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Life After Brown
what's Baking!!
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<blockquote data-quote="moreluck" data-source="post: 232622" data-attributes="member: 1246"><p><strong>Utah's All Berry Pudding Cake</strong></p><p></p><p><u>CAKE</u></p><p>2 cups fresh berries in season</p><p>1 teaspoon ground cinnamon</p><p>1 teaspoon lemon juice</p><p>1 cup all purpose flour</p><p>3/4 cup sugar</p><p>1 teaspoon baking powder</p><p>1/2 cup milk</p><p>3 tablespoons butter, melted</p><p></p><p><u>TOPPING</u></p><p>3/4 cup sugar</p><p>1 tablespoon cornstarch</p><p>1 cup boiling water</p><p></p><p>Toss the berries with cinnamon and lemon juice; place in a greased 8 inch square baking dish. In a bowl combine the flour, sugar and baking powder; stir in milk and butter. Slowly pour boiling water overall. Bake at 350 for 45 – 50 minutes or until the cake tests done. Yield 9 servings</p><p></p><p>NOTE: Can use frozen berries if fresh are out of season</p></blockquote><p></p>
[QUOTE="moreluck, post: 232622, member: 1246"] [B]Utah's All Berry Pudding Cake[/B] [U]CAKE[/U] 2 cups fresh berries in season 1 teaspoon ground cinnamon 1 teaspoon lemon juice 1 cup all purpose flour 3/4 cup sugar 1 teaspoon baking powder 1/2 cup milk 3 tablespoons butter, melted [U]TOPPING[/U] 3/4 cup sugar 1 tablespoon cornstarch 1 cup boiling water Toss the berries with cinnamon and lemon juice; place in a greased 8 inch square baking dish. In a bowl combine the flour, sugar and baking powder; stir in milk and butter. Slowly pour boiling water overall. Bake at 350 for 45 – 50 minutes or until the cake tests done. Yield 9 servings NOTE: Can use frozen berries if fresh are out of season [/QUOTE]
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