Monday, July 27, 2009

Long time no see, but still cooking

So a few months ago I discovered this blog strictly about food from Texas. One might think to themselves, "What good food could be specific to Texas?" But there is plenty, and being a native of Texas myself I've slowly realized how much I miss this food now that I have moved away. A while ago this blog posted a recipe for dewberry cobbler. Dewberries grow wild in southern Texas. I decided I would try it out only altering it slightly and using strawberries and blackberries (which are similar to dewberries) instead of dewberries. It is delicious and a great thing to do with your berries that might be getting a little too ripe.
Thanks Home sick Texan for your great recipe!

Here's how I made mine

Dewberry Cobbler
Crust ingredients:
1 stick of butter (the original calls for 1/2 a stick but because I used regular milk, I added more butter)
1 cup of flour
1/2 cup sugar
2 teaspoons baking powder
1/2 cup of milk (the original calls for butter milk)
1/2 teaspoon salt

Filling ingredients
2 cups dewberries or blackberries (original calls for 4 cups fruit but I only had 2)
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon cinnamon
1 teaspoon lemon juice

Preheat the oven to 350 degrees.
Put berries in a pie plate or other bake wear preferably round. Sprinkle with sugar, cornstarch, cinnamon, and lemon juice. The original recipe says to let this mixture macerate for 20 minutes but I didn't bother.
To make the crust, melt the butter on low in a pan, and then add the other ingredients. The dough will come out moist and pliable.
Spread dough out over berries
Bake 40 minutes or until light brown and bubbling.
Serves six

No comments: