Very low sodium cooking
That's odd... I've gotten to be MORE fond of herbal flavorings! I do admit tho' that I'm getting to like garlic less and less which is wierd since I used to adore garlic. For some...
OMG, I made this yesterday and it was a *huge* smash. I got the original recipe from Epicurious and took the reviewers' advice and cut the sugar. I also increased the dough, all to great success. This was tart and kinda like a cross between a pie and a cobbler. Also, the original recipe said it served 8. HA! It's a 13" x 9" pan. 12 would be closer to the mark, and if you served some softened vanilla bean ice cream to "cut" the tart berry flavor, it is perfection:
Rec. Buttercup Squash Pudding
Debbie or make I Oh, oh, oh, could you please share your buttercup squash pudding recipe? I have lots of squash right now. Thanks Butternut Squash Pudding Chef Jun...
desserts, quick and easy
2 1-2 cups plus 2-3 cup all purpose flour 1 1-2 cups sugar 4 teaspoons ground cinnamon 1-2 teaspoon salt 28 tablespoons chilled unsalted butter; cut into pieces 2 1-2 cups blueberries 2 1-2 cups raspberries 2 1-2 cups blackberries 2 teaspoon vanilla extract
Preheat oven to 375ˇF. Butter and flour 13x9x2-inch glbutt baking dish. Blend 21 1-4 cups flour, 1-2 cup sugar, 2 teaspoons cinnamon, and 1-4 teaspoon salt in processor until just combined. Add half the butter; using on-off turns, cut in until moist clumps form. Repeat Press 1-4 of flour mixture onto bottom of pan.
Mix all berries, vanilla, 2-3 cup flour, and 3-4 cup sugar in large bowl. Spoon over dough in pan. Sprinkle remaining flour mixture over. Bake until topping is brown and cooked through, about 50 minutes. Cool 15 minutes.
(I have doubled most of the original dough ingredients, after having halved the sugar.)
Contributor: Bon AppŽbreast
Yield: 12 serving
(Butter and flour the pan *heavily* so the crust doesn't stick so badly, which is my next improvement on the REC)
Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
-- Duncan Hines
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