Blackberry Cobbler

Blackberry Cobbler

 

 

In the freezer, I discovered a bag of blackberries that I picked this summer. In preparing for a New Year's Eve party, I decided to make blackberry cobbler, possibly the world's best dessert!

 

I got this recipe from my neighbor a couple of years ago after she surprised me with a blackberry cobbler with fresh berries. It is really simple and mouth-watering good!

 

Recipe:

Fruit cobbler from Mary Z.

1/2-3/4 cup      butter

1 cup                flour

11/2 tsp            baking powder

1/2 tsp              salt

1 cup                sugar

3/4 cup             milk

4 cups              canned or fresh fruit

3/4 cup            sugar

2 tsp                cinnamon

 

1. Melt butter in a 8 x 12 or 9 x 12 glass dish or 2 quart casserole dish.

2. Mix next 5 ingredients and pour over butter.

3. Put fruit on top.

4. Sprinkle with sugar and cinnamon.

5. Bake 375 degrees for 40-45 minutes.

 

 

Lislestyle:

*I like to make individual cobbler in a set of bakeware I got as a gift. It's fun for each person to have their own. If you are eating leftovers it hold it's shape instead of spreading to fill the pan. The crust doesn't get soggy and the berries and crust are more evenly distributed. Try it! Of course, it's best served hot topped with vanilla ice cream!

*If you opt to use frozen fruit like I did, you don't have to thaw it first.

 

 

Step 2: Mix flour, baking powder, salt, sugar, and milk.

I used whole wheat flour this time. It seemed to work okay but the crust is brown instead of white.

 

 

 Step 3: Top with fruit...you can use any fruit...my favorite is blackberries.

 

 

Step 4: Top with sugar and cinnamon

 Take it out bubbling! It smells delicious!

Serve it hot with ice cream on top!

No Fuss Potato Soup

Looking for an easy meal?

I found this recipe in a magazine right after college. I've used it for years and love it! It's easy and delicious!

Plug in your crock pot and give it a try! Scoop out a bowlful and enjoy it with your favorite bread!

No Fuss Potato Soup
Servings: 8-10

6 cups    cubed peeled potatoes
5 cups    water
2 cups    chopped onion
1/2 cup  chopped celery
1/2 cup  thinly sliced carrots
1/4 cup  butter
4 tsp      chicken bouillon granules
2 tsp      salt
1/4 tsp   pepper
1 can     12oz evaporated milk
3 tbls     chopped fresh parsley

Directions:  In a large slow cooker, combine the 1st nine ingredients. Cover and cook on high for 7-8 hours or until the vegetables are tender. Add milk and parsley, mix well. Cover and cook 30-60 minutes until heated through. Garnish with chives if desired. 

Lislestyle: I add more onion, celery, and carrots than called for. This recipe makes a lot. Fill some freezer bags of plastic containers with leftovers to thaw for a quick meal later when you are needing a fast and tasty dinner. Pop it in the microwave or heat it on the stove.

Day 20: Pumpkin Cinnamon Rolls

This is one of my favorite pumpkin recipes so far. It is a combination of recipes I've found. I used the pumpkin bread dough that I used for the monkey bread recipe. Then I made the rolls in a design I learned from a friend a few years ago. Nikkie Bojanski is one of the best cooks I know. I also used the icing from her cinnamon roll recipe. These were delicious! I will definitely make these again.

 

 

 

 

Day 19: Pumpkin Hot Chocolate

I got this idea from a recipe I saw on-line. I made my own version from my favorite hot chocolate recipe. I love making homemade hot chocolate using the Nestle's recipe on the back of the box of Baking Cocoa. So much richer than from a package. I just added pumpkin puree to taste. It was yummy! And you guessed it, I topped it with whipped cream!

Nestle's Hot Chocolate

4 servings

1/2 cup granulated sugar

1/3 cup Nestle Toll house Baking Cocoa

4 cup milk divided

1 tsp vanilla extract

 

 

Individual serving

(I have adapted this version)

2 Tbls sugar

1 tbls Baking cocoa

1 cup milk

1/4 tsp vanilla extract

 

I use equal servings of sugar and baking cocoa. (1 tbls each)

I also put a dash of salt. I don't remember why I started doing that, but it makes a difference.

 

Nestle directions:

Stir together sugar and cocoa in large mug. Stir in a few tbls milk to make a smooth paste; stir in remaining milk. microwave on High for 1 min; stir. Microwave for a few sec. longer until hot. Stir in vanilla extract.

 

Lislestyle:

I actually usually mix the cocoa and sugar in a mug. Then microwave the milk for one minute and then add to the powder. Then add vanilla and a dash of salt.

 

Play with it! You may want more cocoa, more sugar, or more milk. Come up with your own version and enjoy it all winter long! You'll never look at a package of hot chocolate the same way!

 

Day 18: Pumpkin Ice Cream

I have a friend at work who loves pumpkin ice cream. I had never heard of it before this year. I was skeptical, but it's actually really good. You can make your own by mixing your favorite vanilla ice cream with pumpkin puree. And, of course, if you have some, top it with whipped cream!

Day 16: Pumpkin Cheesecake

 Pumpkin Cheesecake

I don't think I've ever made a cheesecake before. This one was creamy and delicious. It had a graham cracker crust and I added whip cream. It came out a beautiful color.

31 Days of Pumpkin

For the month of October, I am making a pumpkin dish everyday. Check out what I've made.