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Tuesday, September 28, 2010

WOW, this is fabulous!

Cobbler topped with thickened whipping cream

I've been in the kitchen this week testing and experimenting with recipes for my class that I'm teaching at Kitchen Kneads.  This one's a keeper! There are not words to describe how yummy this cobbler is.  Hands down, this is the best cobbler I personally have ever had.  I took a sampling to celebrate a birthday at work, there were no complaints, in fact, each person cleaned their plate and both baking dishes I brought it in came back empty!

October Recipe From the Pantry
Apricot/Raspberry Cobbler
Drain juice from fruit

Move fruit to mixing bowl, add sugar and salt
let it rest while you make the batter

Using a small mixer or a stand mixer with the paddle attachment,
cream Sugar and Butter for at least 3 -5 minutes, this will seem like 
forever, but the mixture will turn pale in color and paste like 
in texture and the course/lumpiness will go away

 More like this

mix in flour and milk in three different phases
blending between each addition

Spread batter in bottom of 2 qt baking dish

Evenly spread fruit over batter

Bake for 45 - 60 minutes @ 375° f

Remove from oven and let rest for 20 minutes before serving 
(I know this baking dish is different, but this photo turned out better)

Place on serving dish

We added chantilly cream to ours, also known as thickened cream

Click on the button for a printable copy of the recipe. . . simple as cake

1 comment:

  1. It was so delicious that I think I will have seconds.