Blackberry Cobbler

Old Fashioned Blackberry Cobbler

My Mom used to make the best cobblers….pick a fruit…any fruit…and my Mom created a masterpiece. I especially loved her blackberry cobbler because it perfectly sweet and tart, with a golden biscuit topping, it’s the ultimate easy dessert.  Top with a scoop of vanilla ice cream and you’ll close your eyes and savor every bite!

What exactly is blackberry cobbler? Everyone has their own idea of what a cobbler is.  It’s a baked fruit dessert that’s topped with a biscuit-like top.  When baked, the biscuits create a “cobbled” look, similar to a cobblestone walkway.  

Old Fashioned Blackberry Cobbler

24 oz fresh blackberries (fresh or frozen)

1 cup granulated sugar

1/4 tsp ground cinnamon (optional but recommended)

3 tablespoons cornstarch

3/4 cup water   


Topping
  
1 1/2 cups all-purpose flour

1 tablespoon granulated sugar

1 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup very cold butter, grated or finely cubed

1/3 - 1/2 cup cold buttermilk (make your own see recipe below)

Grease an 8 inch square baking dish or spray with non-stick cooking spray.  Set aside.

 

In a large saucepan, combine the blackberries, sugar, and cinnamon. Cook and stir until mixture comes to a boil.

 

Combine cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2-5 minutes or until thickened.

 

Pour blackberry mixture into greased baking dish.  Set aside while you make your topping.

 

In a medium sized bowl, combine the flour, sugar, baking powder and salt. Cut in butter using a pastry blender or two forks until mixture resembles coarse crumbs.

 

Stir in buttermilk just until moistened. Start with 1/3 cup and if you need more to moisten, add more.
 

Drop batter by spoonfuls onto hot berry mixture.

 

Bake, uncovered, at 350degrees for 30-35 minutes or until filling is bubbly and topping is golden brown. 
 

Serve warm, with whipped topping or ice cream if desired.

 


  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Out of buttermilk?  Make your own.  Add a tablespoon of lemon juice to a 1 cup measuring cup. Add enough whole milk to make one cup.  Let sit on counter for 5 minutes until thickened. 

Buttermilk amount will vary from individual to individual.  You want the dough to be moist enough to hold together when pinched between a few fingers, but not so moist that it's wet.

For a thicker cobbler, combine blackberries, sugar and cinnamon in baking dish and let sit for 15-20 minutes.  Once a syrup forms, add topping and bake as directed.

WHAT ABOUT LEFTOVERS?

This cobbler keeps for a few days stored in the refrigerator. Warm it in the microwave before serving.  Top with a scoop of ice cream! 

 




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My Mom's Coconut Cake

 

Every year before my Mom moved to heaven I made her favorite Coconut cake. In total I probably made 67 of these cakes and each and every time I lit the candles and presented it to her, she would go on and on about how her daughter could make the best coconut cake in the whole world. She was the one who taught me how to make it when I was young and yet she insisted I made it better. I would light up as bright as she did over that cake. To know my Mom thought I was the best cook was quite an accomplishment in my life. I miss making this cake for her each year... and I cry each time I make it.

Mom's Coconut Cake

1 and 1/2 cups (3 sticks) butter, softened
2 cups granulated sugar
3 cups cake flour
5 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
4 ounces sweetened shredded coconut
 
♥ Buttercream Frosting:

16 ounces cream cheese, softened
1 cup unsalted butter, softened
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1 box confectioners’ sugar, (16 oz.), sifted 
6 ounces sweetened shredded coconut for topping

Preheat oven to 350°. Grease two 9-inch round cake pans and line each with parchment paper. Grease paper and dust with flour.

 







 











Mix butter and sugar on medium-high speed of an electric mixer until light and fluffy (about 3-5 minutes). Add eggs, one at a time, mixing well after each addition. Add extracts and mix. The mixture will look a bit lumpy.

Sift flour, baking powder, baking soda, and salt. Turn the mixer on low speed and add dry ingredients, alternating with milk, in three parts. Mix just until combined. Fold in coconut.

Pour batter evenly into prepared pans. Smooth the tops of each. Bake for 45-55 minutes, or until tops are browned and a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes. Then, remove from pans to finish cooling on wire racks.

 



   




 

 

 

 

♥  Frosting:

Using an electric mixer on low speed, combine cream cheese, butter, and extracts. Add confectioners’ sugar and mix just until smooth.

Spread frosting on first layer. Place the second layer on top and frost the top and sides. Sprinkle top and sides with coconut.

 











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Beer Battered Fish

This beer battered fish has that tender, crispy, light crunch and the inside is so moist and flaky!  I could eat an entire plate of these! You can use any meaty fresh white fish such as cod fillets, Halibut, Haddock, Pollock, or Whiting. I’ve even used frozen Cod and you couldn’t taste the difference.  So good!

Beer Battered Fish

6 cups vegetable oil

1 (12-ounce) bottle of beer 

2 cups all-purpose flour

1-2 pounds of meaty white fish, skinned with bones removed. 1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

In a 5 quart pot or Dutch oven, heat oil to 375 degrees.

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in salt, pepper and garlic powder. 

Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. 

  

 

 

 

 

Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. 

 
  

 

 

 

 

Fry remaining fish in batches, returning oil to 375 degrees between batches.  Serve fish with French fries, and if desired, tartar sauce and/or ketchup, and lemon wedges.

Chicken Alfredo Roll Ups

One bite and you’ll say OMG, this one’s a keeper!  It is just that delicious. It’s like chicken alfredo but wrapped up in perfect little rolled up portions of chicken, cheese and the best homemade alfredo sauce you’ve ever tasted. You will make this time and time again.

Chicken Alfredo Roll Ups

8 Lasagna noodles

2 cups shredded rotisserie chicken (or make your own)

2 cups shredded whole milk mozzarella cheese

 

Alfredo Sauce

½ cup butter

1 pint heavy whipping cream (2 cups)

4 ounces cream cheese
1/2 teaspoon garlic powder

½ teaspoon minced garlic

1 teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with cooking spray and set aside.

Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.

 

 

 

In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. 

 

 

Stir in the grated Parmesan cheese. Turn down heat to just a simmer and continue to cook for about 3-5 minutes or until sauce starts to thicken. Remove from heat and continue to stir periodically while working to prepare roll ups.

 

 

Line the bottom of the 9 x 13 inch pan with 1 cup of sauce.

Spread 2 tablespoons of sauce over each noodle leaving only a small amount of space along edges.  Add some chicken on top of the sauce on each noodle. Add some shredded mozzarella cheese on top of the chicken.  You can also mix the sauce, chicken and cheese together before topping each noodle if you like.

Carefully roll up each lasagna noodle and place seam side down in your prepared 9 × 13 pan. Repeat until you fill your dish with roll ups. Any toppings that fall out you can put back in as you roll or add to the next one you make.

 

Once they are all in the pan, pour the remaining sauce over the top.

 

Then sprinkle remaining mozzarella cheese all over the top. I like a lot of cheese but you can add more or less depending on preference. 

 

 

Bake at 350 for about 30 minutes until heated through and cheese is golden brown and bubbling around the edges.    

 

Allow to cool for about 10 minutes and then slice and serve.

 

Wonderful with a tossed salad and some crusty Italian bread! 

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