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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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 Dough 2 ˝ cups AP Flour 1 ˝ cups Sugar ˝ tsp Baking Powder ˝lb Unsalted Butter – Cut into pea- sized squares & chilled Buttermilk – Enough to bring dough together Berry Filling 3cups Blueberries 3cups Raspberries 3cups Blackberries 2cups Granulated White Sugar ˝cup Corn Starch Instructions: 9x13 Pan - Sprayed w/pan spray Preheat Oven to 350 For the Dough 1.Place the first three ingredients In a mixing bowl and mix for about 15 seconds on low speed. 2.While on low speed add the butter in small batches until all is in. Continue to mix on low speed until the mixture turns to a pea sized mealy texture. Slowly add the buttermilk just until the dough comes together and is slightly tacky. (It will pull away from the sides of the bowl) Remove from bowl and wrap in plastic wrap tightly and place in cooler. 3.For best results, make the dough at least the day before and let chill in the cooler overnight. For the Filling 1.Place all five ingredient in a mixing bowl and toss to thouroughly and even coat the berries. Place in the sprayed 9x13 pan. 2.To finish, remove the dough from the cooler and cut dough into even pieces and place the dough on top of the berries. Place in oven for 35 minutes and 350. When timer goes off, turn the cobble around and set timer for another 25-30 minutes. The top should be golden in color and the berry mixture should be boiling. 3.When done, remove and let cool for about 30 minutes before serving with the Vanilla Bean Ice Cream. |
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