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Full Online Book HomeLearning KitchenFruit - Mixed Berries - Summer Berry Buckle
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Fruit - Mixed Berries -  Summer Berry Buckle Post by :larrmac Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1735

Click below to download : Fruit - Mixed Berries - Summer Berry Buckle (Format : PDF)

Fruit - Mixed Berries - Summer Berry Buckle

Filling:
1 c (2 sticks) unsalted butter
1/2 c granulated sugar
1 1/2 c flour
1 egg
2 t baking soda
1 c buttermilk
6 cups assorted berries (blueberries, raspberries, blackberries and strawberries)

Topping:
1/2 c granulated sugar
1/2 c brown sugar
1/2 (1 stick) unsalted butter
1/4 t grated nutmeg
1/3 c chopped toasted pecans


Preheat oven to 350 degrees. Butter and flour a 9 X 12 inch baking dish.

To make the filling, in a bowl, beat the butter and sugar together until they're light and fluffy. Add the egg and mix in. Sift the flour and baking soda together and add the butter mixture alternatively with the buttermilk. When combined, spread the crust in the prepared dish and cover with berries.

To make the topping, place all ingredients for the topping in a mixing bowl and combine with the tips of your fingers until crumbly. Sprinkle the topping mixture over the berries in the baking dish.

Bake the buckle in the oven for 45 minutes, until nicely browed. Serve with scoop of your choice of ice cream for each serving!

Source: Dallas Morning News
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Use your blender to puree three kinds of berries and apple juice concentrate into a refreshing drink. 3 cups fresh strawberries 1-1/2 cups fresh raspberries 3/4 cup fresh blueberries 2-1/4 cups frozen apple juice concentrate, thawed 5 cups carbonated water, chilled Combine one-third of the berries and 3/4 cup of the apple juice concentrate in a blender container. Cover and blend until smooth. Pour into a large pitcher and slowly stir in 1-2/3 cups of the carbonated water. Repeat twice with remaining ingredients. Makes 12 servings. Source: Better Homes and Gardens
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1 cup flour 3 large eggs 1/2 teaspoon salt 1-1/2 cup milk Mix all ingredients until smooth. Heat a 8 inch crepe pan, brush with butter. Pour 1/4 cup batter into pan. Cover entire pan with batter. Crepe is ready to turn when bottom side begins to brown. Place crepe on plate, spread ricotta cheese down the middle part of crepe, place berries on top, roll crepe together. Sprinkle with icing sugar, garnish with mint leaves and berries. Serve plain or with pure maple syrup. Frozen berries may be substituted. A mixture of Summer berries is nice 1/2 raspberries and 1/2
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