On Mon, 20 Mar 2006 22:50:43 GMT, Joseph Littleshoes
<
[email protected]> wrote:
>All very good points that i wholly endorse.
<pretension snipped>
Since you are doing a potluck at work...I doubt that +/- 1% of the
workforce will be impressed with anything other than a cobbler.
A long standing rule about potlucks.....10% of the people will eat 90%
of the food.
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Apple Nut Cobbler
desserts, fruits, pies
1/2 cup almonds, sliced & toasted
6 medium granny smith apples
1/2 cup sugar
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
5 1/3 tablespoon butter
1/3 cup milk
1 egg wash
Preheat oven to 350F.
Cut apples into 8 wedges. Toss apples with 1/4 cup sugar. Place apples
in 2
quart baking dish. Spread out into even layer in pan.
In food processor, blend flour remaining 1/4 cup sugar, baking powder
and
salt. Add butter to flour. Process until completely blended and
mixture
resembles coarse meal. Pour flour mixture into bowl. Add milk. Blend
just
until milk is absorbed. Add more flour if necessary. Gather into a
ball.
On lightly floured board, roll dough out into a shape that will cover
the
fruit. Carefully place rolled out dough over fruit in baking dish.
Tuck in
edges. Brush with egg wash. Top with toasted almonds.
Bake on lowest oven rack for 45 to 50 minutes or until apples are
tender
and topping golden brown. Cool on rack about 15 minutes before
serving.
Yield: 6 servings
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Blueberry Cobbler
desserts, fruits, pies
1/2 cup sugar
1 tablespoon cornstarch
4 cup blueberries
1 teaspoon lemon juice
----BISCUIT TOPPING----
1 cup flour
1 tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoon shortening
1/2 cup milk
Heat oven to 400F.
Blend 1/2 cup sugar and the cornstarch in a medium saucepan. Stir in
blueberries and lemon juice. Cook, stirring constantly, until mixture
thickens and boils. Boil and stir 1 minute. Pour into an ungreased 2
quart casserole. Keep fruit mixture hot in oven while preparing
biscuit topping.
Measure flour, 1 tablespoon sugar, the baking powder and salt into
bowl. Add shortening and milk. Cut through shortening six times. Mix
until dough forms a ball. Drop dough by 6 spoonfuls onto hot fruit.
Bake 25 to 30 minutes or until biscuit topping is golden brown.
Variations:
Fresh Cherry Cobbler: Substitute 4 cups pitted fresh red ****
cherries for the blueberries. Increase sugar in fruit mixture to 1
1/4 cup, cornstarch to 3 tablespoons and substitute 1/4 teaspoon
almond extract for the lemon juice.
Fresh Peach Cobbler: Substitute 4 cups sliced fresh peeled peaches
for the blueberries and add 1/4 teaspoon cinnamon to the
sugar-cornstarch mixture.
Yield: 6 servings
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Peach Cobbler
desserts, fruits, pies
1/2 cup butter
1 cup flour
2 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 cup milk
16 oz peaches
Fresh peeled peaches need enough juice (add a little water if
necessary) to
keep the cobbler from being too dry.
Preheat oven to 375F.
Melt butter in deep baking dish. Mix flour, sugar, salt and baking
powder.
Add milk to dry ingredients and mix well. Pour mixture over melted
butter.
Add peaches on top of batter, but do not stir.
Bake until golden brown on top.
Yield: 8 servings
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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!