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  • About Us
    • Staff & Board
    • Employment
    • Press
  • Visit
    • Group Tour Packages
    • Walking Tours
    • Gift Shop
    • Newsletter Sign-Up
    • Health & Safety
  • On Exhibit
  • Events
    • Candlelight Tours
    • Lone Star Stomp
    • Lectures
    • Texian Market Days
  • Education
    • Field Trips >
      • Field Trip Interest Form
      • Pre- and Post-Visit Activities
    • Fort Bend Connection
    • Texian Time Machine
    • HerStory
    • Costume Rentals
    • Blog
  • Facility Rentals
  • JOIN + GIVE
    • Membership
    • Donate
    • Volunteer >
      • Volunteer Application
  • Fort Bend Connection

Blog

A number of activities and topics of interest are included in the blog posts below.  For educational curriculum enhancers on Texas history, visit the Fort Bend Connection page. 

It's Berry Season! Two Moore Family Recipes You Can Try at Home

5/7/2020

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As we near the end of dewberry season, it is almost time for blackberry season! If you a drowning in berries, here are two recipes from the Moore family that you can try: Dewberry Cobbler and Dewberry Ice Cream. Blackberries can easily be substituted for dewberries in these recipes. Enjoy! (And let us know if you try the recipes! Tag us on Facebook or Instagram with your berry dish!)

Dewberry Cobbler

Preheat oven to 350 degrees. In an 9x13 glass baking dish, add 2 tbls. butter, put dish in oven and melt butter.

In a saucepan, heat 1 quart ripe berries, 1 cup water, 1 cup sugar, 2T butter. Then add 2T flour to thicken. Simmer on low heat until desired thickness. Stir often to avoid scorching.

In a large bowl, sift together 1 cup flour and 2 tsp baking powder. Add 3/4 cup sugar and 3/4 cup milk. Mix well and pour into 9x13 baking dish with melted butter. Pour the berry filling over the entire surface. Do NOT stir.

Bake at 350 about 30 minutes until the crust on top is golden brown.

​This is great with a dip of vanilla ice cream of top.
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Dewberry Ice Cream

  • 2 pints fresh dewberries
  • Juice of ½ a lemon
  • ¼ c. sugar
  • 1 ½ cups half and half
  • 1 c. sugar
  • 5 large egg yolks
  • 1 ½ cups heavy cream
In a saucepan, mix berries, ¼ c. sugar and lemon juice. Cook covered over low heat for 20 to 25 min. Drain using fine mesh strainer, pressing berries to get as much juice as possible. Set aside.

Heat half and half and 1 c. sugar in a separate pan over low heat. Turn off when mixture is totally heated. Add cream to a separate bowl. Beat egg yolks until they are pale yellow and slightly thick. Slowly drizzle yolk mixture into ½ and ½ mixture.
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Cook over low heat, stirring constantly, ‘til very thick. Pour into bowl with cream. Stir to combine. Add dewberry juice to custard mixture. Chill completely then freeze in an ice cream maker until thick.
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    Funding has been provided to the Fort Bend History Association from Humanities Texas and the National Endowment for the Humanities as part of the 2020 Coronavirus Aid, Relief and Economic Security (CARES) Act of 2020.
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