Rocky Mountain Berry Book by Bob Krumm
Author:Bob Krumm
Language: eng
Format: epub
Publisher: Falcon Guides
Published: 2020-03-20T16:00:00+00:00
3rd Layer
1 quart huckleberries
¾ cup water
¾ cup sugar
2 teaspoons lemon juice
5 tablespoons cornstarch
¼ cup water
Heat berries, water, sugar, and lemon juice. Dissolve cornstarch in ¼ cup cold water. Stir into huckleberries and cook until thickened and clear. Cool. Pour over second layer.
4tht Layer
1 (9-ounce) container Cool Whip
Top with another 9-ounce container of Cool Whip. Sprinkle with nuts.
—DARLENE RAMSBACHER, FORT PECK, MONTANA
FROM THE BILLINGS GAZETTE COOKBOOK, SEPTEMBER 25, 1983
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