Fall Test Kitchen

Frye's Harrness 12R 

Fall is here and I'm ready for, but not prepared for it. All of my shoes seem to be strappy sandals. I can't really remember the last time I bought shoes for the winter. The boot to the right will be my fashion staple for this winter. This boot works really well with jeans, shorts, dresses, slacks, and skirts. 


 I bought a ton of shoes and outfits for the summer that I never used. I just didn't do anything or go anywhere notable enough to bother. I won't make the same mistake for the winter. I know that I'm not going to want to dress up to walk the dog. 


I do plan to work on my cooking skills though. More to the point of my baking skills for this winter. I am not really a sweets person, but feel an extremely strong urge to bake for some reason. Currently, I dream up new sweet dish daily. To my surprise, I have even started serving desserts to my family. 


Yesterday I ran across a recipe that was a cobbler, even so simple that I couldn't mess it up. So I tried it, and it turned out well. I will say that it looked and tasted more like an upside down cake. I'm going to share the recipe will everyone.

Ingredients

• 1/2 stick butter, melted, plus more for greasing pan
• 1 1/4 cups plus 2 tablespoons sugar
• 1 cup self-rising flour
• 1 cup whole milk
• 2 cups fresh (or frozen) blueberries
• Whipped cream and/or ice cream, for serving

Directions

Preheat the oven to 350 degrees F. Grease a 3-quart baking dish with butter.

In a medium bowl, whisk 1 cup sugar with the flour and milk. Whisk in the melted butter.

Rinse the blackberries and pat them dry. Pour the batter into the baking dish. Sprinkle the blackberries evenly over the top of the batter. Sprinkle 1/4 cup sugar over the blackberries. Bake until golden brown and bubbly, about 1 hour. When 10 minutes of the cooking time remains, sprinkle the remaining 2 tablespoons sugar over the top. 

I think that this is possible with your favorite fruit. If you are thinking of using apples or peaches, I would suggest chopping and cooking them for a few minutes to soften them up. For anyone dieting, substitute sugar with Splenda. The measurements for Splenda are the same as sugar. Also, don't worry about the fruit floating on top, it will sink to the bottom of the baking dish as it cooks.