4 cup blackberries, fresh
3/4 cup sugar
3 tbsp flour
1 1/2 cup water
1 tbsp lemon juice
2 tbsp butter, melted
1 pastry
1 cream & sugar
PASTRY
1 3/4 cup flour
2 tbsp sugar
2 tsp baking powder
1 tsp salt
1/4 cup shortening
6 tbsp whipping cream
6 tbsp buttermilk, or sour milk
A Recipe for
Blackberry Cobbler #2
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This Recipe for Blackberry Cobbler #2 is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Blackberry Cobbler #2 from the recipe cookbook of Recipes-to-go (Fruit)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
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| Polish Proverb |
Contributed to the echo by: Sam Waring Originally from: Southern
Living magazine SOUTHERN BLACKBERRY COBBLER Place berries in a
lightly greased 2-quart baking dish. Combine sugar and flour; add
water and lemon juice, mixing well. Pour syrup over berries; bake at
350 about 15 minutes while preparing the pastry.
Place pastry over hot berries; brush with melted butter. Bake at 425
for 20 to 30 minutes, or until pastry is golden brown.
Pastry: Combine flour, sugar, baking powder, and salt. Cut in
shortening until mixture resembles coarse crumbs; stir in whipping
cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4"
thickness on a lightly floured surface. Cut dough to fit baking dish.
Serve cobbler warm with cream and sugar.
Servings: 8
Serves: 8
Blackberry Cobbler #2 Recipe brought to you by Recipes To-Go