Monday, July 4

Happy Independence day (with mulberries)!

It has been a while since I last wrote about food and it is about time to share some tasty summer recipes! Lately, we have been enjoying our homemade lemonade, especially since it has been quite hot here in Milwaukee. Yesterday it was up to 96 degrees! Besides lemonade, we have been enjoying plenty of desserts, including frozen lemonade, homemade ice cream, and loads of fruit pies and cobblers!
fresh from the tree!
Since through the winter we survived primarily on canned fruits and citrus, fresh fruit and berries are quite a treat, to say the least. Last weekend, we enjoyed strawberry season with fresh strawberry pie. The strawberries were harvested by our dear friend Alicia, and prepared into a tasty pie by Jill, Alicia and myself. Then, today, Jill and I, and several friends that are visiting for the holiday weekend, went down to the garden where the mulberries are in full abundance. It is a beautiful sight, to say the least!
Strawberry Pie
1/2 cup of flour
1/3 cup of honey
3 cups of fresh strawberries

1. Prepare a pie crust, bake it empty and let it cool. Meanwhile, mix together all of the ingredients for the filling and pour into baked crust. Sprinkle with homemade granola or a crumble of sorts, which could be made out of sugar, butter and cinnamon!

2. Bake for about 40 minutes at 400 degrees. Share with your friends!
Peach-mulberry Cobbler
4 fresh peaches (mine are straight from Georgia!)
2 cups of fresh mulberries (right from the tree!)
2 tablespoons of honey
2 tablespoons of flour
A sprinkle of cinnamon
Half and half

1. Slice the the peaches into thin wedges (about 10 wedges per peach) and line them in a casserole dish, and create one layer. Lay down a layer of mulberries and another layer of peaches and another of mulberries until all of the fruit is in the pan.

2. In a separate bowl, mix together the remaining ingredients, adding just a smidgen of butter and a splash of half and half. Pour over the fruit evenly. Top with unbaked cookie dough (we used this sugar cookie recipe from last year, and blended in mulberries for some lovely colors!). Bake at 400 degrees until the fruit filling is bubbly and the cookies are baked.

Happy eating and happy fourth of July weekend!

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