Mulberryfudgechewies Recipes

MULBERRY KUCHEN (CAKE)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking pan.
• Beat milk, 1/2 cup white sugar, egg, and oil in a bowl. Add 1 cup flour, baking powder, and salt; mix until smooth. Pour into baking pan; sprinkle with mulberries.
• Mix 3/4 cup flour, brown sugar, and 1/4 cup white sugar in a bowl; cut in butter and stir until mixture resembles crumbs, about 2 minutes. Sprinkle over cake.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes.

MULBERRY FUDGE CHEWIES

Steps:

• 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 Deg F.
• Remove from heat; cool until lukewarm and beat with a wooden spoon until mixture looses its gloss.
• Press into a buttered pan and cut into squares before the candy hardens.
• Keep in a tightly covered dish or freeze because this candy hardens when exposed to the air.

MULBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
• Combine flour, sugar, baking powder, soda and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
• Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

MULBERRY PRESERVES

Steps:

• Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
• Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.