4 pints strawberries, hulled and quartered
2 pints blackberries
2 pints raspberries
1 ½ TBL crystallized ginger (http://www.penzeys.com/cgi-bin/penzeys/p-penzeyscrystallizedginger.html)
¾ plus 2 TBL sugar
2 TBL cornstarch
Mix all ingredients and let stand for 10 minutes.
1 ½ cups flour
1 cup sugar
2 tsp lemon zest
1 ½ TSP baking powder
½ cup milk
1 tsp pure vanilla extract
1 ½ sticks salted butter - melted
Preheat oven to 375 degrees F. In a medium bowl mix together all dry ingredients. In a small bowl mix together the eggs, milk and vanilla. Add wet ingredients to dry ingredient and mix together until evenly moistened (I can’t help but think of a friend ‘Nickie’ when I say the word moist! Hehehe) – then add the melted butter and mix till smooth.
Spread the filling a 13x9 inch baking dish (or into three 8 inch rounds like I did – I was giving 2 away and keeping one). Spoon the batter over the top leaving small gaps. Bake for 1 hour – the fruit should be bubbling. Let cool for as long as you can stand it, and then serve – it is yummy by itself or served with vanilla ice cream or homemade whip cream! (Fine, buy Cool Whip – I won’t judge ;o)
***Recipe adapted from Food & Wine "Our Best New Classics"
Good night all....