What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Wild Blackberry Turnovers
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- #42770
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
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
directions
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.
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nutrition data
165 calories, 9 grams fat, 19 grams carbohydrates, 2 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
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reviews & comments
August 13, 2009
This recipe couldn't be better! It was just what I had been looking for after coming home with a gallon of wild blackberries. Just a hint: Search things online with "food" behind them if you come across things you don't know. That's how I found out what cornell mix is. It's a blend you substitute for flour to add nutrients. To make one cup: Add to the bottom of a 1 cup dry measuring cup- 1 Tbsp. Soy Flour 1 Tbsp Dry Milk Solids 1 Tsp. Wheat Germ 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.
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.
We assume the "Cornell Mix" is something like Missouri Mix (or other baking mix).