In any amount desired:
Raisins (1/2-1 c. is generally good)
Prunes/plums, sliced (I don’t like these, so I never include them)
Apples, sliced and peeled (if desired…I rarely put these in)
Water (if using milk…thicken with flour instead of cornstarch)
Sugar to taste
cornstarch to thicken
Place mixed fruit of choice in a pot. If the fruit is dried, add water now. Cook the fruit until soft, add water if desired, sweeten and thicken with a cornstarch paste. Top with thick cream and serve in a bowl alongside ham or farmer sausage. Serve hot or if desired, cold. You should now have a thick and flavorful fruit moos. Enjoy!
Categories: Breakfast, Desserts, Entertaining, Fat-Free, Fruits, Holiday, Low-Carb, Low-Fat, Low-Sodium, Non-Dairy, Old-Fashioned, Other Breakfast, Other Desserts, Other Soups & Stews, Side Dishes, Soups & Stews, Special Diets, Special Occasions, Vegan, Vegetarian
Tags: Mennonite, Traditional
Submitted by: lauriek on October 9, 2010
Although, I haven’t made this particular recipe, it did bring back memories. Sometimes, on a Sunday, I guess my mom would get hungry for “moos”, and she would make it with assorted, dried fruits. Us kids absolutely loved it and polished it all off from the big Dutch oven she used to make it in. As a youngster, I had a hard time explaining what this dish was to my non-Mennonite friends. Thanks for the memories,LK!
On October 12, 2010 at 6:38 pm
You are very welcome! Thank you for sharing your story. I enjoy hearing other’s childhood memories.
On October 13, 2010 at 10:27 am