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Receta Mulberry Blueberry Kuchen
by Global Cookbook

Mulberry Blueberry Kuchen
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Ingredientes

  • 1 3/4 c. All-purpose flour
  • 6 Tbsp. Sugar
  • 2 1/4 tsp Baking pwdr
  • 1/4 tsp Salt
  • 1/4 tsp Grnd cinnamon
  • 1/8 tsp Grnd nutmeg
  • 7 Tbsp. Skim lowfat milk
  • 3 Tbsp. Vegetable oil
  • 1 Tbsp. Vanilla extract
  • 1 x Egg, lightly beaten
  •     Vegetable cooking spray
  • 2 c. Fresh Mulberries
  • 1 c. Fresh blueberries
  • 3 Tbsp. Sugar
  • 1/2 c. Red currant jelly, melted

Direcciones

  1. Combine first 6 ingredients in a large bowl; make a well in center of mix.
  2. Combine lowfat milk and next 3 ingredients; stir well. Add in to dry ingredients, stirring just till moistened. Spread batter proportionately in a thin layer over bottom of a 13- x 9- x 2-inch baking pan coated with cooking spray. Scatter fresh Mulberries and blueberries over batter; sprinkle with 3 Tbsp. sugar.
  3. Cover and bake at 350 deg for 25 min. Uncover and bake an additional 15 min or possibly till a wooden pick inserted in center comes out clean. Spoon melted jelly over kuchen.
  4. Yield: 15 servings (serving size: 1 [3- x 2-1/2-inch] piece).
  5. Serving Ideas : Serve hot or possibly at room temperature.
  6. NOTES : Kuchen is a traditional German yeast-raised coffeecake. This one is made without yeast, but it's just as good as the original version-and faster to make.