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I have been doing this Bread for well over 30 years. You can also use this Spread for Oven Roasted Cauliflower! To make that you will still Preheat the Oven to 350° and then you will need to invert a head of Cauliflower into a pot of Boiling Water for 10 min, drain well, place on a cookie sheet, and then Spread the mixture all over the Head, Bake in the Oven for about 15 min until Golden Brown and where a sharp Knife is inserted into the Flowerets comes out like it would with a Baked Potato. See the Pic at the end for the way it comes out when spread on a Cauliflower slab.
1 Loaf french Bread cut in 1/2 the long way.
1 c Mayo. Best Foods
1 c Parmesan
4-cloves or more Garlic, minced
2-3 tsp Oregano or more to taste. (Mine is home grown and really potent.)
Feel free to play with the amounts of Cheese, Mayo, Garlic or Oregano to make this your own. The Recipe is a place to start. I normally don’t measure, and I usually rub the oregano between my palms before adding it into the bowl to release the flavors.
Cut French loaf in half between top and bottom Push down a little on the halves to compress the Bread some. Mix topping taste it and add more Garlic or Oregano or both if needed, then Spread on to top and bottom halves of bread to about 1/8”- 1/4” Thick.
Bake till golden brown and bubbly remove from oven
Cut Into 2 1/2” wide pieces. Serve hot…careful not to burn the top of your mouth. This spread can be made and stored in the frig. It can Also can be used for individual servings.
This is half of a batchMy oregano is really strong, so I start with less , I ended up with 2 tsp though in just half a recipe. The leftovers can even go on toast and lasts in the frig for a long timeThis picture is of The Spread piped onto a Cauliflower Steak.
2 Tbsp Melted Butter to brush on top and bottom. Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal. Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan, I used Butter. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 larger biscuits.
This recipe works well in a Bread Maker on the “Dough/Rise Cycle”. I added the liquid first, and then the Flour, with the Salt, Soda, Baking Powder and Yeast on top. Let it run the cycle and also do the first hour rise in the Bread Maker.
2 cups All Purpose Unbleached Flour. 1/4 tsp Baking Soda. 2 Tbsp Baking Powder 1/4 tsp Salt 1 cup Starter 1/4 cup oil.
Combine dry Ingredients. Mix well. Stir in Starter and oil. Turn dough out onto floured surface and knead until smooth and elastic. (8-10-min) I got this recipe before home bread machines were even an idea, so I would toss it all in the bread machine and hit dough. shape dough into 2” balls. Cover and let rise in a warm place (85°) draft free….for about 30 minutes. Now days we have proofing features on our ovens. Bake @ 425° for 15-17 min. Yields about 15 rolls.
Read this through to the bottom before mixing, because it has steps. I changed the recipe from the Original to just 2 c water total so it doesn’t end up quite as thin.
This can also be proofed in the Oven using your Proof program. You will want to have a draft free area that is about 85°-100°.
This is food to feed Herman (the starter. I didn’t name it?) “Herman” meant German Sourdough starter.
HERMAN FOOD for after you have made your Starter: 1/2 c Sugar 1 cup Flour. 1 c Milk
When the Recipe calls for 1 pkg Dry Yeast (they never had rapid rise Back in the 70’s, so I don’t know how it would work so I just use regular)
To make the STARTER: 1 pkg Dry Yeast 1/2 c FILTERED Warm Water 80° to 100° 3 Tbsp Sugar. 2 c All Purpose Flour unbleached, unbromated, not organic, chemical free if you can. 1 tsp Salt. 1 1/2 c Warm Filtered Water (I changed the recipe from the Original because I want 2 c total warm water)
Dissolve Yeast in the 1/2 c warm FILTERED water . Let stand 5 minutes .
In large sized non metal bowl, combine the next 4 ingredients, (Sugar, Flour, Salt and 110° warm Water). Add yeast mixture and mix well. Cover loosely with Cheese cloth and let stand in a warm place (80-85°) free from draft For 72 hrs, stirring 2-3 times daily.
Place covered mixture in the refrigerator, stir daily….use within 11 days.
To use, remove starter from the refrigerator and let stand for at least an hour..stir well and measure out amount called for in the recipe. (You will need to keep about 3/4 c starter to mix the Herman food into ). Replenish the 3/4 c remaining starter with Herman food. (Recipe above). Stir daily and use within 14 days.
