2 tbsp cornstarch
1 tbsp lemon juice
1 cup flour
1/2 tsp salt
1 vanilla ice cream
1 1/2 cup sugar
4 cup blackberries, picked over, r
1 tsp baking powder
6 tbsp unsalted butter, cold, cut i
A Recipe for
Blackberry Cobbler (Gourmet Mag)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
We are all dietetic sinners; only a small percent of what we eat nourishes us; the balance goes to waste and loss of energy. |
| William Osler |
This Recipe for Blackberry Cobbler (Gourmet Mag) is one of thousands in the Recipes-to-go Fruit Cookbook.
"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." |
| Ginette Olivesi-Lorenzias |
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But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
Do vegetarians eat animal crackers? |
| Author Unknown |
This is a recipe for Blackberry Cobbler (Gourmet Mag) from the recipe cookbook of Recipes-to-go (Fruit)
"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die." |
| 'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910) |
Rice is born in water and must die in wine. |
| Italian Proverb |
I told my doctor I get very tired when I go on a diet, so he gave me pep pills. Know what happened? I ate faster. |
| Joe E. Lewis |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
I eat merely to put food out of my mind. |
| N.F. Simpson |
In a large bowl, stir together the cornstarch an 1/4 cup cold water
until cornstarch is completely dissolved. Add 1 cup sugar, lemon
juice, and blackberries, and combine the mixture gently but
thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl,
combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal. Add 1/4
cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and
bake the cobbler on a foil lined baking sheet in the middle of a
preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream. a 1989 Gourmet Mag. favorite
Serves: 1
Blackberry Cobbler (Gourmet Mag) Recipe brought to you by Recipes To-Go