TWO STRAWBERRY COBBLER

[Guest guest]

STRAWBERRY COBBLER

 

1 large bag frozen berries (or

2 baskets fresh berries)

1 c. sugar

1 c. water

2 Tbsp. margarine

2 c. flour

1 c. Crisco

1/2 tsp. salt

1 Tbsp. sugar

2 Tbsp. water

 

Bring strawberries, sugar, water and margarine to boil.

Set aside. In bowl, measure flour, salt and sugar; stir. Add

Crisco and cut in with two knives or crumble with fingers.

When mixture resembles cornmeal, add 2 tablespoons hot water.

Stir until mixture forms ball. Roll out half of dough and put

in oblong pan. Add hot berry mixture. Roll out remaining

pastry and cut in strips. Crisscross on top of fruit. Sprin-

kle with sugar. Bake at 450 degrees until lightly browned. Serve hot

with vanilla ice cream.

 

 

 

FRESH STRAWBERRY COBBLER

 

--

4 c. strawberries, washed and

hulled

2/3 c. sugar

1/2 tsp. lemon juice

2 Tbsp. butter

1 1/2 c. pkg. buttermilk

biscuit mix

3 Tbsp. butter, melted

1 egg, slightly beaten

1/2 c. milk

 

Preheat oven to 400 degrees. Grease well a 10 x 6 1/2 x 2-inch

baking dish. Toss berries lightly with sugar and lemon juice.

Place in baking dish. Dot with 2 tablespoons butter. In

medium bowl, combine biscuit mix, melted butter, egg and milk.

Lightly mix with fork, just until combined. With spoon, drop

dough over fruit. Bake 30 to 35 minutes or until top is golden

brown. Serve warm with whipped cream or ice cream. Makes 6

servings.

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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