They're delicious aren't they? My tree is almost done dropping them due to large amounts of rain the past month. Next year we will be putting them to better use. If you get enough, try making wine.

I don't know why mulberries are so ignored. I have no recipes and really just don't hear of people eating them.

1-2-3 Mulberry Sherbet
Ingredients :
4 cup fresh mulberries see * Note
2 cup sugar
2 cup buttermilk
Mulberries for garnish
Fresh mint sprigs for garnish
Note; Two (14-ounce) packages frozen mulberries, thawed, may be substituted for fresh mulberries.
Stir together mulberries and sugar in a bowl; let stand 30 minutes.
Process mulberry mixture in a food processor or blender until smooth, stopping to scrape down sides. Pour through a fine wire-mesh strainer into a 9-inch square pan, discarding solids; stir in buttermilk. Cover and freeze 8 hours.
Break frozen mixture into chunks, and place in bowl; beat at medium speed with an electric mixer until smooth. Return to pan; cover and freeze 3 hours or until firm. Garnish, if desired.
This recipe yields 1 quart.
Yield:"1 quart"

Crispy Mulberry Cobbler
Ingredients :
FILLING
1 tbl flour
1 tbl sugar
3 cup Persian mulberries
ASSEMBLY
1 cup flour
1 cup sugar
1 tsp baking powder
1/3 cup butter or shortening
1 x egg lightly beaten
For the Filling: Gently rinse mulberries in cold water. Combine flour and sugar in medium bowl. Toss gently with berries.
For Assembly: Combine flour, sugar and baking powder in mixing bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add egg; mix slightly, stirring just to moisten.
Grease 8-inch square baking dish. Fill with berry mixture. Crumble topping over berries. Bake at 350 degrees until slightly golden brown, 30 to 35 minutes.
Serve with vanilla ice cream or chilled whipped cream.
This recipe yields 6 to 8 servings.
Comments: Persian or "black" mulberry varieties, M. nigra, mature from mid-July to September, are always dark purple and abound in sweet-tart, staining juice.

Mulberry Almond Bars
Ingredients :
1 cup All-purpose flour
3/4 cup Quick-cooking oats
1/2 cup Granulated sugar
1/2 cup Butter or margarine, room temp
1/2 tsp Almond extract
1/2 cup Red Mulberry preserves
1/3 cup Sliced almonds
1. Heat oven to 350 degrees. Line an 8- or 9-inch square baking pan with foil. Lightly grease foil.
2. Mix flour, oats, and sugar in a large bowl.
3. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended.
4. Reserve about 1 cup oat mixture. Press remainder oven bottom of pan, adding more mixture if needed to cover. Spread preserves over top to about 1/2 inch from edges.
5. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.)
6. Bake 25-30 minutes or until edges are golden. Cool in pan on rack.
7. Lift foil by ends to cutting board. Cut in bars.
Makes 24 bars, 105

Mulberry Almond Christmas Bars
Ingredients :
1 env pie crust mix (they say robin hood)
1/4 cup Mulberry jam
1/2 cup Butter, softened
2/3 cup Sugar
2 x Eggs
2/3 cup Flour
1/4 tsp Salt
Red and green food coloring
FROSTING:
2 tbl Butter, softened
1 1/2 x To 2 cups sifted icing sugar
2 tbl Cream or milk
1 tsp Almond extract
BATTER:
Prepare pastry mix according to package directions for one crust unbaked pie shell. Line an 8" square cake pan with pastry. Spread with Mulberry jam. Cream butter and sugar together thoroughly. Add eggs, beating until light and fluffy. Add flour and salt; blend well. Divide batter in half. Color half pink and half green. Put small spoonfuls of each mixture alternately on jam layer. Tap pan gently on counter to even out the batter. Bake in a 350 F oven for 35-40 minutes or until toothpick inserted in centre comes out clean. Cool completely. Beat frosting ingredients together until smooth and creamy, adding enough icing sugar to make a spreading consistency.
Spread over cooled squares.
Makes about 2 dozen bars.

Mulberry-Almond Crumb Cake
Ingredients :
1 cup all-purpose flour
1/3 cup sugar
1/8 tsp salt
1/4 cup chilled stick margarine or butter, cut in small pcs
1/2 tsp baking powder
1/4 tsp baking soda
1/3 cup fat-free sour cream
2 tbl 1% low-fat milk
1 tsp vanilla extract
1/2 tsp almond extract
1 lrg egg
cooking spray
3 oz block-style fat-free cream cheese, softened
2 tbl sugar
1 lrg egg white
1/4 cup Mulberry preserves
1/3 cup Mulberries
2 tbl sliced almonds
Preheat oven to 350 F.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour mixture for topping; set aside.
Combine remaining flour mixture, baking powder, and baking soda, and add sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until blended. Spoon the batter into an 8-inch round cake pan coated with cooking spray.
Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium speed until blended. Spread evenly over batter; dot with preserves. Top with Mulberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle crumb mixture over Mulberries. Bake at 350 F for 30 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Mulberry Almond Coffeecake
Preheat oven to 350. Combine Mulberries and brown sugar in a bowl.
Set aside.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 tsp vanilla, and egg in small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with Mulberry mixture. Spoon remaining batter over Mulberry mixture; top with almonds.
Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
NOTES :

