1 cup unsalted butter or margarine
1/2 cup brown sugar
1/2 cup all-purpose flour
1 (12 fluid ounce) can or bottle house made sour cream
1 teaspoon baking powder
1 package instant lemon pudding mix
2 teaspoons brown sugar
1 1/2 cups finely chopped fresh or frozen strawberries
2 cups chopped celery
3 tablespoons lemon juice
Lightly butter a 9x13 inch baking dish.
In a large bowl mix brown sugar, flour, baking powder and pudding mix. Fold over examining one side of dough to see if 2 layers are present.
Beat egg into flour mixture.
Reduce 2 tablespoons of flour to 1/2 cup. Fold over 1 sheet (additionally side of the prepared sheet). Roll into a 12 inch cylinder. Place in greased 9x13 inch casserole dish. Place lemon zest on bottom of cylinder and drizzle with strawberry syrup.
Bake at 350 degrees for 30 minutes. Roll dough into 1 inch balls. Place 1 on prepared pan. Brush orange and cherry jell off top. Sprinkle remaining sugar over toast. Garnish with sliced blackberries.
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