Saturday, March 21, 2009

Triple Berry Cobbler

It's no secret that Mr. Findlay-Lampkin is a huge fan of any kind of fruit cobbler. Being from Mississippi, he usually prefers peach cobbler. Unfortunately, winter is a terrible time to find good peaches in Minnesota. However, we did have a container of blackberries and some frozen raspberries in the refrigerator. I picked up some strawberries to make a triple berry cobbler.

This is the peach cobbler recipe that I found online that I usually make. I changed it a little bit, and did half brown sugar and half white to mix with the berries. I also used about a cup of sugar - berries need more sugar added than peaches do, and omitted the cinnamon. Otherwise, I made the crust as it is shown in the recipe.

Starting with the raspberries, blackberries, and strawberries.

The fruit is cut, and the sugar mixture is added.

The crust is a similar process to making biscuits. First, I cut the butter into the flour mixture.

As I added the buttermilk, I stirred the mixture with a fork.

Spoon the crust on top of the fruit mixture.

I spread the crust out a bit after I spooned it on top of the fruit. I sprinkled some brown sugar over the top before baking.

The baked cobbler! As you can see, the crust sits on top of the fruit mixture. The fruit juice cooked out of the berries, so the cobbler was a little soupy. Next time I try this, I think I will add some cornstarch to make it more like a jelly filling.

Tuesday, March 10, 2009

Cookies, anyone?

I had another productive Sunday a few weeks ago, and made 3 batches of cookies so I could bring some to my Family Education Strategies class. I'm planning to enter all three of these recipes in the State Fair this year, so it was also good practice forming those perfect round blobs of dough.

The first batch I made was plain oatmeal cookies. I'm using a recipe from Better Homes and Gardens Biggest Cookie Book.

I'm working on the shape of these cookies, trying to make them round and evenly sized. Also, I want to maintain a chewy consistency.

I'm still working on the shape of the chocolate chip cookies. I am not sure if I'm going to use this recipe for the fair. I don't think they taste rich enough. I'm going to try a new recipe soon from the newest issue of Everyday Food magazine.

It was quite a productive and caloric day! The third type of cookies is gingersnaps that I've made many, many times.