A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hot Strawberry Duff
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- #77440
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
FILLING
1 cup granulated sugar
1 tablespoon cornstarch
1 quart strawberries, cleaned, hulled, and halved
4 tablespoons melted butter
BISCUIT DOUGH
2 cups flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 pound very cold butter, cut into 8 pieces
2/3 cup milk
1 cup whipped heavy cream, sweetened
1 teaspoon vanilla, if desired
directions
FILLING: Mix sugar and cornstarch in medium bowl. Add berries and pour into an 8 inch square baking dish. Drizzle melted butter over berries. Preheat oven to 425 degrees F.
BISCUITS: Put flour, sugar, baking powder and salt in food processor with metal blade and pulse a few times to mix. Add pieces of butter and pulse on and off until butter is the size of small peas.
Add milk and blend with a spoon (If you don't have a food processor, cut the butter into the flour mixture with a pastry blender). Drop batter by spoonfuls onto the berry mixture, leaving the shapes rough.
Place in center of oven and bake 20 minutes; cover with loose foil if biscuits brown too fast. Serve hot or warm with whipped cream.
added by
Illusionz
nutrition data
Nutritional data has not been calculated yet.
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