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webcowgirlI made a yummy cobbler tonight (inspired by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
djm saying he was going to pick blackberries and then make a pie with them):
The recipe is from the Morning Grange cookbook my grandma gave me years ago. It was actually a bit hard to find one that used fresh fruit and didn't use self-rising flour. (I also rejected the one that called for a box of butter brickle cake mix, which they certainly don't have in England and which I doubt is even made in the US anymore.) I used a mix of 2/3 apricots and 1/3 peaches.
Latona Hedrick's Quick Cobbler
1 c flour
3/4 c milk
1/2 tsp vanilla (note the recipe doesn't say what to do with it)
1 pound can of cherries, peaches, or pineapple, drained (her note says "I usually use more fruit if I use raw fruit." I also added a splash of cointreau as the apricots I used were dry.)
1 c sugar
1 1/2 tsp baking powder
1 stick oleo (I used far less than this, probably a third of a cup)
Dot bottom of baking dish with slices of oleo and melt. Mix four, sugar and baking powder; add milk (I also added vanilla). Pour over batter in baking dish. Spoon drained fruit over mixture, making sure there is enough room for batter to bubble through fruit.
Here's my interpretation of enough room:
Bake at 350 degrees for 30-35 minutes. Serve warm with ice cream or whipping cream. (This is very good made with fresh peaches.)
And it was good!
We didn't even add ice cream.
My day was actually far busier than I should have let myself be, since I'm still sick ... I went to London Bridge to meet my friend Cate and help her organize her paperwork for her visa renewal (since she basically helped coach me into passing the interview for my new job, I most certainly owe here), then trekked up to Walthamstow for a visit withdreamsewing, who showed me around her new digs and helped me do some strategizing about how to fix an awkward social situation I find myself in. We also had lunch at an adorable restaurant called Manzes which is basically a Victorian pie and mash shop that's been trapped in a bottle on Walthamstow high street for over a hundred years. (Good pie, too.)
I had canceled my evening plans as soon as I got out of the train at London Bridge and realized I'd basically burned through my energy for the day simply by walking to the tube stop; what, really, was I thinking? I swear, I do this thing where I keep pushing myself through my exhaustion over and over again and I'm convinced it's why my damned colds linger so long. Thank God I don't have to go to work this week! Anyway, J and I are both sick and were happy to stay home tonight, him cooking and me somehow washing the dishes despite an overwhelming urge to lie on the sofa. Going out for exercise is a good plan but at this rate it's not going to be happening until next week rolls around.
Oh, and I finished The Ladies of Grace Adieu and other short stories and totally loved it. But now ... I MUST go to bed.
djm saying he was going to pick blackberries and then make a pie with them):The recipe is from the Morning Grange cookbook my grandma gave me years ago. It was actually a bit hard to find one that used fresh fruit and didn't use self-rising flour. (I also rejected the one that called for a box of butter brickle cake mix, which they certainly don't have in England and which I doubt is even made in the US anymore.) I used a mix of 2/3 apricots and 1/3 peaches.
Latona Hedrick's Quick Cobbler
1 c flour
3/4 c milk
1/2 tsp vanilla (note the recipe doesn't say what to do with it)
1 pound can of cherries, peaches, or pineapple, drained (her note says "I usually use more fruit if I use raw fruit." I also added a splash of cointreau as the apricots I used were dry.)
1 c sugar
1 1/2 tsp baking powder
1 stick oleo (I used far less than this, probably a third of a cup)
Dot bottom of baking dish with slices of oleo and melt. Mix four, sugar and baking powder; add milk (I also added vanilla). Pour over batter in baking dish. Spoon drained fruit over mixture, making sure there is enough room for batter to bubble through fruit.
Here's my interpretation of enough room:
Bake at 350 degrees for 30-35 minutes. Serve warm with ice cream or whipping cream. (This is very good made with fresh peaches.)
And it was good!
We didn't even add ice cream.My day was actually far busier than I should have let myself be, since I'm still sick ... I went to London Bridge to meet my friend Cate and help her organize her paperwork for her visa renewal (since she basically helped coach me into passing the interview for my new job, I most certainly owe here), then trekked up to Walthamstow for a visit with
dreamsewing, who showed me around her new digs and helped me do some strategizing about how to fix an awkward social situation I find myself in. We also had lunch at an adorable restaurant called Manzes which is basically a Victorian pie and mash shop that's been trapped in a bottle on Walthamstow high street for over a hundred years. (Good pie, too.) I had canceled my evening plans as soon as I got out of the train at London Bridge and realized I'd basically burned through my energy for the day simply by walking to the tube stop; what, really, was I thinking? I swear, I do this thing where I keep pushing myself through my exhaustion over and over again and I'm convinced it's why my damned colds linger so long. Thank God I don't have to go to work this week! Anyway, J and I are both sick and were happy to stay home tonight, him cooking and me somehow washing the dishes despite an overwhelming urge to lie on the sofa. Going out for exercise is a good plan but at this rate it's not going to be happening until next week rolls around.
Oh, and I finished The Ladies of Grace Adieu and other short stories and totally loved it. But now ... I MUST go to bed.
