Food recipes
Blueberry Cobbler
Blueberry Cobbler Ingredients: blueberries, raw water, bottled, generic sugars, granulated cornstarch lemon juice, raw wheat flour, white, all-purpose, unenriched sugars, granulated salt, table cream, fluid, heavy whi...
Blueberry Cobbler
Ingredients:
blueberries, raw
water, bottled, generic
sugars, granulated
cornstarch
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cream, fluid, heavy whipping
Directions:
STEP 1: Preheat the oven to 450F.
Have ready a 1 1/2 quart shallow baking dish.
STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat.
Reduce the heat and simmer for 5 minutes, or until the berries are softened.
Transfer the mixture to the baking dish.
STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted.
Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.
STEP 4: On a lightly floured surface, knead the dough several times.
Pat the dough out to 3/4 inch thick and, with a 2 1/2-inch cutter cut out 6 rounds.
Gather the scraps together and pat out again if necessary.
Arrange on top of the berries, brush with cream, and sprinkle with sugar.
STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned.
Let the cobbler cool slightly, and serve warm.
Ingredients:
blueberries, raw
water, bottled, generic
sugars, granulated
cornstarch
lemon juice, raw
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
cream, fluid, heavy whipping
Directions:
STEP 1: Preheat the oven to 450F.
Have ready a 1 1/2 quart shallow baking dish.
STEP 2: To make the filling: Combine the blueberries, water, sugar, cornstarch, and lemon juice in a large saucepan and bring to a boil, stirring constantly, over medium high heat.
Reduce the heat and simmer for 5 minutes, or until the berries are softened.
Transfer the mixture to the baking dish.
STEP 3: To make the biscuits: Whisk together the flour, sugar, baking powder, and salt in a medium bowl.
Beat the cream with an electric mixer on medium-high speed in a large deep bowl just until it holds soft peaks when the beaters are lifted.
Make a well in the center of the dry ingredients, spoon in the cream, and stir with a fork just until a dough begins to form.
STEP 4: On a lightly floured surface, knead the dough several times.
Pat the dough out to 3/4 inch thick and, with a 2 1/2-inch cutter cut out 6 rounds.
Gather the scraps together and pat out again if necessary.
Arrange on top of the berries, brush with cream, and sprinkle with sugar.
STEP 5: Bake for 15 to 17 mintues, until the berries are bubbling and the biscuits are browned.
Let the cobbler cool slightly, and serve warm.