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1 cube softened Butter (1/2 c). 3 1/2 c Powdered Sugar. 2-3 Tbsp heavy Whipping Cream to start… you may use twice as much, but start slowly. 1- 1/2 tsp Vanilla A couple dashes of Salt I use the Cuisinart but use what you have.
A Mixer makes it fluffier than by hand
Cream the Butter until soft and fluffy. Add the sugar, and salt a bit at a time until it’s mixed in. Add the cream, a little at a time and mix in between, you want it smooooooth. Add the Vanilla, more cream if needed. Your looking for frosting consistency in mixing.
This is not really a super sweet Dessert, but it is so nice and fluffy like the Clouds. Serve with a little spoonful of Raspberry, Strawberry or Blueberry jam, or even your favorite fresh fruit. You can add more Sugar to the Recipe, but we always had it with a teaspoon of homemade Strawberry Jam. Dad got to have homemade Raspberry ?, and we loved it warm. It makes quite a bit so I often cut it in half…it doesn’t hurt to use 2 eggs instead of 1 1/2.
Note : The hot Pudding pasteurizes the Egg Whites.
3 Egg Whites. 3 Egg Yolks 1/2 c granulated Sugar. (Or 1/4 Monkfruit/ Erythritol Blend) 1/2 c Minute Tapioca. (Or 1/2 c dry small Pearl tapioca soaked overnight.) 4 cups Whole Milk (sometimes I put some evaporated milk in with it). 1/4 tsp Salt. 2 tsp Real Vanilla.
Separate Egg Yolks from Whites and reserve the Whites in medium Bowl. Beat Yolks until the color of a Lemon Rind, add 1/4 c Milk, add the Sugar and Salt, stir and add the rest of the Milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat Egg Whites quickly until they stand up stiff and are almost dry. Pour hot Pudding slowly over Egg Whites as you fold them in. Let stand for 20 minutes and then fold in gently again. Starting the spoon from the bottom of the Bowl as sometimes the Tapioca starts to seperate from the Egg Whites. Do not over mix at anytime. Let cool. Place in Refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired. serve with a dollop of jam or Whipped Cream. …or pour a little Cream on it.
************************************************************ For the Instant Pot Version
This has been modified. 2 Eggs separated 1/4 c Sugar or Monkfruit/Erythritol Blend. 1/4 c Minute Tapioca. (Or 1/4 c Pearl Tapioca soaked overnight ). 1 1/2 c Heavy Cream. 1/2 c whole Milk (save out and heat up till bubbly, separately when pudding is done) 1/8 tsp Salt. 1 tsp Real Vanilla
Use part Heavy Cream and Milk but save the 1/2 c Milk out until after the Pudding is cooked. Add recommended amount of water in the bottom of the liner Pot, add trivet. Then, EXCEPT for the Milk, add all other ingredients into a stainless steel Bowl and stir really well. Let the mixture set for 5 min to get a start on the Tapioca swelling. Put the Bowl onto the trivet and close the pot up. Turn the time to 10 min and allow for 10 min NPR. Use this time to heat the Milk in a microwave or sauce Pan. Heat til bubbly but not boiling. QR the rest of the pressure out of the Pot. Open the lid, pour the Hot Milk into the Pudding mixture and using a whisk, carefully push the tip of it into the Tapioca on the bottom of the bowl to loosen it up because it will have settled. Gently stir it all into the Milk and Cream….it will thicken as it is stirred in. The Pudding can be dished up into Bowls and refrigerated at this point, OR you can finish it up by beating the room temp Egg Whites to stiff Peaks and then pour the Pudding, a little at a time over the beaten Whites. Serve into individual bowls or refrigerate in the Bowl.
I highly recommend getting one of these Copper Mixing Bowls for whipping Egg Whites and whipping Cream Cream.
It happens this fast! 2-3 min. Use room temp egg whites.
Pour a little of the hot pudding over the Whites.Gently fold it inFinish folding the rest of the Pudding into the whites, leaving some tufts of whites.
This Recipe is a combination of 2 Recipes and my own thing.
Best if made the day before serving. Perfect for Holidays!
For the Cake: I like the Marbled kind.
