Blackberry Cobbler

We just celebrated July 4th in the Big Woods. 

Once July 4th is here, people in Tennessee start looking for wild blackberries to make a cobbler.

I don't always find them, but this year, I found some growing around the edges of the farm.

It takes about 2 cups of berries to make a good cobbler.

We hit this just right with our picking.

I think I managed to pick these without getting any chiggers or briar scratches.

Once I got them back to the kitchen, I washed them through at least 4 clean water cycles, being careful to handle the berries with care and remove any stems.

I started by making biscuit dough, but adding a little more Crisco than I would if making biscuits.

2 cups  self-rising flour

1/3 cup Crisco (This is what I used.)

2/3 cup milk

I pinched off a baseball size piece of dough to save for the top crust and then rolled the rest out to less than a quarter inch thickness.  I cut this into strips to be ready to pinch off for dumplings.

The berries are put in a pot and covered to the top with water.

I brought them to a boil, and then added 1 1/2 to 2 cups of sugar.

I let this cook for about 10 minutes...maybe a little longer...at medium high.

Then, I brought the berries back to a full rolling boil and added a half stick of butter.  Then, I start adding the dumplings.

You add the dumplings by taking a strip of dough and pinching off pieces and dropping in the liquid.

I would carefully stir the dumplings to be covered by the juice as I went.

After cooking the dumplings for about 10 minutes, I poured the mixture into a casserole dish.

That extra dough I saved back gets rolled into a crust and cut to fit the top of the dish.

The last step is cutting some slits in the top and sprinkling a small amount of sugar over the crust.

I baked this one at 350 degrees for 30 minutes.

Some people like to add butter to the top and eat their cobbler just like this.  

We like to add vanilla ice cream to ours.

Enjoy!

Blackberry Cobbler

2 cups self-rising flour

1/3 cup Crisco shortening

2/3 cup milk

2 cups blackberries

1 1/2 -2 cups sugar

1/2 stick butter

Make biscuit dough.

Save back dough for crust and roll and cut remaining dough for dumplings.

Bring berries to a boil with water covering.

Add sugar and cook on medium 10-15 minutes.

Bring back to a boil and add butter.

Drop in dumplings and cook for 10 minutes more.

Pour into casserole dish and add crust sprinkled with sugar.

Bake at 350 degrees for 30 minutes.

Lemon Ice Box Pie

My Uncle Marvin came to every family covered dish meal with his famous

 Lemon Ice Box Pie.

 It was always a hit with everyone. 

 I made this pie using his recipe, and even though it was good, I just believe his were better.

I will still make it again. 

To make this pie, you will need:

1/2 stick margarine

1 1/2 cup crushed vanilla wafers

1 can Eagle Brand milk

3 egg yolks

1/2 cup lemon juice

Start by crushing the vanilla wafers.

I usually put mine in a baggie and roll over the top with a rolling pin a few times.

Melt the butter and combine with the vanilla wafers, then place in the pie pan.

I use this tool to press the vanilla wafer crumbs around the pie plate. 

 I have no idea what it is called.

Juice the lemons and measure out 1/2 of a cup.

I have also used imitation lemon juice for this pie.

Mix the egg yolks, condensed milk and lemon juice together.

Please note, the eggs do not get cooked in this recipe.

If you do not want to eat uncooked eggs, this recipe may not be for you.

Pour pie filling into crust and smooth around.

My Uncle Marvin always added vanilla wafer crumbs to the top of the pie!

This is a great dessert for a hot summer day.

Enjoy!

Lazy Daisy Oatmeal Cake

+If you are looking for an easy cake that is moist and delicious, this is it.

+ I especially enjoy a piece of this cake warmed up for just 20 seconds in the microwave with a cup of coffee. 

+Yum!

+You will need:

1 1/4 cup boiling water

1 cup quick cook oats 

1/2 cup margarine-softened 

1 cup granulated sugar 

1 cup light brown sugar 

1 teaspoon vanilla 

1/2 teaspoon salt 

2 eggs 

1 1/2 cup sifted all purpose flour 

1 teaspoon soda

3/4 teaspoon cinnamon 

1/4 teaspoon nutmeg

+Pour boiling water over oats in a bowl. 

+Cover and let stand for 20 minutes.

+Blend margarine until creamy.  Then, add sugars and blend together.  Then, add vanilla and eggs  and blend.  

+Stir in oats mixture.

+Sift together flour, salt, soda, and spices.  (Be sure to sift the flour before measuring or cake will be dry.)  

=Add to cream mixture.  Mix well.  

+Pour batter into greased 9x12 inch pan.  Bake at 350 degrees for 50-55 minutes. Do not remove from pan.

