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Full Online Book HomeLearning KitchenFruit - Mulberry Crisp
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Fruit - Mulberry Crisp Post by :bert10 Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1580

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Fruit - Mulberry Crisp

4 cups whole fresh mulberries
1 c. unsifted flour
3/4 c. sugar
1/2 tsp. ground cinnamon
1/2 c. mayonnaise


Preheat oven to 400.Place fruit in greased 8" x 8" x 2" baking pan.

Stir together flour, sugar and cinnamon. Stir in mayonnaise until mixture resembles coarse crumbs. Sprinkle over fruit. Bake for 40 minutes or until lightly browned.

Makes 8 servings.
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Yield: 1 Batch 1 1/2 cups ripe mulberries to make: 2/3 cup Mulberry juice 2 cups Sugar 2 tbl. Butter You can use this recipe for any low pectin fruit eg. Saskatoons, blueberry, elderberry, raspberry, blackberry or May-apple. Cook 1 1/2 cups of ripe mulberries (unripe fruit is toxic- see about Red mulberry), mash and drain through a fine sieve or jelly bag to obtain the juice: about 2/3 cup yield. Mix juice with sugar and butter and cook over low heat until sugar dissolves. Bring to a boil on medium and boil without stirring until soft-ball candy stage- 240 Degrees
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Fruit - Mulberry Cobbler Fruit - Mulberry Cobbler

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1 cup flour 2 tsp. baking powder 1/4 tsp. salt 1/2 cup milk 1/2 tsp. vanilla 1 tablespoon butter* 1 1/2 cups sugar, divided 1 to 2 cups mulberries 3/4 cup boiling water Preheat oven to 375.Combine first 6 ingredients and 1 cup of sugar in bowl, mixing well. Spread in a 7" x 11" baking dish. Top with mulberries. Sprinkle with remaining 1/2 cup of sugar. Pour 3/4 cup boiling water over batter. Bake for 25 to 30 minutes. Serve warm or cold with ice cream. Yield: 6 servings
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