dessert

KNR, p. 317 “Blackberry Cobbler”

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Everybody in Sheila’s family raved about her grandmother’s cobbler recipe. Grandma never gave up the secret, but did admit it was sooooo easy to make. However, easy to bake doesn’t mean easy to recreate. Sheila tried to duplicate the taste for many years, serving variations to anyone willing to take a chance on yet another attempt. Dessert lovers all, Sheila rarely heard a ‘no,’ whether similar in taste or not. 

BUT, this past week, an historical light clicked on in her brain and she worked on the premise of using ingredients that grandma had available to her at the time. This includes fresh blackberries from her own blackberry patch, and whole milk, because Grandma had cows. Sheila remembered seeing condensed milk in Grandma’s kitchen and asked why. Grandma just smiled and changed the subject, but its use makes a huge difference in flavor.

Sheila’s brother was visiting, tried it with creamy ice cream, whooped between bites, and declared, “She nailed it!”

For your consideration, really easy Blackberry Cobbler:

Blackberry Cobbler

Sheila Kerrian & Grandma
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Cuisine American
Servings 6

Ingredients
  

  • 1 & 1/4 cups self-rising flour
  • 14 ounces sweetened condensed milk
  • 1/2 cup 1/2 cup milk
  • 6 Tablespoons melted butter
  • 6-8 ounces fresh blackberries, 1/2 cup reserved for garnish
  • 1/4 cup light brown sugar

Instructions
 

  • Pre-heat oven to 325 and grease 13” x 9” baking dish.
  • Place flour, condensed milk, plain milk, and melted butter into large bowl. Mix with large spoon or whisk until blended. Pour into the greased baking dish.
  • Slice blackberries in half, lengthwise. Spread blackberries evenly across top of batter, flat side down, saving a few for garnish.
  • Sprinkle the brown sugar evenly on top of the blackberries.
  • Bake in oven for 35-40 minutes until light golden brown and toothpick inserted into center comes out clean.
  • Let cool on rack for 10 minutes.
  • Serve with ice cream or whipped cream and a few blackberries. (Whipped cream with vanilla flavoring is shown in the top photo)

Notes

 
 
The cobbler can also be baked in a liberally buttered, oven-proof stoneware pie dish.

 

 

 

 

 

 

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KNR, p. 228 “Pumpkin Chocolate Chip Cookies”

The ‘Season for Everything Pumpkin’ should include a great pumpkin cookie.  🙂

At the Kerrian household, the time between Halloween and New Year’s Day is when we add pumpkin to lots of dishes. Some turn out to be scrumptious, some we never talk about again, but we had never found the right combo for a pumpkin cookie. Until now. By simply adding pumpkin to one of our favorite chocolate chip cookie recipes, and tweaking it a bit, this has become a tasty regular snack treat for Autumn.

We (me, any neighbors we could snag, and the mail gal) taste-tested this one until we were satisfied. We might have taken longer than we needed to. Taste-testing is a challenge we take seriously, no matter how many cookies must be eaten.

Pumpkin Chocolate Chip Cookies

great cookie
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 1 cup spreadable butter or margarine (Land O Lakes butter with canola oil works well for this)
  • 1.5 cups firmly packed Domino’s light brown sugar
  • 1/4 cup cane sugar
  • 2 jumbo eggs
  • 1.5 cups pureed or canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 cups all purpose, unbleached King Arthur flour
  • 1 cup semi-sweet Ghirardelli chocolate chips

Instructions
 

  • Pre-heat oven to 375
  • In large bowl, beat together butter and sugar until creamy.
  • Add eggs, pumpkin, vanilla, sea salt, baking soda, cinnamon, and nutmeg, stirring until thoroughly blended.
  • Add flour 1 cup at a time and beat until well-mixed.
  • Mix chocolate chips evenly throughout the dough.
  • Drop 1/4 cup dough for each cookie onto aluminum cookie sheets, about six per sheet.
  • Bake for 15-16 minutes until light golden brown.

Notes

Yield: 20-24 three inch cookies
Eat warm, five minutes out of the oven, or let cool completely and serve with ice cream. Sheila had a bowl of ice cream with a cookie and I made an ice cream sandwich with two cookies. Both of us had pecan praline ice cream with the cookies.

 

 

 

 

 

 

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KNR, p. 67 “I like pie!”

 

I love a great dessert. Cake, cookies, pudding, ice cream – they’re all tasty, but for me, the best dessert is pie. Cream pies, chocolate pies, fruit pies, potato pies? Bring ‘em on. I’ll eat ‘em all. Except coconut. Never could get used to the texture.

 

Sheila’s grandmother made a great white sweet potato pie, but would not share her secret! She moved away and I can’t get my yearly fix, so just before Christmas, we baked until we got the taste just right. Sheila baked – I ate. I could eat a whole pie by myself, no problem. I found the white sweet potatoes at the farmer’s market, so Sheila could practice, practice. They have a milder, sweeter flavor than the orange ones and they’re also good baked.

 

5.0 from 1 reviews
Print
White Sweet Potato Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3-4 large white sweet potatoes (yields 2 cups mashed white sweet potatoes)
  • ¾ cup white cane sugar
  • ¼ cup brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla
  • 2 jumbo eggs
  • 5 oz. evaporated milk
  • 5 oz. half & half
  • 1 unbaked deep dish pie shell
Instructions
  1. Preheat oven to 425.
  2. Peel, then cut, 3-4 large white sweet potatoes into two inch chunks, and boil until sharp cooking fork can slide easily into the chunks (about 20 minutes, but don’t let them get squishy)
  3. Drain the potatoes thoroughly.
  4. Beat with electric mixer until consistency of stiff mashed potatoes.
  5. In large bowl, mix together 2 cups mashed potatoes and both sugars.
  6. One at a time, add sea salt, cinnamon, vanilla, eggs, evaporated milk and half & half.
  7. Mix until just blended.
  8. Pour into pie shell.
  9. Place on cookie sheet in center of oven.
  10. Bake at 425 for 15 minutes.
  11. Drop oven temperature to 350 and bake an additional 35 minutes or until center is set and knife inserted in middle comes out clean.
  12. Cool on pie rack for 1 hour.
  13. Serve with ice cream.
  14. Try to stop at one slice. 😉

 

Sheila’s family is from the South and she told me that white sweet potatoes are easily grown in home gardens down there.

 

Enjoy!

 

*Photo by Patti Phillips

 

 

 

 

 

 

 

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