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Food
Food Bytes PG Cookbook The Food Chain
Kitchen Mailbox Countdown to Dinner Dining
Cobbler, kuchen make best of season's fruits

Thursday, July 08, 1999

By Arlene Burnett, Post-Gazette Staff Writer

If we told you that we have a dessert recipe that can be prepared, baked and on the table in less than 45 minutes, makes an impressive presentation with its golden brown cake-like crust and moist creamy peach filling and tastes every bit as good as it looks -- would you be tempted? We hope so, because Quick and Easy Cobbler sent in by Sue Nelson of Franklin Park is all of the above.

Quick and Easy Cobbler calls for peaches but, as Sue Nelson told Kitchen Mailbox, any in-season fruit will do: blueberries, nectarines, for instance, though delicate raspberries may not be a good idea. The sprinkling of brown sugar on the batter before baking gave this cobbler added flavor. Could anything make this cobbler better? Vanilla ice cream!

Fran Walsh of Carnegie requested the recipe for Joy's Easy Cobbler. We received at least 15 identical recipes -- all taken from the Internet. We're sorry to say we tested the recipe with poor results. We believe the ingredients may be listed incorrectly: too much liquid.

So we have replaced Joy's Easy Cobbler recipe with a recipe for Blueberry Kuchen -- a wonderful moist cake with loads of blueberries throughout.

Quick and Easy Cobbler Dish

cup butter or margarine
1 cup sugar
1 cup self-rising flour, see note
1 cup milk
2 cups fresh fruit or canned fruit, drained (we used 3 medi- um-sized fresh peaches, peeled and sliced)

In a 2-quart casserole dish, melt butter in the oven (to speed up the process we melted the butter in the microwave). Mix together sugar, flour and milk and pour into dish. Do not stir!! Place fruit on top of flour mixture. A sprinkling of brown sugar may be placed over fruit.

Bake at 425 degrees for 25 minutes or until done.

Serve with ice cream.

Note: If not using self-rising flour, add 1 teaspoon baking powder.

Blueberry Kuchen

cup unsalted butter or margarine
1 cup plus 2 teaspoons sugar
2 large eggs
1 cup all-purpose flour
1 teaspoon baking powder
Pinch salt
2 1/2 cups blueberries
1 tablespoon ground cinnamon
1 to 2 teaspoons lemon juice, depending on tartness of berries

Preheat oven to 350 degrees. Grease and flour a 9-inch springform pan.

In the bowl of an electric mixer, beat the butter and 1 cup sugar until light and creamy. Add the eggs and beat until well mixed.

Blend the flour, baking powder and salt, then stir into the egg mixture. Spoon the batter into the pan and place the blueberries on top. Sprinkle with the remaining sugar, cinnamon and lemon juice.

Bake in the middle of the oven for 50 to 60 minutes, or until the top is puffy and the sides begin to come away form the pan. Transfer to a rack and cool a little before serving. Remove the sides of the pan. This cake is best served warm. Makes 8 to 10 servings.

Note: A 9- or 10-inch round or rectangular pie plate or glass baking dish may be used as an alternative to a springform pan. The only difference is that the cake may bake somewhat higher in the pan. Serve directly from the pie plate or dish.

Source: "Cooking with Fruit" by Rolce Redard Payne and Dorrit Speyer Senior

Requests

We have another request, which comes from Ray Kotewicz of Baldwin, for the Schenley High School stuffing recipe. Kotewicz also writes: "In the '60s, a retired steelworker, 'Neckbone' Townsend, had a barbecue place in the Hill District on Sommers Street. He had a barbecue hot sauce with a mustard base (no honey). Does anyone out there know of this recipe?"

Pat Ames of Harmar misplaced her foolproof pie crust recipe. The ingredients are 1 egg, flour, vinegar and water. Would anyone have this recipe?

Letter

Vita Mix Company's ill-conceived ad campaign for industrial blenders over the crotches of naked chefs (July 1, Food) proves the case for market research. Didn't those creative geniuses at the King Agency run their perverse brainchild past a survey group?

I mean, eeeew! That's disgusting! Professional chefs should be retching in their issues of Food Arts Magazine. Restaurateurs should be aghast. Vita Mix should know better. Their "get queer with your food" attitude makes me wary of eating out.

Doug FitzGerald, Squirrel Hill

If you want to answer a recipe request from a reader or are looking for a recipe yourself, please write to Kitchen Mailbox, c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh 15222. Please include a name, neighborhood and a daytime phone number.

All recipes are kitchen-tested by the Post-Gazette.



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