Cobblers
Berry Berry Crunch
½
cup of sugar
3
tablespoons of flour
1
tablespoon of lemon juice
2
tablespoon melted butter
Topping
1
cup of old-fashioned oats
¾
cup of flour
1
cup of brown sugar
1
teaspoon cinnamon
½
teaspoon ginger
¼
teaspoon nutmeg
¼
teaspoon of salt
8
tablespoons of chilled unsalted butter — cut into cubes
Preheat oven to 375°
Directions
Combine the
unthawed berries, ½ cup sugar, 3 tablespoons flour, butter and the lemon juice
in large bowl. Stir the mixture thoroughly and set aside while you prepare the
topping.
Topping: Combine the oats, flour, brown sugar, spices and salt in a
medium bowl. Add the butter cubes and incorporate the butter into the dry ingredients
with your fingertips. The topping should have the texture of wet sand and form
into moist clumps. Transfer the berry mixture to a 9” pie pan. Sprinkle the
topping over the berries. Bake the crisp for about 1 hour. The juices will be
bubbly—check the crisp after 40 minutes or so to make sure the juices aren’t
bubbling over (if they look like they might, slide a cookie sheet under the pie
pan). Yield: 8 servings
Blackberry Cobbler
3 cups fresh
blackberries or 2 (16 ounce) frozen blackberries
¾ cup sugar
3 tablespoons
all-purpose flour
1 ½ cups water
1 tablespoon
lemon juice
2 tablespoons
butter melted
Crust:
1 ¾ cups
all-purpose flour
2 teaspoons
baking powder
¾ teaspoon salt
2 to 3
tablespoons sugar
¼ cup shortening
¼ cup plus 2
tablespoons whipping cream
¼ cup plus 2
tablespoons buttermilk
Preheat oven to 425 ̊
Directions
Combine flour
and water together until mixed well, add berries, sugar and lemon juice in a
medium heavy saucepan; cook until bubbly. Remove from heat and pour into a 2
quart baking dish; place crust over hot berries; brush with butter. Bake at F.
for 20 to 30 minutes or until crust is golden brown. Serve warm with ice cream.
Crust: Combine first 4 ingredients. Cut in shortening with pastry
blender until mixture resembles coarse meal; stir in whipping cream and
buttermilk. Knead dough 4 or 5 times; roll out on a lightly floured surface.
Cut dough to fit baking dish. Yield: 10 servings
Peach Cobbler
½ cup
butter
1 cup self
rising flour
2 cups sugar,
divided
pinch of salt
1 cup milk
4 cups fresh
peach slices
1 tablespoon
lemon juice
¼ teaspoon
ground cinnamon
½ teaspoon
Ground nutmeg
Preheat oven to 375⁰
Directions
Melt butter in a
13x9 baking dish, In a large bowl combine flour, 1 cup sugar; add milk, stirring
just until dry ingredients are moistened Pour batter over butter (do not stir)
Bring remaining sugar peach slices, lemon juice and spices to a boil over high
heat, stirring constantly; pour over batter (do not stir). Sprinkle top with
cinnamon. Bake at 375˚ for 45 minutes or until top is golden brown. Serve with
ice cream.
Yields: 8-10 servings
Puddings
Banana Pudding
3½ tablespoons
all-purpose flour
1 ½ cups sugar
Dash of salt
5 eggs,
separated
4 cups milk
1 teaspoon
vanilla extract
1 12 ounce
package vanilla wagers
6 medium bananas
¼ cup plus 2
tablespoon sugar
1 teaspoon
vanilla extract
Preheat oven to 425 °
Combine flour, 1⅓ cups sugar, and salt in a heavy
saucepan. Beat egg yolks; combine egg yolks; and milk, mixing well. Stir into
dry ingredients; cook over medium heat, stirring constantly, until smooth and
thickened. Remove from heat; stir in 1 teaspoon vanilla. Layer one third of
wafers in a 3 quart baking dish. Slice 2 bananas, and layer over wafers. Pour
one-third of custard over bananas. Repeat layers twice. Beat egg whites (at
room temperature) until foamy. Gradually add ¼ cup plus 2 tablespoons sugar, 1
tablespoon at a time, beating until stiff peaks form. Add 1 teaspoon vanilla,
and beat until blended. Spread meringue over custard, sealing to edge of dish.
