Raspberries with knepp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Whole raspberries or juice |
| ¾ | cup | Sugar |
| 2 | cups | Water |
| 3 | tablespoons | Cornstarch |
| 1 | cup | Flour, all purpose |
| 5 | teaspoons | Baking powder |
| 3 | teaspoons | Sugar |
| ¼ | teaspoon | Salt |
| 1 | cup | Milk |
Directions
Bring the first 3 ingredients to a boil. Mix the cornstarch with enough water to make a smooth sauce, then stir it into the hot raspberry mixture and bring to a boil.
Mix together the rest of the ingredients to make a dough, and drop it by the spoonfuls into the boiling raspberry mixture. Cover it with a tight lid and let it boil slowly for 20 minutes. DO NOT UNCOVER it during the boiling period. Serve it with milk.
Variations: Elderberries or other fruit may be used instead of raspberries.
*Amish Cooking, Compiled by a Committee of Amish Women.