"At my table, sit with me. I'll pour coffee or some tea. Perhaps we'll share our tears and laughter, and be friends forever after.

Welcome! Come on in, pull up a chair, have a cup of coffee and take a look at recipes from different cookbooks, vintage finds from vintage cupboards and enjoy sharing memories.

Tuesday, November 22, 2011

Happy Thanksgiving..............a cobbler recipe to share with you!

Here  it is Thanksgiving, and once again, I have not paid enough attention to this little cooking blog...............I don't know why, since I am cooking in the kitchen from the time I rise from sleep to the time I sink back down in slumber.
I am sure most of you already have your Thanksgiving specialties all lined out..........from Grandmother's best dressing to your Mom's perfect pie...............so here is a little something different, but so wonderful in keeping with the  tradition of the Thanksgiving bounty.
It is a wonderful cobbler with sweet and tangy tastes of apples and cranberries. Perfect with a scoop of ice cream or whipped topping..............or just by itself.
Happy Thanksgiving!

Cranberry Apple Cobbler
For Cobbler:
5 c. thinly sliced peeled baking apples (choose a tart variety such as Granny Smith)
1 c. fresh cranberries
1 ¼ c. sugar
3 tbs quick cooking tapioca
½ tsp ground cinnamon
1/3 tsp allspice
¼ tsp nutmeg
1 c. water
2 tbsp butter

For Topping:
¾ c. flour
2 tsp sugar
1 tsp baking powder
1/8 tsp salt
¼ c. butter
¼ c. milk
Grease 2 quart baking dish and set aside. Preheat oven to 375 degrees F.
In large bowl combine apples, sugar, cranberries, tapioca, cinnamon, allspice,nutmeg, and water. Stir to combine, and let stand 5 minutes.
Transfer apple mixture to large saucepan; cook over medium heat until mixture comes to a full boil. Cook and stir 3-5 minutes longer. Pour into baking dish and dot with butter.
In a small bowl combine flour, sugar, baking powder, and salt. Cut in butter until crumbly. Gently stir in milk; mixture should be lumpy and just combined.
Gently drop dough over hot apple mixture by spoonfuls. Bake, uncovered for 30-35 minutes or until topping is golden brown and bubbling, and a toothpick inserted into the topping comes out clean

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