|The River Cottage Cookbook|
|by Hugh Fearnley-Whittingstall|
First published in the United Kingdom in 2001, THE RIVER COTTAGE COOKBOOK quickly became a hit among food cognoscenti around the world.
1 - 10 of 13 for juneberry
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Bake 35-40 minutes, 375 degrees.
Mix all ingredients together. Spoon into pastry lined pie plate. Top with pastry cut into strips. Sprinkle top with sugar. Bake at 450 degrees for 15 ...
One cup milk, blend and add 2 cups juneberries, mix together put in greased pans. Top with crumb mixture: Bake for 20 minutes at 425 degrees.
To dry ingredients add egg, shortening, salt and milk. When well blended stir in Juneberries. Fill muffin cups 2/3 full. Bake 20 minutes, 350 ...
Grind Juneberries and add to sugar and rhubarb. Bring to simmer. Stir and cook until thick. Burns easily. Pour into jars. Seal. I like to add 1 ...
Boil 1 minute. Pour over berry mixture and boil 3 minutes. Pout into jar and seal. Good on ice cream, pancakes, toast, etc.
Boil until thick and clear. Serve as pudding with cream or hot on waffle or pancakes. Note: If you use frozen berries, start cooking them while still ...
Cook and stir constantly until thickened. Serve warm over pancakes or waffles. Let cool and serve with angel food cake.
Combine above ingredients, drop in muffin tins. Bake at 375 degrees for 30 minutes. Makes 2 to 2 1/2 dozen. These freeze well.
Mix in a large bowl flour, sugar, baking powder and salt. Cut in the butter until fine crumbs. Add beaten eggs, milk and vanilla. Stir just until the ...
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