Sunday, July 7, 2013
Cooking with Garand-Ma - Family Recipes
I'm going to be quite busy the next week, so I'm leaving you with this saved recipe, and later this week, info on the new Dragon Leatherworks store opening up, as well as a review of the Magpul PRS Sniper Stock.
The recipe, for Blueberry Cobbler, is definitely worth trying, either the original or this one with some HOTR tweaks. The original recipe was not from my Grandmother, but that of the Grandma of my friend LB at Bullets and Biscuits and she was good enough to share it.
It was pretty amazing.
It's very simple and was assembled in less than 15 minutes with just two bowls.
In a 10 x 10 shallow casserole (I didn't have a 11 x 7 that LB called for) place 2 pints (roughly 4 generous cups) of fresh picked blueberries, sorted and washed (this makes for a very juicy cobbler).
In a medium sized bowl mix:
1 and 1/2 cups all-purpose flour
3/4 cup sugar
1 and 1/4 teaspoons salt
1 and 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamon
1 and 1/2 teaspoons Penzey's Mexican Vanilla
1 large egg
the soured milk mixture
5 Tablespoons melted unsalted butter
Sprinkle with a mixture of :
1/3 cup sugar
1 Tablespoon cornstarch
Pour over the top of the batter:
1 cup boiling water. Do not stir!
When it's out of the oven, sprinkle on another tablespoon of sugar, if you wish.
It's good for a treat on a sunny afternoon, it is good for breakfast on those early, dark mornings with a big mug of coffee.