Cobblers

Every summer,Daddy picked gallons of blackberries and not only for jam and jelly. Nope--nothing was better than opening up a quart of blackberries during a cold winter day and Mom making a cobbler. Her father had given her several cherry trees a few years before his death ,so they provided enough fruit for cherry cobblers. Along with the dried apples , sweetened apples and peaches she canned, cobblers were a regular dessert around our house. They are still my favorite ones. 

I hope you enjoy these recipes and they bring back good memories to you.
 

1/2 c. butter (1 stick)
4 c. sliced fresh peaches
1/2 c. water
1 2/3 c. sugar (divided use)
1 c. flour
2 tsp. baking powder
3/4 c. milk
1/2 tsp. cinnamon

Melt butter place in 9x13 pan. In a saucepan combine peaches, water, and half of the sugar, bring to a boil remove from heat.

In a bowl, blend flour, baking powder, cinnamon, remaining sugar, and milk, until it forms a thin batter. Pour batter over the melted butter in the  pan, then pour peaches over the batter, pushing the peaches into the batter
a bit. Bake about 40 min. at 350°F to 375°F.

Note: When cake mixes became popular, sometimes Mom would take about half a box of yellow cake mix, preparing it just like you would to bake a cake. However, she poured it in the bottom of the pan, added the sweetened peaches with juice and baked it. The cake would rise to the top and make the most delicate topping. I'll admit, I've never had mine turn out as good as hers, but I still use her method.

Fresh strawberries are wonderful made into a cobbler this way, also.

Simple Peach-Strawberry Cobbler
 

2/3 c. flour
1/2 c. sugar
1 1/2 tsp. baking powder
2/3 c. milk
1 c. peaches, peeled, and chopped
1 c. strawberries, quartered

Preheat oven to 350 °. In medium bowl, combine flour, sugar and baking powder. Stir in milk and mix until smooth. Spray a one quart pan.
Pour batter in pan; sprinkle the fruit over the top. Bake 40-45 minutes or until lightly browned.

9 peaches; about 3 lb.
1 c.  sugar
1 tsp. sugar
2 tbs. cornstarch
2 tsp. lemon juice
1 pt. raspberries
1 1/2 c.  flour
1 1/2 tsp. baking powder
3/4 tsp. salt
5 tbs. butter; chilled
2/3 c.  milk

Heat oven to 400°. Peel peaches and slice. Combine them with 3/4 cup of sugar, the cornstarch and lemon
juice. Gently stir in raspberries. Transfer to 2-qt. baking dish. Cover with foil. Bake until juices are
bubbling, about 30 minutes.

Meanwhile, combine 1/4 cup sugar, flour, baking powder and salt.
Cut in butter until mixture resembles coarse meal. Stir milk into flour mixture until ingredients just hold together.

Drop eight heaping spoonfuls of dough onto hot fruit and sprinkle remaining sugar on dough. Bake,uncovered, until the biscuits have browned, about 25 minutes.

1 1/2 c. flour
1/2 tsp. salt
1/2 c. sugar
1/3 c. butter
1 1/2 c. cherries, drained (save juice)
1/4 c. sugar
1 tbs. cornstarch

Mix flour, salt and sugar. Cut in butter. Reserve 1/3 of mixture; spread remainder in 8-inch square pan. Place
cherries over crumbs; sprinkle reserved crumbs over cherries.
Bake at 350° for 45 minutes.

Serve with hot cherry sauce. Thicken juice with 1/4 cup sugar and cornstarch cooking until clear. Cafeteria cooks
stretched sauce by adding other fruit juices.

Cream together;
1/4 c. shortening
1/2 c. sugar
Add 1/2 c. milk

Sift together and add;
1 c. flour
1/2 tsp. salt
1 tsp. baking powder

Spread mixture in greased loaf tin or casserole.
Drain juice from canned berries or fruit. Spread over mixture in pan.Pour 1/4 to 1/2 c. sugar over berries
or fruit.  Pour reserved juice over sugar.
Bake 45 to 60 min. in 375 ° oven. Serve with cream or whipped cream.

8 c. chopped, seeded, peeled zucchini (about 3 pounds)
2/3 c. lemon juice
1 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg

Crust:
4 c. flour
2 c. sugar
1 1/2 c. cold butter
1 tsp. ground cinnamon

In a large saucepan, over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer one minute longer. Remove from heat and set aside.

