I shot the above photo as Peter, John and I sat sipping lemonade and eating cookies. I had previously bought John a delicious cookie made by "Liz Lovely" in Vermont. http://www.lizlovely.com/ These cookies are fabulous. I got them in a local coffee roasters. Excellent texture and flavor!!
Here is another photo from OSV to wish you a happy Independence Day.
For the holiday tomorrow, I will be making a strawberry-rhubarb cobbler. This recipe is a big favorite in my family.
Basic Fruit Cobbler Recipe
Makes one 9 X 13 pan, approx 8-12 servings
Preheat oven to 400 degrees F. Spray your baking pan with cooking spray.
Mix in saucepan:
6 cups fruit
~¾ cup sugar
1 tsp lemon juice
Taste and adjust for desired sweetness.
When it’s all bubbly and soft, mix in a small bowl:
3-4 Tbs cornstarch, mixed with an equal amt. of cold water
Stir this into the fruit mixture, stirring constantly.
The mixture will look like a sloppy pudding. It will thicken a little more as it cools after baking.
Pour into prepared pan.
Mix in a separate bowl:
2 cups biscuit mix (GF or regular) (I like Pamela's)
¾ cup milk
1 Tbs sugar
1-2 Tbs oil
Drop the biscuit mixture by spoonfuls onto fruit.
Sprinkle the biscuits with cinnamon sugar or turbinado sugar.
Bake 25-30 min.
Serve warm or cool, with whipped cream on top if you'd like.
Notes:
If you are using rhubarb, you may need twice as much sugar. Always taste test.
If you are using apples, you probably need half as much cornstarch.
Start with less, and you can always add another tablespoon if it isn’t thick enough.
The whole thing gets eaten up quite quickly!
