Fruit Cobblers
Photo: flickr user jessicafm
Ingredients
1 cup All-purpose flour, sifted
2 tablespoons Sugar
teaspoon Baking powder
teaspoon Salt
cup Butter
cup Milk
1 Egg, beaten
Preparation
1
For biscuit topper, sift together the flour, sugar, baking powder, and salt. Cut in butter till mixture resembles coarse crumbs. Combine milk and egg. Add to dry mixture; stir just to moisten.
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CHERRY: Combine one 20-ounce can pitted tart red cherries (water pack) with juice, 1/2 cup sugar, 1 tablespoon quick-cooking tapioca, and few drops red food coloring in a sauce pan. let stand 5 minutes. Cook and stir till slightly thickened, about 5 minutes. Stir in 1 tablespoon butter or margarine.
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BLACKBERRY (Rooby): Wash and drain 5-6 cups freshly picked blackberries.
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Place berries in saucepan with 1 1/2 cups sugar and 2 tablespoons cornstarch. Bring to boil carefully, cook until hot, about 5 minutes.
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Might not have some of the 'fancy' recipes in it that people crave in the 90's, but it's still the one I turn to for the 'basics'. I adapted the cobbler recipe many years ago for those wonderful Washington blackberries of late summer...
Tools
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Yield:
24.0 servings
Added:
Friday, February 12, 2010 - 2:32am