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BERRY-COBBLER(D)         USENET Cookbook         BERRY-COBBLER(D)

BERRY COBBLER

     BERRY-COBBLER - Berry cobbler

     This recipe was lifted from TV Guide's series of recipes
     from television stars.  It is similar to the recipe for
     Berry Pudding found in Edna Staebler's Food That Really
     Schmecks cookbook.  I will list a few variations on it at
     the end.

INGREDIENTS (Serves 6)
     1/2 cup   sugar (for sprinkling)
     4 cups    berries (fresh or frozen)
     1 cup     sugar (for the batter)
     1 cup     all-purpose flour
     1 1/2 tsp baking powder
     1/2 tsp   salt
     1/2 cup   milk
     1/4 cup   butter (softened)
               nutmeg

PROCEDURE
          (1)  Preheat oven to 375 deg. F.

          (2)  Sprinkle 1/2 cup of sugar on the berries, and
               place them in the bottom of a 2-quart baking dish.

          (3)  Combine the remaining dry ingredients (flour,
               sugar, baking powder and salt).

          (4)  Add the milk and softened butter, and beat well.

          (5)  Spoon the batter over the berries. Sprinkle some
               nutmeg on top.

          (6)  Bake for about 45 minutes.

NOTES
     You can use pretty well any type of berry for the base.  A
     favourite of mine is a combination of strawberries, raspber-
     ries, and blueberries.

     The base of this turns out to be a bit thin and liquidy.  If
     you strain the juice from the fruit, add a couple of table-
     spoons of flour to the juice, and then pour the juice over
     the fruit in the baking dish, the base will be semi-firm.

     You do not need to sprinkle the full 1/2 cup of sugar on the
     berries; with sweeter berries, much less will often suffice.

     If you would like a sweeter, candy-like batter, try adding
     more sugar to the batter.  I wouldn't recommend putting more
     than 1 1/4 cups of sugar into the batter, though-the crust
     of the batter will be very candy-like, but the centre of the
     batter will not properly bake if you do.

RATING
     Difficulty: easy.  Time: 10 minutes preparation, 45 minutes
     baking.  Precision: approximate measurement OK.

CONTRIBUTOR
     Geoff Loker
     University of Toronto, CSRI, Artificial Intelligence
     USENET:   {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker
     CSNET:         gkloker@toronto
     ARPANET:  gkloker.toronto@csnet-relay
     Path: decwrl!recipes
     From: ambar@ATHENA.MIT.EDU (Jean Marie Diaz)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Biscuits supreme
     Message-ID: 
     Date: 25 Sep 87 03:10:20 GMT
     Sender: recipes@decwrl.DEC.COM
     Distribution: alt
     Organization: MIT, Cambridge, Massachusetts, USA
     Lines: 76
     Approved: reid@decwrl.dec.com

                Copyright (C) 1987 USENET Community Trust
     Permission to copy without fee all or part of this material is granted
     provided that the copies are not made or distributed for direct commercial
     advantage, the USENET copyright notice and the title of the newsgroup and
     its date appear, and notice is given that copying is by permission of
     the USENET Community Trust or the original contributor.





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