Raspberries with knepp

Yield: 6 Servings

Measure 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

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.

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