For crust, combine flour and sugar in a bowl; cut in butter until  mixture resembles course crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased 15x10x1-inch baking pan. Spread
zucchini mixture over top; crumble remaining crust mixture over zucchini.
Sprinkle with cinnamon. Bake at 375°F for 35-40 minutes or until golden and bubbly.

NOTE: Most people will think this is made with apples.

Old Timey Sweet Potato Cobbler

1 1/2 c. self-rising flour
1/3 c. cooking oil
enough ice water to make stiff dough

Mix all for dough. Use half to roll crust for bottom of casserole. Bake bottom crust 15 minutes at 350°.

3 potatoes, boiled and cut in pieces
1 c. sugar
1 tsp. nutmeg
1 tsp. cinnamon
1 stick butter

Dissolve 2/3 cup sugar and half the butter in a little water that the potatoes were boiled in with a little milk. Add
spices; put potatoes in bottom of casserole. Pour this mixture over it. Roll out rest of dough; put over potatoes.
Brush with rest of butter. Bake at 350° for 30 minutes or until done.

1/2 c  light-brown sugar (packed)
1/2 tsp. cinnamon, ground
1 tsp. grated lemon rind
1 tbs. lemon juice
4 c  sliced peeled peaches
3/4 c  all-purpose flour
1/2 c  whole-wheat flour
1 tbs. baking powder
1/4 c  butter (1/2 stick)
2  egg whites, beaten
1/2 c  milk
1/2 tsp. vanilla

Preheat oven to 375 °F. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish.

Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently.

Bake in preheated 375°F. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm.

1/2 c. quick cooking rolled oats
1/2 c. packed brown sugar
1/4 c. all purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter
2 lb. apples (6 med.) or 2 1/2 lb. peaches (10 med.)
2 tbs. granulated sugar

Combine all dry ingredients but the granulated sugar in a food processor.
Cut the butter in smallish pieces - no need to soften.  Blend in food processor until butter is in small pieces and is well mixed.  Peel, core and slice fruit to make 5-6 cups.  Place fruit in a 10x6x2 baking dish an sprinkle with granulated sugar.  Cover fruit with crumb mixture.  Bake at 350° for 40-45 minutes.  Serve warm with ice cream .

1 Duncan Hines yellow cake mix
2 sticks margarine, melted
1 large can peach slices
1 can peach pie filling
enough pecan halves to cover top of cake mix

Combine cake mix and melted margarine. Stir in about half of juice from peach slices until well mixed. Pour peach pie filling into a 9 x 13-inch pan and add canned peach slices and juice; arrange to suit in pan. Pour cake mix over top of peaches and place pecan halves all over top of cake mix. Bake in 350 ° oven for 45 minutes or until well browned.

2 cans (21 oz. each) cherry pie filling
1 pkg. (5 1/2 oz.) Martha White Bix-Mix
1 tbs. sugar
1/4 c. milk
1/4 c. (1/2 stick) butter or margarine, melted

Preheat oven to 400 °. Grease a shallow 2-quart baking dish. Pour pie filling into dish. Combine remaining ingredients; stir to form soft dough. Drop dough by spoonfuls onto pie filling to form dumplings. Cover with lid or foil and bake 20 minutes. Remove cover and bake additional 15 minutes.
Makes 4 to 6 servings.

8 large green apples (Granny Smith or Pippin)
1 1/2 to 1 3/4 c. granulated sugar
5 tbs. light brown sugar
1 c. half and half
12 to 15 sprinkles of ground cinnamon
1/2 stick butter, melted down
4 to 5 capfuls vanilla
1/2 to 3/4 c. flour
15 fresh lemon drops
frozen pie crust

Wash apples and slice into medium sized slices. Mix all of the ingredients, flour goes in last. Mix ingredients with spoon. Place softened pie crust over the top and make a few small slits in crust. Cover and bake at 325° for 1 1/2 hours in deep container.

Topping:

1 1/2 c.  Corn Chex cereal,crushed to 1/2 c.
2/3 c.   all-purpose flour
1/4 c.   sugar
1 1/2 tsp.  baking powder
1/4 tsp.  salt
1/8 tsp.  ground nutmeg
3 tbs.  butter or margarine
1/3 c.   milk
1  egg, slightly beaten

Fruit Filling:
1 to 1 1/4 c.  sugar (adjust to taste)
2 1/2 tbs. cornstarch
1 1/2 lb.  fresh red plums,pitted and quartered
1/4 c.   water

Preheat oven to 400 °.
Have ready a deep 2 quart baking dish.

