Leading the way today is a Blackberry Cobbler recipe, and for good reason. One of my favorite things in the world is blackberry cobbler, and I suppose it is a good thing that blackberries are sometimes hard to find, or I’d be having one far more often than I should. Recently when Lily Jewell opened her produce market on Ogden Road I had to go check it out and found some of the prettiest blackberries I believe I had ever seen. Naturally I had to have some, and it wasn’t long before I had a cobbler in the oven! Now, blackberry cobbler is one of those things that can be made in any number of ways, and one of my favorite ways to make it is from the recipe Montie Shipley gave me a few years back. Montie was one of my special friends, and I am so happy that she shared some of her treasures with me. If you have never put cinnamon in a blackberry cobbler, you need to. I think the two flavors go together just like tomato and basil were made for each other. Another favorite recipe of mine in today’s column is the Squash Dressing. If you have not made this, you need to give it a try, and I guarantee you that it will become one of your go-to recipes.
There are some other really good recipes here today for you to try, and I hope you will send me one to pass along
A Blackberry Cobbler from Montie Shipley
6 cups blackberries, fresh, or frozen in bags
3/4 cup light or dark brown sugar
1 & 1/2 tsp. Cinnamon
1 Tbs. cornstarch
For the Crust:
1 stick unsalted butter
1 cup flour
1 cup sugar
1 Tbs. baking powder
3/4 cup milk
Do this first:
Heat the oven to 350°, with an oven rack in the middle. If the blackberries are fresh, wash them in a colander. Shake the colander to remove as much of the water as possible. If the berries are frozen put them directly in a big mixing bowl. Mix the berries with the brown sugar, cinnamon and the cornstarch. Let them sit while you make the rest of the cobbler.
Do this second:
Melt the butter in a 9x13 pan by setting the pan and the butter inside the preheating oven for about five minutes. Set a timer!! Take the pan from the oven and let the butter cool.
Meanwhile put the flour sugar and baking powder and milk in a bowl. Stir well with a fork until you get something that looks like cream. Pour the batter over the melted butter. This is the cobbler’s crust batter. Spoon the berries over the top of the batter. Bake at 350° until the crust rises and is golden.
4 slices bacon, cut crosswise into 1/2-inch slivers
4 slices French bread, cut into 1/2-inch cubes (about 1 & 1/2 cups)
1 Tbs extra virgin olive oil or butter (optional)
2 Tbs. mayonnaise, preferably Hellmann’s
2 Tbs. buttermilk, heavy (whipping) cream, or half-and-half
1 Tbs. distilled white vinegar or rice vinegar
1 small or 1/2 large head iceberg lettuce
2 large or 4 medium luscious red ripe tomatoes
Coarse salt (kosher or sea) and freshly ground black pepper
Place the bacon in a cold heavy large skillet and heat over medium heat. Cook the bacon until it is crisp, browned, and most of the fat has rendered (melted out), four to six minutes, stirring often. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Leave the bacon fat in the skillet. Add the bread cubes to the bacon fat and cook over medium heat until well browned, stirring often, five to eight minutes. If bacon fat sounds excessive (or there isn’t quite enough, say one and one-half tablespoons), wipe out the skillet, add the olive oil or butter and toast the bread cubes in that. Do not let the bread cubes burn. Using a slotted spoon, transfer the bread cubes to the plate with the bacon. Place the mayonnaise, buttermilk, and vinegar in a salad bowl and whisk to mix. Set the dressing aside. If you are using a whole head of lettuce, cut it in half. Remove and discard the core and coarsely chop the lettuce. You should have about 4 cups. Remove and discard the stem ends of the tomatoes, then dice the tomatoes. Place the lettuce, tomatoes, croutons, and bacon in a large bowl but don’t toss until serving. Just before serving, gently toss the salad with the dressing (use the slotted spoon or a rubber spatula). Season the salad with salt and lots of pepper to taste; remember, the bacon is salty already.
Richard’s Note: When you can find you some bananas that are about to “go” you need to make this cake. You really do.
1 & 1/2 cups sugar
1/2 cup butter
2 eggs, separated
2 bananas, crushed
1/2 cup sour milk
1 & 2/3 cups flour
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1/2 cup chopped nuts (optional)
Heat the oven to 350°. Cream together the butter and sugar, then one at a time, mix in the egg yolks, bananas, and sour milk, stirring after each addition until combined. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Add the dry ingredients (and the nuts if using) to the wet ingredients and stir to combine. Beat the egg whites until soft peaks form, and fold into the batter. Butter and flour two 8-inch cake pans, divide the batter evenly between the pans, and bake for 25 to 30 minutes or until done.
