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1 c. flour 1 Tbsp. brown sugar 1/4 tsp. cinnamon 1/2 tsp. baking powder 3/8 tsp. salt (divided use) 1/3 plus 1 Tbsp. shortening 3 Tbsp. milk 1 c. plus 1 tsp. sugar (divided use) 2 Tbsp. quick cooking tapioca 4 c. fresh fruit (sliced peaches or blueberries, or 3 c. peaches and 1 c. blueberries) 1/3 c. water 1 Tbsp. lemon juice 1 tsp. grated lemon peel 3 Tbsp. butter 1/8 tsp. cinnamon Mix flour, brown sugar, baking powder, cinnamon, and 1/8 tsp. salt. Cut in shortening and add enough milk to form a soft dough. Pat or roll our dough on floured pastry cloth to fit 7x11 inch or 9 inch square baking dish. Set aside. Mix 1 c. sugar, tapioca, and 1/4 tsp. salt. Stir in fruit, water, lemon juice, and peel. Pour into greased baking dish. Dot with butter. Cover fruit with pastry crust and cut 4 slits in top. Mix 1 tsp. sugar and cinnamon; sprinkle over curst. Bake at 375 degrees for 40 minutes. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |