charisstoma | Jul. 31st, 2015

Jul. 31st, 2015

Blackberry Cobbler #2

http://thepioneerwoman.com/cooking/2007/08/the_great_cobbl-2/
Prep Time: 20 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 8

Ingredients
6 cups Fresh Or Frozen Blackberries
1/2 cup Plus 4 Tablespoons Sugar
1 Tablespoon Lemon Juice
1/2 whole Zest Of Lemon
2 cups Flour
1/4 teaspoon Salt
1 Tablespoon Baking Powder
1/4 cup Crisco (vegetable Shortening)
4 Tablespoons Butter
1 whole Egg
1/2 cup Milk

Preparation Instructions
1. Preheat oven to 425 degrees. Combine blackberries, ½ cup sugar, lemon juice, and lemon zest in a mixing bowl. Stir and spread out in a buttered pyrex dish.
2. In a separate bowl pour flour, salt, baking powder, and 1 tablespoon sugar.
3. Add shortening and butter and work mixture together with a pastry blender (or your fingers) until the mixture is coarse.
4. Measure ½ cup milk, add an egg, and mix together.
5. Pour into flour mixture, stirring as you go. Mixture should be smooth and not dry, but not over stickly.
6. Take clumps of dough and place them on top of the blackberries. Lightly flatten dough with your fingertips.
7. Sprinkle with 2 to 3 tablespoons of sugar and bake until golden for 30 minutes. Berry juice will be slightly thin, but don’t be afraid. It will gradually soak into the biscuity topping and make your life complete.

Serve with vanilla ice cream.

Pear-Cinnamon Crisp with Vanilla Ice Cream

http://thepioneerwoman.com/cooking/2009/10/pear-crisp-with-vanilla-ice-cream/
Prep Time: 15 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 4

Ingredients
FILLING
4 whole (to 5) Large Pears (Bosc Work Well)
2/3 cups Sugar
1/4 teaspoon Salt
_____
Topping
1-1/2 cup All-purpose Flour
1/3 cup Sugar
1/3 cup Firmly Packed Brown Sugar
1/2 teaspoon Cinnamon
1/2 cup Pecans, Very Finely Chopped
1 stick Butter, Melted

Preparation Instructions
1. Preheat oven to 350 degrees.
2. Peel, core, and dice pears.
3. Place into a bowl and stir together with 2/3 cup sugar and 1/4 teaspoon salt. Set aside.

4. In a separate bowl, combine flour, sugar, brown sugar, cinnamon, and pecans. Stir together.
5. Drizzle melted butter gradually, stirring with a fork as you go until all combined.

6. Pour pears into a baking dish; top with crumb topping.
7. Bake at 350 degrees for 30 minutes.
8. Place pan on top rack of oven for an additional 10 minutes, or until topping is golden brown.
Serve warm with vanilla ice cream.

Apple Fritters

http://thepioneerwoman.com/cooking/2010/03/apple-fritters/
Prep Time: 15 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 8

Ingredients
FRITTERS
2 cups All-purpose Flour
1/2 cup Sugar
3 Tablespoons Sugar
2-1/4 teaspoons Baking Powder
1-1/4 teaspoon Salt
2 teaspoons Ground Cinnamon
2 whole Large Eggs
3/4 cups Whole Milk
2 teaspoons Vanilla Extract
2 Tablespoons Melted Butter
2 whole Granny Smith Apples, Peeled And Diced
Powdered Sugar (optional, For Dusting)

GLAZE (optional)
1-1/2 cup Powdered Sugar
1/4 teaspoon Salt
1/4 teaspoon Vanilla
1/4 cup Milk

Preparation Instructions
1. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and salt.
2. In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
3. Gently fold dry and wet ingredients together until just combined (do not overmix.) Fold in apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
4. Heat a couple of inches of canola oil over medium to medium-low heat. When it gets hot, drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
5. Drop teaspoons of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total.
6. Remove and drain on a paper towel. Dust very generously with powdered sugar, or dip fritters in a light doughnut glaze (mix all glaze ingredients together, then dunk warm fritters).
Serve warm!
**May be heated up the next day in a 350 degree oven for 8 minutes.

Raspberry Crisp

http://thepioneerwoman.com/cooking/2010/08/raspberry-crisp/
Prep Time: 10 Minutes Cook Time: 30 Minutes Difficulty: Easy Servings: 8

Ingredients
2-1/2 cups Raspberries
1 Tablespoon (Heaping) Cornstarch
2/3 cups Sugar
1 teaspoon Vanilla Extract

1 cup All-purpose Flour
1/4 cup Sugar
1/4 cup Brown Sugar
1/3 cup Oats
1/4 cup Pecans, Chopped
Dash Of Salt
3/4 sticks Butter, Cut Into Small Pieces

Whipped Cream Or Vanilla Ice Cream, For Serving

Preparation Instructions
1. Preheat oven to 350 degrees.
2. In a medium bowl, combine (rinsed) raspberries, corn starch, 2/3 cups sugar, and vanilla. Stir and set aside.

3. In a separate bowl (or food processor) combine flour, 1/4 cup sugar, brown sugar, oats, pecans, dash of salt, and butter pieces. Cut together with a pastry cutter (or pulse in food processor) until mixture resembles coarse crumbs.

4. Add berry mixture to a small baking dish or pie pan. Sprinkle topping mixture all over the top.
5. Bake for 25 to 30 minutes, or until topping is golden brown.
Allow to sit for ten minutes before serving.
Scoop out with a spoon and top with sweetened whipped cream or vanilla ice cream.