1/2 cup butter
1/4 cup milk
1 cup brown sugar
1 & 3/4 to 2 cups powdered sugar
In a saucepan over low heat, melt the butter and stir in the brown sugar. Cook for two minutes, stirring constantly. Add the milk, raise the heat, and cook until the mixture boils. Remove from heat, and let it cool until the mixture is lukewarm. Gradually stir in the powdered sugar, beating until smooth
4 cups Bisquick
1 cup sour cream
1 cup 7-Up
1/2 cup melted butter
Mix Bisquick, sour cream and 7-Up. Dough will be very soft - don’t worry. Knead and fold dough until coated with your baking mix. Pat dough out and cut biscuits using a round biscuit / cookie cutter. Melt butter in bottom of cookie sheet pan or 9x13 casserole dish. Place biscuits on top of melted butter and bake at 425° for 12 to 15 minutes or until brown.
20 Minute Sour Cream Enchiladas
Richard’s Note: The note at the end comes from the lady who sent me the recipe!
20 minutes prep
Serves four to six.
2 (4 oz.) cans canned chicken
1 (8 oz.) can cream of chicken soup
1 (3 oz.) can diced green chilies
1 pint sour cream
1 cup Mexican cheese
1/2 cup green onions
8-10 flour tortillas
Heat tortillas in oil (corn or flour) and drain. Place one tablespoon of mixture in the middle and roll up -- line them all up in a casserole and when done -- pour what’s left over on top and cover with cheese. Bake at 350° for 20 minutes. Top with salsa or any relish you like. (Note: I make my own soup. I melt butter or margarine and add enough flour to make a thin paste and some salt and pepper. I cook this about two minutes while stirring with a whisk as it thickens. Then I add one can of beef broth and some powdered chicken stock and when it gets to the consistency I want I add the two cans of chicken & the juice, sour cream (optional) and some chopped jalapenos. After rolling up the tortillas I bake- five minutes before done I top with Mexican cheese and some chopped tops of green onion. We serve salsa on the side.
Richard’s Note: This is a good and simple recipe, and one of the great things about it is, you can make as little or as much as you want. Don’t be fooled by the short list of ingredients!
Parmesan cheese (the kind you shake on spaghetti is just fine!)
Ranch dressing powder
Butter a baking dish. Layer sliced squash in the bottom. Sprinkle with Parmesan cheese and ranch powder. Repeat layers until you have the amount you need. Dot the top generously with butter and bake at 350° for 45 minutes.
Zucchini Cornbread Casserole
Richard’s note: This dish lends itself well to the addition of other things—jalapeno peppers, cooked sausage, etc.
1 onion chopped
2 eggs, beaten
1 (8.5 oz.) pkg. corn muffin mix (I used 1 ¾ cups Aunt Jemima Cornbread Mix)
1/2 tsp. salt
1/4 tsp. pepper
8 oz. sharp cheddar cheese, divided
4 cups grated zucchini
Preheat oven to 350° and grease a 2-quart baking dish. Combine all ingredients and half the cheese. Put into dish and put the rest of the cheese on top. Bake one hour.
Zucchini Provencal From Father David (Colburn)
2 zucchini, cut into 1-inch slices
2 potatoes, cut into 1/2-inch chunks
2 Tbs. [olive] oil
1/2 cup onion, chopped
1 cup parsley, chopped
1/2 cup celery, chopped
1/2 tsp. basil
1/2 cup tomato sauce
Salt, to taste
Dice zucchini into 1-inch slices and potatoes into 1/2-inch chunks. In a saucepan, sauté the onion, parsley, celery and basil in oil. Add the vegetables and the tomato sauce, stirring gently to coat. Cover and steam cook until tender. Season with salt.
Zucchini with Tomatoes From Father David (Colburn)
3 to 4 medium zucchini, cut in 1/2-inch slices
1 onion, thinly sliced
2 Tbs. [olive] oil
1 tomato, thinly sliced
1 Tbs. parsley
1 tsp. Italian seasoning (basil, oregano, etc. mixture)
Salt and pepper, to taste
1/2 cup Parmesan cheese [or Parmesan-style soy cheese for fast days]
Cook zucchini in water until tender. Sauté onion in oil until tender; add parsley and Italian seasoning, and remove from heat. In a casserole dish, layer the zucchini, tomatoes, and onion-herbs mixture. Sprinkle with salt, pepper and cheese. Bake at 375° for 30 minutes.
Squash Dressing From Shirley Riggs
2 cups yellow squash, cooked and drained
2 cups cooked cornbread, crumbled
1 medium onion, chopped
1 stick margarine, melted
1 can cream of chicken soup
Sage, salt and pepper, to taste
Preheat oven to 350°. Mix all the ingredients together and bake for 35 minutes.
Squash Pie From Wanda Adams
3 eggs, well beaten
1 & 1/2 cups sugar
1 Tbs. flour
1 Tbs. corn starch
1/8 tsp. salt
1/2 cup oleo, melted
3 cups grated yellow squash
1 tsp. vanilla flavoring
1 tsp. coconut flavoring
1/2 cup chopped coconut (optional) but I used it for extra flavoring
1 (9-inch) unbaked pie shell
Mix all ingredients. Pour into unbaked pie shell and bake at 325° for about an hour or until golden brown…OR…you can pour it in a baking dish (if you do not have a pie shell) like my sister did. Yummy! I have one for zucchini also if you would like it. My sister just told me she used self-rising flour and left out the one-eighth teaspoon of salt