Blueberry cobbler recipe anyone?!
Blueberries have been dirt cheap!. I've had enough pies, quick breads, cakes, tarts, muffins, waffles, and pancakes - so I put the last batch of blueberries in the freezer!. Does anyone have a blueberry cobbler recipe I can make with the now frozen blueberries!? Anything similar that isn't a tart, cake, pie, or muffin would work too!. Thanks!Www@FoodAQ@Com
Answers:
Blueberry cobbler
2 1/2 cups blueberries
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup white sugar
1/2 teaspoon all-purpose flour
1 tablespoon melted butter
1 1/2 cups all-purpose flour
3 teaspoons baking powder
5 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
Blueberry Mix
Preheat your oven to 375 degrees F (190 degrees C)!.
Mix the blueberries, vanilla, and lemon juice in a bowl!.
Add the first measure of sugar and half a teaspoon of flour to the blueberry mixture!.
Stir in one tablespoon of melted butter!.
Spoon the blueberry mixture into a greased 8-inch baking dish!.
Batter
Mix 1 1/2 cups of flour, 5 tablespoons of sugar and the baking powder in a bowl!.
Cut in five tablespoons of butter!. Rub the mixture well with your fingers until the mixture resembles fine breadcrumbs!.
Make a smell well in the center of the dry mixture with a spoon then pour in the milk!.
Stir the mixture quickly until it is just moistened!.
Spoon the batter over the blueberry mixture!.
Mix a pinch of cinnamon with two teaspoons of sugar then sprinkle this over the batter!.
Bake for 20 to 25 minutes, until the batter is golden brown!.
------------
What about blueberry soup!?
2 cups fresh blueberries
1/2 cup sugar
1 1/2 cups cold water
1 very small cinnamon stick
1 thinly sliced lemon
1/8 tsp!. nutmeg
1/8 tsp!. allspice
? cup pinot noir, zinfandel, or other sweet red wine
1 ? cups sour cream
4 cups freshly-picked blueberries
? cup sugar
1 cup orange juice
1/8 tsp!. salt
? tsp!. cinnamon
1 tbsp!. freshly squeezed lemon juice
1 cup half and half
A few sprigs of fresh mint (optional)
Blueberry Soup With Wine
Mix the blueberries with the water, sugar, lemon, nutmeg and allspice in a large saucepan and heat it over medium high heat until it comes to a boil!.
Reduce the heat and simmer the blueberry soup for 15 minutes!.
Strain the blueberry soup into a large covered bowl or pitcher, and chill it in the refrigerator!.
Stir the sour cream and wine into the blueberry soup just before you serve!.
Serve the blueberry soup in chilled bowls, garnished with a few whole blueberries!.
No-Alcohol Blueberry Soup
Bring the blueberries, sugar, orange juice, salt and cinnamon to boil in a saucepan over medium heat, stirring often!.
Remove the mixture from the heat and allow it to cool slightly!.
Put the mixture in a food processor blender along with the freshly-squeezed lemon juice and blend it until smooth, scraping down the sides often!.
Cover the blueberry soup and chill it until you're ready to serve!.
Mix in the half-and-half just before you are ready to serve the blueberry soup, and then pour it into stemmed glasses!. Garnish with mint sprigs, if desired!.
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Blueberry Crisp
3/4 cup plus 2 tbsp!. (or more) sugar
1/4 cup cornstarch
6 cups fresh wild or regular blueberries (32 oz!.) or 32 oz!. frozen wild or regular blueberries (do not thaw)
2 tbsp!. fresh lemon juice
3/4 cup toasted oats
3/4 cup whole wheat flour
1/2 cup natural cane sugar (or brown sugar)
1/2 tsp!. cinnamon
Big pinch of salt
2 tbsp!. of butter
1/3 cup low-fat plain yogurt
Store-bought pie crust
For the Filling
1!. Whisk 3/4 cup plus 2 tbsp!. sugar and cornstarch in heavy large saucepan to blend!.
2!. Stir in blueberries and lemon juice!.
3!. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes!.
4!. Chill filling until cool, about 1 hour!.