To prepare topping, combine Chex crumbs, flour, sugar, baking powder, salt and nutmeg. Cut in butter until fine
crumbs form. Blend milk with egg. Add all at once to dry ingredients. Stir just until moistened. Set aside.

For fruit filling, combine sugar and cornstarch in large saucepan. Stir in plums and water. Cook and stir over medium
heat until sauce boils and is thick and clear. Pour into baking dish. Drop Chex mixture by scant spoonfuls over top.
Spread to cover entire surface. Bake 20 to 25 minutes or until lightly browned. Serve warm. Makes 6 to 8 servings.
 

Note: Canned plums may be substituted for fresh. Drain and reserve syrup from 2 cans (16 ounces each) whole purple
plums in heavy syrup. Pit plums.

In saucepan, combine 2 1/2 tablespoons cornstarch and 1/4 teaspoon salt. Stir in reserved syrup. Cook and stir with wire whip over medium heat until sauce comes to a boil and is thickened. Remove from heat. Stir in plums. Turn into baking dish. Top and bake as before.

Peach Pandowdy

Yield: 6 Servings

4 c.   peaches; sliced (from about-2 lb.)
1/3 c.   plus 3 tablespoons sugar
2 tsp.   fresh lemon juice
1/4 tsp. nutmeg; freshly grated
pinch of cinnamon
1 c.  yellow cornmeal
1 1/2 tsp.  baking powder
1/4 tsp.  baking soda
1/2 tsp.  salt
1  egg; lightly beaten
1/2 c. buttermilk
2 tbs.  unsalted butter; melted
1 1/2 tbs. dark brown sugar

Preheat the oven to 350 ° F.  In a medium bowl, combine the peaches with 1/3 cup of the sugar, the lemon juice, nutmeg and cinnamon. Arrange the peaches in a large flameproof shallow ceramic or glass baking dish.

In a medium bowl, sift together the cornmeal, baking powder, baking soda, salt, and remaining 3 tablespoons sugar.  Stir in the egg, buttermilk and 1 tablespoon of the melted butter; mix until just combined.

Pour the batter evenly over the peaches and bake until the cornbread is cooked through, about 30 minutes.  Remove from the oven; turn the oven to broil.Brush the top of the corn bread with the remaining 1 tablespoon melted butter.  Place the brown sugar in a sieve and sprinkle it evenly over the corn bread.

Broil the pandowdy about 5 inches from the heat for 1 to 2 minutes, until the sugar melts.

1 c. flour
1 c. sugar
1 c. milk
1/2 stick butter

Mix above ingredients and pour into well greased casserole or cobbler pan.
To above mixture, add:

2 cups berries (or peaches, or strawberries, etc.)

Do not stir mixture.

1/2 c. butter
3-4 c. fruit and its juices
1 c. sugar
2 tsp. baking powder
1 c. unbleached all-purpose flour
1 c. milk

Put the butter in a deep casserole at least 9 inches in diameter, put it in a cold oven, and preheat to 350 °. If the fruit is not juicy, sprinkle it with some of the sugar and set aside for a while. Whisk together the baking powder, flour, sugar in a bowl and then add the milk and mix well. Mixture will be thin.

When the butter has melted and the oven has reached 350 °, pour the batter all at once into the dish, then pour the fruit and juices into the center of the batter. Bake for 50-60 minutes, or until the batter is done and the top is golden brown. Serve hot,warm, or at room temperature.

4 cups fresh or frozen berries (raspberries, blackberries,boysenberries
and/or loganberries)
1/2 c. seedless red raspberry jam
2 tbs. quick cooking tapioca or cornstarch
1/3 c. sugar
1 tbs. margarine or butter, cut into small pieces

Biscuits:
1 c. all purpose flour
2 tbs. sugar
2 tsp. baking powder
1/4 tsp. salt
1/2 c. margarine or butter
1 egg
2 to 4 tbs. milk
1 tsp. sugar

Heat oven to 425°. Spray 8 inch square (2 quart) baking dish with nonstick cooking spray.

