eggs and vanilla. Add the gooseberry and sugar mixture, and stir
ogether and stir into the gooseberry mixture.
Set the oven
Dumplings:
Put water on to boil.
Mix your ingredients gently, just until mixed.
Drop by scant tablespoonful into boiling water.
Cover and cook for approximately 15 minutes.
Remove from water and either set aside, or put into the gooseberry pool if it is ready.
Gooseberries:
Drain gooseberries, reserving the juice.
Mix ingredients into a skillet and heat over medium heat until thick.
Add the dumplings.
Serve warm with whipped cream.
Enjoy.
Spread most of the gooseberry jam on the insides of
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hipped cream.
Spoon the fool into tall glass parfait glasses
he heat low, simmer the gooseberry pulp, uncovered, for 5 minutes
ours.
Prepare the Cranberry Fool by beating whipped cream, adding
Whip 1/2 cup (125 mL.) whipping cream and stir in 3/4 cup (175 mL.) of dairy sour cream or creme fraiche.
Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cups (1 L.) of berries with 1/2 cup (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream.
f blender you use. This recipe is fool proof. You can't
Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
Stem and rinse berries.
Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries.
Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar.
Bake in preheated oven on baking sheet until crust is golden brown and ...
enerous amount of the Mango Fool over the strawberries. Then a
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine sugar, flour and salt. Stir in gooseberries and sour cream. Stir well.
Pour mixture into pie shell and then cover with second pie shell. Cut slits in top crust to allow for ventilation. Bake in preheated oven for 45 to 50 minutes.
Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.
Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.
Bake in the preheated oven for 35 to 40 ...
owder. Mix in the cooled gooseberry compote. Spread evenly over the
Mix the gooseberries and sugar; let set 2 hours.
Mix and let set out 2 cups water and both jellos.
After 2 hours, combine the 2 mixtures, then add the celery, cheese and nuts.
Top with a mixture of Cool Whip and Miracle Whip.