This Sourdough can be frozen. To use take out of the freezer and allow to thaw at least 5 hours. It should be bubbly.
First stirFirst stir after stirringFirst day..2nd stir Continue stirring 2-3 times a day til third day? Refrigerate, stirring daily and use it within 11 days. Thank the Lord for the Sous Vide feature on my Instant Pot.
*************************************************************************** FOR BISCUITS:
2 1/2 c flour. 3/4 tsp salt. 1 tsp Baking Powder. 1/2 tsp Baking Soda. 6 Tbsp Butter softened. 1/2 c Buttermilk. 1 c Starter. 2 Tbsp Melted Butter to brush on top and bottom .
Combine the first 4 ingredients, and mix well. Cut in the 6 Tbsp butter, until mixture resembles coarse meal.
Combine Buttermilk and Starter, add to dry ingredients just until moistened (this is key), Turn out onto floured surface, and knead lightly by folding in half and gently patting, repeating 10-12 timesmake into biscuits Pat dough to about 3/4“ thick. Cut with biscuit cutter. Place close together on lightly greased baking sheet or into a pre slightly warmed greased Cast Iron pan. Cover and let rise in warm place (85°) free from drafts for about 30 min. Bake at 425° for 15-20 min or till golden brown and done. Brush tops with melted butter. Yeild: about 10 biscuits.
These are sooooo good! Plan ahead. Pull out starter the night before. Feed it and let the batter set over night.See below for Sourdough Pancakes .Sourdough Pancakes
4 c self rising flour (DIY SRF = a couple ways, the first simple way .. is the first 3 ingredients, for another and I think better version is all 5 ingredients. 1 c Flour , 1 1/2 Tbsp Baking Powder, 1/2 tsp Salt, 1/8 tsp cream of tartar, 1/2 tsp cornstarch)
1/4 c Sugar
1 Egg Dissolve yeast in very warm not hot water or milk and water In a large Bowl, melt butter and blend well with sugar. Add flour and stir well.
Drop by spoonful into greased muffin pans.
Bake at 400° for 15-20 min…… or 350°- for 30min.
NOTE: This Recipe can also be used for Aebelskivers/Ebelskivers
This delicious Casserole is a real Crowd pleaser and has become a Thanksgiving and Christmas Tradition for our entire Family.
Oven preheat to 325° This Recipe is not my own. I have changed it to use either frozen OR Fresh Broccoli and use the IP to steam it rather than Blanch. My Mother in Law got her Recipe out there somewhere and it has been a family tradition for many Years so you may find a recipe on Velveta package or something else. It is simply one of my holiday veggies now. I do this the day before. I prepare the Cheese by chopping it into Chunks and cut the Butter into Tbsp sized chunks and put them together in a microwave safe Bowl. Cover with Saran, and leave on the counter till next day. I also crush the Crackers in their packages and then add to a gallon sized Baggie. I add the melted butter to the Baggie the day before as well, so it makes it easy. You can also gently steam the Broccoli day before and put it into the buttered, Pyrex 9x 13 pan , cover with Saran Wrap and refrigerate over night, then just get it out and let it come to room temp for an hour before adding the Melted Cheese and Crackers to it.
INGREDIENTS: 3 tubes Ritz Crackers 3 1/2 lbs frozen Broccoli Flowerets (or 1 1/2- 2 Bags Costco fresh Broccoli Flowerets you may have some Leftover) 2 sticks Butter melted … But divided …1 stick set aside for the Ritz.. 1/2 stick for the Broccoli, and 1/2 stick for the melted Cheese. 1- 32 oz brick of Velveta Cheese. (Don’t use low fat. It goes to water!) Just the regular brick)
DIRECTIONS: Blanch or steam Broccoli untill slightly light green and stems are slightly soft. The Broccoli can be steamed for a for a minute in the IP. It is easier to drain, and there is no big Pot of Water to deal with. It works Best in a basket, so you can get it out immediately. You can also use a lotus steamer and pile it all in there and then just pull the Pot when it’s steamed enough, then dump it all into a Colander to get it cooled. Drain extremely well. Pour it into a Buttered 9×13 pan.