Mulberry Almond Layer Cake
Ingredients :
CAKE
3 x Egg yolks
1 cup Juice, apple, concentrated
3/4 cup Butter
1 tsp Extract, almond
2 1/2 cup Flour
2 tsp Baking powder
1/4 tsp Salt
1/3 cup Almonds, chopped
4 x Egg whites
1/4 tsp Cream of tartar
FROSTING
1 cup Cream, heavy
1/2 cup Fruit spread, Mulberry
2 tbl Liqueur, almond
1/3 cup Almonds, slivered
Melt butter; let cool.
Preheat oven to 350. Grease and flour 2 9" round cake pans; set aside. Beat egg yolks in large bowl. Blend in apple juice concentrate, butter, and extract. Combine flour, baking powder, and salt. Gradually add to egg yolk mixture, beating until well-blended.
Stir in chopped almonds.
Beat egg whites with cream or tartar at high speed in small bowl of electric mixer until stiff peaks form. Gently fold into batter; spread evenly into prepared pans. Bake 18-20 minutes, until cake is golden brown around edges.
Cool in pans on wire racks 10 minutes. Turn cakes onto racks; cool completely.
Beat cream at high speed in small bowl of electric mixer until soft Z?bs form. Add fruit spread, 1 tb at a time, beating until thick and well-blended. Brush liqueur evenly over cake layers; stack layers. Frost top and sides with whipped cream mixture; press slivered almonds around edge. Garnish with fresh Mulberries, if desired.

Mulberry Almond Shortbread Thumbprints
Ingredients :
2/3 cup Sugar
1 cup Butter, softened
1/2 tsp Almond extract
2 cup All-purpose flour
1/2 cup Jam, Mulberry
1 cup Sugar, confectioner's
1 1/2 tsp Almond extract
2 tsp Water
Heat oven to 350. In large mixer bowl combine sugar, butter and almond extract. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue beating until well mixed
(1 to 2 minutes). Shape dough into 1-inch balls. Place 2 inches apart on cookie sheets. With thumb, make indentation in center of each cookie (edges may crack slightly). Fill each indentation with about 1/4 teaspoon jam.
Bake for 14 to 18 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheet.
In small bowl stir together confectioner's sugar and 1-1/2 teaspoons almond extract. Gradually stir in enough water for a thin glaze. Drizzle over cooled cookies.
Makes 3 1/2 dozen cookies. Store in airtight containers up to 1 week or freeze up to 3 months.
Tip: If cookies are spreading too much, chill dough 1 hour or stir in 1 to 2 tablespoons flour.

Mulberry Almond Truffle Tart
Ingredients :
CRUST
1/3 cup Blanched slivered almonds, (1 1/2 ounces)
1/4 cup Sugar
1/4 tsp Vanilla
1/8 tsp Almond extract
1 cup Less 2 tablespoons all-purpose flour
Salt,
6 1/2 tbl Cold unsalted butter
2 1/2 tsp Water
FILLING AND FINISH
1 1/2 cup Red current jelly
2 tsp Sugar
2/3 cup Heavy cream
6 oz Good quality bittersweet or semisweet, chopped chocolate
2 tbl Unsalted butter
2 ct Fresh red Mulberries
Bittersweet chocolate shavings
Powdered sugar for dusting
Special equipment: Food Processor 9-inch fluted tart pan with removable bottom
Prepare the crust: In processor bowl, combine almonds, sugar, vanilla and almond extracts. Proceed until very fine. Add the flour and salt; pulse unit well mixed. Cut butter into 10 to 12 pieces and distribute over flour mixture. Process until mixture resembles coarse meal. Sprinkle in water and pulse until mixture starts to form a dough. Turn out onto a sheet of plastic wrap and push together into a flat patty. Refrigerate 30 minutes or until firm enough to roll.
Roll dough, between two pieces of plastic wrap, into a circle about 11 inches in diameter and 1/8-inch thick. Peel off top sheet of plastic. Use bottom sheet to lift pastry and invert it into tart pan. Line pan as much as possible using the plastic still attached to pastry, as an aid, easing dough into corners without stretching. Peel plastic from dough. If dough is too soft and plastic won't peel, place in freezer of refrigerator for a few minutes before peeling. Pinch dough off at upper rim of pan. Patch the dough as needed with pinched off bits of dough. Reinforce sides, strengthen corners and neaten up rim of crust, making everything as even as possible.
Chill at least one hour.
Position rack in lower third of oven; preheat to 400 degrees. Prick bottom of pastry shell all over with a fork. Bake 15 to 20 minutes until golden brown Check after 6 to 8 minutes; if bottom has puffed up, prick again with a fork or skewer to deflate. While still hot, press the bottom of the pan gently just enough to release the edges of the crust from the pan. Leave crust in pan. Cool on a rack. Cool completely before filling.
Make the filling: Simmer jelly with sugar 2 to 3 minutes until thickened.
Brush bottom of cooled pastry shell with just enough hot jelly to coat thinly, reserving the rest.
In a small saucepan, bring cream to a simmer. Place chopped chocolate and butter, cut into small pieces, in a medium sized bowl. Pour hot cream over chocolate. Let stand one minute. Stir gently without whisking or beating until chocolate is completely melted and smooth. Do not reheat; if chocolate is not completely melted, set the mixture aside for a few minutes then stir again. Pour mixture into tart shell. Refrigerate until firm.
Arrange berries over chocolate, starting around the edge and working toward the center, leaving a tiny bit of space between each berry so that some chocolate is visible. Reheat the red currant jelly and dab each berry lightly to give it a little shine-do not overdo-no need to use up all of the jelly.
Remove tart rim and place tart on serving dish. Decorate the edge or center of the tart with chocolate shavings. Refrigerate tart until 30-60 minutes before serving. To serve, us a very fine sieve or tea strainer to dust powdered sugar over berries and shavings, like a very light snowfall.
To make chocolate shavings: Scrape a sharp knife blade across the flat side of a bar of bittersweet chocolate. The shavings will be very fine and very fragile; do not touch them with your fingers or they will melt! Transfer shavings on the knife blade.