Bake at for 10-12 minutes or until golden brown. Yield: 6 to 8 servings
Strudel
5 cups sliced
tart apples
½ cup sugar
2 tablespoon
cornstarch
½ cup apple
juice
⅓ cup light
brown sugar (firmly packed)
1 teaspoon
ground cinnamon
¼ teaspoon ground nutmeg
⅓ cup raisins
⅓ cup chopped
walnuts
12 phyllo pastry
sheets thawed
1½ sticks butter
melted
¾ cup dry bread
crumbs
Preheat oven to moderate 375˚
Directions
Combine sugar, cornstarch
and juice in small saucepan and cook over medium heat, stirring constantly,
until mixture thickens and boils. Toss apples with brown sugar, and spices in
bowl, then mix in juice mixture and stir until apples are coated. Fold in
raisins and nuts. Unfold phyllo dough and cover with damp towel to prevent
drying out. Place clean towel on flat surface. Spray with cold water to dampen
lightly. Place one sheet of phyllo on towel, long side toward you and place
another sheet over lapping 4 inches at top to make 20x16 inch rectangle. Brush
with butter and crumbs. Do not sprinkle crumbs on top layer. Spoon apple
mixture in an even row across side of pastry near you, 2 inches from edge.
Using towel as an aid roll dough overfilling; fold ends in to enclose filling
completely. Roll up like a jelly roll, using towel to aid rolling. Line large
cookie sheet with heavy-duty foil. Ease strudel roll onto cookie sheet,
seam-side down. Brush with butter. Turn foil up ½ inch all around edge to catch
spills. Bake for 35 minutes until pastry is crisp and golden brown. Let cool 30
minutes. Slide onto platter and sprinkle with powder sugar. Yields: 6 to 8
servings
Pie
Crust
Graham Cracker Crust
1 ½ cups graham
crackers or vanilla wafer
⅓
cup sugar
¼ cup melted butter (or more)
Pre-heat
oven to 375°
Crush graham crackers until really fine
using either a food processor with knife blade, blender or put crackers in a
gallon plastic and crush with a rolling pin until fine. In a medium bowl mix
crumbs, sugar and melted butter until blended. Using the back of a spoon, press
your mix into a pie pan. Make sure to press it up the edges as well, making it
nice and even all across. Bake pie crust for 7 minutes in a pre-heated oven of
375°. Remove and cool. Yield: 1 pie crust
Cheddar Cheese Pie Crust
1½ cups whole
wheat flour
⅔ cup shredded
sharp cheddar cheese
¼ cup chopped
almonds
½ teaspoon
salt
9 tablespoon
vegetable oil
¼ teaspoon
paprika
Preheat oven to 400⁰
Combine flour, ⅔ cup cheese, almonds, salt, and paprika
in bowl. Stir in oil, set aside ½ of crust mixture. Press remaining mixture
into bottom and side of 9 inch pie pan. Bake in 400 ̊ oven for 10 minutes. Yield: 1 crust
Never Fail Pastry Shell
¾ cup
shortening
1 tablespoon
milk
¼ cup boiling
water
2 cups
all-purpose flour
1 teaspoon salt
Place first 3
ingredients in a small, deep mixing bowl; beat at medium speed with an electric
mixer until light and fluffy, and liquid is mixed well; add flour mixture; beat
at lowest speed until all dry ingredients are moistened. Divide dough in half;
shape each portion into a ball. Wrap in plastic wrap; chill at least 4 hours.
Remove one dough portion from refrigerator. Place between 2 (12 inch-long)
pieces of wax paper. Roll out to a 12-inch circle. Carefully peel one piece of
wax paper from dough; invert dough into a 9-inch pie plate. Repeat with
remaining pie dough and prick bottom and sides of pasty with a fork. Bake pasty
at 350* for 18 minutes or until lightly browned. Cool. Yields: (2) 9-inch pastry shells
Icings
Buttercream Frosting
|
For
a thinner consistency icing add 2 tablespoons
light corn syrup, water or milk.
|
1/2 cup Crisco® shortening
1/2 cup (1 stick) butter or
margarine softened
4 cups sifted confectioners'
sugar
2 tablespoons milk
In large bowl,
cream shortening and butter with electric mixer; add vanilla; gradually add
sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom
of bowl often. When all sugar has been mixed in, icing will appear dry. Add
milk and beat at medium speed until light and fluffy. Keep bowl covered with a
damp cloth until ready to use. For best results, keep icing bowl in
refrigerator when not in use. Refrigerated in an airtight container, this icing
can be stored 2 weeks. Rewhip before using. Yield: 3 cups of icing
Chocolate Frosting
2
¾ cups confectioners' sugar
6
tablespoons unsweetened cocoa powder
6
tablespoons butter
5
tablespoons evaporated milk
1
teaspoon vanilla
extract
In
a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar
mixture alternately with evaporated milk. Blend in vanilla. Beat until light
and fluffy. If necessary, adjust consistency with more milk or sugar. Yield:
Frosting for 1 cake
Mom’s Fluffy Icing
5 teaspoon flour
1 cup milk
1 cup granulated
sugar
½ teaspoon salt
1 cup shortening
1 teaspoon
vanilla extract
1 box
confectioner’s sugar
In a medium saucepan
combine flour and milk cook until mixture thickens. Remove and set aside to
cool. Combine Shortening and sugar together and beat until fluffy, add vanilla,
add to cooled milk mixture. With mixer set on medium gradually add
confectioner’s sugar, continue beating until light and fluffy. Yield: Icing for
1 pie
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