3 c Sifted Flour. 1 Tbsp Baking Powder. 1 tsp Baking Soda. 1/2 tsp Salt. 1 cup salted Butter. 2 c Sugar. 4 eggs. 1 1/4 c Buttermilk. 1 1/2 tsp real Vanilla 1/4 c Cocoa Powder (set aside until after mixing and pouring half the White vanilla batter into its Cake Pan)
For the filling:
24 oz softened cream cheese. 1/2 c Sour cream. 3/4 c sweetened Condensed Milk. 2 tsp Vanilla. 1/2 c white chocolate chips. 1/2 c bittersweet Chocolate chips. 1 1/2 Tbsp Unflavored Gelatin 3 Tbsp water. 1/2 cup cream divided in two 1/4 cups to melt the chocolates.
For the Ganache: Ganache is a 1:1 ratio of heavy whipping Cream and Chocolate
3/4 c or 6 oz Bittersweet chocolate. 3/4 c Heavy Whipping Cream
DIRECTIONS FOR THE CAKE…. Set Oven 350° Line a 10 x 15 Jelly Roll Pan with Parchment Paper. I overlap the paper over the edges of the Pan to give me something to grab. Just crease the paper at the bottom inside Edges and top side Edges.
Spray a little bit of Baking Spray under the Parchment to help it stay and not shift. Grease and Flour the Parchment.. Set aside
In a med sized Bowl, add the Flour, Salt, Baking Powder, and Baking Soda. Fluff up well with a Whisk.
Using a stand Mixer, add the Butter and whip for a couple of minutes until light, stop the Mixer and scrape the sides down and then start it up again on low setting and slowly, with Mixer running, add the Sugar and Vanilla and beat until wellllll incorporated, mixture should be light and fluffy.
On medium, add Eggs, one at a time, mixing well after each. Scrape the sides a couple of times. It takes a few minutes to do it well..
With Mixer running on 2 (low) alternately add the Flour and Buttermilk. When it’s done mixing, pour a little more than half of the VANILLA Batter into the prepared Jelly Roll Pan. Spread it out evenly and to the sides of the pan. Next add the Cocoa Powder to the rest of the Vanilla Batter and mix in well, but not too long. Scrape sides with a spatula. Spoon the CHOCOLATE Batter in various places on top of the White Batter in the pan. Use a knife to drag the chocolate through the Vanilla to marble it .
Bake at 350° for about 25-30 min until done. Check fore doneness. You can insert a toothpick and it should come out clean, or touch the middle and it won’t depress.
Take Cake out of the Oven and cool it well. All the way, other wise it will melt the Mousse.
Next step.
White Chocolate and Bittersweet Chocolate Cheesecake Mousse.
Clean and dry the Mixer Bowl. (This is where 2 bowl would be handy). Add the Philadelphia Cream Cheese into the clean mixing Bowl and mix on medium speed scraping the sides periodically for about 7-8 min. It should be nice and smooth, whipped and fluffy. Add the Sweetened Condensed milk, Sour Cream and Vanilla and mix for a couple min more for about 3-4 min to make sure it’s well combined. Mix the Water to the Gelatin and heat it on the stovetop just enough to melt the Gelatin, let it cool just enough to slowly drizzle it into the whipped Cream Cheese mixture while mixer is running on low. Mix well and pour half of the mix into a med sized Bowl and leave the other in the Mixing Bowl. Set aside.
In two separate small Sauce Pans, add 1/4 cup Cream to each and the White Chips to one and the Dark in another, heat barely til melted, don’t leave ..it happens fast. Do not over heat or you chance the Chocolates seizing up.
When the Chocolates have been mixed well into their Creams, let them cool a bit, then fold each of them into their own Bowl of the Cream Cheese from above. Fold gently as to not flatten the Mousse. You should have 2 nice bowls of Mousse, one with Dark Chocolate and one with White Chocolate. Set aside.