Mulberry and Apple Cheese
Ingredients :
1 kg Mulberries
450 gm Cooking apples, peeled, cored and finely chopped
1 1/3 kg Granulated sugar
1 Put the fruit in a preserving pan with 600ml/1 pint water and cook gently for about 30 minutes until very soft.
2 Press the pulp through a nylon sieve set over a bowl. Measure the resulting puree and return it to the pan, adding 500g/1lb 2oz sugar for each 500ml/18fl oz puree.
3 Stir over a low heat until the sugar has dissolved, boil the mix and simmer, stirring often for 40-60 minutes. Check the cheese is ready by drawing a wooden spoon across the bottom of the preserving pan leaving a clean line.
4 As soon as it is done, spoon the cheese into warmed, clean, small jars, cover with waxed discs and seal. Alternatively the fruit cheese can be turned into ramekins, left to set and then turned out for serving.
NOTES :
Makes about 2lb.

Mulberry and Apple Pie
Ingredients :
1 sht frozen ready rolled p
500 x granny smith apples
500 x mulberries fresh or
frozen
3 tbl plain flour
1/2 tsp cinnamon
3 tbl sugar
1 tbl castor sugar
Peel, core and slice the apples. Carefully mix with the mulberries, flour, cinnamon and sugar. Fill the mixture into a deep pie dish. Cut of a 1cm strip of pastry and press around the wetted rim of the pie dish. Brush with a little water. Lift the remaining pastry and lay over the pie dish. Press down on pastry edge and trim off excess pastry. Seal pastry by pressing around the edge with the back of a knife and then press around with the thumb making a decorate edge. Brush with water and sprinkle with castor sugar. Make a few slashes on top. Bake in a preheated 200C oven for 40 mins until apples are tender and pastry puffed and golden. Serve piping hot with heavy cream. Lattice finish alternative: Instead of a complete pastry crust, a lattice crust can be made. Simply cut pastry sheet into strips and lay in a criss-cross fashion over the fruit, pressing the edges down well on the wetted pie dish edge. A pastry rim can be used, if liked, using a strip of pastry around the edge.

Mulberry and Apple Summer Pudding
Ingredients :
250 gm Dessert apples, peeled, cored and cut into chunks (8oz)
250 gm Mulberries, (8oz)
8 slc Wholemeal bread from a medium sandwich, crusts removed loaf
Place a 900ml (1 1/2 pint) pudding basin upturned on greaseproof paper, draw round it and cut out a circle of paper that fits just inside the rim of the basin.
Put the apples, mulberries and 4 tablespoons of water in a saucepan, cover, and cook over a gentle heat for about 10 minutes until the apples are just cooked, but not mushy.
Meanwhile, line the base and sides of the pudding basin with 6 slices of the bread.
Transfer the fruit and juice to the bread-lined pudding basin. Top with the remaining slices of bread. Cover the pudding basin with the greaseproof paper circle.
Place a saucer on top and weigh it down with a heavy can so the fruit juice will soak into the bread.
When cold, transfer the pudding to the refrigerator and chill for at least 2 hours, or preferably overnight.
To serve, remove the weight, saucer and greaseproof paper, cover the pudding basin with a serving plate and invert it to unmould the pudding.