Jeanette’s Cobbler
12 July 2008 - 10 תמוז 5768 by Huw
Reposted from last year… It’s strawberry season in the North Lands.
WOOTS! Strayberry season has come to NC again! A coworker brought in one kick-butt treat: she rolled a tube of chocolate chip cookie dough into a non-stick cookie sheet. Baked according to directions. Then she topped it with a thin schmere of cream cheese and over the top she poured thin-sliced strawberrys that had been macerated in sugar. It was so good it’d make ya slap yer Grandma.
Here’s my traditional contribution to the Strawberry feast:
For each loaf pan you’ll need:
- 1 Cup Bisquick
- 3/4 Cup Sugar
- 2/3 Cup Milk
- 1 1/2 pounds of Strawberries cut up (halved) and macerated in a little sugar to draw out the juice
- 5 tbls butter
- Option: a sprig of fresh, chopped rosemary - about 1/2-2/3 tbl. Don’t do this with dried herb - leave it out. If you have it, add it to the berries while they are macerating and just leave it in for the baking.
- Preheat over to 375
- Melt butter and put in a loaf pan
- In a bowl, combine bisquick, sugar and milk. It should be about as thick as cake batter. Add a little milk (tbl at a time) until the right thickness is achieved.
- Pour batter in to loaf pan over melted butter.
- Pour berries and any juices onto batter.
- Place the resulting big mess into the oven and bake for 1 - 1.25 hours. It’ll be brown and bubbly.
Serve warm (not hot) with maybe some ice cream? I used sour cream for toping, it worked just as well.
Jeanette would cook this up in a HUGE crockery bowl - she had to take the top rack out of her oven to fit it in. It was astounding. Perhaps this isn’t exactly her recipe, but it’s close enough for me!
(The rosemary is my own addition - I love its flavour and, happily, my Godson just sent me a huge envelope of fresh-picked rosemary and California bay leaves. The latter went in to tonight’s chicken and dumplings.)