Cherry Cake Pudding

http://thepioneerwoman.com/cooking/2011/01/cherry-cake-pudding/
Prep Time: 15 Minutes Cook Time: 40 Minutes Difficulty: Easy Servings: 10

Ingredients
Cake
1 cup Sugar
2 Tablespoons Butter, Softened
1 whole Egg
1 cup All-purpose Flour
1 teaspoon Baking Powder
1/8 teaspoon Salt
1/2 cup Whole Milk
1 can (15 Oz. Size) Cherries In Syrup (Not Cherry Pie Filling), Drained, Juice Reserved
1/2 cup Pecans, Finely Chopped

Sauce:
1 cup Juice From Cherries (add Water To Make 1 Cup If Necessary)
1 cup Sugar
1 Tablespoon All-purpose Flour
1 Tablespoon Butter
1/2 teaspoon Vanilla Extract
Unsweetened Freshly Whipped Cream

Preparation Instructions
1. Preheat oven to 325 degrees. Generously butter a square 9 x 9-inch baking dish.
2. Cream sugar and butter.
3. Add egg and mix well.
4. Sift flour, baking powder, and salt then add to mixing bowl alternatively with milk.
5. Add cherries and chopped nuts and mix gently.
6. Pour batter into buttered pan and smooth out the surface.
7. Bake for 40 minutes, or until golden brown on the surface and no longer jiggly.

8. While cake is baking, make the sauce by combining cherry juice, sugar, and flour in a small saucepan.
9. Boil for 8 to 10 minutes, or until thick.
10. Turn off heat and stir in 1 tablespoon butter and vanilla extract.
11. Drizzle 1/3 of the sauce on the cake as soon as you remove it from the oven.
12. Spread to distribute over the surface and wait ten minutes before serving so the sauce will seep into the top of the cake a bit.
13. Spoon out pieces of warm, sticky cake and drizzle with a little more sauce over the cake & top with unsweetened whipped cream.

Streusel
http://www.foodnetwork.com/recipes/alton-brown/streusel-recipe.html
Recipe courtesy of Alton Brown
Total Time:15 min Prep: 15 min

Yield:3 cups
Level:Easy
Ingredients

4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, chopped and toasted
3 ounces unsalted butter, room temperature

Directions

Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.

Add the butter and use your fingers to lightly knead into the dry ingredients until the mixture is crumbly and the butter is well incorporated.

Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to a month.

Recipe courtesy of Alton Brown, 2010
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Mrs. Kostyra's Streusel Topping
http://www.marthastewart.com/335561/mrs-kostyras-streusel-topping
YIELD: MAKES ENOUGH FOR 1 TEN-INCH CAKE OR 2 SIX-INCH CAKES

INGREDIENTS

1 cup all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature

DIRECTIONS

In a medium bowl, combine flour, sugar, cinnamon, and salt. Using a pastry blender or fork, cut in the butter until fine crumbs form.
Using hands, squeeze together most of the mixture to form large clumps. The topping can be frozen in an airtight container for up to 6 months.

Photos have been omitted to protect the innocent and hungry. Want to see the yummy pictures, follow the link.

Crumble, Cobbler, Crisp, Buckle, Brown Betty: What's The Difference?
http://www.huffingtonpost.com/2013/06/18/crumble-cobbler_n_3455487.html

There seems to be some confusion over our baked goods, everyone. Tell the truth: if we asked you to tell us the difference between a crumble, cobbler, crisp, grunt, slump, buckle or brown Betty (without Googling it), could you tell us? Until we started working on this article, we definitely wouldn't have been able to swing it.

All of these desserts have some common element. Nearly every one involves fruit, butter, sugar and flour in one way or another. The differences are definitely fewer than the similarities, but it's fun to learn new things, especially when those new things are about delicious desserts. Ready? Here we go.

Crumble

A crumble is probably what you think of when you hear any of the names of the other desserts in this list. A crumble is a baked dish of fresh fruit (apples, berries, plums, etc.) that is topped with an oat-based streusel. Add ice cream and transport to summer heaven.

Crisp

A crisp is exactly like a crumble, except there are no oats in the streusel. That makes the crisp topping more like sweet, buttery, crumbled pie crust.

Cobbler

If anyone ever serves you a "cobbler" that is topped with pie crust, they are pulling your leg. Or... trying to get you to eat pie. A true cobbler is topped with individually-dropped biscuits. When the dish bakes and the biscuits puff up, they look like a cobblestone street, hence the name cobbler. (We had a major lightbulb moment when we figured this out -- how did we never know that before?)

Buckle

A buckle layers a more traditional, cakey batter underneath the fruit. As the dessert cooks, the cake rises around the fruit, which tries its best to sink to the bottom, making the whole thing buckle inwards.

Grunt/Slump

Great news! A grunt and a slump are exactly the same thing. Grunts and slumps are just like cobblers, only instead of being baked in the oven, they are cooked covered, entirely on the stove-top (or camping fire, or whatever). This steams the biscuits on top of the fruit, rather than bakes them. This dish earned the name "grunt" because that's the noise that the hot, bubbly fruit makes as it "grunts" up around the biscuit dough. This dish earned its other name, "slump," because that is what it does when you try to put it on a plate.

Brown Betty

A brown Betty uses the same kinds of crumbs as a crisp (sweet, buttery, no oats), but there is a layer under the fruit as well as on top of the fruit. Buttery crumb lovers, the brown Betty is your dessert.