Tuesday, October 13, 2009

In The Dessert Family

On Saturday I rushed home from church, (where a group of us cut out 200 Christmas stockings for the Presbyterian Children's Home in Dallas) and baked a cobbler. Lauren & Joshua were coming, bringing a special home cooked dinner that Josh prepared on his beloved Big Green Egg. I promised dessert. I had not made a cobbler in forever...but looking forward to the process, I had laid everything out before I left the house that morning.
When I returned, hugged Larry and then got busy. Preparing the blueberries, and mixing the dough. It was then when it hit me! Families are like cobblers. The top is crusty, dry and not very sweet. But if you are patient and dig really deep, you find the colorful, sweetness that you are looking for. How absolutely wonderful life is. Analogies let you express your happiness without insulting anyone's feelings. I think that analogies are one of the "wonders" of the world!
Blueberry Cobbler
~Filling~
2 1/2 cups of fresh or frozen blueberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar
1/2 teaspoon all purpose flour
1 tablespoon butter, melted
*** ~Batter~
1 3/4 cups flour
4 teaspoons baking powder
6 tablespoons white sugar
5 tablespoons butter, softened
1 cup milk
2 teaspoons sugar
1 pinch ground cinnamon
***
Lightly grease an 8" square baking dish. Place the blueberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
In a medium bowl, stir together 1 3/4 cups of flour, 4 teaspoons baking powder and 6 tablespoons of sugar. Rub in the 5 tablespoons of butter, using your fingers. Make a well in the center, and quickly stir in the milk. Mix till just moistened. You will have a very thick batter. Cover and let dough rest for 10 minutes.
Preheat oven to 375. Spoon the batter over the blueberries, leaving only a few holes for the berries to peek through. Mix the cinnamon and sugar together and sprinkle over the top.
Bake for 25 minutes or until the top is golden brown. Let cool to just "warm" before serving. This can store in the refrigerator for two days.
***
Have a happy Tuesday.
Love you beyond the blueberries.
Me

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