Blackberry Cobbler

Old Fashion Recipe For Spiral Blackberry Cobbler

By Linda Carol Wilson

Sometimes the best way to move forward is to step back in time. I know that sounds confusing but when it comes to cooking, some of our best recipes are from way back. Remember those delicious baked goods that came from Grandma's oven? When I was a child, my grandmother cooked on an old wood cook stove. I am not exaggerating when I tell you that some of my best meals were cooked on that old stove. And the best part was the way she would sit cobblers, etc over the warmer and keep them warm for hours on those cold Indiana days. If you want to be reminded of your childhood meals, give this Spiral Blackberry Cobbler a try. (Of course you can use other berries to suit your taste or what is available in your area.) If you don't have fresh berries available, use unsweetened frozen berries.

SPIRAL BLACKBERRY COBBLER

DOUGH:

1 1/2 cups all-purpose flour

1 tsp baking powder

1 tsp salt

1/2 cup shortening

1/2 cup milk

Stir together the flour, baking powder and salt. Cut in the shortening to form a crumb-like mixture. Blend in the milk to make a dough. Roll out on a floured surface to form a rectangle about 9 x 13-inches.

FILLING:

3 cups fresh blackberries, divided

2 cups water

1 stick butter

1 1/2 cups + 2 tbsp sugar

In a small bowl, crush 1/2 cup of the blackberries and set aside.

Melt the butter in a 9 x 13-inch baking pan.

Mix the remaining 2 1/2 cups blackberries with 1 1/2 cups of the sugar. Spread mixture over the dough and roll up jellyroll style rolling from the long side. Cut roll into 1-inch slices. Place slices over the butter in the baking pan. Pour the crushed berries/water mixture over the slices. Sprinkle the remaining 2 tablespoons of sugar over the top. Bake at 375 degrees for 45 minutes to 1 hour until lightly browned. Cool about 10 minutes before serving.

Enjoy!

For more of Linda's old fashion recipes visit her collection at http://grandmasvintagerecipes.blogspot.com
For her diabetic recipes and information go to http://diabeticenjoyingfood.squarespace.com

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Butter Pound Cake Recipe

by Timothy Samuel

This is a really rich pound cake which is tasteful alone or with ice cream or a fruit topping such as peaches. This is probably one of the best if not the best pound cake recipe I have ever made. I have made cream cheese, sour cream,buttermilk, etc and whipping cream still seems to be the best to me. This cake is very moist, easy to make and very delicious. Oh, my goodness talk about exceptional! This cake is so incredibly good! These classic cakes have a dense crumb, a tender, moist texture and a rich, buttery taste.Bakers use the creaming method-beating the fat and sugar together to hold air bubbles-and chemical liveners like baking powder, rather than beaten eggs like sponge cakes and angel food cakes to create their fine texture.

Some recipes also call for chemical liveners baking powder or baking soda, milk, buttermilk or sour cream, flavoring extracts, and a pinch of salt to heighten the flavors. Over-mixing, which would cause the cookies to spread flat when baking, is hard to do when creaming butter and sugar for a cake. Since there are so few ingredients in these cakes, use high-quality butter and pure flavoring extracts, measure with perfect accuracy and follow the recipe directions to achieve the best results. This is my favorite style of pound cake, resulting in a firm cake that is great for cubing, slicing or snacking it's highly addictive and is great for dipping in ganaches and creams or sauces. Butter Pound cake recipe

Ingredients
1 cup butter
1 8-ounce package cream cheese
6 eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2-1/4 cups sugar
1/4 cup poppy seed
2 teaspoons vanilla

Directions

1. Allow butter, cream cheese, and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch tube pan; set aside. Combine flour, baking powder, and salt. Set aside.
2. In a large mixing bowl beat butter and cream cheese with an electric mixer on medium to high speed about 30 seconds or until softened. Gradually add sugar, 2 tablespoons at a time, beating on medium speed about 5 minutes or until very light and fluffy. Add poppy seed and vanilla. Add eggs, 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Gradually add flour mixture, beating on low speed just until combined. Pour batter into prepared pan.
3. Bake in a 325 degree F oven about 75 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan. Cool thoroughly on wire rack. Drizzle Lemon Icing over cake. Makes 16 servings.

Gooey Butter Cake Recipe
Easy butter cake recipe that yields moist and delicious butter cake, with drool some butter cake pictures. Those butter cake slices look so appetizing with afternoon coffee.
For the crust:
1 (18.5 ounce)box of yellow cake mix
1 egg
1 stick (1/2 cup) of butter, melted

For the Filling:

1 (8 ounce) package cream cheese, softened
2 eggs
1 teaspoon vanilla
1 pound box of confectioners sugar
1 stick (1/2 cup) of butter, melted

Preheat oven to 350 degrees F.

Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.
In a large mixing bowl, mix together the cake mix, the egg, and the melted butter. Pat the dough down into the bottom of the glass baking dish. Set aside. In the same bowl, mix together softened cream cheese until smooth. Add the eggs and vanilla. Mix in the confectioner's sugar. Beat well and then slowly add the butter until all ingredients are well mixed. Pour onto crust and bake for 40 to 50 minutes.
When you go to take it out of the oven, it will seem awfully "gooey" in the center but it will set up a bit as it cools. More tips at http://www.Teegoes.com



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