Ingredients for Fruit Mixture:
2 bags (24 oz total) frozen blueberries
2 boxes or bags (20 oz total) frozen raspberries
(can substitute blackberries or cranberries for raspberries or mix some of each)
1 granny smith apple (peeled and chopped)
3 tablespoons of flour
1 1/2 cups sugar
1/4 teaspoon salt
1/4 cup butter or margerine (cut up in chunks)
Pastry:
1 (15 oz) package refrigerated piecrusts
Cinnamon sugar mixture
2 Tbsp butter melted
A Go With:
Whipped topping or vanilla ice cream
Directions:
Unfold 1 piecrust and press out fold lines. Cut pastry into 1-inch strips and place on baking sheet. Brush with melted butter or spray with Pam. Sprinkle cinnamon-sugar mixture over strips and bake at 425º for 7-8 minutes or until golden brown.
Unfold the other piecrust and press out fold lines. Either cut into 1/2-inch strips or use seasonal cookie cutters. Prepare and bake in the same way as the first crust although this one will be set aside and used just before serving the cobbler.
Stir together fruit, flour, salt and sugar. Spoon 1/2 of the mixture into a lightly-greased 13x9 baking dish. Top evenly with 1-inch strips of baked pastry strips. Spoon remaining berry mixture into baking dish and dot with butter chunks.
Bake at 400º for 30-35 minutes or until bubbly. Top with baked 1/2-inch pastry strips or cut-outs.
Best if served warm.
Friday, April 25, 2008
Crab Chowder
Ingredients:
1 stick of butter
5 all-purpose potatoes, peeled and finely diced
3 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
Salt and freshly ground black pepper
3 tablespoons Old Bay seasoning blend
6 tablespoons all-purpose flour
4 cups vegetable or chicken stock or broth
Up to 1 pint half and half
2 cans of corn and 1 can creamed corn
16 ounces cooked real lump crab meat
3-4 scallions diced
Directions:
Heat butter in a deep pot over moderate heat. Add potatoes, celery, onion and red pepper. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes or until potatoes are soft, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth. Stir in half & half. Bring soup up to a bubble. Add corn and crab meat and simmer.
Slightly blend soup with stick blender or remove about 1/2 of the soup and pulse in food processor.
Adjust seasoning if necessary.
1 stick of butter
5 all-purpose potatoes, peeled and finely diced
3 ribs celery, chopped
1 medium yellow onion, chopped
1 small red bell pepper, seeded and diced
Salt and freshly ground black pepper
3 tablespoons Old Bay seasoning blend
6 tablespoons all-purpose flour
4 cups vegetable or chicken stock or broth
Up to 1 pint half and half
2 cans of corn and 1 can creamed corn
16 ounces cooked real lump crab meat
3-4 scallions diced
Directions:
Heat butter in a deep pot over moderate heat. Add potatoes, celery, onion and red pepper. Season vegetables with salt and pepper and Old Bay seasoning. Saute veggies 5 minutes or until potatoes are soft, then sprinkle in flour. Cook flour 2 minutes, stirring constantly. Stir in broth. Stir in half & half. Bring soup up to a bubble. Add corn and crab meat and simmer.
Slightly blend soup with stick blender or remove about 1/2 of the soup and pulse in food processor.
Adjust seasoning if necessary.
Welcome to my Blog.
I thought this might be a good way to share my recipes with my friends. For those of you who have been my guinea pigs, "Thank You". I hope that you'll find this blog a great spot to find quick recipes ... tasty treats that you can share with your friends.
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