Fruit Cocktail Ambrosia
INGREDIENTS:
1 c All-purpose flour, sifted
2 tb Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/4 c Butter
1/4 c Milk
1 Egg, beaten
1 c All-purpose flour, sifted
2 tb Sugar
1 1/2 ts Baking powder
1/4 ts Salt
1/4 c Butter
1/4 c Milk
1 Egg, beaten
For biscuit topper, sift together the flour, sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture; stir just to moisten.
Prepare Cherry, Peach, Apple, or Rhubarb filling. Pour filling into 8 1/4 x 1 3/4" round baking dish. Immediately spoon biscuit topper in 6 mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream.
CHERRY: Combine one 20-ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a sauce pan. let stand 5 minutes. Cook and stir till slightly thickened, about 5 minutes. Stir in 1 tablespoon butter or margarine.
PEACH: Combine 1 1/2 tablespoons cornstarch, 1/4 teaspoon ground mace, 1/2 cup brown sugar, and 1/2 cup water in saucepan. Cook and stir till thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter. Cook till peaches are hot, about 5 minutes.
APPLE: Combine 1 cup sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss with 6 cups sliced pared apples. Cook and stir over medium heat till almost tender, about 7 minutes.
RHUBARB: Combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1 tablespoon each water and butter, and 4 cups 1-inch slices rhubarb. Bring to boil. Cook and stir 1 minute.
BLACKBERRY (Rooby): Wash and drain 5-6 cups freshly picked blackberries. Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch. Bring to boil carefully, cook until hot, about 5 minutes.
NOTES : I received this cookbook for high school graduation in 1976. It might not have some of the 'fancy' recipes in it that people crave in the 90's, but it's still the one I turn to for the 'basics'. I adapted the cobbler recipe many years ago for those wonderful Washington blackberries of late summer... MC formatted 2/5/97 by MsRooby@sprintmail.com
Prepare Cherry, Peach, Apple, or Rhubarb filling. Pour filling into 8 1/4 x 1 3/4" round baking dish. Immediately spoon biscuit topper in 6 mounds. Bake at 400 degrees for 20 to 25 minutes. Serve warm with cream or ice cream.
CHERRY: Combine one 20-ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a sauce pan. let stand 5 minutes. Cook and stir till slightly thickened, about 5 minutes. Stir in 1 tablespoon butter or margarine.
PEACH: Combine 1 1/2 tablespoons cornstarch, 1/4 teaspoon ground mace, 1/2 cup brown sugar, and 1/2 cup water in saucepan. Cook and stir till thickened. Add 4 cups sliced peaches, 1 tablespoon lemon juice, and 1 tablespoon butter. Cook till peaches are hot, about 5 minutes.
APPLE: Combine 1 cup sugar, 2 tablespoons all-purpose flour, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg. Toss with 6 cups sliced pared apples. Cook and stir over medium heat till almost tender, about 7 minutes.
RHUBARB: Combine 1 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon ground cinnamon, 1 tablespoon each water and butter, and 4 cups 1-inch slices rhubarb. Bring to boil. Cook and stir 1 minute.
BLACKBERRY (Rooby): Wash and drain 5-6 cups freshly picked blackberries. Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch. Bring to boil carefully, cook until hot, about 5 minutes.
NOTES : I received this cookbook for high school graduation in 1976. It might not have some of the 'fancy' recipes in it that people crave in the 90's, but it's still the one I turn to for the 'basics'. I adapted the cobbler recipe many years ago for those wonderful Washington blackberries of late summer... MC formatted 2/5/97 by MsRooby@sprintmail.com