For the Crisp
1!. Combine the oats, flour, and sugar together in a medium bowl!.
2!. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture!.
3!. Sprinkle the crumble evenly over the blueberry mixture!.
1!. In a 9-inch pie dish, add a rolled-out, store-bought pie crust!.
2!. Add filling!.
3!. Add topping, ensuring you distribute evenly!.
4!. In a pre-heated 400 degree oven, place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 20 to 25 minutes!.
Serve lukewarm/chilled with gelato!
------------------
Blueberry Liqueur
2 ? cups fresh blueberries
2/3 cup brandy
? cup vodka
1 ? cup sugar
? cup light corn syrup
1 tbsp!. freshly squeezed lemon juice
1 tsp!. fresh lemon zest
1 (2-quart) jar with tightly fitting lid
1 cup thawed frozen blueberries, drained
1 tsp!. vanilla extract
1/2 cup vodka
1 cup blackberry brandy
1/2 cup sweetened condensed milk
1/2 cup half and half
1/2 cup evaporated milk
Fresh Blueberry Liqueur
Put the fresh blueberries in a sterilized 2-qt!. jar and stir in the sugar!. Crush the berries to a pulp with a wooden spoon and allow the jar to sit for 1 hour!.
Add the brandy and vodka!. Put the lid tightly on the jar and shake the mixture vigorously!.
Add the light corn syrup, lemon juice and lemon zest!.
Cover the jar and put it in a dark, cool place for 2 weeks!.
Strain the blueberry liqueur through a fine mesh strainer and discard the solid matter!.
Put the strained liqueur in a clean container and leave it for one week!. Strain it through a damp cheesecloth into the final container, squeezing out as much as possible!.
Allow the blueberry liqueur to age for an additional month before serving!.
Easy Blueberry and Cream Liqueur
Place the blueberries in a blender container and puree them!.
Blend in the vanilla, vodka and blackberry brandy!.
Add the sweetened condensed milk, half and half and evaporated milk and mix thoroughly!.
Serve the Easy Blueberry and Cream Liqueur immediately in small glasses, or over ice cream or frozen yogurt!.
-----------------
Blueberry Cinnamon Rolls
1 ? cup water
1/4 tsp!. vanilla
1 large egg
3 1/3 cups all-purpose flour
1 3/4 cup sugar, divided
1 tsp!. salt
3 tsp!. fast acting yeast
6 tbsp!. butter, divided
1 cup blueberries, fresh or dried
2 tsp!. cinnamon
1 cup confectioner's sugar
2 drops lemon extract
? cup whipping cream
Preheat the oven to 375 degrees!.
Put the water, vanilla, egg, sugar, salt and yeast in a mixing bowl or bread machine and mix until the dough is smooth!.
Put the dough on a lightly floured surface and knead for about 3 minutes!. Roll the kneaded dough in a rectangular shape approximately 18 inches by 9 inches, and brush it with 2 tbsp!. melted butter!.
Mix together 2 tsp!. of cinnamon and ? cup of sugar, and gently stir in the blueberries!.
Sprinkle the blueberry mixture over the dough, and roll the dough up tightly like a jelly roll!. Moisten the ends of the seams and pinch them together!.
Slice the rolls into nine equal rolls about 2 inches thick, and place them in a greased 9 by 9-inch pan!. Bake for 25 to 30 minutes, or until the blueberry cinnamon rolls are golden brown!.
Make the glaze by mixing the confectioner's sugar, lemon extract, whipping cream and 2 tbsp!. of melted butter in a small bowl!. Stir the mixture until it's smooth!. Spread the glaze on the warm blueberry cinnamon rolls!.
---------------
Blueberry Strudel
8 sheets frozen phyllo dough
3 cups blueberries
3/4 cup sugar
1/2 tsp!. lemon juice
1/2 tsp!. grated lemon zest
1/2 tsp!. cinnamon
1/4 tsp!. nutmeg
1 cup chopped walnuts (optional)
3 tbsps!. butter
1 cup powdered sugar, divided
1 tbsps!. honey
Juice of one lemon
Preheat the oven to 350 degrees F!.
