Magic Berry Cobbler

Summer is waning, but the blackberries are going gangbusters around my house. WE love them in jam, syrup, on ice cream, in a milkshake, or in MAGIC BERRY COBBLER!  What makes it magic you ask?  It's the interesting way you put it together. My Grandma Kelin made cobbler with sweetened berries that she cooked first and then she covered it in pie dough, but always stuck the trimmed dough inside the fruit before topping it off with the dough. Delicious!  I have also had the poofy-biscuit like cobbler with the fruit underneath it...always seemed to have more biscuit than fruit.  This recipe is a perfect combo of fruit and biscuit-y goodness. The technique is the cool part, the MAGIC!  

Magic Berry Cobbler

In a mixing bowl add:

2 c. flour
1 c. sugar
1 t. salt
2 t. baking powder

1 t. fresh  grated lemon peel

Mix it up to combine and cut in till crumbly:

3 T. shortening
Add: 1 c. milk and mix together.

This is the magic part! Spread the batter in a 9x13 baking dish.

Combine 4 c. of berries with 2 c. sugar, the juice of 1/2 of a lemon, and a teeny pinch of salt.

Berries can be blueberries (smash them up a bit with the sugar) blackberries, raspberries, boysenberries, marionberries or any combination of berries. I even tried it with peaches once....not too bad!
Pour the berries over the batter in the 9x13 pan. 

Last step:  Pour over all...2 c. boiling water.

Bake in a 375 degree oven for 40-45 minutes .

Voila! Simple and delicious!

Serve warm with ice cream, whipped cream, or I have even topped it with lightly sweetened mascarpone cheese. Divine!

Fresh Blueberry Pie

July is National Blueberry Month and in honor of it...I made a fresh blueberry pie. 
Blueberries have never been my favorite....I always have eaten them cooked in muffins or pie. I didn't like the taste or texture. BUT...I have decided that I LOVE THEM FRESH!  I can eat quite a few pounds if I am not careful. Which really isn't a bad thing because they are so good for you. Low in calories and high in antioxidants.  Anyway...back to the pie!
When we were in Idaho my Mom made a "FRESH" blueberry pie....not cooked. It had a graham cracker crust and was delicious.  I came home and tried to replicate it...and it was a delicious soupy-graham crackery mess.  I didn't thicken the glaze enough....so today I made it again and I think I've got it!  I made a good old-fashioned crust with LARD! (Gasp...Lard?) Yes..Lard! Try it out. The crusts are flaky and brown....recipe from an old "Farm Journal" canning and freezing book.
I used Instant Clear-Jel  as the thickener. It is a modified food starch that instantly thickens cold liquids.  You can buy it at the Wilco Farm Store, Decorette Shop or online.

Old-Fashioned Pie Crust

2 c. sifted flour
1 T. salt
2/3 c. cold lard * I put it in the freezer for 30 minutes or so
5-6 T. cold water  *may use more or less depending on the humidity in the air
Sift flour and measure out 2 cups. Add salt and mix. Cut in the lard till it looks like peas. Add water a little at a time and mix with a fork till combined. Roll into 2 8 inch rounds.  Dock the crust with a fork and bake in a pre-heated 425 degree oven for about 9-11 minutes. Take out and cool on rack.

Fresh Blueberry Pie Filling
6 C. fresh blueberries  *Stemmed and all leaves taken out
Juice of 1 fresh lemon
1 c. sugar
2 T. INSTANT Clear-Jel
**IMPORTANT!  Mix the sugar and Clear-jel together. 
Put 2 c. of the blueberries in a saucepan with the fresh lemon juice. Heat the mixture until the berries are heated and then mash them with a potato masher. Add the sugar/Clear-Jel mixture and stir well.  Pour over the rest of the berries and mix till all the berries are coated. Pour the berries into the 2 cooled pie crusts. Chill for at least 1 hour.

Peanut Butter Fudge Cake

Yesterday was Shane's birthday...19 years old! He asked for this cake. It is a favorite around here and usually when someone else eats a piece they want the recipe! It is really moist and fudgy; but the best part is the layer of peanut butter between the cake and the frosting!



In the words of Brother Bennett...Super-Duper Double Deluxe!



Peanut Butter Fudge Cake

2. flour

1 t. baking soda

2 c. sugar

1 c. butter

1/4 cocoa powder

1 c. water

1/2 c. buttermilk

2 eggs

1 t. vanilla

1 1/2 c. creamy peanut butter

Chocolate Frosting

Combine the first three ingredients in a large bowl. Set aside. Melt butter in a medium saucepan and add the cocoa. Mix well and add water, buttermilk, and eggs. Mix really well. Cook, stirring constantly, until the mixture boils. Add to the flour mixture and mix until batter is smooth.

Pour into a 9x13 pan, greased. Bake at 350 degrees for 20-25 minutes.

Cool for 10 minutes and spread on the peanut butter. (I put the peanut butter in the microwave for about 20-30 seconds to make it more spreadable. That way it doesn't rip up the cake when you spread it on.)

Let it cool completely. You can put it in the fridge. Frost.

Chocolate Frosting

1 16 oz. pkg. Powdered sugar

1/4 c. cocoa

1/2 c. butter

1/3 c. buttermilk

1 t. vanilla

Bring cocoa, butter, and buttermilk to a boil over medium heat. Pour over powdered sugar. Add vanilla and beat unil smooth.

Spread over cooled cake.