A Country Place

South Haven, Michigan

Specialty Recipe

Fresh Fruit Panache

Ingredients

1 cup water

1/3 cup butter

1-1/2 cup (Bisquick)

6 eggs

Strawberry Sauce:

3 cups mashed strawberries (fresh), including juice

1/2 cup sugar (you may add more but this is a breakfast entree and you don't want it too sweet)

2 Tablespoons cornstarch

2 Tablespoons strawberry Jello gelatin (this keeps strawberries red)

Bring water and butter to a boil and add baking mix. Stir vigorously over low heat (1 minute or until batter forms a firm ball). Remove from heat and add eggs, 2 at a time, beating until smooth after each addition. Divide batter equally among ten 4-inch ramekins that have been sprayed with vegetable spray. (Batter may also be baked in a 9 x 13-inch pan.) Bake 25 minutes at 350 degrees or until puffed high, golden brown, and dry. Serve immediately topped with fresh fruit in season and hot fruit sauce. Prepared fruit pie filling that has been heated also works well.

Strawberry Sauce: Cook over medium heat, stirring frequently until sauce has thickened.

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