Spray a jellyroll pan with butter-flavored cooking spray!. Place one sheet of thawed phyllo dough in the center of the pan, and spray it lightly with cooking spray!. Repeat until all the sheets are used!.
Mix 3 cups blueberries, 3/4 cup sugar, 1/2 tsp!. lemon juice, 1/2 tsp!. grated lemon zest, 1/2 tsp!. cinnamon and 1/4 tsp!. nutmeg in a medium bowl!. Add 1 cup chopped walnuts if desired!.
Use the cooking spray to spray the center of the phyllo sheets again!. Spread half the blueberry mixture on the center of the dough!. Fold one third of the dough over the filling!.
Spread the remaining filling over the area covered by the first part of the filling and layer of dough, after spraying the dough again with cooking spray!. Fold the remaining one third of the dough over the center sections and spray the entire thing with cooking spay, covering it well!.
Combine 3 tbsp!. butter, 1/2 cup powdered sugar and 1 tbsp!. warmed honey in a bowl and mix well!. Cut three shallow slits in the top of the cake, and spread the honey mixture over the top!. Bake for 20 minutes or until golden brown!.
Stir the remaining 1/2 cup powdered sugar and juice from one lemon together in a bowl and drizzle over the warm cake!. Cut the strudel into 1- to 3-inch strips and serve warm!.
Hope those help and you can use them!Www@FoodAQ@Com
2 1/2 cups blueberries
1 teaspoon vanilla extract
1 tablespoon lemon juice
1/2 cup white sugar
1/2 teaspoon all-purpose flour
1 tablespoon melted butter
1 1/2 cups all-purpose flour
3 teaspoons baking powder
5 tablespoons white sugar
5 tablespoons butter
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
Blueberry Mix
Preheat your oven to 375 degrees F (190 degrees C)!.
Mix the blueberries, vanilla, and lemon juice in a bowl!.
Add the first measure of sugar and half a teaspoon of flour to the blueberry mixture!.
Stir in one tablespoon of melted butter!.
Spoon the blueberry mixture into a greased 8-inch baking dish!.
Batter
Mix 1 1/2 cups of flour, 5 tablespoons of sugar and the baking powder in a bowl!.
Cut in five tablespoons of butter!. Rub the mixture well with your fingers until the mixture resembles fine breadcrumbs!.
Make a smell well in the center of the dry mixture with a spoon then pour in the milk!.
Stir the mixture quickly until it is just moistened!.
Spoon the batter over the blueberry mixture!.
Mix a pinch of cinnamon with two teaspoons of sugar then sprinkle this over the batter!.
Bake for 20 to 25 minutes, until the batter is golden brown!.
------------
What about blueberry soup!?
2 cups fresh blueberries
1/2 cup sugar
1 1/2 cups cold water
1 very small cinnamon stick
1 thinly sliced lemon
1/8 tsp!. nutmeg
1/8 tsp!. allspice
? cup pinot noir, zinfandel, or other sweet red wine
1 ? cups sour cream
4 cups freshly-picked blueberries
? cup sugar
1 cup orange juice
1/8 tsp!. salt
? tsp!. cinnamon
1 tbsp!. freshly squeezed lemon juice
1 cup half and half
A few sprigs of fresh mint (optional)
Blueberry Soup With Wine
Mix the blueberries with the water, sugar, lemon, nutmeg and allspice in a large saucepan and heat it over medium high heat until it comes to a boil!.
Reduce the heat and simmer the blueberry soup for 15 minutes!.
Strain the blueberry soup into a large covered bowl or pitcher, and chill it in the refrigerator!.
Stir the sour cream and wine into the blueberry soup just before you serve!.
Serve the blueberry soup in chilled bowls, garnished with a few whole blueberries!.
No-Alcohol Blueberry Soup
Bring the blueberries, sugar, orange juice, salt and cinnamon to boil in a saucepan over medium heat, stirring often!.
Remove the mixture from the heat and allow it to cool slightly!.
Put the mixture in a food processor blender along with the freshly-squeezed lemon juice and blend it until smooth, scraping down the sides often!.
Cover the blueberry soup and chill it until you're ready to serve!.
