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Dessert

Red Berry Cobbler

With all of the snow we’ve been getting this year, I’ve been making a lot of super simple comfort food.  I promise, once the weather breaks, we’ll get into some of my more intricate recipes, but right now, this is all I’m cooking…AND eating.  Somehow, I’ve managed to keep my weight down…I’m not complaining, I’m just sayin’…

I’ve never been a fan of peach pobbler, it’s a consistency issue.  But I love the concept of cobbler, and have loved just about every other fruit cobbler I’ve tasted.  This is a super simple recipe for Red Berry cobbler that will satisfy your sweet tooth in no time flat.  I’m assuming you’re the kind of people that keep cool whip or vanilla ice cream in your freezer.  If not, you’ll need to start…there’s always a use for cool whip, or vanilla ice cream.

You’ll need 1 stick of melted butter (stop it with the margarine), 1 cup of flour, 1 teaspoon of baking powder, 1 cup of whole milk (stop it with the reduce fat), 1 1/4 cup of BROWN SUGAR (regular granulated sugar could work, but trust me, I’ve done it with both and the brown sugar is heavenly), 2 cups of red berries (fresh, frozen, or canned).

IMG_5076Combine your dry ingredients and mix well in a mixing bowl.  Add in your milk and mix, then add in the butter and mix well.  If you have an electronic mixer, this process will take about two seconds.  The mixture will be thick, but don’t worry, it’s supposed to be.  Butter a baking dish and pour the mixture into the baking dish.  If your berries are fresh, be sure to rinse them, and pat them dry.  If the berries are frozen, be sure to defrost them.  If they’re canned, just pour them evenly over the dough/batter mixture.  Sprinkle fresh or frozen berries evenly over the dough mixture after they’ve been patted dry, and sprinkle with more sugar.  No need to add more sugar to canned berries.  Place the baking dish in a preheated 350 degree oven.  The cobbler is done when the batter is set and the it looks like a cobblestone street…get it?  Cobblestone…cobbler… I’m a little goofy, but I really got a kick out of that epiphany.  I don’t even know if it’s right, but it makes good sense.  Anyway, the picture to the left, shows my cobbler when it’s about ten minutes from completion.  The batter was still a bit raw in the middle.

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Once it’s ready, pull it out of the oven and serve immediately.  This is one of those dishes that’s so easy to prepare for a dinner party.  You can mix it really quickly before sitting down for the main course, and the smell of butter, brown sugar, and berries, will fill the house while you’re eating dinner.  And just as everyone is preparing to push back from the table and undo their belts, they’ll be lured back in by the euphoric aroma.  And then everyone gets one of these, with a dollop of fresh out of the freezer cool whip.

About Chef Myra

I'm an awesome chef who creates, finds, and eats amazing food...then blogs about it.

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I made lobster risotto on my IG story this evening.  I bought some lobster tails a couple of weeks ago, the last time Z wanted to have some meat, planning to have surf and turf, but we never made it past the turf (those short ribs were just heavenly), but I digress.  I froze the lobster tails and here we are.  I started out by placing an instacart order for the remaining ingredients to make lobster bisque, and then when the groceries were en route, I decided on risotto instead.  You can follow the basic steps in the IG story.  This one never disappoints and has infinite variations.  Master the risotto and you'll always have an impressive meal up your sleeve. #mymycooks #lobsterrisotto #dinnertime I'm making lobster risotto on my IG story... #mymycooks #lobsterrisotto #dinnertime I can't remember the first time I met Dick Gregory, but I remember the first time I heard his name...at breakfast one morning, some time in the '80s my mother pulled a gold canister of "Bahamian Diet" out of the cabinet, cut up some bananas, and put them in the blender with a couple of scoops from that canister, some yogurt,  strawberries, apple juice, and ice, and when she finished blending the concoction, she yelled out to Daddy "Bae!! The Dick Gregory is ready". Just about every morning after that until well into the 90's, I heard the same phrase, after a similar chain of events.  So, as you can imagine, the name "Dick Gregory" is synonymous with "home" for me.  One day I heard the name in reference to a man and told Daddy the man had the same name as his breakfast drink, and Daddy laughed and said "no baby, he makes the breakfast drink, that's why we call it that", and he officially introduced me to this giant.  Over the years growing up and living in this area, I've had the pleasure of spending quite a bit of time with Mr. Gregory...so much so that he knew me when he saw me, and would pick right back up with helping me prepare for "the last days" in each of our conversations.  Total preparation, not just to include preparation for the tangible, like what to have stockpiled to eat and drink, but how to mentally, spiritually, and emotionally prepare.  I've taken so many of these things to heart and remember the conversations fondly now.  My prayers are with his family as they maneuver through this difficult time.  I can't imagine the void that his passing has left, but knowing Baba Dick, they are certainly prepared.  Baba Dick, you've earned your reward, rest peacefully. My honey mentioned that his actual favorite kind of pizza crust is deep dish, but always opts for thin crust (his second favorite), since it's so difficult to find good deep dish pizza.  #currently mastering #deepdishpizza I have a couple of tricks up my sleeve...so far so good... #staytuned #mymycooks
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