Go back to the Cake. You will eventually end up with 4 layers of Cake , so go back to the Sheet Cake that should be cooled by now. For a pattern, place a large Spring Form Pan on top of the Cake to the far left side or right edge, (you will need 2 of these). Slightly depress the pan rim into the Cake. Use a sharp knife, cutting to the inside of the Rim’s imprinted mark of the Cake. Repeat. You will have 2 round Cakes. Take one Circle of the Cake cutout and lay carefully onto a Cutting Board and cut it into 2 halves through the center height wise. ( I use another 1/2 inch cutting board to do this, placed on the back side of the Cake, but still on top of the cutting board. I use it as a guide to rest my knife blade on as I saw through the middle to make the two layers. Take a long sharp knife to do this, and you are using your finger tip as a ruler to do this. Hold the knife handle with your finger extending past the handle, toward the counter, past the handle in front of the cake in the cutting board just to the counter so that you can rest the tip of your finger on the counter to evenly guide the knife through the Cake. Make sense. Your just cutting 2-1/2” layers of cake per round of Cake that you just cut. Totaling 4- 1/2” layers . You will be using 3 of these.
Line the bottom of the Spring Form Pan with parchment paper. I wrap it over and around the bottom, hold it together underneath it as I close the spring form around the bottom. Spray the inside of the pan quickly with Pam. Put the first Round of Cake down into the Spring Form Pan with the fresh cut side up. Spoon about 3/4” Chocolatee Mousse on the layer of Cake. Lay the second Cake Round, on top of the Chocolate Mousse layer, with the cut side up. Next….Spoon about 3/4” of the White Chocolate Mousse on that layer and fit the third Cake Round on top. This time with the cut side down, this will accept the ganache without a bunch of crumbs getting in.
Make the Ganache by heating the Cream in a small Sauce Pan. Do not Boil. Add the Bittersweet Chips to it. Remove Pan from the heat and stir until Chips are melted in and the sauce has thickened. Let the Ganache cool slightly and pour on top of the cake slowly, spreading it to be 1/4” thick to the edges of the Spring Form Cake Pan. Without covering, put the whole thing in the Frig until Ganache is set enough to cover with Saran Wrap. When it’s cool enough, Cover with the Saran Wrap. Return cake to the Refrigerator. Let set for a few hours, overnight is best.
Remove Spring form …put on a pretty plate, and sprinkle with grated white Chocolate.
When serving, use a sharp straight blade knife and push the tip into the middle and gently push to the bottom and gently use a sawing motion as you pull toward you to keep the Ganache intact..
This batch was double the pudding and was unbaked. I used a Whole box of mini wafers, and used 5 Bananas.
This recipe is typically baked after the pudding goes on over the wafers, but with added Meringue. I love meringue, but Since my Husband isn’t a fan, I don’t normally put it on. The egg whites can easily be added make your favorite Meringue recipe for the top if you like. Also, since the pudding is normally baked with the Meringue on top, it changes the flavor of the Bananas. I have made it baked and unbaked. The pudding sets up either way….so, You get to choose!
3-4 ripe Bananas sliced (some folks toss them with a tsp of lemon juice to keep bananas from turning brown) set aside. 3/4 c sugar. 4 Eggs Separated. 2 1/2 c Cream (or 1 3/4 c cream and 3/4 c milk). 1/4 tsp Dash Salt. 1/4 c Cornstarch. 1 1/2 Tsp Vanilla. 1 Tbsp Butter. 1/2 box mini Vanilla Wafers or cover the bottom with the regular sized wafers
Use a pot or frying pan, set to medium low heat. Using a whisk, quickly stir in the sugar, corn starch and salt. Mix well, then whisk in the egg yolks, add the butter. Quickly add the cream or milk mixture, stir gently until we’ll mixed. Heat over med low heat stirring constantly for 5-10 min until mixture begins thickening and bubbling a little and is almost 180° degrees, Remove from the heat and stir in the Vanilla. Remove from the heat and Let cool… until just warm, not hot..
This was made using 1 3/4 c cream and 3/4 c milk in stead of cream alone. *Note…. this can also be made in your Vitamix, or Blender with a Soup feature. Follow its instructions. This was the Vitamix batch with mini wafers. Sooooo smooth!
Grease the bottom and sides of a 9×13 clear Pyrex pan with butter and line the bottom with Regular sized Vanilla Wafers.
These were mini wafers but I think that the full sized wafers work better…they make less crust. These minis absorbed too much pudding.