Melt Cheese and Half of a stick of butter in the Microwave, stirring occasionally until mixed well and soft enough to pour easily. Melt the other Half stick butter and pour over broccoli, then pour the melted Cheese and it’s 1/2 stick Butter evenly over Broccoli.
Crush Ritz in the Tube by pressing slow and hard on both ends, the tube will burst, so hold it over a Bowl, (or do it inside a gallon sized Baggie). Empty all three Tubes into a Bowl or gallon sized Baggie. Melt the remaining 1/2 stick of Butter and pour over Cracker Crumbs. (I mix it in while in the baggie) Sprinkle Crumbs over Broccoli and Cheese. Bake @325° for 1 hr.
First, we need to discuss how well done you like your Squash. I like it best a bit crunchy, so if you like yours a little more done you may want to do 6 min and 7 min NPR. For Whole Squash, try 8 min with 7 min NPR On occasion, I use the microwave to put another minute on the cook time, but they keep cooking so I don’t want it too soft.
One important note to keep in mind is that not all Spaghetti Squash are created equally.. like Apples or any other Fruit or Veggie, some are more dense as they grow and the strands are tighter inside, and some are a little more pithy in the middle with looser strands. Some are a bigger than others, so the cook times are not exact for all. This is why I choose to err on the cautious side of the possibility of being just a little undercooked rather than end up with mush which I have had happen too!
I have a method to cook the Sauce and the Squash at the same time….so for the “all in one” method ..….Scroll down past the filling part to the Squash and the Sauce made at the same time… and, no need to poke holes in a whole one if you choose to do them from whole…it’s cooking under pressure from the outside in.. not like a microwave or oven where the pressure builds from the inside out. Make sense?
This recipe will work for shredded Chicken as well, just add it to the Sauce last and heat through.
TO COOK IN THE MICROWAVE. Poke with a fork in several places. Microwave Whole for 12-15 Min. Cut open and clean out the seeds.
TO COOK IN THE IP: This is just one way.☺️ Cut in half. Some people Cut it in half lengthwise but you can cut them width wise if you like…it shreds better…your choice, it just needs to fit back in the pot… scoop out seeds, if your Squash is as big as one of mine was, ( shown in pic below) set 1/2 aside and the other which you will use… drizzle with EVOO, Butter or Ghee, and spread about 1 tsp Regular Better than Bullion Chicken flavor in the wells between the two, (you could do a little more than that if it’s the low sodium Costco version with 1/2 the Sodium).
Add 1 c water in the 6 q Ip. Or 1 1/2 c to the 8 q. Then add the trivet with 2 stacked Squash halves, Manual 6 min with 5 min NPR. Set aside Shred it a bit, then fill with hot filling. directions below:
Ha!Notice the other half of this one directly under the top half.You can even make this with and Indian flair….with Garam Masala for seasoning added to the meat.
If you only have one pot to do all of this…. After Pre cooking your Squash halves from above.
For Spaghetti squash filling: 1 lb Ground Sausage, or Hamburger, or a combo of all. ( whatever you have) Brown seperate in fry pan. Optional.. 1 Kielbasa chopped 1 sweet Onion chopped 2 tsp Italian seasoning. 3 tbsp minced fresh Basil plus a bit for garnish. 4 cloves minced Garlic. 1 jar of your favorite Spaghetti Sauce, Classico or Rao’s, or Bertolli’s is great. Butter for the Squash 2 Tbsp olive oil.
I have also added the all in one method below so if you don’t want to mess with this method….save your self several steps and skip to the method below.
It is so much more convenient to cook the filling in a frying pan or another pot but if you insist, or are in a Hotel where you don’t have access to another divice. …then do this.
Turn pot to Sauté…(.If you are using ground meat, best to sauté it in another fry pan til a little brown, ) and sauté Onion and Garlic in Evoo till soft Add Kielbasa and cooked Meats..heat through. Add Sauce and Italian seasoning. Reduce Sauce, if it reads hot, turn it off for a minute and hit sauté again low. After you fluff the squash, add the hot sauce….. At this point I didnt know if I could get both halves stuffed back in the pot with the filling in them but I did and I did manual for 0 min and QR to reheat the squash. Serve with Mozzarella and Parmesan.
