***Dough*** 1/4 cup honey OR 1/2 cup granulated sugar 1/2 cup butter 2 eggs 1 teaspoon vanilla extract 2 1/2 cups Cornell baking mix 2 teaspoons baking powder 1/2 teaspoon salt ***Filling*** 4 cups fresh blackberries 2 tablespoons melted butter 1 teaspoon cinnamon, combined with sugar, to taste (granulated or brown) 1 tablespoon unbleached all-purpose flour (for thickening) 1/4 teaspoon nutmeg
Cream the honey or sugar and butter; beat the eggs well into the mixture until light. Add the vanilla. Blend the Cornell Mix, baking powder and salt; add to the butter mixture. Blend until smooth; chill.
While the dough is chilling, preheat your oven to 400 degrees F. Combine the filling ingredients and mix well. When the dough is stiff enough to be handled, turn out onto a floured board. Roll the dough out until it's about 1/4-inch in thickness. Cut it into 4-inch circles.
Place a heaping tablespoon of the filling on the front half of each circle of dough. Fold the other half over the filling and pinch the edges together firmly. Prick the top with a fork. Dust lightly with cinnamon sugar.
Place on a lightly greased cookie sheet and bake for about 15 minutes or until golden.
Then fill the cup with unbleached, enriched flour.
I think these turn overs are better because the filling isn't precooked. The flour added to the berry, butter combination begins to absorb the moisture and make thick sauce, just like when you thicken gravy with flour.
Just for fun I substituted Almond Meal for the 1 TB flour in the filling. It was awesome.
Sep 10, 2008
This recipe seems to be missing quite a bit of stuff. First, I've never heard of Cornell Mix. Second, the directions don't even say what to do with the berries. Usually you heat them on a stove with flour or cornstarch to thicken.
CDKitchen Note: We assume the "Cornell Mix" is something like Missouri Mix (or other baking mix).