Ingredients
14 cup butter
1 cup self-rising flour
1 -1 12 cup sugar
1 cup milk
1 (21 ounce) can fruit or 1 (21 ounce) can pie filling
Method
Sources
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Wire mesh fruit bowl — air circulation prevents premature ripening
Fast centrifugal juicer for fresh fruit and vegetable juice
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Achievable elevated desserts — laminated doughs, cakes, custards
Wire mesh fruit bowl — air circulation prevents premature ripening
Fast centrifugal juicer for fresh fruit and vegetable juice
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Preheat oven to 350 degrees. Place butter in 8x8 dish and place in oven while pre-heating. If using canned fruit drain about 1/2 of syrup,add sugar and heat until sugar dissolves. If using pie filling heat thoroughly. In medium bowl mix flour, sugar,& milk well. When oven is preheated and butter is melted add flour mixture to dish, then add fruit. Breading will raise through fruit during baking. Bake for 30-35 minutes or until top is golden brown.