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Fruit Cobbler using Cottage Pudding Recipe

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This recipe for Fruit Cobbler using Cottage Pudding, by , is from The Great Froehlich Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tom Froehlich
Added: Saturday, June 10, 2006


Cottage Pudding:

1 cups flour
2 teaspoons baking powder
teaspoon salt
cup sugar
1 egg, well beaten
cup milk
1 tsp. vanilla
cup butter, melted

Set the oven to 425. Butter a shallow baking dish (8" x 8") or a casserole dish.

First prepare the cottage pudding: sift the dry ingredients together and mix the wet ingredients together and mix the one with the other. Set aside.

Prepare the fruit mixture:

Blueberry Cobbler:

Mix together:
1 pint or more blueberries
1/3 cup sugar
a dash of salt
4 tablespoons lemon juice
1 tablespoon corn starch

Apple Cobbler:

Prepare: 2 cups sliced pared tart apples


2 tablespoons lemon juice
a dash of salt
sugar to taste (1/3 cup or more)
1 egg well-beaten or 1 tablespoon quick tapioca or 1 tablespoon flour or 1 tablespoon corn starch

Cherry Cobbler:

Mix together:
2 cups sour cherries
1/2 cup sugar
a dash of salt
2 tablespoons corn starch
1/4 teaspoon almond extract

For each cobbler of the above, spread the fruit mixture in the baking dish and dot with 3 tablespoons butter.

Spread the cottage pudding on top of the butter and fruit mixture.

Bake until brown and crusty (at least 30 minutes longer if in a casserole).




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