"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

The Baileys' Shiny-Top Cobbler Recipe

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This recipe for The Baileys' Shiny-Top Cobbler, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sarabeth Marcinko
Added: Sunday, April 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5 cups fresh or frozen unsweetened blueberries,
blackberries, sour cherries, cut rhubarb (or raspberries, etc.)
1 1/2 tablespoons lemon juice
2 cups flour
3 cups sugar, divided
1 cup milk
1/3 cup butter or margarine, softened and cut in small pieces
2 teaspoons baking powder
1 teaspoon salt, divided
2 tablespoons cornstarch
1 1/2 cups boiling water

Directions:
Directions:
Spread berries in well-greased 2-1/2 quart (9x13)
shallow baking dish. Sprinkle with lemon juice; set aside. In medium bowl stir flour, 1-1/2 cups sugar, the milk, butter, baking powder and 1/2 teaspoon salt until well blended. (Batter will be thick.) Spoon over berries; spread to edges of baking dish; set aside. In small bowl, mix well remaining 1-1/2 cups sugar, the cornstarch and remaining 1/2 teaspoon salt; sprinkle over batter. Pour boiling water over all.  Bake in preheated 350 degree oven 1 hour or until golden brown and glazed.  Serve warm or cool. May be topped with whipped cream or ice cream, or may pour cream over it.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This recipe I got from a magazine article about reunion food. (Women's Day 8/2/83) If I have frozen fruit that has some sugar on it, I cut the sugar in the batter to 1/2 cup or so.

 

 

 

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