Grandma Jo's Blackberry Cobbler

Cobbler is the only dessert my husband will DEVOUR.  He likes cheesecake and cinnamon rolls, but those he can resist often; cobbler, on the other hand, he can not!  It's fantastic. :) And I was not even a fan of pie or cobbler until I tried his Grandma's, and then I was converted!  Honestly, enjoy. You will not regret it. (This recipe could be substituted for blueberries or peaches if you add little nutmeg and cinnamon.)

5 packages of 12 oz frozen blackberries
1 cup white sugar
1/4 cup cornstarch (if you use a few more blackberries depending on the size of berry bags you buy, don't forget to add a little more cornstarch)
2 tsp lemon juice
3 Tbsp butter (on top of blackberries)
2 packs of Frozen Pillsbury Pie Crust (don't get an off brand on this one)
Milk to brush on top of crust
Sugar to sprinkle

350 degrees F for 50 mins

Preheat oven.
1. First, warm up blackberries and pie crusts to room temperature.
2. In a large bowl, mix blackberries with sugar and cornstarch.  Add lemon juice.
3. Spray a deep, large pan with cooking spray (we use the lasagna size reusable tins you can buy and throw away in the baking aisle.) place 2 pie crusts on the bottom. With a little milk, pinch the crusts together, then place crusts in the oven for a few minutes til lightly brown.
4. Pour blackberry mixture on top of crusts.
5. Cut the butter and place in three different places on top of the blackberries.
6. Lay remaining crust on top of blackberries and pinch the crust together with a little milk again, and pinch the edges (you can do it with a fork to make it look pretty if you want). If you have excess crust hanging over the edges, feel free to cut it and place it in a different spot to make the crust more even even.
7. Poke hole on top of crust with a fork, then brush the top with a little milk and sprinkle with sugar.
8. Bake at 350 for 50 minutes or until crust is brown.







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Dark Chocolate Homemade Ice Cream


  • I was on the search for a dark chocolate ice cream for forever now, and my very own mother fell upon this recipe and I fell in love with it!  Originally, it came from chocolatechocolateandmore.com (sounds like my type of website, ha.)

  • 2 cups heavy cream
  • 1 cup milk
  • 3/4 cup cocoa powder (I used Hershey's)
  • 1/2 cup semi-sweet chocolate chips (I used Ghirardelli)
  • 4 large egg yolks
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
Instructions
  1. In a medium saucepan over medium heat combine cream, milk and cocoa, whisking to combine. Bring to a simmer. Remove from heat and stir in chocolate chips until completely melted. set aside.
  2. In a medium mixing bowl, whisk together egg yolks and sugar until a pale yellow and thickened, about 2-3 minutes. Add 1/2 cup of milk mixture to egg/sugar mixture while continuing to whisk so you don't cook your eggs. Repeat 2 more times adding 1/2 cup of milk mixture to egg mixture.
  3. Stir egg mixture back into saucepan with remaining milk mixture. Place back on stove and over medium-low heat bring back to a simmer. Continue to stir until mixture thickens slightly and coats the spoon. About 5-7 minutes.
  4. Remove from heat and pour through a mesh strainer into a medium bowl to remove any lumps that may have formed. Stir in vanilla and place bowl in an ice bath to cool to room temperature.
  5. Completely chill mixture in the refrigerator for 4 hours or overnight. Freeze in Ice cream Maker according to manufacturer's directions.

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