Blackberry Cobbler

The blackberries are ripe. I'd about given up on them. We had a few earlier, barely enough to make one making of blackberry jelly. Then they sort of dried up. That was before the rain. Now they're making like crazy. I'm thrilled. Really.

 

So is Abby. This large dog/child sits right next to me and picks her own blackberries. She is crazy funny. Sammy, my other dog/child waits for me to pick blackberries for him. He's too dignified to deal with the thorns.

 

I needed to make a cobbler so I went to my go to cookbook, Southern Plate. Christy Jordan is an awesome Southern cook! I recommend this cookbook to anyone and everyone. This recipe is super simple. And I didn't have to use the mixer or anything.

 

I didn't cook it quite as long as Christy suggested. It was golden so I took it out a few minutes early. Every oven is different. That's something important to always remember when you're trying a new recipe. Also be sure to wash your berries. I know it should be obvious but some folks just don't think to wash fruit and vegetables before you cook them. It's just a good habit to develop.

 

Oh, and Christy says you can use other berries or peaches instead of blackberries. Did I mention that the peaches are almost ripe?

 

Blackberry Cobbler

1/2 cup (1 stick) plus 1 tablespoon butter or margarine
2 cups blackberries (use can use fresh or frozen)
1 1/2 cups plus 1 tablespoon sugar
1 cup self-rising flour
1 cup sugar
1 cup milk

Preheat oven to 350 degrees.

Melt the stick of butter in an ovenproof casserole dish in the oven while mixing the ingredients.

Place 1 tablespoon butter on top of the berries in a small bowl. Pour 1/2 cup of the sugar over the berries. Stir. Heat in the microwave for 1 minute so that the sugar begins to melt.

In a large bowl, mix together the flour and 1 cup sugar until blended. Pour in the milk and mix until blended.

After the butter is melted, take the casserole out of the oven and pour the batter on top of the melted butter. Pour the berries on top of the batter. Do not stir! Sprinkle a tablespoon of sugar over the cobbler. Place in the oven and cook for 55 minutes, or until golden.

Makes 8 servings.

P.S. This is wonderful with ice cream!

Hot Dill Pickles

This recipe comes from my Aunt JoAnn. It was a special request. My Aunt JoAnn is an incredible cook. She also does a lot of canning. Lots. And lots. Seriously. My uncle spends all his time growing things and she spends most of her time figuring out what to do with it all. She's amazing!

 

Because she is a Southern cook, you've got to use a little bit of common sense. Aunt JoAnn generally cans pickles in pint jars. How many cucumbers do you use? Enough to fill up the jars without packing them. What kind of cucumbers do you use? Pickling cucumbers . . . unless you're my mother and then you use whatever you have available. Like I said: use your common sense and work with it. Be sure to wash the cucumbers first. You probably already know that. Always wash fruits and vegetables before you use them.

 

Hot Dill Pickles

Cucumbers (Aunt JoAnn cuts hers round.)
1 quart white vinegar
2 quarts water
3/4 cup pickle salt
garlic (1 small bulb to a jar)
1 teaspoon dill seed
Hot peppers (2 to a jar)
1/2 teaspoon alum

Put sliced cucumbers in a jar with pepper, dill seed and garlic bulb.

Boil 1 quart white vinegar, 2 quarts water, 3/4 cup pickling salt and 1/2 teaspoon alum. Pour into the jars and seal them.

DO NOT OVERPACK JARS.

For questions: Call Aunt JoAnn. I don't do hot pickles. LOL

Chocolate Chip Ice Cream Pie

This recipe card is from Grandma’s Kitchen. The mixture of chocolate, ice cream and Rice Krispies intrigues me.

The card offers a “secret” way to get a clean knife cut when serving the pie. It must be a Southern thing. I learned how to do it the same way from my Mama. Just wet the blade of a knife in hot water and cut. Then wet it with hot water again, wipe the knife clean, and cut again. It works really well on meringue pies as well.

Chocolate Chip Ice Cream Pie

½ cup chocolate syrup
½ cup semisweet chocolate chips
2 cups crisp rice cereal
¼ cup sour cream
1 quart chocolate chip ice cream, softened

Coat bottom and sides of an 8-inch pie plate lightly with butter.

Combine chocolate syrup and chocolate chips in a small microwave-safe bowl. Microwave on HIGH until hot, about 45 seconds. Stir until smooth. Reserve ¼ cup of the chocolate mixture.

Combine remaining chocolate mixture and cereal in a medium bowl and mix to coat cereal. Press mixture over bottom and up sides of prepared pie plate. Freeze until firm, about 15 minutes.

Combine reserved chocolate mixture and the sour cream in a small bowl and mix well. Spread half the ice cream in the prepared pie plate. Drizzle with half the sour cream mixture. Top with remaining ice cream and drizzle with remaining sour cream mixture.

Freeze pie, covered, until firm, about 1 hour.

Makes 6 to 8 servings.