Cooking with Garand-Ma - Family Recipes

Every family has those recipes that they pass down to future generations.  Some are our own that we have created, others are shared with us. I have a few recipes from my Grandmother as well that I will pass on to my daughter. I hope it's one of many things that I can pass on down to her.

I'm going to be quite busy the next week, so I'm leaving you with this saved recipe, and later this week, info on the new Dragon Leatherworks store opening up, as well as a review of the Magpul PRS Sniper Stock.

The recipe, for Blueberry Cobbler, is definitely worth trying, either the original or this one with some HOTR tweaks. The original recipe was not from my Grandmother, but that of the Grandma of my friend LB at Bullets and Biscuits and she was good enough to share it.

It was pretty amazing.

The cracked sugar top is made by pouring boiling water over the sugared batter layer without stirring and then popping it into the oven with the water still pooling on top. The result, a crisp, sugary top with moist, fragrant cake underneath. The berries need no extra sugar and have the perfect level of subtle tartness which balances the whole dish. 

But now to make a Range version?   I know, replace the milk with buttermilk, add extra vanilla and replace a bit of the cinnamon with cardamon. MMMMM. This makes another wonderful cobbler, with that cracked sugar crust and a very juicy base. It didn't even need ice cream.

It's very simple and was assembled in less than 15 minutes with just two bowls.

In a cereal bowl add 1 and  1/2 teaspoons Braggs apple cider vinegar (or lemon juice) to 1/2 cup milk, stir and let sit to sour it (or use buttermilk)

In a 10 x 10 shallow casserole  (I didn't have a 11 x 7 that LB called for) place 2 pints (roughly 4 generous cups) of fresh picked blueberries, sorted and washed (this makes for a very juicy cobbler).

In a medium sized bowl mix:

1 and  1/2 cups all-purpose flour
3/4 cup sugar
1 and 1/4 teaspoons salt
1 and 1/2 teaspoons baking powder
3/4 teaspoon cinnamon
1/4 teaspoon cardamon
1 and 1/2 teaspoons Penzey's Mexican Vanilla
1 large egg
the soured milk mixture
5 Tablespoons melted unsalted butter

Whisk with a spoon until pretty smooth and pour and smooth over the fruit (it will be quite thick)

Sprinkle with a mixture of :

1/3 cup sugar
1 Tablespoon cornstarch

Pour over the top of the batter:

1 cup boiling water.  Do not stir!

Place immediately in a 350 degree  F. oven and bake about 45 - 50 minutes (until golden and a toothpick stuck into the top layer comes out clean.)

When it's out of the oven, sprinkle on another tablespoon of sugar, if you wish.

It's good for a treat on a sunny afternoon,  it is good for breakfast on those early, dark mornings with a big mug of coffee.

This is a keeper, one that any family member would be proud to pass on.