DING-A-LING! DING-A-LING! Folks, it is TIME to send us your favorite recipes for inclusion in the Dunloggin Dinner Bell Cookbook! We’ll be collecting recipes until February 1, and we’d love to hear from you. Any kind of recipe is welcome. As you can see from our samples, the recipes can be easy to make, as long as they are delicious! Send them to [email protected], and we’ll put them in the free online cookbook at the SJCA website. To stimulate your ideas (and your tastebuds), here is a really easy cobbler from Cindy Hammet. Your Dunloggin Creative Culinary Team: Angie, Cindy, and Hulusi Mrs. Pumphrey’s Cobbler (from Cindy Hammett) From: Mom-Mom Fishers cookbook I have had this recipe for my entire life. When we were children, my grandmother (Mom-Mom Fisher) use to make this for dessert during the week, because it was so quick and easy. She would make it right before dinner and it would be baking while we were eating and during clean-up. She always made my father’s favorite which was apple. This was during the late 1950’s and 60’s. I started making it during the 70’s and everyone I serve it to, loves it and asks for the recipe. You can make this with either fresh, frozen or canned fruit. Mrs. Pumphrey was a longtime Dunloggin resident, wife of Clerk of the Court Merritt Pumphrey, and a friend of Mom-Mom Fisher from church. Quick and Easy Fruit Cobbler Yields: 6 Servings INGREDIENTS 1/2 stick Butter cut into pieces 4 cups Fruit -- fresh or frozen drained of juice, defrost if frozen 1 1/2 cup Flour 1 1/2 cup Sugar 1 1/2 cup Milk 1 1/2 teaspoon, heaping Baking powder 1 dash Salt INSTRUCTIONS Preheat oven 375 degrees. 1. Use a 2 qt. casserole, round or oblong, spray with Pam. 2. Place butter in bottom of casserole, cut into pieces and distribute along bottom of dish. 3. Drain fruit if necessary, pour fruit over butter in casserole dish, set aside. 4. In a mixing bowl combine flour, sugar, milk, baking powder and salt, mix or whisk by hand till throughly combined. Batter will have the consistency of pancake batter. 5. Pour batter over fruit evenly. 6. Bake in oven 45 mins - 1 hour or until golden brown, possibly longer depending on type of fruit and oven. 7. If top is browning too fast, cover loosely with foil, test with cake-tester or toothpick, cobbler is done when the tester or toothpick comes out clean of batter, toothpick may come out with fruit syrup on it. 8. Serve with whipped cream or ice cream, serve warm. Note: if you use a shallow pan the cobbler bakes quicker, adjust your time accordingly. Same thing goes for a deeper pan, it will take longer. Do Not Over-fill pan, cobbler rises and juices from fruit will run out and drip into bottom of oven. Wonderful crust forms on top which becomes the bottom when served. Great with any fruit, even canned. Extremely easy. Perfect to bake while eating dinner, then serve warm from the oven. I usually make 2 times this recipe in order to have some left over.
Posted on: Fri, 09 Jan 2015 20:32:18 +0000
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