‘Grandma Osborn’s Berry-Marble Cobbler’
1 cup sugar (divided into two half-cups)
1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
½ teaspoon vanilla
1 tablespoon butter
1 cup blueberries, blackberries or other berries (or can use other fruit)
¾ cup boiling water
Preheat the oven to 375 degrees. Then sift together ½ cup sugar, 1 cup flour, 2 teaspoons baking powder and ¼ teaspoon salt. Stir in ½ cup milk, ½ teaspoon vanilla and 1 tablespoon butter. Spread the batter into a 10x6x2-inch baking dish. Scatter 1 cup blueberries, blackberries or other berries over the batter. Sprinkle the last ½ cup sugar over the berries. Then pour ¾ cup boiling water over all. Bake at 375 degrees for 25 to 30 minutes. Serve the hot pudding in cereal bowls with light cream or topped with ice cream. Makes 6 big servings. If any pudding is left (which is doubtful) reheat in a covered casserole in a moderate oven.
— Submitted by Patty Nicodemus, of Craig
— Originally printed in “Capper’s Weekly”
This week’s recipes were sent in by Patty Nicodemus, of Craig.
The first one is special. It’s “Grandma Osborn’s berry-marble cobbler.” Grandma Osborn was Patty’s grandma, and she was my grandma, too.
Patty said that she was visiting Grandma one day when Grandma cut the cobbler recipe out of the “Capper’s Weekly” and made the cobbler.
Patty wrote the recipe down and has made the cobbler many times since.
To make “Grandma Osborn’s berry-marble cobbler,” you will need the following ingredients: 1 cup of sugar (divided into two half-cups), 1 cup flour, 2 teaspoons baking powder, 1/4 teaspoon salt; 1/2 cup milk, 1/2 teaspoon vanilla, 1 tablespoons butter, 1 cup blueberries, blackberries or other berries and 3/4 cup boiling water.
Patty said that you can also use peaches and apricots. If you use a canned fruit, drain the juice and use it in place of the boiling water.
Preheat the oven to 375 degrees. Then sift together 1/2 cup sugar, 1 cup of flour, 2 teaspoons baking powder and 1/4 teaspoon salt. Stir in 1/2 cup milk, 1/2 teaspoon vanilla and 1 tablespoon butter.
Spread this batter in a buttered 10x6x2-inch baking dish. Scatter 1 cup of the blueberries, blackberries or other berries over the batter. Sprinkle 1/2 cup of sugar (the last half-cup of sugar) over the berries. Then pour 3/4 cup boiling water over all. Bake at 375 degrees for 25 to 30 minutes.
Serve the hot pudding in cereal dishes with light cream or topped with ice cream. It makes 6 big servings. If any pudding is left (which is doubtful), reheat in a covered casserole in a moderate oven.
Patty also sent a recipe for “oatmeal rye bread.” Patty said that her late husband, Dick, cut this out of The Denver Post some years ago. She has made the bread many times.
To make the bread, you will need: 1 1/2 tablespoons dry yeast, 3 cups lukewarm water, 1/3 cup molasses, 1 cup dry milk powder, 2 cups each unbleached flour, whole-wheat flour, 4 teaspoons salt; 1/3 cup oil, 3 1/2 cups each rolled oats, rye flour, and whole-wheat flour for kneading.
Dissolve yeast in water, then stir in sweetening, dry milk, and the unbleached and whole-wheat flour. Beat with a spoon for 100 strokes. Then let rise for 45 minutes. Fold in salt and oil and stir in rolled oats and rye flour.
Mix well and turn out onto a floured board and knead well for about 10 minutes, adding enough flour to keep dough from sticking. Place in an oiled bowl and let rise until doubled in size.
Punch down and let rise again until doubled in bulk. Punch down and shape into two loaves and place in oiled bread pans. Cover and let rise for 20 to 25 minutes. Bake in a preheated 350-degree oven for about 1 hour or until golden brown.
If you have recipes you’d like to share, call me at 824-8809 or write to me at P.O. Box 415, Craig, CO 81626.
Click here to have the print version of the Craig Daily Press delivered to your home.