Jump to content
  • Welcome!

    Register and log in easily with Twitter or Google accounts!

    Or simply create a new Huddle account. 

    Members receive fewer ads , access our dark theme, and the ability to join the discussion!

     

Cherry cobbler


cookinbrak

Recommended Posts

I made some cherry jam yesterday, and had some cherries left over. So today, I made a cherry cobbler. Still had about 25 cherries left, so I tried to make some sort of topping. Cut them in half, but them in a ziploc bag with about a 1/4 cup of rum. When the cobbler was done, mixed some of the rum/cherry stuff with a little of the jam, warmed it up, and poured it over vanilla ice cream.

Holy crap, it's good.

Link to comment
Share on other sites

vommit....

hate cherry cobbler...

let talk Apple and Bryers Icecream

Oh man I love cherry cobbler!!!

Here's something for you though....

smuckers+apple+cinnamon.jpg

This poo is good!!! And Plain ol'Bryers Vanilla! :party: But get it at Wal-Mart it's only $1, at Harris Teeter it's $2.49!!!

Link to comment
Share on other sites

Oh man I love cherry cobbler!!!

Here's something for you though....

smuckers+apple+cinnamon.jpg

This poo is good!!! And Plain ol'Bryers Vanilla! :party: But get it at Wal-Mart it's only $1, at Harris Teeter it's $2.49!!!

It cost me more than $1.50 to drive back and forth to Walmart. lol

Link to comment
Share on other sites

What I made wasn't a traditional "cobbler" that I'm used to, but it was damn good. (Actually, the cobbler I'm used to is more of a pie)

Preheat oven to 350. But a stick of butter in a 13 X 9 pan and stick in oven to melt.

Mix 1 1/4 cup self rising flour, 1 cup sugar, and 1 cup milk. (recipe said 1 cup flour, but batter was very liquid, so I added a bit)

Remove pan from oven after butter melts. Pour batter over butter, do not stir.

Mix 2.5-3 cups of berries with 3/4 cup sugar and a tablespoon of flour. distribute over batter, do not stir.

Bake 50-60 minutes, check with toothpick.

As the batter bakes, it rises up around the berries. Some of the sugar sticks to the batter and caramelizes on top.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


×
×
  • Create New...