Mix in the half-and-half just before you are ready to serve the blueberry soup, and then pour it into stemmed glasses!. Garnish with mint sprigs, if desired!.
-------------
Blueberry Crisp
3/4 cup plus 2 tbsp!. (or more) sugar
1/4 cup cornstarch
6 cups fresh wild or regular blueberries (32 oz!.) or 32 oz!. frozen wild or regular blueberries (do not thaw)
2 tbsp!. fresh lemon juice
3/4 cup toasted oats
3/4 cup whole wheat flour
1/2 cup natural cane sugar (or brown sugar)
1/2 tsp!. cinnamon
Big pinch of salt
2 tbsp!. of butter
1/3 cup low-fat plain yogurt
Store-bought pie crust
For the Filling
1!. Whisk 3/4 cup plus 2 tbsp!. sugar and cornstarch in heavy large saucepan to blend!.
2!. Stir in blueberries and lemon juice!.
3!. Cook over medium heat until mixture bubbles and thickens, frequently stirring gently, about 13 minutes!.
4!. Chill filling until cool, about 1 hour!.
For the Crisp
1!. Combine the oats, flour, and sugar together in a medium bowl!.
2!. Stir in the butter, and then the yogurt and mix until everything comes together in a dough-like texture!.
3!. Sprinkle the crumble evenly over the blueberry mixture!.
1!. In a 9-inch pie dish, add a rolled-out, store-bought pie crust!.
2!. Add filling!.
3!. Add topping, ensuring you distribute evenly!.
4!. In a pre-heated 400 degree oven, place pie on rimmed baking sheet and bake until crust and topping are golden and filling bubbles thickly, about 20 to 25 minutes!.
Serve lukewarm/chilled with gelato!
------------------
Blueberry Liqueur
2 ? cups fresh blueberries
2/3 cup brandy
? cup vodka
1 ? cup sugar
? cup light corn syrup
1 tbsp!. freshly squeezed lemon juice
1 tsp!. fresh lemon zest
1 (2-quart) jar with tightly fitting lid
1 cup thawed frozen blueberries, drained
1 tsp!. vanilla extract
1/2 cup vodka
1 cup blackberry brandy
1/2 cup sweetened condensed milk
1/2 cup half and half
1/2 cup evaporated milk
Fresh Blueberry Liqueur
Put the fresh blueberries in a sterilized 2-qt!. jar and stir in the sugar!. Crush the berries to a pulp with a wooden spoon and allow the jar to sit for 1 hour!.
Add the brandy and vodka!. Put the lid tightly on the jar and shake the mixture vigorously!.
Add the light corn syrup, lemon juice and lemon zest!.
Cover the jar and put it in a dark, cool place for 2 weeks!.
Strain the blueberry liqueur through a fine mesh strainer and discard the solid matter!.
Put the strained liqueur in a clean container and leave it for one week!. Strain it through a damp cheesecloth into the final container, squeezing out as much as possible!.
Allow the blueberry liqueur to age for an additional month before serving!.
Easy Blueberry and Cream Liqueur
Place the blueberries in a blender container and puree them!.
Blend in the vanilla, vodka and blackberry brandy!.
Add the sweetened condensed milk, half and half and evaporated milk and mix thoroughly!.
Serve the Easy Blueberry and Cream Liqueur immediately in small glasses, or over ice cream or frozen yogurt!.
-----------------
Blueberry Cinnamon Rolls
1 ? cup water
1/4 tsp!. vanilla
1 large egg
3 1/3 cups all-purpose flour
1 3/4 cup sugar, divided
1 tsp!. salt
3 tsp!. fast acting yeast
6 tbsp!. butter, divided
1 cup blueberries, fresh or dried
2 tsp!. cinnamon
1 cup confectioner's sugar
2 drops lemon extract
? cup whipping cream
Preheat the oven to 375 degrees!.
Put the water, vanilla, egg, sugar, salt and yeast in a mixing bowl or bread machine and mix until the dough is smooth!.
Put the dough on a lightly floured surface and knead for about 3 minutes!. Roll the kneaded dough in a rectangular shape approximately 18 inches by 9 inches, and brush it with 2 tbsp!. melted butter!.
