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If you want to develop some recipes for
black haw, since they have a somewhat figgy taste, you could start with recipes
using chopped figs. If in making, say, fig cookies, you find that the
black haw mixture looks drier than a fig mixture would have, you could moisten
with applesauce. I could see using them in muffins or
pancakes, but I have the impression they would lack the brightness of blueberries
or raisins. Not a problem – balance that by adding a bright flawor,
like lemon and/lor orange rind – those are commonly added to figs for the
same reason. I think you could come up with some very
good recipes. I’d try here, but have no access to the fruit. Stephen From:
nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Lon J. Rombough A proven recipe is good and I do thank you, but I am also looking for
OTHER ways to use them. Also, many selections have rather small amounts of
flesh. Types with more flesh would be worthwhile, too. |
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