In large bowl, combine berries, jam, tapioca and 1/3 cup sugar; mix gently.
Spread in sprayed baking dish. Top with 1 tbs.. margarine.

Bake at 425° for 20 to 30 minutes or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.

Meanwhile, lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, 2 tbs. sugar, baking powder and salt; mix well. With pastry blender or fork, cut in 14 cup margarine until crumbly. In small bowl, combine egg and 2 tbs. milk, beat well. Stir in flour mixture until a stiff dough forms, adding additional milk, 1 tsp. at a time, if necessary.

On a lightly floured surface, roll out dough to 1/2 inch thickness. With 2 inch cookie cutter, cut our hearts, rounds or diamond shapes. Stir hot fruit mixture; top with dough cutouts. Sprinkle cutouts with 1 tsp. sugar.

Bake at 425°for 10-20 minutes or until fruit bubbles around the edges and biscuits are light golden brown. Cool at least 15 minutes.

8 Servings

**Tapioca is a starchy substance found in the cassava plant. The quick cooking variety is in pellet form (also called pearl tapioca) and can be used in place of cornstarch to thicken sauces. When tapioca is used to thicken mixtures, the small round pellet of tapioca will provide texture to the sauce.

Serving Size  : 6

1  can (16 oz) tart red cherries
1/3  c.  brown sugar
3 tbs.   cornstarch
1/2  c.  orange juice
2  tbs. butter
1/8  tsp. salt
1/2  tsp. almond extract
1 1/2  c.  homemade biscuit mix
1/3  c.  sugar
1/4  tsp.  freshly grated nutmeg
1  egg
1/4   c.  milk

Drain cherries, reserving juice.  Combine brown sugar and cornstarch in saucepan.  Stir in cherry juice,orange juice, butter, and salt; cook,stirring constantly, until thickened.  Stir in cherries and almond extract.  For biscuit topping, combine Homemade Biscuit Mix, sugar and nutmeg.  Beat egg and milk and stir into biscuit mixture until combined.

Heat cherry mixture to boiling and pour into a low 1 quart baking dish.

Drop batter by spoonfuls (about 6) on top of hot cherry mixture and bake in a preheated 350 °F oven for 35-40 minutes, until biscuits are golden. Serve warm.
Makes 6 servings.

Yield: 9 servings

1 can pumpkin,large can
4   eggs;large,beaten
1 1/2 c.  sugar
1 tsp. salt
1 tsp. ginger
1/2 tsp. cloves
2 tsp. cinnamon
1 c.  evaporated milk;13 oz.
1 pkg. yellow cake mix
1 c.  butter;melted
2 tbs. brown sugar
1/2 c.  almonds;slivered,or 1/2 c  chopped walnuts

Blend together,pumpkin,eggs,sugar,salt,ginger,cloves,cinnamon and canned milk.Pour into greased 13"x9"x2" pan.Sprinkle dry cake mix over top of mixture.Drizzle melted butter over dry cake mix.Sprinkle brown sugar over butter.Top with a sprinkling of nut meats.Bake in a 350 °oven for 1 hour and 20 minutes.Makes 9 3"x4 1/4" servings.

Triple Berry Cobbler

Serving Size  : 6

1  c.  Blackberry Royal Wine- Mogen David brand
2/3   c.  sugar
2  tbs. cornstarch
5  c.  berries *-fresh or unsweetened frozen
2  ts p. fresh orange peel- finely grated

                        -----topping-----
1  c. all-purpose flour
2  tbs. sugar
1  tsp.  baking powder
1/4  c.  butter or margarine- cut into small bits
1/2  c.  milk
 vanilla ice cream -or-- whipped cream- lightly  sweetened

 * Choose any combination of 3: blackberries, ollalieberries, raspberries, boysenberries and blueberries.
Heat oven to 400 °.
In medium saucepan, stir together wine, sugar and cornstarch until cornstarch is completely dissolved.
Cook and stir over medium heat until mixture bubbles and thickens.
Stir in berries and orange peel; stir until berries are hot.
Pour mixture into an 11- by 7- by 2 inch baking dish or 2 quart casserole.

To make topping, in a bowl combine flour, sugar, and baking powder.
With a fork, cut butter into flour mixture until mixture is crumbly.  Stir in milk.  (Mixture will be lumpy.)
Drop batter by spoonfuls onto berries.