+Mix topping together and spread on cake.  Put back in the over and bake until the topping is bubbly.

+topping

+1/4 cup butter or margarine, melted

1/2 cup firmly packed brown sugar

3 Tablespoon half-half milk

1/3 cup chopped nuts

3/4 cup coconut

+ENJOY!

Butterscotch Krispies

• Today, I want to share one of my favorite recipes. It is super easy to make and loved by kids and adults.

• You will need:

1bag butterscotch morsels

1cup peanut butter 

1stick salted butter

6 cups Rice Krispies 

• Begin by buttering a 9 x 12 glass baking dish.  Butter the sides and the bottom. 

• Measure out 1 cup of peanut butter and place in a large saucepan. 

• Add the bag of butterscotch morsels and the stick of butter to the saucepan. 

• Melt over medium low heat stirring constantly.  I usually remove mine from the heat before the morsels are completely melted, as in the above photo.

• Remove from heat and add the Rice Krispies!  Stir to combine.

• Smooth the mixture in the pan, and then place in the refrigerator for about an hour to firm up.  Cut into squares and enjoy!

Green Beans

It 's a known fact that all green beans are not created equal.
My Grandmother's green beans were by far my favorite ever.
I am pretty sure they were blue lake variety grown in her garden.
She seasoned her beans with cooking oil.

I am not particular about the type of green beans that I cook.
I have cooked blue lake and half-runner.
I have cooked French style, cut, shelly and flat.
Of course the best green beans are straight from the garden that you pick and break yourself, but those are hard to get these days, unless your sister has a garden!

Whatever the variety, I typically cook green beans the same way with a few minor variations.

If using beans from a can, pour the beans in a sauce pot.  I usually add a little more water.
Add salt and pepper to taste.
I add a slice of bacon or about a tablespoon of cooking oil to season the beans.
Sometimes, I add a small piece of onion to add extra flavor.

I will bring the beans to a boil, add a lid, and reduce the heat to medium-low.  Then I let the beans cook for a while as I prepare the rest of my meal.  I would say they cook for about 30 minutes.  I don't stir them as they cook, but I do watch them to be sure the water has not cooked out completely or they will scorch.

If there is still a lot of water on the beans when I am ready to serve, I will pour most of the water off and return them to the eye to for a couple of minutes.  I don't like for there to be water in the bowl when I serve the beans.

I am sure I was made to eat my green beans when I was little, but I have to admit as I get older, they are becoming one of my favorite things to eat at mealtime.

Enjoy!

Puppy Chow

This puppy chow is without a doubt in the top five recipes that I make for my family each year.  Everyone in our household loves this sweet snack. 

I have tried different variations of this recipe, but this is our favorite.

You will need:

Chex cereal (rice, peanut butter, or chocolate)

1 cup milk chocolate chips

1/2 stick margarine or butter

1/2 cup peanut butter

1/2 teaspoon vanilla

1 1/2 cup powdered sugar

This is our favorite puppy chow bowl. 

I make the puppy chow in this bowl, and then store it in this same bowl.

You need a large bowl with a lid to shake the mix at the end.

Go ahead and measure out the 9 cups of Chex Cereal and put in this bowl and set aside.

Place the peanut butter, chocolate chips, and margarine in a microwave safe bowl. 

Microwave on high 1 to 1 1/2 minutes or until smooth, stirring after 1 minute.

Stir in vanilla.

I always forget this part.

The vanilla is what makes this recipe my favorite.

Pour the chocolate mixture over the cereal.

Stir carefully from the bottom of the bowl, trying to keep the cereal from breaking apart.

It will not seem like the cereal will become coated with the chocolate, but just keep stirring.

See..eventually all the cereal will be coated.

Now, sprinkle the powdered sugar over the mix, add the lid and shake the bowl until all the cereal is coated with powdered sugar.

I used to add a little extra powdered sugar, but I have learned that the amount in the recipe is just right.

I have always made this with Rice Chex Cereal or even Crispix Cereal, but recently I have been using the peanut butter and the chocolate varieties of Chex Cereal.

That variation is now our favorite.

This mix is really good to give as a gift.  

You can package in a plastic container or a jar and add ribbon or other decorations.

Cornbread Muffins

These are my go to muffins. They are super easy to make and delicious.

 They will also keep in the refrigerator for a few days to reheat with whatever else 

you are preparing. We are a few last night with done homemade lasagna. The link to the recipe is at the bottom of this post

. Enjoy!!!

https://littlefamilyinthebigwoods.blogspot.com/2010/01/sweet-cornbread-muffins.html?m=1