I'm not sure why the ingredients are listed this way, but this does sound good, and I'm just copying it from another Email I got.
The Betty Crocker Recipe Card Library Seasonal Favorites Strawberry-Rhubarb Puff Ingredients: 1 package (16 ounces) frozen rhubarb, thawed 1 package (10 ounces) frozen strawberries, thawed 1/2 cup sugar 2 cups Gold Medal flour* 2 tablespoons sugar 3 teaspoons baking powder 1 teaspoon salt 1/3 cup salad oil 2/3 cup milk Butter 2 tablespoons sugar 1 teaspoon cinnamon Method: Heat oven to 450 degrees. In ungreased baking pan, 9x9x2 inches, mix rhubarb, strawberries and 1/2 cup sugar; place in oven. Measure flour, 2 tablespoons sugar, the baking powder and salt into bowl. Pour oil and milk into measuring cup (do not stir together); pour all at once into flour mixture. Stir until mixture cleans side of bowl and forms a ball. Drop dough by 9 spoonfuls onto hot fruit. Make an indentation in each biscuit; dot with butter. Mix 2 tablespoons sugar and the cinnamon; sprinkle on biscuits. Bake 20 to 25 minutes. Serve warm. Variation: Fresh Strawberry-Rhubarb Puff: Substitute 3 cups cut-up fresh rhubarb and 1 pint fresh strawberries, cut up, for the frozen rhubarb and strawberries. Increase the 1/2 cup sugar to 1 1/2 to 2 cups; add 1/2 cup water to fruit-sugar mixture. If using self-rising flour, omit baking powder and salt. Makes 9 servings. _________________________ --- Shepherds are the best beasts, but Labs are a close second. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
