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Full Online Book HomeLearning KitchenFruit - Fresh Fruit Cobbler
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Fruit - Fresh Fruit Cobbler Post by :wingit Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1813

Click below to download : Fruit - Fresh Fruit Cobbler (Format : PDF)

Fruit - Fresh Fruit Cobbler

1 Cup Four
1 Cup Sugar
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup butter, melted (1 stick)
2 Cups fresh fruit, Peaches (skinned, sliced), Blueberries, or Blackberries
1 Tablespoon of Sugar
1 Teaspoon of Cinnamon

Preheat oven to 350° F. and grease a 12x8x2 inch glass baking dish.

Combine flour, sugar, baking powder and salt, and mix together. Melt butter and then mix with 1 cup of milk. Pour milk/butter mixture into dry ingredients and stir together until thickened to a batter. Pour batter into prepared baking dish.

Lay fresh fruit on top of this batter, distribute it all over batter evenly. Mix 1 Tabl. Sugar and 1 Teasp. cinnamon together, then lightly sift it over batter/fruit. Place pan into oven and bake for 50 minutes, or until it turns lightly brown.
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1 mango, diced 2 c. fresh blueberries 2 bananas, sliced 2 c. fresh strawberries, sliced or cut lengthwise in quarters 2 c. seedless red grapes 2 nectarines, unpeeled and sliced 1 kiwi, peeled and sliced Sauce: 1/3 c. orange juice 2 T. lemon juice 1 T. honey 1/4 tsp. ground ginger dash nutmeg Combine fruit in large non-reactive bowl. Make sauce and add to fruit prior to serving. Fruit can be marinated in sauce one or two hours prior for added flavor. Ripe fruit will taste the sweetest and great if eaten that same day. The salad will keep in the

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9" baked and cooled pie shell 1 pkg. lemon-flavored gelatin 1/2 cup sugar 1 cup chilled undiluted Evaporated milk 1 Tbsp. Lemon juice 1 1/4 cups of one of: crushed pineapple applesauce apple juice grape juice prune juice apricot nectar pineapple juice Bring the fruit to fruit juice to a boil. Add gelatin and stir until dissolved. Stir in sugar. Chill about 30 minutes, or until mixture mounds slightly when dropped from spoon. Whip milk and lemon juice until stiff peaks form. Pour on top of gelatin mixture. Beat in slowly with rotary beater or electric mixer, on low speed. Pour