Yesterday, Lin and I managed to pick a whole lot of blackberries while out
picnicking. Her favorite recipe for blackberry cobbler is the one in _Joy of
Cooking_, but that's a book I don't have.

Does anybody here have that recipe?

Bob

"Bob Terwilliger" > wrote

> Yesterday, Lin and I managed to pick a whole lot of blackberries while out
> picnicking. Her favorite recipe for blackberry cobbler is the one in _Joy
> of Cooking_, but that's a book I don't have.
>
> Does anybody here have that recipe?

I have the book, but I don't see a specific recipe for
blackberry cobbler, I didn't really expect to. Is it the
generic cobbler recipe in there that you want? It calls for
a 1/2 recipe of fluffy biscuit dough and preparing the berries
as for pie filling.

I'll be happy to key those in if that is what you want.

nancy

Nancy Young wrote:

> I have the book, but I don't see a specific recipe for
> blackberry cobbler, I didn't really expect to. Is it the
> generic cobbler recipe in there that you want? It calls for
> a 1/2 recipe of fluffy biscuit dough and preparing the berries
> as for pie filling.
>
> I'll be happy to key those in if that is what you want.

That would be the one! THANK YOU!

--Lin

Fluffy biscuit dough (use half recipe for cobbler)

2 cups cake flour or 1 3/4 cups all purpose flour
resift with:
2 1/2 teaspoons double-acting baking powder
1 1/4 teaspoons salt
1 tablespoon sugar
cut in:
1/8 to 1/4 cup butter
add:
3/4 cup milk or cream

Stir lightly into the flour mixture, using a fork. Turn
dough onto a floured board. Knead lightly for 1/2 minute.


Cobbler:

Prepare the fruit as for any fruit pie. Have the fruit
boiling hot. Have ready the biscuit dough.

Preheat oven to 425.

Place the dough in a greased 8X8 inch pan and cover it
closely with the hot fruit (or the other way around). Dot the
fruit with 2 tablespoons butter. Sprinkle it with 3/4 teaspoon
cinnamon. Bake the cobbler for 1/2 hour.

"Bob Terwilliger" > wrote in message
...
> Yesterday, Lin and I managed to pick a whole lot of blackberries while out
> picnicking. Her favorite recipe for blackberry cobbler is the one in _Joy
> of Cooking_, but that's a book I don't have.
>
> Does anybody here have that recipe?
>
> Bob

The '53 and '75 editions have generic cobbler recipes, but in her '75
comments Irma says "... try a fresh hot blackberry cobbler with vanilla ice
cream."

FROM COBBLERS AND DEEP-DISH PIES

Preheat oven to 425.
Combine in saucepan and heat:
3 cups prepared fruit: apples, peaches, plums, etc.
2/3 cup sugar -- depending on sweetness of fruit
1 tablespoons all-purpose flour or 1 beaten egg
If using flour, allow the mixture to boil. If using egg, stir until it
thickens somewhat but do not allow it to boil. Have ready half the recipe
for:
Fluffy Biscuit Dough, 633
Place the dough in a greased 8 x 8-inch pan or casserole and cover it
closely with the hot fruit; or place the fruit in the bottom of an 8-inch
baking dish and spoon over it the dough. Dot the fruit with:
2 tablespoons butter
Sprinkle with
(3/4 teaspoon cinnamon)
Bake the cobbler about 1/2 hour.

FLUFFY BISCUIT OR SHORTCAKE DOUGH (FULL RECIPE)

Prepa
Rolled Biscuits
but add:
1 tablespoon sugar
1/2 teaspoon salt
and you may add cream instead of milk for added richness.

ROLLED BISCUITS

Sift together into a large bowl:
1 3/4 cups sifted all-purpose flour
1/2 teaspoon salt
3 teaspoons double-acting baking powder
Add:
4 to 6 tablespoons chilled butter or shortening or a combination of both
Cut solid shortening into dry ingredients, as directed above, then make a
well in the center.Add, all at once,
3/4 cup milk. Stir until the dough is fairly free from the sides of the
bowl. <Directions for kneading, cutting and baking biscuits omitted>

That does sound good. Enjoy!

Felice

"Lin" > wrote

> Nancy Young wrote:
>
>> I have the book, but I don't see a specific recipe for
>> blackberry cobbler, I didn't really expect to. Is it the
>> generic cobbler recipe in there that you want? It calls for
>> a 1/2 recipe of fluffy biscuit dough and preparing the berries
>> as for pie filling.
>>
>> I'll be happy to key those in if that is what you want.
>
> That would be the one! THANK YOU!

No problem, Lin. I just posted it. They didn't refer to a
specific pie filling recipe, though I know the book has one.
Just let me know if you want that, okay?

nancy

Bob Terwilliger wrote:
> Yesterday, Lin and I managed to pick a whole lot of blackberries while out
> picnicking. Her favorite recipe for blackberry cobbler is the one in _Joy of
> Cooking_, but that's a book I don't have.
>
> Does anybody here have that recipe?
>
> Bob
>
>


Bob:

I have just spent 15 minutes looking through my '72 Joy cookbook and
can't find any reference to cobblers at all. Blackberry added no
information, either.

