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« on: June 23, 2013, 07:38 PM »
Alrighty, here is an old family recipe, straight from my great Aunt's family cookbook. I can attest to its yumminess. And as a matter of fact, last Saturday we drove up to Levering Orchard and picked the last batch of tart pie cherries (Frank led us to the "Balaton" tree, a variety derived from trees originally grown in Hungary), so we'll shortly be figuring out the right amounts of sugar & spices for the cherry version. I don't think we'll need to add the lemon juice to these...
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FRUIT COBBLERS (for 8-10 people)
It is said that if the devil should dare appear in Cornwall, he would be
caught and baked in a pastie. Should he dare to appear in the Beach Cottage,
he would be cobbled forthwith and rendered pleasant, harmless, and digestible.
COBBLER DOUGH
1 1/4 cups FLOUR
1 1/2 teaspoons BAKING POWDER
3/4 teaspoon SALT
BROWN SUGAR (to taste, depending on the tartness of the fruit)
SPICES (Cinnamon, Freshly grated Nutmeg, Ginger, etc. to taste)
4-6 tablespoons softened BUTTER (no substitute for best taste)
MILK (enough to make a soft dough)
1 teaspoon VANILLA
Place the DRY INGREDIENTS into a bowl and rub in the BUTTER with your
hand. (This can be done ahead of time.) Just before baking, add the
MILK and VANILLA to the dry ingredients and drop the dough atop the
fruit. Dot the dough with BUTTER, and sprinkle it with WHITE SUGAR and
additional SPICES.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
APRICOT COBBLER
Allow 1 1/2 APRICOTS per person
Wash, halve, and pit APRICOTS (they do not need to be peeled) and place
them snugly in a well-buttered large casserole dish. They may be layered.
Into the center of each apricot half place:
a dab of BUTTER
1/2 Teaspoon of BROWN SUGAR
1 thin slice of CRYSTALLIZED GINGER
If desired, sprinkle with GINGERED SHERRY
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, Powdered GINGER, and CINNAMON.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. Apricots are the only fruit that does not require cooking before
the dough is added.
PEACH COBBLER
Allow 1-2 PEACHES per person, depending on size.
Peel and pit peaches, and cut into slices or chunks.
Place them in the bottom of a well-buttered large casserole dish.
Stir into the peaches: (to taste; amounts are hard to specify)
BROWN SUGAR
GINGER (crystallized, preserved in sherry, or powdered)
CINNAMON (if desired)
NUTMEG (if desired)
LEMON JUICE
GINGERED SHERRY (if desired)
Cover casserole with plastic and microwave on high until peaches are
soft and bubbling; try 3 minutes and increase time if necessary. Remove
from microwave.
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, Powdered GINGER, and CINNAMON.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. NECTARINES or APPLES may be substituted for peaches.
BLUEBERRY, BLACKBERRY, DEWBERRY COBBLER
Allow 2 pints of berries for 8-10 people
Place them in the bottom of a well-buttered large casserole dish.
Stir into berries: (to taste)
BROWN OR WHITE SUGAR
CINNAMON
LEMON JUICE
Cover casserole with plastic and microwave on high until berries are
soft and bubbling; try 3 minutes and increase time if necessary. Remove
from microwave.
Cover with COBBLER DOUGH. Dot the dough with BUTTER, and sprinkle it with
WHITE SUGAR, CINNAMON, and NUTMEG.
Bake in preheated oven at 425 degrees for 20-30 minutes, or until done.
N.B. GINGER does not seem to work very well with berries.