Raspberry Topping
From Kitchen-Klatter Magazine 1968
Use this to spread on top of the Snowflake Pie
Thaw and crush a 10 ounce package of frozen red raspberries.
Combine with 1 1/2 tsp cornstarch to which you have blended 1 Tbls. of sugar.
Boil until clear and thick.
Serve over wedges of pie and enjoy.
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