Jill's Crockpot Mexican "Refried" Beans
INGREDIENTS:
3 Dessert buttermilk biscuits
1 c Blueberries or blackberries;
-cleaned
2 lg Eggs
3/4 c Granulated sugar
1 1/2 ts Vanilla
1/4 ts Ground allspice
1 1/2 c Milk
1/2 c Whipping cream
3 Dessert buttermilk biscuits
1 c Blueberries or blackberries;
-cleaned
2 lg Eggs
3/4 c Granulated sugar
1 1/2 ts Vanilla
1/4 ts Ground allspice
1 1/2 c Milk
1/2 c Whipping cream
Heat an oven to 350?. Butter an 8 by 8 inch baking pan.
Tear the biscuits into pieces about 1/2 inch in size and place them in the baking pan. Scatter the berries over the biscuit bits.
Use a whisk to combine the eggs, sugar, vanilla and allspice in a mixing bowl. Add the milk and whipping cream and blend thoroughly. Pour this mixture over the berries and biscuit bits.
Place the pudding pan into a larger pan. Pour the boiling water into the larger pan until the water comes halfway up the sides of the pudding pan. Transfer to the oven and bake in the center of the oven until golden brown and puffed, about 1 hour.
Allow pudding to cool until warm in the pan before cutting into serving squares.
Published in Chicago Tribune Magazine 5/3/98
Tear the biscuits into pieces about 1/2 inch in size and place them in the baking pan. Scatter the berries over the biscuit bits.
Use a whisk to combine the eggs, sugar, vanilla and allspice in a mixing bowl. Add the milk and whipping cream and blend thoroughly. Pour this mixture over the berries and biscuit bits.
Place the pudding pan into a larger pan. Pour the boiling water into the larger pan until the water comes halfway up the sides of the pudding pan. Transfer to the oven and bake in the center of the oven until golden brown and puffed, about 1 hour.
Allow pudding to cool until warm in the pan before cutting into serving squares.
Published in Chicago Tribune Magazine 5/3/98