Category : Desserts
Author : fox
Hits : 4207
Date : 11/12/2002
2 cups Flour1/2 cups Corn meal plus 2 Tbsp1/2 tsp Baking powder1 tsp Salt3/4 cup Butter or margarine3/4 cup Boiling water2 Cans (15 oz) sweetened Whole gooseberries1 tsp HoneyJuice of 1/2 lemonServing Size: 6
Sift the flour with 1/2 cup corn meal, baking powder and salt. Using pastry blender or two knives, cut in butter or margarine. Quickly add the boiling water, mixing in well. Divide the dough in half, and pat half of it in a buttered 8"x8"x2" baking pan.Sprinkle with 1 Tb corn meal. Mash half of the gooseberries in their syrup, then stir in remaining gooseberries, honey and lemon juice; pour over the dough. Top with remaining dough; sprinkle with remaining Tb corn meal. Bake in very hot oven (425 F) oven for 30 minutes, or until top is lightly browned. Cut into squares and serve.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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