Miggins' Magnificent Mouthfuls

COBBLERS

After consulting my recipe books I have come up with one or two of my favourite Cobbler recipes. I know you've all been waiting to get your hands on my Cobblers, well now you can.

Roly-Poly Peach Cobbler

                        FILLING

      6    cups             Peeled and sliced

                                Fresh peaches

     1/4  cup               Flour

     1/4  cup               Packed brown sugar

     1/4  cup               Granulated sugar

     1/4  teaspoon       Salt

     2      tablespoons  Lemon juice

     1/4  teaspoon       Nutmeg

     1/2  teaspoon       Almond extract

                        CINNAMON ROLL TOPPING

     2      cups              Flour

     2      teaspoons      Baking powder

     1/2  teaspoon        Salt

     1/2  cup                Sugar

     1/2  cup                Butter or margarine -- chilled

     2/3  cup                Milk (approx)

     1/2  teaspoon        Cinnamon

     1/4  teaspoon        Nutmeg

     2      tablespoons   Melted butter or marg.

Arrange peaches in even layer in shallow 2-quart baking dish. Sprinkle flour, brown sugar,

granulated sugar, salt, lemon juice, nutmeg and almond extract on top. Place in PREHEATED

450 degree oven about 10 minutes or until hot while preparing cinnamon roll topping.

(preheating permits fruit mixture and cinnamon roll topping to cook evenly, avoiding

undercooked fruit or overcooked dough) In medium bowl sift together flour, baking powder,

salt, and 1/4 cup of the sugar. cut in chilled butter until mixture forms fine crumbs.

Add milk, mixing to make a soft dough. Roll out on lightly floured surface to 10X12 inch

rectangle. Brush surface with melted butter, sprinkle with remaining sugar which has

been mixed with cinn. and nutmeg. Roll from long side, jelly roll fashion. Cut into

1-inch slices. Place slices on top of hot peach mixture. Bake at 450 degrees for 10 minutes.

 reduce heat to 350 and bake 20 minutes longer or until cinnamon rolls are done. 

Cherry Cobbler

     4         Cups         Cherries -- Tart, Pitted

     1 1/2  Tsp            Baking Powder

     1/4     Tsp            Salt

     3/4     Cup            Granulated Sugar

     1/4     Cup            Butter

     1         Tbls          Tapioca -- Quick Cooking

     1                          Egg -- Very Well Beaten

     1/3     Cup            Water

     1/4     Cup            Milk

     1         Tbls           Butter

                                 Light Cream

     1         Cup           All-Purpose Flour

     2         Tbls           Granulated Sugar

Preheat the oven to 400 degrees. Combine the cherries, the first measure of sugar, the tapioca

and the water in a saucepan. Let stand for 5 minutes, stirring occasionally. Cook, stirring steadily, 

until slightly thickened and bubbly. Add the first measure of butter.Set aside, keeping the filling warm.

Stir the flour, the second measure of sugar, the baking powder and the salt together.

Use a pastry blender to cut in the second measure of butter

until the mixture resembles coarse crumbs. Combine the egg(s) and milk.

Add to the dry ingredients all at once. Stir just to moisten.

Turn the hot fruit filling into a (8"x1 1/2") round baking dish or (1 1/2 quart casserole.

Spoon the biscuit topping over, forming mounds, one for each serving.

Bake about 20 minutes. Serve warm with light cream alongside.

Yields 6 Servings

Bottom's Up Fruit Cobbler

My Favourite!

                               BATTER

     2      tablespoons   Shortening (heaping)

     2      cups              Flour

     4      teaspoons      Baking powder (heaping)

     1      cup               Sugar

     1      cup               Milk

                                 FRUIT

     4      cups             Berries or cut-up fruit

     2      cups             Boiling water

     2      cups             Sugar

Batter: Mix well. Pour into greased baking dish, 9x13.

Fruit: Mix fruit, water and sugar together and heat until syrup thickens. 

If using berries don't cook too long or the berries will 

Cool slightly and pour over batter in baking dish.

Bake at 350~ 40-60 minutes. 

The batter will rise through the fruit and add the fruit flavour to the topping.

It also adds colour to the top if you use boysenberries, blackberries, etc.

