FILLING:
3/4 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
1 1/2 c. blueberries
1 c. black berries
DROP CRUST:
3 tbsp. shortening
1 c. all-purpose flour
1 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
Heat oven to 400 degrees. Mix sugar, cornstarch, and 1/2 cup water in 2-quart saucepan. Stir in fruit and lemon juice. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole, keep fruit mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder, and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot fruit mixture. Bake until topping is golden brown, 25 to 30 minutes.
1 store bought angel food cake
12 oz. can crushed pineapple
1 cup whipped cream
1 pkg sugar free vanilla pudding mix
Strawberries, halved
Split cake into three layers horiozontally. Mix pineapple, whipped cream, and pudding mix. Spread mix between layers of cake and over cake like icing. Top with strawberries.
1 (750-ml) bottle red wine
1/2 cup brandy or cognac
1/4 cup orange liqueur
2 tablespoons superfine sugar
1/2 cup orange juice
1/2 cup club soda
1 medium unpeeled orange, sliced
1 unpeeled lemon, sliced
In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon, and chill. Serve over ice.
This recipe is in honor of Token Fat Girl’s Healthy Thursdays!
It’s really old school, from when my Mom was a Weight Watchers leader in the 1980′s. I haven’t had time to make them yet, but I will for Saturday. (and there are 3 eggs in the bowl…you just can’t see the other one.)
They freeze well too. Just put them in the microwave!
1 box chocolate cake mix
1 can Light cherry pie filling
3 eggs
Mix all ingredients by hand until combined. (If you use a mixer, it breaks up all the cherries, and I don’t like that). Bake as indicated on cake box.