Bake 20 to 30 minutes until topping browns.
Serve cobbler warm with ice cream or whipped cream.
Makes 6 servings.

Yield: 6 servings

1/2 c.  sugar
1 c.  flour
1 tbs. cornstarch
1 tbs. sugar
1/4 tsp. ground nutmeg
1 1/2 tsp. baking powder
4 c  peeled fresh or canned  (the canned ones are a nice way to cheat )
1/2 tsp. salt
peaches, drained
3 tbs. shortening
1 tsp. lemon juice
1/2 c.  milk

Heat oven to 400°F. Mix 1/2 cup sugar, cornstarch and nutmeg in a 2 qt. saucepan. Stir in peaches and lemon juice. Cook over medium heat until mixture thickens and boils. Boil and stir 1 minute.

Serving Size  : 6

1/4  c.  butter (or margarine,-if you must)
1/2  c.  sugar
2/3  c.  milk
1 c.  flour
2  tsp.  baking powder
13  oz. tart cherries-(one normal u.s. can)
2 tbs.  sugar (to sweeten -and thicken -- use less-or more as  needed)

Preheat oven to 350 ° F.  Drain cherries, saving liquid.

Cream butter and sugar together.  Alternately add in milk and sifted dry ingredients.  Pour into a buttered and floured casserole dish.  Top evenly with cherries.  Sprinkle sugar on top and cover with saved liquid/juice.
Bake 45-50 minutes.

The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler.  The juice will congeal to fruity and pudding-like.
Serve warm topped with cream, milk or ice cream.  (I prefer milk).  If any is left, it's good cold, too.

Depending on how soft the butter is to start with,  this recipe takes only 5 to 10 minutes to mix.

  *  You can use any unsweetened canned fruit for this recipe.  You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Using pineapple gives you the taste of pineapple upside down cake although it won't look like one:)

1  c.  flour
1  c.  sugar
1  c.  milk
1  tsp.  vanilla
1  egg
1  stick of butter
16  oz.  blueberries

Melt butter in a 9x13 inch baking dish.  Add all ingredients except the blueberries in a large mixing bowl.  Mix well; then, when margarine is melted, pour the ingredients into the baking dish.  Add the blueberries.
 Don't mix them in; just add them.  Bake at 350 °

2 tbs. cornstarch
1 tbs. lemon juice
1 c.  flour
1/2 tsp. salt
vanilla ice cream
1 1/2 c  sugar
4 c.  blackberries, picked over, rinsed
1 tsp. baking powder
6 tbs. unsalted butter, cold, cut in

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved.  Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8 inch cast-iron skillet.

In a bowl, combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.

Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400° oven for 20-25 minutes or until the topping is golden.

Serve warm with vanilla ice cream. 

Apple Cobbler (using biscuit mix)

Yield: 4 servings

1 tbs. cornstarch
1 tbs. sugar
1/8 tsp. ground cinnamon
3/4 c.  water
2 med. apples, tart, pared, sliced
3/4 c.  biscuit mix (see recipe)
2 tbs. process American cheese- shredded
3 tbs. water

4 servings of about 1/2 cup each 166 calories per serving

 Pre-heat oven TO 400°F. (hot)

 Mix cornstarch, sugar, and cinnamon in saucepan. Add 3/4 cup water and mix well. Add apples.

 Cook over low heat, stirring occasionally, until liquid thickens and apples just begin to soften--about 6 minutes.

Pour into 1 quart casserole.

Stir biscuit mix and cheese together. Add 3 tablespoons water and mix well. Spread on top of apple mixture.

Bake until top is lightly browned--about 30 minutes.

* Thrifty Meals for Two: Making Food Dollars Count

Super Easy Cobbler

This is the easiest cobbler recipe ever! It tastes good, too!

1/2 c. butter or margarine
1 c. flour
1 c. sugar
1 c. milk
2 tsp. baking powder

1 can pie filling or 2-3 cups fresh fruit (apples, peaches, blueberries, etc.)
 

Mix together dry ingredients, stir in milk and blend thoroughly. Melt butter in bottom of a 9
x 13 pan, and put dough on top. Add pie filling or fruit in middle of dough--do NOT stir.
Bake at 350 ° for 45 minutes.

Serving Suggestions
Serve warm or cold. Delicious with ice cream.

