Food recipes
Mango-Blueberry Biscuit Cobbler
Mango-Blueberry Biscuit Cobbler Ingredients: mango nectar, canned blueberries, raw lemon juice, raw sugars, granulated cornstarch spices, cinnamon, ground wheat flour, white, all-purpose, unenriched sugars, granulated...
Mango-Blueberry Biscuit Cobbler
Ingredients:
mango nectar, canned
blueberries, raw
lemon juice, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 350F.
For the Filling: mix mangoes, blueberries and lemon juice in large bowl.
Mix sugar, cornstarch, and cinnamon in small bowl.
Sprinkle over fruit; toss to coat well.
Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
For the Topping: mix flour, 3 tablespoons of the sugar, baking powder, 1/2 teaspoon of the cinnamon, baking soda and salt in large bowl.
Add buttermilk; mix well.
Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture.
Mix remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon.
Sprinkle over biscuits.
Bake 35 to 40 minutes or until fruit is bubbly and topping is browned.
Serve warm.
Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes.
Or, use frozen blueberries, unthawed, in place of the fresh blueberries.
Prepare and bake as directed.
Ingredients:
mango nectar, canned
blueberries, raw
lemon juice, raw
sugars, granulated
cornstarch
spices, cinnamon, ground
wheat flour, white, all-purpose, unenriched
sugars, granulated
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
leavening agents, baking soda
salt, table
milk, buttermilk, fluid, cultured, lowfat
Directions:
Preheat oven to 350F.
For the Filling: mix mangoes, blueberries and lemon juice in large bowl.
Mix sugar, cornstarch, and cinnamon in small bowl.
Sprinkle over fruit; toss to coat well.
Spoon into 11x7-inch baking dish sprayed with no stick cooking spray.
For the Topping: mix flour, 3 tablespoons of the sugar, baking powder, 1/2 teaspoon of the cinnamon, baking soda and salt in large bowl.
Add buttermilk; mix well.
Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture.
Mix remaining 1 tablespoon sugar and 1/2 teaspoon cinnamon.
Sprinkle over biscuits.
Bake 35 to 40 minutes or until fruit is bubbly and topping is browned.
Serve warm.
Test Kitchen Tip: Use sliced peeled peaches in place of the mangoes.
Or, use frozen blueberries, unthawed, in place of the fresh blueberries.
Prepare and bake as directed.