Tag: Cobblers

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Pumpkin Pecan Cobbler

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Pumpkins Pumpkins everywhere! Isn’t it grand? In fact, if I’m not careful, I will be able to trick or treat as a pumpkin without putting on a costume. Fall is just the best time of the year. Moods change from wanting to find the nearest pool to wanting to bake. Actually, that is not a true statement for me at all. Because I would be the last person anyone would choose to see in a bathing suit, my comfort zone is always the kitchen. But, if I were rich and could afford an island where NO ONE lived or could see, I would love to swim. So I guess because Moo Moos are my costume of choice (and necessity) I love Fall and baking and eating all the great pumpkin recipes which are posted everywhere. I have never made this, but it sounds delicious, so I just printed it up. Taken from Lauren’s Latest on Pinterest, I think it will be one recipe that I will “fall” in love with.

Ingredients
1 cup plus 3 tables flour
2 teas baking powder
1/2 teas salt
3/4 cup sugar
1 teas cinnamon
1/2 teas nutmeg
1/2 teas cloves
1/2 cup of canned pumpkin puree (not pumpkin pie filling
1/4 cup milk
1/4 cup melted butter
1 1/2 teas vanilla

Topping
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/4 cup chopped pecans
1 1/2 cups very hot water

Directions (be sure to read all directions before baking!

Preheat oven to 350.
In a medium bowl, stir together the flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to mix.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8″ lightly greased casserole dish with high sides. (Place baking dish on a baking sheet in case it bubbles over.)

For topping, in a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing. DO NOT STIR! Bake for 40 min or until middle of cobbler is set.

Serve while still warm with more toasted pecans if desired and vanilla ice cream. Of course, I don’t need to tell you that the ice cream needs to be Blue Bell Homemade Vanilla, right?

Daily Thoughts · Fruit · Uncategorized

Blackberry-Blueberry Cobbler

Chocolate Castles2 Comments

Saturday I remembered I had fresh blackberries in the freezer that we got last summer. When I saw this recipe on the back cover of a Paula Deen Magazine, I quickly got the blackberries out and proceeded to make it. The recipe is from a Diner in Sevierville, TN and is called Black & Blue Southern Style Cobbler. We devoured it with Blue Bell Homemade Vanilla on top.

5 cups blackberries

5 cups blueberries

3/4 cup sugar

1/4 cup Hillside Winery’s Black & Blue Wine

1/2 cup water

1 stick butter (1/2 cup)

Crust:

1 cup sugar

1 cup self-rising flour

1 cup whole milk

Preheat oven to 350.

In a large pot, combine fruit, sugar,wine and water. Bring to a low boil, stirring often to keep the fruit from sticking. Meanwhile, mix sugar and flour in a bowl. Add milk, stirring as you add until batter is well mixed. Set aside.

Once the fruit mixture is hot, melt the stick of butter in the preheated oven in a 9×9 pan. Once butter is melted, pour fruit into the pan and stir to mix together.

Pour batter (crust) evenly over fruit and return to oven. Bake at 350 until crust is a golden brown. About 45 minutes. Top with ice cream or whipped cream.

Uncategorized

Pear Gingerbread Cobbler

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Taken from Taste of Home magazine, this is a perfect Autumn cake! I love this season of using apples and pears in different dishes.

4 cups sliced peeled fresh pears (about 4 med)

1/2 cup packed brown sugar

1/2 cup water

1 tables orange juice

1/4 teas cinnamon

2/ tables cornstarch

2 tables cold water

2 tables finely chopped crystallized ginger ( I will be using fresh as I have it on hand)

Gingerbread Layer

1/2 cup buttermilk

1/4 cup sugar

1/4 cup molasses

1 egg

2 table oil

1 cup flour

1/2 teas baking soda

1/2 teas baking powder

1/4 teas ground ginger

1/4 teas salt

1/4 teas ground nutmeg

Preheat oven to 350. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 min or until pears are tender, stirring occasionally. In a small bowl, mix cornstarch and cold water until smooth. Stir into pear mixture. Bring to a boil; cook and stir for 2 min or until thickened. Stir in crystallized ginger. Transfer to a greased 8″ sq baking dish.

In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients. Gradually beat into buttermilk mixture. Pour over pear mixture.

Bake 20-25 min or until cake tests done and is bubbly.

Desserts · Fruit · Holiday Fare

Cranberry Cobbler With Walnut Creme

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My Sister-in-law is always looking for new recipes that have cranberries in them. When I came across this one in Southern Lady, I quickly tore it out to post so Janece could spend her week playing mah jong instead of combing through magazines. Janece, this one is for you. BTW, just got back from Trader Jo’s. If you have not tried their pumpkin butter, do so, it is so good. Also bought their frozen pumpkin bread pudding. If we have unexpected company I can quickly bake it and add cream sauce and wa-la….instant Autumn dessert.

4 1/2 cups fresh cranberries

2/3 cup sugar

1 tables four

1 tablespoon finely grated orange zest

2 teas cinnamon

1 teas nutmeg

For the filling, combine the cranberries, sugar, flour, orange zest, cinnamon and nutmeg in a bowl and mix lightly. Spoon into a 1 1/2 qt greased baking dish.

Topping

1 1/2 cups flour

3 tables sugar

2 1/4 baking powder

2 teas finely grated orange zest

2 teas cinnamon

1/2 teas salt

6 tables unsalted butter, chilled, cut into 1/2″ pieces

3/4 cup heavy cream

1 tables sugar

Mix the flour, 3 tables sugar, baking powder, orange zest, cinnamon and salt into a bowl. Cut in the butter until the mixture resembles coarse crumbs .Use 2 forks or a pastry blender. Add the cream and mix just until mixture forms a soft dough.

Shape into biscuits with biscuit cutter or using the top of a drinking glass (dipping the glass in flour helps release the dough onto the baking sheet). 2″ in diameter and 1/2″ thick. Arrange over the cranberries. Sprinkle with 1 tables sugar.

Bake at 375 for 30-40 minutes or until bubbly and golden brown. Serve with walnut cream or ice cream.

Walnut Cream

1 cup whipping cream

1 tables sugar

1 teas vanilla

1/4 cup finely chopped walnuts

For the walnut cream, beat the whipping cream in a bowl with mixer until soft peaks form. Add the sugar and vanilla gradually, beating until  the peaks hold their shape. Fold in the walnuts. Chill until serving time.