Spaghetti Squash and Sauce both made at the same time…IP
************************************************************ This is my method for cooking the Sauce and Squash at the same time. To make it all in one pot, except for the Hamburger that I like to cook in the frying pan… Sauté and Season the Burger adding the Salt Pepper, Italian Seasoning and Basil. Meanwhile, chop everything else up. Layer the Onion and Garlic in the bottom of the inner pot, pour in 1/2 c of Red Wine, and 1/4 c of Water, (this is the least amount of liquid that can be used along with the “water veggies” in order to prevent the burn notice.) Add 2 tsp Costco’s better than Bullion Chicken, then the Shrooms, then the Burger and lastly the jar of Bertolli Sauce, don’t stir. Put the long handled, long legged trivet down right into the Sauce mixture, ( SEE pic) and then the whole Spaghetti Squash . . If it’s not whole, set the time for 8 min with 5 min Natural pressure release before opening it up. (If it’s whole do 10 min NPR. . You can always microwave the squash if it’s not quite done to your liking. Carefully take the Squash out whole, by lifting it out of the sauce with the long handles of the long legged trivet… set it on the cutting board and cut it in half . Fluff it up season with Butter, Evoo, Salt and Pepper, fluff again, then let t it set while you prep the other half because it was still cooking. You may want to thicken the Sauce with a cornstarch slurry, or reducing it. (To reduce, turn the pot off and back on to Sauté) but we ended up just drinking the Broth from the Bowl.
Poke a fork in the squash to test for doneness. Fork should go in yet have some resistance.Doesn’t look done…hmmmm… but it keeps cooking and the hot filling keeps it cooking even moreYup! Done.This one was slightly over cooked but still good!
This one was made seperatly in the IP . Obviously this one isn’t done at 5 min with 5 min NPR, but it was easy to cut at this point. …. so into the microwave, “as is” it went. 2 min. Then it was perfect. Scoop seeds and Serve immediately with hot sauce from the frying Pan This was Ground Turkey, scallion, garlic, basil, spinach, peppers and mushroom and a little bit of Tomato Sauce filling ***************************************************************************
FOR ANOTHER VERSION. You may like the Mexican Spaghetti Squash Filling Link here.. Taco Salad
Sometimes Accidents happen. Especially around Dessert time. I just needed a simple couple of Pies so I made 2 sheet Pan Pies, the Pumpkin pie dropped on the Counter ??♀️??♀️. Still delicious! The round ones were brought by our Company. the Cherry Pie was not mine.
Scroll down for more Pie Recipes This Recipe calls for 1/4 part Lard and 3/4 part Butter, but You can also use all Butter, or 1/2 c Butter to 1/2 c Lard, or 1/2 Shortening to 1/2 Butter to make Your Crusts, but the more Lard, the harder to work with the Dough because Lard makes the Dough more Sticky. So this is a more workable Dough and still Flakey as if you used Lard.
INGREDIENTS FOR PIE CRUST…. Makes 2: 3/4 tsp Salt. 2 3/4 c flour. 1/4 c Shortening, Butter, Lard (or for Savory, Fat from Pork or Beef Roast skimmings) 3/4 c salted Butter 3/8 c Ice water.. or up to (1/2 c +2 Tbsp)
HINT… FOR THANKSGIVING… Because I make about 6 pies, I pre measure the Flour to single Recipe Batches, (makes 2 Crusts ea) and Add the Salt and Butter to individual Baggies, then I toss them all into the Frigid until I’m ready to make either the Crusts or Pies. Sometimes I roll them out, and roll the Crusts up on Saran Wrap like Pillsbury does to make it easy to just pull out and let come to room temp before adding to the pie pans. I also use a Double Crust Recipe to make Pie Bars in a Jelly Roll Pan. Another Tip… if you are making lots of Pies, you can use a Tortilla Press to start the roll out Process.. just stack them up with wax paper in between, and keep them on a Cookie Sheet in the frigid as you work each one.
Pie Dough is finicky. Too much Water and over mixing can cause tough Crusts. Too much Lard and the Dough can be too sticky to handle and will need more Flour.
