Friday, December 23, 2005

randomness seventy-three...

this is what i'm bringing to xmas dinner with CA, CL, TO and EM. i made a practice cobbler last week and it was magically delicious even on my first try, even when i didn't know what it meant to "knife butter". (i still don't, but basically i just chopped and chopped at the butter until the dough was the consistency she said.)

it's a rachael ray recipe.

blueberry cobbler

prep time: 20 minutes
cook time: 45 minutes

two 12 oz. packages of blueberries
1/3 cup plus 4 tablespoons granulated sugar
1 1/2 cups plus 2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 sticks (6 oz.) cold unsalted butter, cut into small pieces
2/3 cup whole milk
1/2 teaspoon pure vanilla extract

1. preheat oven to 375. butter an 8x8x2 inch baking dish

2. mix the blueberries with 1/3 cup of sugar and 2 tablespoons of the
flour, spoon into the baking dish

3. in a large bowl, whisk together the remaining 1 1/2 cups of flour
and 3 tablespoons of sugar with the baking powder and salt. cut the
butter into the flour mixture with a pastry blender or 2 knives until
it resembles course meal. add the milk and vanilla and stir with a
fork to form a wet, sticky dough. drop rounded teaspoons of the dough
over the top of the blueberries to cover them. sprinkle the remaining
1 tablespoon of sugar on top of the cobbler and place the baking dish
on the on the middle rack of the oven. (place aluminum foil on the
rack directly below the cobbler to catch any juices that might spill
over.) bake for 45 minutes, or until the top is golden-brown and the
fruit filling is bubbling up through the crust.

4. let the cobbler cool for at least 20 minutes. serve warm or at room

i'm gonna eat like a pig and enjoy the fuck out of it.


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