Mountain Cobbler
 

Mountain Cobbler



1 C sourdough culture 2 t cinnamon

1 1/2 C flour 1/2 C oil

1/2 C brown sugar 2 cans cherry pie filling

1/2 C sugar



Mix starter, flour, sugars, cinnamon, and oil in a bowl. Place cherry
filling in bottom of oven; then spread the bowl of mix on top. Bake 25-30
minutes in covered oven. Serves 8. Variations 1. Blueberry filling instead
of cherry 2. Add 1 C of raisins with the fruit filling 3. Add 1/2 C of
chopped pecans. Never a mention of temperature or number of coals or amount
in any of these recipes. From experience you can omit the yeast in the
"Rancher's bread". You might expect a little longer wait, but the times
given are reasonable for the Alaskan culure I use. Also you might try
replacing the 1 C water with a second C sourdough culture. You should expect
this to make at least 2 loaves fo



This is the way i recieved recipe. one can just play a little with whatever
culture you have. If you have baked with sourdough, you realize that times
are only approximate.



Tim

Mountain Cobbler
 

"Tim" > wrote in message
...
> Mountain Cobbler
>
>
>
> 1 C sourdough culture 2 t cinnamon
>
> 1 1/2 C flour 1/2 C oil
>
> 1/2 C brown sugar 2 cans cherry pie filling
>
> 1/2 C sugar
>
>
>
> Mix starter, flour, sugars, cinnamon, and oil in a bowl. Place cherry
> filling in bottom of oven; then spread the bowl of mix on top. Bake 25-30
> minutes in covered oven. Serves 8. Variations 1. Blueberry filling instead
> of cherry 2. Add 1 C of raisins with the fruit filling 3. Add 1/2 C of
> chopped pecans. Never a mention of temperature or number of coals or
> amount in any of these recipes. From experience you can omit the yeast in
> the "Rancher's bread". You might expect a little longer wait, but the
> times given are reasonable for the Alaskan culure I use. Also you might
> try replacing the 1 C water with a second C sourdough culture. You should
> expect this to make at least 2 loaves fo
>
>
>
> This is the way i recieved recipe. one can just play a little with
> whatever culture you have. If you have baked with sourdough, you realize
> that times are only approximate.
>
>
>
> Tim
>
>