Mix together 2 tsp!. of cinnamon and ? cup of sugar, and gently stir in the blueberries!.
Sprinkle the blueberry mixture over the dough, and roll the dough up tightly like a jelly roll!. Moisten the ends of the seams and pinch them together!.
Slice the rolls into nine equal rolls about 2 inches thick, and place them in a greased 9 by 9-inch pan!. Bake for 25 to 30 minutes, or until the blueberry cinnamon rolls are golden brown!.
Make the glaze by mixing the confectioner's sugar, lemon extract, whipping cream and 2 tbsp!. of melted butter in a small bowl!. Stir the mixture until it's smooth!. Spread the glaze on the warm blueberry cinnamon rolls!.
---------------
Blueberry Strudel
8 sheets frozen phyllo dough
3 cups blueberries
3/4 cup sugar
1/2 tsp!. lemon juice
1/2 tsp!. grated lemon zest
1/2 tsp!. cinnamon
1/4 tsp!. nutmeg
1 cup chopped walnuts (optional)
3 tbsps!. butter
1 cup powdered sugar, divided
1 tbsps!. honey
Juice of one lemon
Preheat the oven to 350 degrees F!.
Spray a jellyroll pan with butter-flavored cooking spray!. Place one sheet of thawed phyllo dough in the center of the pan, and spray it lightly with cooking spray!. Repeat until all the sheets are used!.
Mix 3 cups blueberries, 3/4 cup sugar, 1/2 tsp!. lemon juice, 1/2 tsp!. grated lemon zest, 1/2 tsp!. cinnamon and 1/4 tsp!. nutmeg in a medium bowl!. Add 1 cup chopped walnuts if desired!.
Use the cooking spray to spray the center of the phyllo sheets again!. Spread half the blueberry mixture on the center of the dough!. Fold one third of the dough over the filling!.
Spread the remaining filling over the area covered by the first part of the filling and layer of dough, after spraying the dough again with cooking spray!. Fold the remaining one third of the dough over the center sections and spray the entire thing with cooking spay, covering it well!.
Combine 3 tbsp!. butter, 1/2 cup powdered sugar and 1 tbsp!. warmed honey in a bowl and mix well!. Cut three shallow slits in the top of the cake, and spread the honey mixture over the top!. Bake for 20 minutes or until golden brown!.
Stir the remaining 1/2 cup powdered sugar and juice from one lemon together in a bowl and drizzle over the warm cake!. Cut the strudel into 1- to 3-inch strips and serve warm!.
Hope those help and you can use them!Www@FoodAQ@Com
Try these!.!.!.
a) Fresh Blueberry Cobbler
1? hours | 20 min prep
Easy and too good for words!.
SERVES 8
Ingredients
* 1 1/4 cups all-purpose flour
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/2 teaspoons baking powder
* 3/4 cup whole milk
* 1/3 cup butter, melted
* 2 cups fresh blueberries
* 1/3 cup sugar
* 1 teaspoon vanilla extract
Directions
1!. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine!.
2!. Add in milk and butter; stir to combine!.
3!. Spread batter into a greased 8-inch square baking pan!.
4!.Sprinkle blueberries evenly over batter!.
5!.Sprinkle with 1/3 cup sugar and drizzle with vanilla!.
6!.Bake at 350° for 40-45 minutes or until a pick comes out clean!.
7!.Can serve plain or with ice cream on top!.
b) Warm Blueberry Cobbler
This is a simple recipe,most ingredients we all have around the kitchen!.) (6 ingredients!)
40 min | 10 min prep
SERVINGS : 1 cobbler
Ingredients
* 3 cups blueberries
* 1 tablespoon lemon juice
* 1 cup all-purpose flour
* 1 cup sugar
* 1 beaten egg
* 6 tablespoons melted butter
Directions
1!. Heat oven to 375!.
2!.Put berries in a 10x6x2 inch baking dish!.
3!.Sprinkle with lemon juice!.
4!.Mix the sugar,flour,and egg,stirring until resembles coarse meal!.
