Buttermilk-Crusted Blackberry Cobbler

One of our friends, here in Gramma's Kitchen,

 asked me to do a book review for her cookbooks...

and of course I said yes. Oh...am I ever so happy that I did! 

 These are awesome cookbooks...full of delicious recipes!

They are definitely two of my favorite 'go-to' cookbooks now!

The Best of Best

Recipe Hall of Fame

Guilty Pleasures

Indulgences to Die For!
by Gwen McKee and Barbara Mosely

 

contains chapters such as

Cakes

Cake Mix Creations

Cheesecakes

Cookies

Brownies and Squares

Pies

Desserts

and

Breakfast Sweets

 

That's  172 pages of delicious, melt in your mouth,

tummy tempting, tried and true,

family favorite recipes!

It was so hard to chose which recipe to prepare first!

You are going to want need these cookbooks!
And guess what?
You're able to purchase this cookbook at the following web sites:

QVC

Amazon

Amazon for Kindle

Quail Ridge Press

Now...time for a little 'Indulgence'!

 

Buttermilk-Crusted Blackberry Cobbler

Filling:
1 1/2 lbs blackberries

(I used frozen and thawed them under cool water)

1 1/3 cups sugar

3 1/2 TBSP all-purpose flour

1 1/3 TBSP vanilla extract

 

In a medium bowl, combine blackberries, sugar, flour and vanilla.

Pour into a greased 8 x 12 x 2 inch pan.
(I use 8 x 11.5 glass baking dish)

Crust:

1 TBSP plus 2 1/2 tsp sugar

3/4 tsp baking powder

1/4 tsp salt

1/3 cup shortening

1/2 cup buttermilk

1 1/3 cups all-purpose flour, divided

1/2 TBSP melted butter

Preheat oven to 350*.

In a large bowl, stir together 1 TBSP sugar, baking powder, salt, shortening, buttermilk, and 3/4 cup flour to form a sticky dough.

Spread remaining flour (1/4 plus 1/3 cup) on a work surface, and knead dough until most of the flour is incorporated and dough is manageable.
Roll dough to about 1/4 inch thickness, and cut with a knife into large pieces.

Cover blackberry filling with dough, overlapping pieces. 

Drizzle melted butter over dough, and sprinkle with remaining 2 1/2 tsp sugar.

Bake until crust is golden brown and filling is bubbly, about 50 minutes. 

Serves 8 -10

Hot and bubbly...straight out of the oven!
Yes...I added a little extra sugar.... shame, shame...but YUM!

Just look at all that blackberry goodness!

A nice 'model' photo for my blog.

My serving!

It's OH. MY. GOODNESS GOOD!!

 

 

Blackberry Skillet Dessert

I remember when I was younger, 

my momma would take us to visit my great aunt. 

She never married and lived alone in the country,
in Patmos, Arkansas.

She would always prepare a dish, made from blackberries, for dessert.

She'd give us a bucket to collect the blackberries 

from the bushes...across the dirt road from her house. 

But first, using a rubber band, she'd tie our bluejeans up around our ankles to help keep the chiggers out. That helped some, but not as good as having kerosene brushed around our ankles too. 

But, oh no!
I would NOT do that....I could just see my britches ...

some how, some way....catching on fire!

I don't know how they would have...

but if it can happen, it will happen to me! 

She didn't have running water until I was in my early teens. 

She did have a pump at her kitchen sink, 

but the red and white enamel wash bowl on the table across from the sink 

is what we used to wash up for supper. 

The big wash tub in an extra closet, covered with an old sheet, was what we used to bath in. 

And the same closet also held the chamber pot at night. 

During the day we were 'lucky' enough to use her outhouse.

That was about the same time I became 'bush-broke'!

Oh..those were the days....

She was such an awesome cook.

I loved everything she put on the table. 

A lot of her recipes were never written down. 

She knew them by memory.

So when she passed away, most of her recipes went with her. 

I'll never forget the days we spent at her house...

and her getting us ready to 'hit the bushes'...

These days, anything made with blackberries brings back good memories of my Aunt Lola.

Blackberry Skillet Dessert

2/3 cup all-purp. flour
1/3 cup sugar
1/4 tsp salt
1 cup milk
2 eggs
1/2 tsp vanilla
1 tsp shortening
3 TBSP powder sugar
2 cups blackberries or 1 cup warm blackberry pie filling

Combine flour, sugar and salt in a medium size bowl.

 Add the milk, egg and vanilla. Whisk until smooth.

 Heat 9 or 10 inch cast iron skillet over medium heat. Skillet is hot enough when a drop of water sizzles and/or dances across the surface.

Brush skillet with shortening.

 

Reduce heat to low.
Pour batter in to skillet. Cover.

 Allow to cook for 10 minutes or until all dough is cooked on top.
Top should be firm and puffy and the bottom golden brown.

  

Using a thin metal pancake turner, loosen pancake around sides and carefully slide on to serving dish.

Sprinkle with powder sugar and top with blackberries or pie filling.

  

Cut like a pie...6 to 8 slices...and enjoy!!
Wonderful topped with Vanilla ice cream!!

 We prefer the pie filling...

it adds so much more flavor!!

Blackberry Cobbler

I finally sat down to watch my shows that I DVR'd while I've been out of town. Pioneer Woman was one of the first shows I watched! Her Blackberry Cobbler looked so delicious on TV that I knew I had to try it. And... I just happened to have all the ingredients on hand!
Ree was right, this cobbler is more in the cake form, not like other cobblers I have tried...but it's soooo good anyway! It's simple, but tasty! We loved it!

 Blackberry Cobbler - Pioneer Woman

Ingredients

• 1 stick Butter
• 1-1/4 cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.
Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.