QUICK-COBBLER(D)         USENET Cookbook         QUICK-COBBLER(D)

BUSY DAY COBBLER

     QUICK-COBBLER - An extremely quick cherry cobbler dessert

     This recipe came from a PTA recipe collection from my Aunt's
     school a number of years ago. It's not a true, classic cob-
     bler, but I think it's better. My favorite dessert!

INGREDIENTS (serves 6)
     1/4 cup   butter (or margarine, if you must)
     1/2 cup   sugar
     2/3 cup   milk
     1 cup     flour
     2 tsp     baking powder
     13 oz     tart cherries (one normal U.S. can)
     2 Tbsp    sugar to sweeten and thicken (use less or more as
               needed)

PROCEDURE
          (1)  Preheat oven to 350 deg. F.

          (2)  Drain cherries, saving liquid.

          (3)  Cream butter and sugar together.

          (4)  Alternately add in milk and sifted dry
               ingredients.

          (5)  Pour into a buttered and floured casserole dish.

          (6)  Top evenly with cherries. Sprinkle sugar on top
               and cover with saved liquid/juice.

          (7)  Bake 45-50 minutes.

NOTES
     The batter will expand and surround the cherries so they're
     evenly mixed throughout the cobbler. The juice will congeal
     to fruity and puddinglike. Serve warm topped with cream,
     milk or ice cream. (I prefer milk). If any is left, it's
     good cold, too.

     As the name implies, this is a very quick recipe to make.
     Depending on how soft the butter is to start with, or
     whether or if you use a food processor (I don't, but it
     should work) this recipe takes only 5 to 10 minutes to mix.

     You can use any unsweetened canned fruit for this recipe.
     You can also use frozen fruit, by thawing it before adding
     to the pan. Berries or peaches are standard substitutes.
     Yesterday I made one with crushed pineapple. I used brown,
     rather than white sugar atop the fruit. It tasted very much
     like pineapple upside down cake (though the appearance was a
     bit different).

RATING
     Difficulty: easy, I've been making this since I was about 8
     or 9.  Time: 5 minutes preparation, 45 minutes cooking.
     Precision: approximate measurement OK.

CONTRIBUTOR
     Suzanne Barnett-Scott
     Calcomp/Sanders Display Products, Scottsdale, Arizona
     suze@terak.UUCP
     Path: decwrl!recipes
     From: reid@decwrl.dec.com (Brian Reid)
     Newsgroups: alt.gourmand
     Subject: RECIPE: Pepper rainbow soup
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     Date: 18 Sep 87 03:10:30 GMT
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