5!.Spread this over the berries!.
6!.Drizzle melted butter over berries!.
7!.Bake for 30 minutes!.
8!. Serve warm with a dallop of whipped cream on side,if you choose!.Www@FoodAQ@Com
a) Fresh Blueberry Cobbler
1? hours | 20 min prep
Easy and too good for words!.
SERVES 8
Ingredients
* 1 1/4 cups all-purpose flour
* 1/2 cup sugar
* 1/4 teaspoon salt
* 1 1/2 teaspoons baking powder
* 3/4 cup whole milk
* 1/3 cup butter, melted
* 2 cups fresh blueberries
* 1/3 cup sugar
* 1 teaspoon vanilla extract
Directions
1!. Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine!.
2!. Add in milk and butter; stir to combine!.
3!. Spread batter into a greased 8-inch square baking pan!.
4!.Sprinkle blueberries evenly over batter!.
5!.Sprinkle with 1/3 cup sugar and drizzle with vanilla!.
6!.Bake at 350° for 40-45 minutes or until a pick comes out clean!.
7!.Can serve plain or with ice cream on top!.
b) Warm Blueberry Cobbler
This is a simple recipe,most ingredients we all have around the kitchen!.) (6 ingredients!)
40 min | 10 min prep
SERVINGS : 1 cobbler
Ingredients
* 3 cups blueberries
* 1 tablespoon lemon juice
* 1 cup all-purpose flour
* 1 cup sugar
* 1 beaten egg
* 6 tablespoons melted butter
Directions
1!. Heat oven to 375!.
2!.Put berries in a 10x6x2 inch baking dish!.
3!.Sprinkle with lemon juice!.
4!.Mix the sugar,flour,and egg,stirring until resembles coarse meal!.
5!.Spread this over the berries!.
6!.Drizzle melted butter over berries!.
7!.Bake for 30 minutes!.
8!. Serve warm with a dallop of whipped cream on side,if you choose!.Www@FoodAQ@Com
Ingredients
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
1/3 cup butter, melted
2 cups blueberries
1/3 cup sugar
1 teaspoon vanilla extract
Directions
1 Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine!.
2 Add in milk and butter; stir to combine!.
3 Spread batter into a greased 8-inch square baking pan!.
4 Sprinkle blueberries evenly over batter!.
5 Sprinkle with 1/3 cup sugar and drizzle with vanilla!.
6 Bake at 350° for 40-45 minutes or until a pick comes out clean!.
7 Can serve plain or with ice cream on top!.Www@FoodAQ@Com
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
1/3 cup butter, melted
2 cups blueberries
1/3 cup sugar
1 teaspoon vanilla extract
Directions
1 Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir to combine!.
2 Add in milk and butter; stir to combine!.
3 Spread batter into a greased 8-inch square baking pan!.
4 Sprinkle blueberries evenly over batter!.
5 Sprinkle with 1/3 cup sugar and drizzle with vanilla!.
6 Bake at 350° for 40-45 minutes or until a pick comes out clean!.
7 Can serve plain or with ice cream on top!.Www@FoodAQ@Com
Berry Cobbler (use any berry you have in this)
Cook berries (2 C!.) with 1 cup sugar for 15 min!.
Mix in bowl 1/2 C!. self rising flour
1/2 C!. milk
3 T!. butter
*this makes a small cobbler for 2 so adjust if serving more people
In baking dish pour berries and juice and then pour flour mixture over!. Sprinkle sugar over crust for a prettier crust
Bake 30-45 min @ 350' the crust should be golden brown!.
Serve with whipped cream or vanilla ice cream!.Www@FoodAQ@Com
Cook berries (2 C!.) with 1 cup sugar for 15 min!.
Mix in bowl 1/2 C!. self rising flour
1/2 C!. milk
3 T!. butter
*this makes a small cobbler for 2 so adjust if serving more people
In baking dish pour berries and juice and then pour flour mixture over!. Sprinkle sugar over crust for a prettier crust
Bake 30-45 min @ 350' the crust should be golden brown!.
Serve with whipped cream or vanilla ice cream!.Www@FoodAQ@Com