Post by: snake eyes on May 30, 2014, 12:53:28 PM
drop off about 10# of frozen peaches that have cobbler written all over them :shake [/color]
Post by: sse on May 30, 2014, 01:25:20 PM
Post by: prairie dog on May 30, 2014, 01:55:52 PM
All I do is dump the fruit into the dutch oven, cover with a dry cake mix, add some margarine, or pour a soft drink over it and bake it. You can add stuff like brown sugar, cinnamon, coconut, or Hershey's bars if you like. Just don't try it with fruit cocktail, the grapes don't work so well.
Here's a few of my favorite versions;
Black Forest s'mores
Large can of cherry's
Chocolate cake mix
a can of Dr. Pepper poured gently into the dry cake mix
when it's done lay some Hershey's bars on top to melt and some marshmallows on that. Put the lid back on with coals to toast the marshmallows.
The kids love this one.
Apple cobbler
large can of pears
white or yellow cake mix
1 stick of margarine or butter cut up and dropped onto he top of the dry cake mix.
sprinkle brown sugar and cinnamon over the top and bake.
My personal favorite is peach
can peaches
white or yellow cake mix
butter
brown sugar.
Most adults like my raspberry sprite
1 large or two small cans raspberry pie filling
white cake mix
pour a can of Sprite gently into the cake mix and bake
serve with topping of caned whip cream.
Pina Colada
Large can crushed pineapple
white cake mix
gently pour a can of coconut milk into the cake mix.
Sprinkle grated coconut on top and bake.
Use your imagination, practically any combination of fruit, cake mix, and liquid will make a cobbler.
Post by: Riley/MN on May 30, 2014, 02:48:25 PM
Post by: sse on May 30, 2014, 03:23:30 PM
Post by: snake eyes on May 30, 2014, 05:34:47 PM
Don't need to be a dutch oven......What you got for a skillet???I have
four sizes of them. Post what you have.
John
Post by: sse on June 01, 2014, 10:37:30 AM
2 15 oz cans sliced peaches in syrup
1/2 cup (1 stick) butter
1 cup self-rising flour
1 cup sugar
1 cup milk
Drain one can of peaches, reserve the liquid from the other. Place butter in pan and heat on stove or in the oven until melted. Mix the flour and sugar in a medium bowl. Pour batter over the melted butter in the pan. in a medium bowl. Stir in milk and reserved syrup. Arrange the peaches over the batter, cook for one hour at 350 deg.
Cobbler - Blackberry
1/2 stick butter melted, plus more for greasing pan
1 1/4 cups, plus 2 Tbs sugar
1 cup self-rising flour
1 cup whole milk
2 cups berries, can try different kinds, or substitute peaches
Whisk together the sugar flour and milk in a medium bowl, whisk in the melted butter
If using berries, rinse and dry
Pour batter into the pan, sprinkle fruit evenly over the top
Sprinkle with 1/4 cup sugar
Cook for an hour at 350 deg
I like to sprinkle both of these with turbinado sugar. Both to be topped with whipped cream. If you know how to cook over the fire with a cast iron DO, using coals on the to and bottom, these should turn out decent, but may take some practice.
Post by: snake eyes on June 01, 2014, 05:39:22 PM
Oh,do I love blackberries or about any berry except blueberry :shake [/color]
Post by: Riley/MN on June 01, 2014, 05:50:16 PM
Post by: sse on June 06, 2014, 09:37:09 AM
This right here looks pretty good, too, saw it on FB...
triple berry crisp
Ingredients
? cup all-purpose flour
¼ cup light brown sugar
½ teaspoon salt
1 cup old-fashioned oats, divided
½ cup chilled unsalted butter, cut into one tablespoon pieces
10 cups mixed raspberries, blueberries and blackberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon grated lime zest
2 tablespoons fresh lime juice
Instructions
1 Preheat oven to 375°.
2 Pulse flour, brown sugar, salt, and ¾ cup oats in a food processor to blend. Pulse in butter a few tablespoons at a time until all is combined. Transfer to a bowl and work in remaining ¼ cup oats with your fingers.
3 Gently toss the berries with sugar, cornstarch, lime zest and lime juice.
4 Transfer mixture to a 1½-qt. baking dish. Scatter oat topping over with a small spoon, place on a baking sheet, and bake for 60 minutes. Transfer to a wire rack and let cool for 45 minutes.
Post by: Greg Roemke on June 06, 2014, 09:20:01 PM
1/2 cup butter,
1 cup flour
1 cup sugar
1 tsp baking powder
1/4 cup salt
3/4 cup milk
2lbs fresh peaches or 2 16 oz cans of peaches and juice
We use a full ring of coals or charcoal on the bottom, and a full ring on top of the dutch oven, and it's usually done in about 50 minutes.
I love cobbler. At work we had a couple of folks bring in their dutch ovens, and mixed blueberries and peaches, apples and peach, peaches and cherries, but kept the cobbler part the same. They were all delicious! And the folks who weren't used to cooking with coals and dutch ovens were amazed!
Post by: gunmaker on June 06, 2014, 11:41:31 PM
Post by: snake eyes on June 07, 2014, 12:21:37 PM
Did you really mean 1/4 cup of salt??
snake-eyes
Post by: sse on June 07, 2014, 12:22:33 PM
Quote from: "snake eyes"
Greg,I don't think he did...
Did you really mean 1/4 cup of salt??
snake-eyes
Post by: R.M. on June 07, 2014, 01:04:38 PM
Quote from: "gunmaker"
Different ?? add 2 oz. Hudsons bay trade rum to your mix----for the bigger kids a course.I would well imagine the alcohol would get cooked off.
Post by: Greg Roemke on June 08, 2014, 10:56:01 AM
Post by: snake eyes on June 08, 2014, 12:52:39 PM
I always blame it on my dumb fingers for letting my mistakes
happen :shake [/color]
Post by: snake eyes on July 09, 2014, 04:14:02 PM
Quote from: "R.M."
I would well imagine the alcohol would get cooked off.R.M.
That is where the drink & spill came from :shake [/color]
Post by: Kermit on July 28, 2014, 02:36:38 PM
Post by: Loyalist Dave on October 29, 2014, 10:18:11 AM
Take a basic apple cobbler recipe, (or any fruit cobbler), however do it in an iron skillet, and cover with a full crust instead of the often used lattice-style crust. Bake in the oven half way using the skillet...about 30 minutes... then "dowdy" the crust by slicing it into squares on top of the cobbler filling, and press the crust down into the filling. Finish baking another 30 minutes and serve.
"Dowdying" is a technique, not a name. It was very popular, and I would bet it was more popular when there wasn't sugar for the crust, and the crusts had less butter or less lard so were kinda tough. Dowdying the crust would allow the crust to absorb some of the sweet filling and not be so hard.
So iffin you find yourself out with all that you need for some cobbler, but short on sugar or the fat for the crust, or perhaps even short on baking powder, remember Dowdying.
LD