Food recipes
Blueberry-Rum Cobbler
Blueberry-Rum Cobbler Ingredients: blueberries, raw sugars, granulated cornstarch alcoholic beverage, distilled, rum, 80 proof orange juice, raw wheat flour, white, cake, enriched leavening agents, baking powder, doub...
Blueberry-Rum Cobbler
Ingredients:
blueberries, raw
sugars, granulated
cornstarch
alcoholic beverage, distilled, rum, 80 proof
orange juice, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lime juice, raw
salt, table
sugars, granulated
shortening, vegetable, household, composite
cream, whipped, cream topping, pressurized
sugars, brown
Directions:
Set oven to 375 degrees.
Butter an 8-inch baking dish.
If using fresh strawberries then slice in half.
Place all berries in a large bowl.
In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
Transfer the mixture into prepared baking dish and spread out evenly.
To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!
).
Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
Sprinkle evenly with brown sugar.
Place the baking dish onto a baking sheet to catch any drips.
Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
Delicious!
Ingredients:
blueberries, raw
sugars, granulated
cornstarch
alcoholic beverage, distilled, rum, 80 proof
orange juice, raw
wheat flour, white, cake, enriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
lime juice, raw
salt, table
sugars, granulated
shortening, vegetable, household, composite
cream, whipped, cream topping, pressurized
sugars, brown
Directions:
Set oven to 375 degrees.
Butter an 8-inch baking dish.
If using fresh strawberries then slice in half.
Place all berries in a large bowl.
In a small bowl using a fork, stir the 3/4 cup sugar with cornstarch until well blended; add to the berries with the rum and orange peel; stir gently to coat.
Transfer the mixture into prepared baking dish and spread out evenly.
To make the topping: using a fork, stir the flour with baking powder, lime peel, salt and sugar; cut the shortening into the flour mixture until it resembles oatmeal.
Make a well in the dry ingredients and pour in the half and half or milk; mix JUST until a wet dough forms (do not overmix!
).
Drop by spoonfuls over the berries in the baking dish using the back of the spoon to spread a little dough just over the open spaces (you do not have to cover the open spaces completely).
Sprinkle evenly with brown sugar.
Place the baking dish onto a baking sheet to catch any drips.
Bake until the topping is golden and cooked through (about 50-55 minutes, insert a skewer into the center of the coobler, if it comes out fairly clean except for the berries, then it is done).
Delicious!