour
1-1/2 Tbsp. sugar
1/4 lb. chilled butter or margarine, cubed
5 Tbsp. cold soda water
5 to 6 cups berries (blueberries, raspberries, gooseberries, etc.)
1/2 to 3/4 cup sugar
4 Tbsp. butter
2 Tbsp. bourbon
Put flour and 1-1/2 Tbsp. sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. If mixing by hand , cut butter into flour and sugar; slowly add soda water, mixing with a fork. Press dough mixture into a 4-inch circle; wrap in plastic wrap, roll out to fit 9 inch round or 11 x 7 baking dish allowing 2 inch overhang. Pour berries into crust; sprinkle sugar over fruit, dot with butter. Drizzle bourbon over fruit. Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake at 425 for 45 minutes. Serve at room temperature. Great with Vanilla Cream Sauce (below).
Vanilla Cream Sauce
3 Tbsp. sugar
1 Tbsp. cornstarch
1 cup milk
1 egg yolk, beaten
1 tsp. vanilla
1/2 cup heavy cream
Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla, chill.
Whip cream and fold into cooled pudding. Put on to of Buckle.
1-1/2 Tbsp. sugar
1/4 lb. chilled butter or margarine, cubed
5 Tbsp. cold soda water
5 to 6 cups berries (blueberries, raspberries, gooseberries, etc.)
1/2 to 3/4 cup sugar
4 Tbsp. butter
2 Tbsp. bourbon
Put flour and 1-1/2 Tbsp. sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. If mixing by hand , cut butter into flour and sugar; slowly add soda water, mixing with a fork. Press dough mixture into a 4-inch circle; wrap in plastic wrap, roll out to fit 9 inch round or 11 x 7 baking dish allowing 2 inch overhang. Pour berries into crust; sprinkle sugar over fruit, dot with butter. Drizzle bourbon over fruit. Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake at 425 for 45 minutes. Serve at room temperature. Great with Vanilla Cream Sauce (below).
Vanilla Cream Sauce
3 Tbsp. sugar
1 Tbsp. cornstarch
1 cup milk
1 egg yolk, beaten
1 tsp. vanilla
1/2 cup heavy cream
Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla, chill.
Whip cream and fold into cooled pudding. Put on to of Buckle.
