On Sep 9, 5:16*pm, " > wrote:
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> On Sep 9, 2:11*am, "
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> > > >> My mother would do cobblers and the batter was thin enough to pour
> > > >> over the fruit and sink to the bottom of the pan. *Then it would rise
> > > >> as the cobbler cooked and slightly brown. *Either way they're
> > > >> gooooood.
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> > Janet's recipe is what my mother used, just a thinner batter, more
> > milk, and like she said it rises up and around the fruit. *The fruit
> > went in first and then the thin batter was poured slowly into the pan
> > and it would sink. *As it cooked it would rise up around the fruit
> > just like Janet's. *Give Janet's a shot, I'm sure you'll love it.- Hide quoted text -
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> Good Lord, how thin was it? *The recipe that Janet posted pretty thin,
> thinner that most cake batters. *I would say it's probably the
> consistancy of heavy cream.
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It wasn't watery by any means but thin enough to pour, much like a
breakfast milk gravy. If you make thin watery breakfast gravy then
you'll not know the consistency I'm writing about.