Text 1131, 73 rader
Skriven 2010-09-06 05:11:00 av Dave Drum (1:124/311)
Ärende: SF Gate 411
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Blackberry Cobbler
 Categories: Pies, Fruits, Pastry, Desserts
      Yield: 7 servings
 
  1 1/2 c  Sifted all-purpose flour
    1/4 ts Salt (scant)
      5 tb Solid shortening; frozen
    1/4 c  Unsalted butter; frozen, in
           - large pieces
      5 tb Ice water
      7 c  Fresh blackberries; washed,
           - drained
    3/4 c  Sugar; less if berries are
           - very sweet
      1 tb Unsalted butter; in bits
           Crushed sugar cubes,
           Turbinado or granulated
           - sugar for sprinkling
           Vanilla ice cream; to serve
 
  This old-fashioned recipe is adapted from Lee Bailey's "Country
  Desserts" (Clarkson N. Potter, 1988). The filling sparkles with berry
  flavor because there's no thickener to mask it. It's also very juicy
  and cries out to be drizzled over ice cream. Don't use frozen
  berries; they make the filling too watery. However, it's OK if the
  crust falls apart — the more rustic the better. The crushed sugar
  cubes on top help add texture and color to the crust.
  
  Combine the flour, salt, frozen shortening and the 1/4 cup butter in a
  food processor fitted with a metal blade. Process until the mixture is
  roughly textured. Add the ice water slowly, and process until the
  dough begins to cling together. Gather into a ball and place between
  2 sheets of wax paper, flattening the ball slightly. Refrigerate for
  at least 30 minutes.
  
  Preheat the oven to 425øF.
  
  Place the berries in the middle of a 13- x 9-inch oval earthenware
  dish or rectangular oven-proof pan (it will only be half full), and
  sprinkle with the 3/4 cup sugar and dot with the bits of butter.
  
  Roll the dough out between two large sheets of waxed paper into a
  large, ragged oval about 14 x 10 inches. Then roll the dough up onto
  the rolling pin, window-shade fashion. Unroll the crust over the top
  of the berries, tucking the excess crust into the edge of the pan.
  The dough will be loose but it's better for it to be patchy. Sprinkle
  the top of the dough with the crushed sugar cubes or sugar.
  
  Place the cobbler in the oven. Bake about 45 minutes, or until deep
  golden brown. Serve warm with the vanilla ice cream.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 12 June 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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