Monday, February 1, 2016

Strawberry/ Blueberry Cobbler like Mom would make!


This berry cobbler has been one of the if not the most viewed post on my blog.  Thank you!

Holidays are busy for everyone and although I do lots of cookie baking,  on Christmas Day this year I am making a berry cobbler.

  You can do this with any berries that you may like.  I have lots of frozen berries (strawberries, blueberries and raspberries so I am going to follow this recipe below and use all that I have to make something light(just might hit the spot and add some vanilla ice cream to warmed cobbler if you desire).

  I am going to thaw my berries before I mix them.  I have seen frozen peaches, blueberries and strawberries etc. in the frozen food section of the grocery store so if you can't find fresh  use thawed frozen berries...Yum 

Follow the below instructions.  Happy Baking and Merry Christmas and Happy Holidays to all.

From my kitchen to yours,







To Date the most popular blog post!!!

Patriotic to the RED, WHITE and BLUE!

While browsing through my People Magazine I came across a recipe similar to Mom's and decided to give it a try.  Mom's recipes are in a huge wooden recipe holder and she gives me recipes in dribs and drabs (that's how she would refer to items of personal interest) to find hers.  Today I opted to make a Cobbler instead of strawberry shortcake. She would make fresh Baking Powder Biscuits and crush fresh strawberries to put on top.  Of course Real Whipped Cream in a huge scoop on top.. Super easy recipe and I used fresh strawberries and blueberries. A nice dessert either served warm or room temperature.

Before


Happy Baking from my kitchen to yours,



M.J.
 


After













Strawberry/Blueberry Cobbler   (Sue Zemanick’s)

2 pints strawberries hulled and quartered
1 pint blueberries
1 cup sugar divided
1 tablespoon cornstarch
¾ cup flour
1 tsp. baking powder
½ tsp. salt
1 egg
¼ cup milk
½ tsp. vanilla extract
6 tablespoons butter, melted

Heat oven to 375 degrees.

In a bowl, combine all berries, 1/3 cup  plus 2 tsp. sugar and 1 T cornstarch.  Let sit for 10 minutes.

In another bowl, mix flour, ½ cup sugar, baking powder and salt.  In a 3rd bowl, stir egg, milk, vanilla and butter.  Add dry ingredients.  Stir well.

Place six, 6 oz. ramekins on a baking sheet.  Divide fruit evenly and top each with a few spoonfuls of batter.  Bake 25 to 30 minutes until tops are golden brown.  Cool 5 minutes and serve.









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