DIRECTIONS FOR HAND MIXED. Use a Dry Measure-Measuring Cup (because a Wet Measure-Measuring Cup has a lip on it)….Using the Spooning method to measure your Flour, spoon Flour into your DRY MEASURE-measuring Cup to avoid compacting the Flour, or gently fluff up the Flour in the bag first and carefully dip the Measuring cup under the Flour that you want and let it fall into the Cup, scrape off the excess with a Flat blade. Repeat this for every Cup measured out. Add the Flour and Salt to a large Mixing Bowl and stir with a Whisk or Fork. Using Cold Butter and or Lard, cut into Tbsp sized pieces. Add 1/2 of Butter/lard to the Flour and using a Pastry Cutter or two Forks, cut the Fat into the Flour until it’s all the size of Peas, then cut in the rest of the Fat and cut in until the lumps are more like Cornmeal. Without Pouring the Water in one spot, Drizzle the Ice Water over the Mixture and fold in. Without over working the Dough, Keep folding until the Dough comes together and can be formed into a Ball. If Dough is too dry, then add 1 more Tbsp of Water and mix in. Again try not to Overwork the Dough.
DIRECTIONS FOR FOOD PROCESSOR: Add all ingredients to a food Processor except for the Water and Blend in Food Processor by pulsing until Dough barely begins to form. Add the Ice Water and pulse until starts to form a Ball, it should still have a little Flour on the outside that you will use when you form a ball with it before rolling out. To make the Dough easier to roll out, divide it into half. Form two Balls. Wrap the balls in Saran Wrap or a Baggie and put them into the Fridge for 1 hr…30 minutes minimum. Take one ball out and let set on the counter for 5 min. Proceed to roll the dough out on a Floured surface, Flour the top of the dough and Pin as well. keeping the surfaces floured. See Pics. Another way to do this is to put between two pieces of Saran Wrap.
I have used cold Flour, cold Butter, frozen Fats, or even refrigerated Lard cut into small cubes, ice Water,….etc. different types of Flour as well. The key, in my opinion is COLD Ingredients.
If you use Lard, the Dough will be sticky, and soft depending on how Cold the Ingredients are, if so, turn out onto a heavily floured surface, try not to overwork. Warm hands can cause problems. Granite/Marble is a great surface to work Pie Dough on if you have Pat it out, and gently roll out to 1/8“. if it’s sticky still, then you may need a long Knife to get under it To loosen it to get it in the pan.
Notice that with this SAVORY Crust, I used 1/2 Butter and Half frozen Beef fat from my Pot Roast Skimmings. I would have used Chicken Fat if I had it. So delicious.If you want, for a Savory Crust, now is the time to add some herbs. In this case it was a good pinch ea of Dried Rosemary and Rubbed Sage.For this Crust, (this Pic) I put the dough in my Homemade Granite Tortilla Press to get it started. I had 6 pies to make that day.This was for Turkey Pot Pie below, so I roll it out thicker, it can be rolled thinner.Turkey Pot Pie from 3 lb Frozen Turkey Roast IP/Oven. Turkey Pot Pie Breville or OvenThicker Crust for Turkey Pot Pie. Lard Crust for Turkey Pot Pie very challenging to roll out?Link to : Moms Pumpkin PieFor this Pie, I don’t Pre-Bake the Shell. NOTE… FOR LESS SUGAR, and a little Maple flavor, USE 1 1/2 c Mrs Butterworth Butter Rich Syrup (not the lite stuff) and 3 Tbsp Monk Fruit/Erythritol Blend INSTEAD of the 1/2 c Brown Sugar AND Light Karo Suyrp.. To Pre Bake this Shell, DO NOT POKE HOLES IN THE CRUST….it would be a good thing to use Pie Weights. pinto Beans, Sugar or Rice can work as well. Line the inside of the shell with parchment and fill it, but so will a Stainless Steel Chain-Mail Scrubber. See next pic. Just run it through the Dishwasher first or at least hot soapy Water and welllll rinsed and dried.. I bought this for Cast Iron care but bought it “Round” for this reason!This Pie Crust was 3/4 c Butter and 1/4 c Lard. Easy to work with. And flakey.
