An easy recipe for the 4th of July Picnic or anytime! Sharing once again for those new foodies who haven't tried this wonderful Cobbler. Enjoy!
To Date the most popular blog post!!!
Patriotic to the RED, WHITE and BLUE!
While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try. Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers. Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top. Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.
Happy Baking from my kitchen to yours,
Happy Baking from my kitchen to yours..
M. J.
To Date the most popular blog post!!!
Patriotic to the RED, WHITE and BLUE!
While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try. Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers. Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top. Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.
 |
| Before |
Happy Baking from my kitchen to yours,
M.J.
 |
| After |
Happy Baking from my kitchen to yours..
M. J.
Strawberry/Blueberry Cobbler (Sue Zemanick’s)
2 pints strawberries hulled and quartered
1 pint blueberries
1 cup sugar divided
1 tablespoon cornstarch
¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 egg
¼ cup milk
½ tsp. vanilla extract
6 tablespoons butter, melted
Heat oven to 375 degrees.
In a bowl, combine all berries, 1/3 plus 2 tsp. sugar and cornstarch. Let sit for 10 minutes.
In another bowl, mix flour, ½ cup sugar, baking powder and salt. In a 3rd bowl, stir egg, milk, vanilla and butter. Add dry ingredients. Stir well.
Place six, 6 oz. ramekins on a baking sheet. Divide fruit evenly and top each with a few spoonfuls of batter. Bake 25 to 30 minutes until tops are golden brown. Cool 5 minutes and serve.
7/2/12
6/25/13
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7/2/12
6/25/13
