Minden Press-Herald

Wednesday
Oct 01st

Basic Cobbler

Over the three and a half years that I have been writing for the Minden Press-Herald, I have shared two Cobbler recipes with you.

This week's recipe may be the Daddy of all basic Cobblers.

It was during the bereavement time before Mac's funeral service. My precious neighbor and friend, Dana Mills prepared a Peach Cobbler for our family.

It was still warm when her husband, Bill, Minister of the Lighthouse Apostolic Church of Minden, and Dana's brother, Dan Stanton delivered it to our home.

The most meaningful part of that delivery was the prayer to our Lord that Bro. Bill said before leaving. I knew he was not talking to us but I listened. It was a beautiful prayer and it touched my heart.

Dana and Bro. Bill, thank you for the cobbler, your thoughtful caring and the KEEPER recipe.

Cobbler

1 stick butter

1 large can of fruit (your choice of fruit), do not drain

1 can. of pie filling, the same flavor

as the canned fruit

2/3 cup sugar

BATTER:

1 1/2 cups flour

1 1/2 cups sugar

3/4 tsp. salt

3 tsp. baking powder

1 1/2 cups milk

Preheat oven at 350 degrees.

Melt butter in a 9 X 10 inch baking dish.

Combine fruit, pie filling, and sugar; set aside while preparing batter.

In a large bowl, combine flour, sugar, salt, baking powder and milk; mix well.

Pour this mixture over butter. Top with the reserved fruit mixture.

Bake at 350 degrees for about 1 hour or until golden brown.

My suggestion, if you wish, top warm cobbler with vanilla ice cream or warm Nutmeg Rum Sauce (column 5/14/12).

 

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