"Good Cobbler"

I'm not sure what makes a good cobbler, but this one works for me!

Ingredients:

8 cups frozen blackberries (or other berries or fruit)
3/4 cup sugar
2 Tablespoons butter
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup sugar
Berry juice and water to make 2 cups

Method:

Thaw the berries and reserve the juice.

Combine 3/4 cup sugar and butter and mix well.

Combine flour, baking powder and salt and add to the sugar and butter mix.

Add the milk to the dry ingredients and stir until moistened.

Spread dough in a greased 9x13 pan.

Top with the berries and sprinkle with the 1/2 cup sugar.

Combine the berry juice reserved from thawing and enough water to make 2 cups.
Bring to a boil and then pour it over the cobbler.

Bake at 350* for 1 hour.

Russian Cream

This is a recipe shared with us by one of our quilting buddies.  I'm giving two versions for you to consider.

Original Version

18 servings, which fits in a bundt pan perfectly

2 1/4 cup sugar

3 envelopes of gelatin or 7 1/2 teaspoons bulk

1 1/2 cup cold water

1 1/2 pint whipping cream

4 1/2 cups sour cream

1 Tablespoon vanilla

Mix sugar and gelatin.

Add water and let sit 5 minutes

Bring to a boil stirring constantly.

In a separate bowl, mix together whipping cream, sour cream and vanilla.

Dump boiling mixture into cream mixture and mix well until very smooth and creamy.

Lightly grease a mold (bundt pan, bowl, etc.), and pour mixture into it, or into separate serving dishes.

Refrigerate at least 4-6 hours.  Overnight is better.

Serve with fresh fruit and berries.

Revised Version

18 servings, which fits in a bundt pan perfectly

1 1/4 cup honey

3 envelopes of gelatin or 7 1/2 teaspoons bulk

1 1/2 cup cold water

1 1/2 pint raw whipping cream

4 1/2 cups yogurt made with 1/2 & 1/2 or cream

1 Tablespoon vanilla

Mix honey and gelatin.

Add water and let sit 5 minutes

Bring to a boil stirring constantly.

In a separate bowl, mix together whipping cream, yogurt and vanilla.

Dump boiling mixture into cream mixture and mix well until very smooth and creamy.

Lightly grease a mold (bundt pan, bowl, etc.), and pour mixture into it, or into separate serving dishes.

Refrigerate at least 4-6 hours.  Overnight is better.

Serve with fresh fruit and berries.