Add the sliced Bananas, then top with warm pudding. pic you don’t put the meringue on top you don’t NEED to bake it but can if you want that different flavor of the baked bananas. *You can make meringue with the whites and bake for 350° for 15 min if desired, or Bake without it.
Bake at 350° for 15 min
I baked this one without Meringue.
Top with stabilized whipped creamStabilized Whipped Cream:
1 Tbsp unflavored gelatin 4 tsp cold water. 1 c heavy cream. 1/4 c sifted confectioners sugar
Heat the water and gelatin until it melts, set aside to cool until just slightly warm, but not too cool, or it won’t work. Whip the cream with the sugar until slightly thickened, drizzle gelatin in the cream as you beat it until it’s incooperated in and then turn to hi speed until stiff.
Mix ahead and refrigerate for 4 hrs or a day or so . They are even more fluffy and holey if batter is refrigerated. So my suggestion is make a batch, and try it both ways.
Preheat pan for 10 min in oven. Put 1 tsp fat ( beef pork or other. Even butter) into preheated mini cast iron, or other pan at 400° for 5 minutes ..( not glass, it can break from thermal shock) .
Pour batter half way to the top of the cast iron minis.. change Air fryer temp to 370° and air fry for 13-15 min.
Serve immediately with the traditional gravy, or make for after dinner for dessert. Serve with honey butter or maple syrup butter So because this is a ratio recipe, here is what I did.
4 large eggs = 1 scant cup. 1 scant c flour. 1 c milk. 1 tsp salt Butter for the greasing the Pan.
In a bowl or the stick blender cup, beat eggs, add Salt, Milk and then flour, mix well so there are no lumps, store in refrigerator container. I poured my batter the into my kitchenaid stick blender mixing cup because it has a lid. You can also mix it up in there .
Oh yeah!
Here is another batch. Made with 2/3 c flour, 2/3 c whole milk, 2 pinches Salt and 2 large eggs. Made in the Breville on convect air fry, 450° 5 min- then 400° 6 more min.
Preheat cast iron, 10 min, drop 1 Tbsp butter in each, return to the oven just until the butter barely starts to smoke, quickly pour in batter to half way up the side of the pan. Save the rest for another time or make it in another dish.
See the one in the copper pan. That one was done in the duo Crisp +air fryer on 400° for about 6 min.
The one on the lower right was done in the Duo Crisp with the Air fryer Lid. The high Air flow from the fan above causes the swirl pattern. They do better undisturbed but are still so good!
This is not super sweet. You can add more sugar to the recipe but we had it with a teaspoon of homemade strawberry jam. Dad got to have homemade Raspberry ? we loved it warm.
Note : The hot pudding pasteurizes the raw egg whites. but if you are concerned, look up the Swiss meringue on all Recipes website.
3 egg whites
3 egg yolk
8 Tbsp granulated sugar
8 Tbsp minute tapioca
4 cups milk
1/4 tsp salt
2 tsp vanilla
Beat yolks until the color of a lemon rind, add 1/4 c milk, add the sugar and salt, stir and add the rest of the milk.
Bring to a boil and boil for 3 min stirring constantly . Cover and turn burner off, let stand on the hot burner.
Beat egg whites quickly until they stand up stiff and are almost dry. Pour hot pudding slowly over egg whites as you fold them in. let stand for 20 minutes and then fold in gently again. (Starting the spoon from the bottom of the dish as sometimes the tapioca starts to seperate from the egg whites.)
Do not over mix at anytime. Let cool. Place in refrigerator if desired or if you have any left over. May be eaten cold or warm, as desired.
Serve with a dollop of jam or whip cream. Or pour a little cream on it.
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.
This frosting was the one that my Highschool Cafeteria served on chocolate cake. My all time favorite. Almost like Whipped Cream
1 c Milk
1 Tbsp Flour
1 c Butter salted
1 c Sugar
pinch of salt
1 1/4 tsp Vanilla
In a sauce pan combine the Milk salt and Flour
Heat till boiling and stir constantly til thick. Take off heat and cool completely.
Mix the Sugar and Butter in a kitchen Aid type mixture …whip until light and fluffy and sugar is completely incoorperated, and dissolved. Add Vanilla . With mixer on and running, slowly pour cooled milk into the butter and mix until frosting is smooth, light and fluffy resembling 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.