A 60's Fanny Farmer cookbook says:

Prepa
2 cups fruit or berries

Add:
few grains salt
sugar to taste
1 egg well beaten or 1 Tbsp. quick tapioca or flour

Spread in baking dish, dot with butter.

Spread over the top:
cottage pudding or shortcake batter

(I looked at those reacipes and they are bsaically a yellow cake
batter and a standard shortcake dough.)

HTH

gloria p

You folks are the best!

I think we have covered al the bases.

Yes, the edition I had was from 1975. I miss it much.

THANKS!!!!

--Lin

On 2007-07-25, Felice Friese > wrote:

> comments Irma says "... try a fresh hot blackberry cobbler with vanilla ice
> cream."

I recently tried this. Not really hot, but still warm. Bad idea. If
you want melted white sludge, go for it. I'll chill my cobblers from
here on in.

Also, please learn to use your newsreader client and editor. I had to
delete 200+ lines of nothing in order to trim your post.

Thank you.

nb

Puester said...

> few grains salt


Would that be two grains or three?

Andy

"notbob" > wrote in message
. ..
> On 2007-07-25, Felice Friese > wrote:
>
>> comments Irma says "... try a fresh hot blackberry cobbler with vanilla
>> ice
>> cream."
>
> I recently tried this. Not really hot, but still warm. Bad idea. If
> you want melted white sludge, go for it. I'll chill my cobblers from
> here on in.
>
> Also, please learn to use your newsreader client and editor. I had to
> delete 200+ lines of nothing in order to trim your post.
>
> Thank you.
>
> nb

The "200+ lines of nothing" in my post was the recipe for the requested
blackberry cobbler and biscuits from "Joy of Cooking". Instead of including
the requested recipe, I suppose I could just have said "Go the library and
take out the 1975 'Joy of Cooking'."

Perhaps someone responding to my post included the entire thing?

Felice

Felice Friese wrote:

>
> "notbob" > wrote in message
> . .. >On 2007-07-25,
> Felice Friese > wrote:
> >
> > > comments Irma says "... try a fresh hot blackberry cobbler with
> > > vanilla ice cream."
> >
> > I recently tried this. Not really hot, but still warm. Bad idea.
> > If you want melted white sludge, go for it. I'll chill my cobblers
> > from here on in.
> >
> > Also, please learn to use your newsreader client and editor. I had
> > to delete 200+ lines of nothing in order to trim your post.
> >
> > Thank you.
> >
> > nb
>
> The "200+ lines of nothing" in my post was the recipe for the
> requested blackberry cobbler and biscuits from "Joy of Cooking".
> Instead of including the requested recipe, I suppose I could just
> have said "Go the library and take out the 1975 'Joy of Cooking'."

You misunderstand what he was saying. After the recipe, there was a
huge bunch (perhaps 200) of blank lines.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Felice wrote on Wed, 25 Jul 2007 14:36:15 -0400:


FF> "notbob" > wrote in message
FF> . ..
??>> On 2007-07-25, Felice Friese > wrote:
??>>
??>>> comments Irma says "... try a fresh hot blackberry
??>>> cobbler with vanilla ice cream."
??>>
??>> I recently tried this. Not really hot, but still warm.
??>> Bad idea. If you want melted white sludge, go for it.
??>> I'll chill my cobblers from here on in.
??>>
??>> Also, please learn to use your newsreader client and
??>> editor. I had to delete 200+ lines of nothing in order to
??>> trim your post.
??>>
??>> Thank you.
??>>
??>> nb

FF> The "200+ lines of nothing" in my post was the recipe for
FF> the requested blackberry cobbler and biscuits from "Joy of
FF> Cooking". Instead of including the requested recipe, I
FF> suppose I could just have said "Go the library and take out
FF> the 1975 'Joy of Cooking'."

FF> Perhaps someone responding to my post included the entire
FF> thing?

One of my news rules is "Delete all posts over 150 lines" and I
don't think I've missed much!

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

On 25 Jul 2007 10:14:01 -0500, "Bob Terwilliger" > wrote:

>Yesterday, Lin and I managed to pick a whole lot of blackberries while out
>picnicking. Her favorite recipe for blackberry cobbler is the one in _Joy of
>Cooking_, but that's a book I don't have.
>
>Does anybody here have that recipe?
>
>Bob
>


If you want your own copy,
goto Amazon.com and enter the title.
( they use multiple book vendors )

You'll get a selection of "Joy",
new or used, almost any publish year.


