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Sunday, Jun 25, 2006
Cookery
In keeping with the random themes of late: a recipe I found, tweaked and executed yesterday afternoon for a BBQ. I originally promised a pie, but it was way too hot all this week to try a deal with pie crust.
Blackberry Cobbler
Filling
1/4 c. butter
1/4 c. water
2 tbsp. cornstarch
1/2 c. sugar
3 c. blackberries
Crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (cold)
1/4 cup water
1 egg, lightly beaten
1. In saucepan combine water, butter, cornstarch, sugar and berries. Cook over medium heat until liquid just begins to thicken.
2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the water and egg until just moistened.
3. Pour filling into a 9x5 loaf pan. Drop batter on the fruit. Bake for 20 minutes in a 425 oven, or until crust is golden brown.
4. Let cool. Serve with vanilla ice cream.
Filling
1/4 c. butter
1/4 c. water
2 tbsp. cornstarch
1/2 c. sugar
3 c. blackberries
Crust
2 Tbsp white sugar
1 cup all purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup butter (cold)
1/4 cup water
1 egg, lightly beaten
1. In saucepan combine water, butter, cornstarch, sugar and berries. Cook over medium heat until liquid just begins to thicken.
2 In a medium bowl, combine 2 Tablespoons of sugar, the flour, baking powder and salt. Cut the butter in with a fork or pastry blender until the mixture resembles coarse crumbs. Stir in the water and egg until just moistened.
3. Pour filling into a 9x5 loaf pan. Drop batter on the fruit. Bake for 20 minutes in a 425 oven, or until crust is golden brown.
4. Let cool. Serve with vanilla ice cream.
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