Cobblers???

[Greg Roemke]

Ha, no sir!  I hate it when I do things like that.  1/4 teaspoon of salt.

[snake eyes]

Greg,
       I always blame it on my dumb fingers for letting my mistakes
happen [/color]

[snake eyes]

I would well imagine the alcohol would get cooked off.

R.M.
      That is where the drink & spill came from [/color]

[Kermit]

I learn sooooooo much about 18th and 19th century cuisine from you folks!
 

[Loyalist Dave]

You guys should really look up Apple Pan Dowdy ... though in modern times they combine the words to be "pandowdy"... if you're looking to make something in a skillet.  

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