<rj>

"Default User" > wrote in message
...
> Felice Friese wrote:
>
>>
>> "notbob" > wrote in message
>> . .. >On 2007-07-25,
>> Felice Friese > wrote:
>> >
>> > > comments Irma says "... try a fresh hot blackberry cobbler with
>> > > vanilla ice cream."
>> >
>> > I recently tried this. Not really hot, but still warm. Bad idea.
>> > If you want melted white sludge, go for it. I'll chill my cobblers
>> > from here on in.
>> >
>> > Also, please learn to use your newsreader client and editor. I had
>> > to delete 200+ lines of nothing in order to trim your post.
>> >
>> > Thank you.
>> >
>> > nb
>>
>> The "200+ lines of nothing" in my post was the recipe for the
>> requested blackberry cobbler and biscuits from "Joy of Cooking".
>> Instead of including the requested recipe, I suppose I could just
>> have said "Go the library and take out the 1975 'Joy of Cooking'."
>
> You misunderstand what he was saying. After the recipe, there was a
> huge bunch (perhaps 200) of blank lines.
>
> Brian

My apologies to notbob and to anyone else who was inconvenienced by the 200
lines of, yes, nothing! Needless to say, I was unaware of it.

Felice

In article >,
"Default User" > wrote:

> Felice Friese wrote:

> > The "200+ lines of nothing" in my post was the recipe for the
> > requested blackberry cobbler and biscuits from "Joy of Cooking".
> > Instead of including the requested recipe, I suppose I could just
> > have said "Go the library and take out the 1975 'Joy of Cooking'."
>
> You misunderstand what he was saying. After the recipe, there was a
> huge bunch (perhaps 200) of blank lines.


Thanks for the explanation. Fortunately, my newsreader was smart enough
to delete the trailing blank lines.

Andy wrote:
> Puester said...
>
>> few grains salt
>
>
> Would that be two grains or three?
>
> Andy


I don't know and I doubt you can ask the author since she's been dead
for a couple of hundred years.

gloria p

On 2007-07-25, Felice Friese > wrote:

> My apologies to notbob and to anyone else who was inconvenienced by the 200
> lines of, yes, nothing! Needless to say, I was unaware of it.

No harm, no foul. Just a heads up.

nb

"Default User" > wrote in message
...
> Felice Friese wrote:
>
>>
>> "notbob" > wrote in message
>> . .. >On 2007-07-25,
>> Felice Friese > wrote:
>> >
>> > > comments Irma says "... try a fresh hot blackberry cobbler with
>> > > vanilla ice cream."
>> >
>> > I recently tried this. Not really hot, but still warm. Bad idea.
>> > If you want melted white sludge, go for it. I'll chill my cobblers
>> > from here on in.
>> >
>> > Also, please learn to use your newsreader client and editor. I had
>> > to delete 200+ lines of nothing in order to trim your post.
>> >
>> > Thank you.
>> >
>> > nb
>>
>> The "200+ lines of nothing" in my post was the recipe for the
>> requested blackberry cobbler and biscuits from "Joy of Cooking".
>> Instead of including the requested recipe, I suppose I could just
>> have said "Go the library and take out the 1975 'Joy of Cooking'."
>
> You misunderstand what he was saying. After the recipe, there was a
> huge bunch (perhaps 200) of blank lines.
>
>
>
> Brian
>
> --
> If televison's a babysitter, the Internet is a drunk librarian who
> won't shut up.
> -- Dorothy Gambrell (http://catandgirl.com)
I didn't get 200 blank lines.

MoM

MOMPEAGRAM wrote:

>
> "Default User" > wrote in message
> ...

> > > The "200+ lines of nothing" in my post was the recipe for the
> > > requested blackberry cobbler and biscuits from "Joy of Cooking".
> > > Instead of including the requested recipe, I suppose I could just
> > > have said "Go the library and take out the 1975 'Joy of Cooking'."
> >
> > You misunderstand what he was saying. After the recipe, there was a
> > huge bunch (perhaps 200) of blank lines.


> I didn't get 200 blank lines.


Did you actually scroll down to check? Several of us saw it. Anyway,
why are you bringing up something from nearly a week ago, that the OP
already acknowledged and apologized for?



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> MOMPEAGRAM wrote:
>
>>
>> "Default User" > wrote in message
>> ...
>
>> > > The "200+ lines of nothing" in my post was the recipe for the
>> > > requested blackberry cobbler and biscuits from "Joy of Cooking".
>> > > Instead of including the requested recipe, I suppose I could just
>> > > have said "Go the library and take out the 1975 'Joy of Cooking'."
>> >
>> > You misunderstand what he was saying. After the recipe, there was a
>> > huge bunch (perhaps 200) of blank lines.
>
>
>> I didn't get 200 blank lines.
>
>
> Did you actually scroll down to check? Several of us saw it. Anyway,
> why are you bringing up something from nearly a week ago, that the OP
> already acknowledged and apologized for?

Google Grouper Emulation Mode?

No, wait. A Google Grouper wouldn't be able to find his or her way back
here...


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html