Serve warm or cold, with or without cream/ice cream.

Note: The longer the batter stands out the thicker it gets. . . . . . .you don't say!

Fresh Peach Cobbler with Dumplings

• 1 1/2        tablespoons arrowroot
• 1/3           cup brown sugar
• 1/3           cup water
• 4              cups fresh peaches, peeled & sliced
• 1              tablespoon margarine
• 1              tablespoon lemon juice

Dumpling Batter

• 2              tablespoons margarine
• 1              egg
• 1/2          cup all-purpose flour
• 1/2          cup sugar
• 1/2          teaspoon baking powder
• 1/4          teaspoon salt
• 1/2          tablespoon sugar
• 1/2          tablespoon cinnamon

Mix arrowroot and brown sugar in a round cake dish (glass). Stir in water.

Add peaches and stir gently. Microwave on High (100%) 6 to 8 minutes until mixture boils and thickens. Stir in 1 or 2 times. After mixture thickens stir in margarine and lemon juice. Prepare dumpling batter while peaches are cooking.

Soften margarine in a 1-quart bowl on High (100%) 10 to 20 seconds or over a bowl of warm water. Beat in egg. Add flour, sugar, baking powder and salt. Beat with a spoon until batter is smooth. Drop batter by spoonfuls in a circle over hot peach mixture (about 6 to 8 drops). Sprinkle a mixture of sugar and cinnamon over batter. Microwave on High (100%) 10 minutes. During the last 2 minutes of cooking, spoon hot peach syrup over dumplings. Serve warm in bowls, with honey cream (below).

Honey Cream:
Beat 1 cup whipping cream until thick. Add 1/2 teaspoon ground cinnamon and 2 tablespoons honey. Beat well.

Now here's a recipe from Rachette, the old soak, it seems she used to conjure up this when she was lining up another conquest!

Ingredients:

Mixing Instructions:

Before you start, sample the whiskey to check for quality.  Good, isn't it?  Now go ahead.  Select a large mixing bowl, measuring cup, etc.  Check the whiskey again as it must be just right.  To be sure whiskey is of the highest quality, pour one level cup into a glass and drink it as fast as you can.  Repeat.

With an electric mixer, beat 1 cup of butter in a large fluffy bowl.  Add 1 tsp. of thugar and beat again.  Meanwhile, make sure that the siskey is of the finest quality.  Cry another cup.

Open the second quart is necessary.  Add the 2 arge eggs, 2 cups dried fruit and beat till high.  If druit gest stuck in the beaters, juse pry it loose with a drewscriver.  Sample the whiskey again, checking for toxscisticity.

Grease oven and turn cake to 350 degrees.  Now pour the whole mess into the coven and bake.  Check whiskey again, and go to bed.

It seems that word of Miggins'  recipes have reached the furthest outposts of this green and pleasant land to such an extent the local peasants have sent their own favourites' in for inclusion. So here we have a few very exotic country recipes.

COCK ALE

Take 10 gallons of ale and a large cock, the older the better.

Parboil the cock, flay him, and stamp him in a stone mortar until his bones are broken. (you must draw and gut him when you flay him)

Then put the cock into 2 quarts of sack, and put to it five pounds of raisins of the sun, stoned.

Some blades of mace, and a few cloves; put all these into a canvas bag

A little before you find the ale has been working, put the bag and ale together in a vessel.

In a week or nine days bottle it up; fill the bottle but just above the neck, and give it the same time to ripen as other ale.

SHEEP'S HEAD BROTH

Split head and remove eyes.

Remove brain and soak in vinegar and water for 15 to 20 minutes.

Wash head, and soak in salted water for an hour or longer.

Scrub and cleanse head thoroughly and blanch it.

Proceed as for Scotch Broth.

Note: The head is served as a separate course.

SHEEP'S HEAD (with white sauce)

1 Sheep's head and brains, prepared as for Sheep's Head Broth ; 3/4 pint white sauce.

Cook the brains gently in boiling water for 10 to 15 minutes.

Make white sauce using half milk and half stock from head.

Remove meat from the head. Skin tongue and cut in slices.

Add meat, tongue and brains to the sauce.

Reheat and serve with pieces of toast and chopped parsley.

Funny, I don't feel that hungry any more.....