Cherry Cobbler with Crumb Topping
 

1 can cherry pie filling
2 tbs. light margarine
1/2 cup raw one minute oatmeal
4 tbs. all-purpose flour
1/2 cup sugar
2 tbs. chopped pecans
butter flavored vegetable spray

Spray a 2-quart casserole with cooking spray. Open can of cherry pie filling. Pour into casserole. Mix light margarine, oatmeal, flour, sugar and pecans. Crumble over cherry pie filling.

Bake at 350 ° F for 20 to 25 minutes.
Serves 8.

Fresh Berry Cobbler Cake

1 pint fresh berries (blueberries,blackberries, raspberries and or
  strawberries)
1/4 tsp. salt
1 c. all-purpose flour
3 tbs. butter or margarine
1 1/4 c. sugar, divided
1/2 c. milk
1 tsp. baking powder
1 tbs. cornstarch
1 c. cold water
Additional berries (optional)

Makes 6 servings

Preheat oven to 375° F. Place berries in 9x9-inch baking pan; set aside. Combine flour,1/2 cup sugar, baking powder and salt in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Stir in milk. Spoon over berries. Combine remaining 3/4 cup sugar and cornstarch in small bowl. Stir in water until sugar mixture dissolves; pour over berry mixture. Bake 35 to 40 minutes or until lightly browned. Serve warm or cool completely. Garnish with additional berries, if desired.

Berry cobbler

 (Serves 6)

1/2 c. sugar (for sprinkling)
4 c. berries (fresh or frozen)
1 c. sugar (for the batter)
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/4 c. butter (softened)
nutmeg

 Preheat oven to 375 ° F.
Sprinkle 1/2 cup of  sugar  on  the  berries,  and place them in the bottom of a 2-quart baking dish.
Combine  the  remaining  dry  ingredients  (flour,sugar, baking powder and salt).
Add the milk and softened butter, and beat well.
Spoon the batter over the berries.  Sprinkle  some nutmeg on top.
Bake for about 45 minutes.
 

NOTES

You can use pretty well any type of berry for the  base. A favorite of mine is a combination of strawberries, raspberries, and blueberries.

The base of this turns out to be a bit thin and liquid.  If you strain the juice from the fruit, add a couple of tablespoons of flour to the juice, and then pour the  juice  over the fruit in the baking dish, the base will be semi firm.

You do not need to sprinkle the full 1/2 cup of sugar on the berries; with sweeter berries, much less will often be needed.

If you would like a sweeter, candy like batter, try adding more sugar to the batter.  I wouldn't recommend putting more than 1 1/4 cups of sugar into the batter, though- the  crust of the batter will be very candy like, but the center of the batter will not properly bake if you do.

Skillet Peach Cobbler

1 29 oz can sliced peaches and juice
3 tbs. brown sugar
3 tbs. cornstarch
2 tbs. butter
1/2 tsp.  ground ginger
dash of salt

1 c. Bisquick
1/3 cup milk
1 tbs. brown sugar

In a skillet over low heat blend peaches, sugar, cornstarch, butter, ginger and salt. Cook until thickened. In a small bowl combine Bisquick, milk and sugar.
Drop by tablespoons on bubbly peach mixture. Cook uncovered l0 min. Cover and cook l0-l5 minutes more until top is fluffy. Serve with vanilla ice cream or Cool Whip.

Strawberry-Rhubarb Cobbler

2 c. fresh rhubarb, cut into 1 inch pieces
2 c. fresh strawberries, sliced
2/3 c. sugar
1/4 c. water

Topping:
2 c. flour
1 tbs. sugar
1 tbs. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1/2 c. vegetable oil
2/3 c. milk

Preheat oven to 450°F (425°F if using a glass baking pan). Spread fruit in ungreased 9" cake pan. Sprinkle 2/3 cup sugar over fruit, add water, and set in hot oven while preparing topping.  Combine dry topping ingredients in one bowl and liquid ingredients in another; pour liquid mixture into dry and stir till batter comes away from sides of bowl.  Drop batter by spoonfuls on top of hot fruit. Bake 20 minutes or until lightly browned.
 
  

  © 1999, 2000-2001-2002-2008.Going Home,All rights Reserved

Web Hosting · Blog · Guestbooks · Message Forums · Mailing Lists
Allwebco Web Templates · Build your own toolbar · Site Building Articles · Audio, Fonts, Clipart
powered by bravenet.com