Sunbeam 4804 Manual De Instrucciones página 23

2 Tbsp. butter or margarine
2 cans (16 oz. each) red tart,
pitted cherries, undrained
1. Preheat skillet to 275°F. Melt butter in hot skillet.
2. Stir in cherries, cinnamon candies and cornstarch.
3. Cook until it reaches a thick consistency and candy has melted; stir constantly.
4. Lower the temperature to 250°F.
5. Drop cookie dough on top of cherries by spoonfuls.
Cover and cook 25 to 30 minutes.
Cool slightly then serve.
B
4 cups (1 lb.) fresh or frozen blueberries
1 Tbsp. fresh lemon juice
3/4 cup firmly packed light brown sugar
1/2 cup all purpose flour
3/4 cup rolled oats
1. Preheat skillet at 375°F.
2. Spread the fresh or frozen blueberries evenly over the bottom of the baking dish
and sprinkle with the lemon juice.
3. To prepare the topping, mix together the brown sugar, flour, cinnamon,
butter or margarine and rolled oats with a fork until well combined.
Bake topping in a conventional oven or toaster oven just until browned.
4. When nicely browned, sprinkle topping evenly over the blueberries.
Bake until blueberries are bubbling, about 30 minutes.
5) Top with ice cream and serve warm.
D
ESSERT
C D
HERRY ELIGHT
Makes 6-8 Servings
2/3 cup cinnamon candies
3 Tbsp. cornstarch
6 inches of refrigerated sugar cookie dough
, B B
ERRY ERRY LUEBERRY
Makes 6 Servings
1/4 cup unsalted butter or margarine,
at room temperature, cut into pieces
1/2 tsp. ground cinnamon
Vanilla ice cream
23
C
RISP