Cobbler (Peach, blackberry, raspberry) (Stefanie)

4-5 cups fruit or berries   

2 cups bakers’ sugar   

4 TBS. Tapioca flour

1/4 tsp. kosher salt

1 juice of lemon

Coat fruit with sugar, flour salt and lemon.   Butter pan and put fruit in pan.

Dough:

3 1/2 cups flour    

1 tsp. baking powder   

1/2 tsp. baking soda   

1/2 tsp. salt     

1/2 cup sugar

1 1/2 cups heavy cream (at least)

2 eggs (opt)

1 tsp. vanilla

1 cube butter - chopped

Mix flour, baking powder, baking soda, salt and sugar.  Beat cream, eggs and vanilla and add to dry mixture.  Put dough on top of fruit and drop chopped butter pieces over top.  Sprinkle C & H raw sugar over top.  Bake at 350° until golden brown, 20 to 30 min.

Peach Cobbler (Melodie)

5-6 peaches, sliced 1/4 inch thick  

2/3 to 1 cup sugar (1 cup if using fresh peaches)

1 heaping TBS. cornstarch

Cinnamon

Butter (margarine)

1 cup water

Topping:

2 cups flour     

1 TBS. sugar     

1/2 tsp. salt     

1 1/2 tsp. baking powder

3 TBS. shortening

1/2 cup milk

Place peaches in cooking dish.  Mix sugar and cornstarch together.  Add water.  Mix well and bring to a boil over medium heat.  Stir constantly.  Boil for 1 minute, or until thick.  Pour sauce over peaches.  Dot with butter and sprinkle cinnamon on top.

Topping:  Sift flour, sugar, salt and baking powder into large bowl.  Cut shortening into flour mixture until consistency of corn meal.  Pour milk into flour mixture; stir until good and creamy.  Spoon onto peaches.  Bake for 25 - 30 minutes at 350°.

Blueberry Breakfast Cobbler (Melodie)

1 loaf French bread                                                           4 1/2 cups frozen blueberries  

4 eggs                                                                              1/2 cup sugar 

1 cup milk                                                                        1 tsp. cinnamon

1/2 tsp. baking powder                                                     1 tsp. cornstarch

1 tsp. vanilla                                                                    1/4 cup margarine or butter

Slice bread lengthwise, and place on cookie sheet.  Mix eggs, milk, baking powder and vanilla.  Pour over bread, turn to coat.  Cover with plastic wrap.  Let sit 1 hour or refrigerate overnight. Grease 9 x 13 pan.  Mix blueberries, sugar, cinnamon and cornstarch together and spread in pan.  Place bread wettest side up, on top of berries.  Wedge bread in tight (one layer) may need to trim edges.  Brush tops and drizzle with 1/4 cup melted margarine or butter.  Bake at 450° for 25 minutes.  Let sit 5 minutes.  Sift powdered sugar over top. (nutmeg optional).