Flavors - Fruit Cobbler - An Easy Heirloom formula
Good evening. Yesterday, I learned all about Flavors - Fruit Cobbler - An Easy Heirloom formula. Which is very helpful if you ask me therefore you. Fruit Cobbler - An Easy Heirloom formulaThis is a amazing heirloom sweetmeat formula for Fruit Cobbler. It's delicious and easy to make and has a lovely history. First the recipe, then the story.
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Fruit Cobbler - An Easy Heirloom Recipe:
Makes about 6 compassionate servings.
Preparation time: About 10 minutes. Baking time: About 1 hour.
Equipment: Oven-proof glass or metal baking dish, 8 inch by 8 inch quadrilateral by 2 inches high (2 quart/2 liter size); a baking dish of about the same size in another shape will also work...I like the oven-proof glass because it's easy to see if the cobbler is done in the center.
A small mixing bowl.
Ingredients:
1 stick of butter (1 stick = 8 Tablespoons = 1/4 pound = 1/2 Cup)
1 Cup self-rising flour
1 Cup or less sugar
1 Cup whole milk
2 Cups blueberries, Or blackberries, Or sliced peaches. You can use whether fresh fruit or unsweetened frozen, thawed fruit.
Directions:
Preheat oven to 350 degrees (Fahrenheit). Melt the butter and pour it into your baking dish. Pour the berries or other fruit on top of the butter. Mix the flour and sugar together, then pour the milk into the flour and sugar combination and mix well with a spoon or whisk. Pour this on top of the berries or other fruit in the baking dish. Bake for about 1 hour. Check the cobbler after 40 minutes and see if it is getting too brown nearby the edges. If so remove it from the oven and place aluminum foil loosely nearby the edges of the pan to shield the area of crust that is brown enough. Return cobbler to oven and continue baking until the center is baked through.
I usually buy frozen berries since they are so effortlessly available, and thaw them for this recipe. Do not use frozen fruit that has already been sweetened; you want the plain frozen berries or sliced peaches. Canned fruit does not work well in this recipe. I add a puny extra fruit (about ½ cup) to the formula just because I like to.
Serving Suggestions:
This cobbler is delicious by itself, or with vanilla ice cream. If you prefer whipped cream that's good, too.
Nutrition Notes:
I believe that treats are important, and sweetmeat is a great treat. We don't want to make a steady diet of it, however. This formula uses fruit which is very good for us. The flour, sugar and butter in this recipe, while not something we should over-indulge in, are ingredients that our grandparents and great grandparents would have eaten. There are no chemical additives, artificial colors or flavors, or preservatives here. The ready-made desserts that are available are delicious, but I have not yet found one (including fruit cobbler) that does not consist of a long list of unpronounceable chemicals on the Ingredients Label.
The Story:
This formula comes from my sister-in-law Debbie Hirsch Harrison. She got it from her paternal grandmother Pauline Dietz Hirsch, who was from Baltimore, Maryland and loved growing gorgeous roses and snapdragons. Pauline was development this formula since before 1940. Debbie and her Dad remember the great cakes, pies and German dishes she made and the amazing smells that all the time filled her kitchen. There are some dishes that Pauline never put to paper, and that Debbie and her Mom have tried to replicate with mixed success. One was called "blueberry rolly polly", and then there was the vanilla cake with chocolate icing. Pauline used some black coffee in the icing. If you are well-known with any of these from your own family, we would love to hear from you. Debbie and I hope you enjoy Pauline's cobbler formula as much as we do!
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