This Cake Recipe has been a part of our family for at least 60 years. I love how it takes no eggs and you can mix it right in the pan if you want. Also the Crazy Spice Version of this is the best Spice Cake that I have ever tasted. When I make the Frosting… I use a simple Butter Cream method but don’t measure.. I am adding the Ingredients below but they aren’t exact. I can only tell you that the end result is fluffy frosting that tastes like Ice Cream!
Preheat oven to 350°
3 c Flour. 2 c Sugar. 6 Tbsp dark Hershey Baking Cocoa Powder. 2 tsp Baking Soda. 1 1/2 tsp Salt. 1 Tbsp Apple Cider Vinegar. 2 tsp Vanilla. 3/4 c vegetable oil 2 c Cold water. 9 x 13 pan
DIRECTIONS: You can mix this Cake right in the Pan by making 3 wells and then mixing it, but I use a bowl first Mix all Ingredients together, mixing well, and Pour into a non greased 9×13 pan
Bake at 350° for 35-40 min. Serve with Butter cream frosting (for the spice cake sometimes I add a few pinches of nutmeg to the frosting,) or chocolate butter cream frosting**
FOR CRAZY SPICE VERSION: NOTE The Cake in the Picture is only 1/2 Recipe and is the chocolate version Replace the Cocoa powder with 5 Tbsp Flour. 1 1/2 tsp Cinnamon. 1/2 tsp Nutmeg. 1/4 tsp Cloves. 1/4 tsp Allspice. If I make the Spice cake I use the Butter Cream Frosting Below and sprinkle lightly with Nutmeg, or I make the Butter Cream into Chocolate Frosting by omitting the Vanilla and adding 1/3 to 1/2 c of Hershey’s Dark Cocoa Powder to the Frosting.. this requires more Cream as well so do it by feel. It should not be too Stiff. Sometimes when I can’t make up my mind, I’ll Spread Half with the Vanilla and whip cocoa powder into the Remaining frosting and make Chocolate.
FOR THE FROSTING: I Start with. 1 Stick of Butter. about 2 c Powdered Sugar. about 3 Tbsp Heavy Whipping Cream. about 1 tsp Vanilla. A couple pinches of Salt.
DIRECTIONS: My Mom and Gramma taught me to mix this using a Wooden Spoon when I was a Kid but I have since graduated to a Kitchen Aid or Hand Mixer. So it is a by feel kinda thing. Use a Mixer set to low to medium speed, blend the Butter in a Medium mixing Bowl (or Kitchen Aid on speed 2 for 30 seconds and then 6 until light and fluffy), add the Powdered Sugar, Whipping Cream and Vanilla. Turn the Mixer to Low and combine the Ingredients, then turn the speed up to blend well…this can take a couple minutes but check the consistency first. It should be like shown in the Picture and not stiff, yet not too soft either… when you dip into it, with a spoon (or finger?) it should not cave in on itself… So at this point you may need to add more Cream (1 Tbsp at a time) and more Powder Sugar 1/4 c at a time. Be careful adding the Cream because it can liquify the Frosting . Also It should not taste like Butter, but should taste like Sweet Buttery Whipped Cream.
Oven 375° Bake 45-50 min Best Cobbler we have ever had..
I double this for a 9x 13 pan.
This recipe is the only cobbler that we ever had growing up. like over 50 years . I have used it to make Mix Berry cobbler, BlackBerry Cobbler (see bottom pic) and Fruit Cocktail Cobbler, and I have used fresh Peaches as well. Always the best.
Preheat Oven To 375*
1/4 Butter Softened
1/2 c Sugar
1 c Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 c milk
Drained Peaches (#2 can or large) reserve juice
for the juice mix:
1/4 – 1/2 c sugar
1 c fruit juice
In a smaller bowl mix juice and sugar and set aside In a bowl, mix dry ingredients, and in another larger bowl, cream the butter and sugar until light and fluffy. Add the flour mixture alternately with milk, just until blended I use butter to lightly grease my pan. If your not doubling it, then an 8×8 pan worksif you doubled it then use a 9×13 pan.Spread batter on the bottom of the pan, evenly distribute fruit on top of the batter. Pour juice evenly over the fruit.
Bake in oven For 45-50 min
this one is fresh Peaches and BlackBerries. This batch is a single recipe and made into Mini Individual fruit Coctail Cobblers375° for about 25 min, turned halfway.
