|The Food of China|
|by Deh-ta Hsiung|
Showcases the best of food in China today, with recipes for classic and new dishes, photographed as they are made in the kitchen.
Results 1 - 10 of 13 for juneberry
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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 ...
Bake 35-40 minutes, 375 degrees.
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.
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 ...
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 ...
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 ...
Combine above ingredients, drop in muffin tins. Bake at 375 degrees for 30 minutes. Makes 2 to 2 1/2 dozen. These freeze well.
Cook and stir constantly until thickened. Serve warm over pancakes or waffles. Let cool and serve with angel food cake.
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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