Perfect Cobbler
Source of Recipe
Leigh mailto:lflynn@safety-kleen.com wwrecipes- Starters - Shrimp and Pork Toast - November 19, 2001
Recipe Introduction
From: Leigh mailto:lflynn@safety-kleen.com
Hi Everybody -
My first submission, so I wanted it to be great! Born in Memphis,
raised in Winona, Mississippi, worked in upstate NY. Now I'm
relishing life in Columbia, South Carolina with the Perfect Husband
(Chuck) and the Three Dogs of Joy; Jody, Kady, and Duke ( two
energetic White German Shepherds and the Supreme Commander of the
Basset Hound Couch Patrol ). Woofs to Nell - we love you!
This is an old and easy recipe and it always brings groans of
pleasure, especially with ice cream melting on top of the hot cobbler.
Hope you love it ! Hi to all my friends in Winona & Columbia, and
everywhere - Love Ya!
List of Ingredients
1/2 cup (1 stick ) butter (please don't use anything
but butter - it's worth it)
1 cup flour
3/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
1/2 cup milk
2 cups (about) strawberry pie filling ( or peach, or your
favorite - canned is ok)
1/4 tsp of real (not imitation) almond extract
Recipe
Oven at 350 degrees. Melt the butter in an oven proof casserole or
baking pan ( about 1 1/2 or 2 quarts). Mix the flour, sugar, baking
powder, salt and milk in a bowl. Pour it over the melted butter. Do
not stir. Add the almond extract to the filling. Pour the filling in
the middle. Do not stir it. The crust will rise up around the
filling. Bake for about 30 to 40 minutes until golden brown. Serve
hot with a big scoop of vanilla bean ice cream over the top, melting
into the cobbler. You won't be sorry ! Serves 4 or so. Also good
cold.
This recipe is from Mississippi, and the South Carolina version uses
some different quantities as follows : 1 cup self-rising flour, 1 cup
sugar, and 1 cup milk, and leave out the baking powder and salt.
Otherwise it's the same.
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