Title: Raspberries with Knepp
Categories: Dessert
Yield: 6 Servings
| 2 | c | Whole raspberries or juice |
| 3/4 | c | Sugar |
| 2 | c | Water |
| 3 | tb | Cornstarch |
| 1 | c | Flour, all purpose |
| 5 | ts | Baking powder |
| 3 | ts | Sugar |
| 1/4 | ts | Salt |
| 1 | c | Milk |
Bring the first 3 ingredients to a boil. Mix the cornstarch with
enough water to make a smooth sauce, then stir it into the hot raspberry
mixture and bring to a boil.
Mix together the rest of the ingredients to make a dough, and drop it
by the spoonfuls into the boiling raspberry mixture. Cover it with a tight
lid and let it boil slowly for 20 minutes. DO NOT UNCOVER it during the
boiling period. Serve it with milk.
Variations: Elderberries or other fruit may be used instead of
raspberries.
*Amish Cooking, Compiled by a Committee of Amish Women. By
fatfree-request@fatfree.com on Jun 16, 1997