Gerrys Doughnuts Recipes

GERRY'S COBBLER

Gerry's Cobbler image

Cobbler recipe from my Aunt Gerry, used by my mother for many years. Works with other fruits as well.

Provided by Baritone Bob

Categories Desserts Cobbler Recipes Blackberry Cobbler Recipes

Time 1h

Yield 8

Number Of Ingredients 9

Ingredients

1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup white sugar
¼ cup butter
½ cup milk
2 cups fresh blackberries
½ cup blackberry juice
½ cup white sugar

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9-inch square baking dish.
Mix flour, baking powder, and salt in a bowl; set aside. Beat 1/2 cup white sugar and butter in another bowl until smooth. Stir flour mixture alternately with milk, into butter mixture until well mixed. Pour batter into prepared baking dish. Spoon blackberries and blackberry juice on top and sprinkle with remaining 1/2 cup sugar.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

Nutrition Facts : Calories 228.2 calories, Carbohydrate 41.4 g, Cholesterol 16.5 mg, Fat 6.4 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 3.9 g, Sodium 242.4 mg, Sugar 27.4 g

GERRY'S CHICKEN ENCHILADAS

Gerry's Chicken Enchiladas image

This is my own recipe, and it's not the easiest dish I've ever made, but it's very good! Makes 6 awesome enchiladas!

Provided by GERRYG58

Categories World Cuisine Recipes Latin American Mexican

Time 1h55m

Yield 6

Number Of Ingredients 13

Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 onion, chopped
1 (10 ounce) can diced tomatoes with green chile peppers
1 (14.5 ounce) can stewed tomatoes
12 small chile peppers, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 (14.5 ounce) can chicken broth
1 bunch green onions, chopped
½ pint heavy cream
6 (6 inch) corn tortillas
3 cups shredded Cheddar cheese
1 (10 ounce) can enchilada sauce

Steps:

Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.
Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish.
In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

Nutrition Facts : Calories 718.2 calories, Carbohydrate 38.1 g, Cholesterol 181.9 mg, Fat 46.8 g, Fiber 5.8 g, Protein 40.2 g, SaturatedFat 25.7 g, Sodium 1408.2 mg, Sugar 9.8 g

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