FRUIT COBBLER
This is a fantastic American recipe equivalent to our crumble. It's particularly good with strawberries and rhubarb, but you can use any fruit combo you like; about 680g/1 1/2 pounds of fruit should do it.
Provided by Jamie Oliver
Categories dessert
Time 40m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C/gas 5). Put the fruit into a pan with the sugar and the balsamic vinegar. Put the pan over the heat, and cook gently, until the juices begin to run from the berries. Pour into an ovenproof dish.
- Meanwhile make the topping. Rub the cold butter into the flour until the mixture resembles fine bread crumbs. Add the sugar and salt, stir well, and then add the buttermilk to form a loose, scone-type mixture. Roll balls of the dough and place randomly over the hot fruit. Sprinkle with a little sugar, and bake in the oven for 30 minutes until golden brown. Serve with vanilla ice cream.
THE BEST VINEGAR COLESLAW
We love the zippiness that a vinegar-based dressing brings to this coleslaw, making it the perfect partner for rich, meaty dishes like pulled pork or ribs. Cabbage can take lots of seasoning and lots of vinegar, so don't be bashful. But the real secret to this colorful coleslaw is the marinating time - a long trip to the fridge softens up the veggies and gives them time to absorb the flavors of the vinaigrette. A drizzle of olive oil at the end balances the acidity.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Whisk together the vinegar, salt, sugar, celery salt, pepper and garlic in a large bowl until combined. Reserve 1/4 cup of the dressing for serving. Toss the green cabbage, red cabbage and carrots in the remaining dressing until the vegetables are completely coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour and up to 3.
- Strain the coleslaw through a colander and discard the liquid. Transfer the coleslaw to a serving bowl. Drizzle with the reserved dressing and the oil. Season with salt and pepper if necessary. Toss to coat.
VINEGAR COBBLER
Sort of like a fruitless cobbler...my mom tells me that my great grandmother would make this in a pinch when company was coming over. In a pinch, 2 refrigerated pie crusts will work for the 'dough.'
Provided by Reedsmomma
Categories Desserts Cobbler Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the flour and salt together in a mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in 1/4 cup of water until a dough forms. Divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside.
- Bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. Drop 2/3 of the dough strips into the boiling liquid. Once the liquid returns to a boil, pour into a 8x8 inch baking dish. Use the remaining dough strips to form a crisscross pattern on top of the cobbler. Dot the top with the softened butter.
- Bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 53.4 g, Cholesterol 10.2 mg, Fat 21.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 224.8 mg, Sugar 33.5 g
VINEGAR COBBLER
Sort of like a fruitless cobbler...my mom tells me that my great grandmother would make this in a pinch when company was coming over. In a pinch, 2 refrigerated pie crusts will work for the 'dough.'
Provided by Reedsmomma
Categories Cobbler
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Stir the flour and salt together in a mixing bowl. Cut in the shortening until the mixture resembles coarse crumbs. Stir in 1/4 cup of water until a dough forms. Divide the dough into thirds, roll 1/2 inch thick, and cut into strips 1 inch wide; set aside.
- Bring the vinegar, 2 cups water, sugar, and vanilla extract to a boil in a large saucepan over high heat. Drop 2/3 of the dough strips into the boiling liquid. Once the liquid returns to a boil, pour into a 8x8 inch baking dish. Use the remaining dough strips to form a crisscross pattern on top of the cobbler. Dot the top with the softened butter.
- Bake in the preheated oven until the dough strips are golden brown, 35 to 45 minutes.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 53.4 g, Cholesterol 10.2 mg, Fat 21.2 g, Fiber 0.7 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 224.8 mg, Sugar 33.5 g
VINEGAR COBBLER
Steps:
- Dough Combine flour, salt and cut in shortening until mealy. Add cold water. Mix well. Roll dough on floured board to 1/8" thickness. Spread with melted oleo and sugar. Roll dough up like jelly roll. Cut into 1" thickness as for cinnamon rolls. Put in 13"x9"x2" pan. Set aside. Sauce Put into saucepan and bring to boil. Pour over rolls and bake at 375 degrees for 35 minutes or until golden brown and liquid is partially absorbed.
BLACKBERRY COBBLER WITH BEST EVER VINEGAR CRUST
My mother used my aunt's favorite pie crust recipe for this family favorite! Top it off with a scoop of vanilla ice cream, whipped cream or just dump some heavy cream on top! MmmmmmmM!
Provided by Mercy
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Combine the 3 filling ingredients together and set aside.
- For the pastry, cut the shortening into flour and salt mixture, until mealy; beat the egg and mix with the vinegar and water; add to the flour mixture and stir with fork.
- Knead on a lightly floured board 3 or 4 times and roll out 2/3 of the dough into a rectangle to fit bottom and sides of a 7"x12 baking dish; ensure there are no leaks and seal tears with a little water if necessary.
- Put the berry mixture into the pastry shell.
- Roll out the rest of the dough to fit the top of the dish and cut vent holes or designs in the dough; place on the top and crimp the edges together.
- Brush the top with milk and sprinkle with sugar.
- Bake at 375°F for an hour or until center bubbles.
- For juicier cobbler, add a 1/2 cup water before the top goes on.
Nutrition Facts : Calories 492.6, Fat 18.3, SaturatedFat 5.1, Cholesterol 17.6, Sodium 201.5, Carbohydrate 78.7, Fiber 6.1, Sugar 46.4, Protein 5.6
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- Mix 3 cups flour with salt. With a pastry blender, cut in shortening until crumbly. With a fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions.
- On a floured board, roll out each portion into an oval 1/8 inch thick and 8 to 10 inches long. Cut lengthwise into 1-inch-wide strips.
- In an ovenproof 5- to 6-quart pan that's about 10 inches wide, combine vinegar, sugar, vanilla, and 4 cups water. Bring to a boil over high heat.
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- Mix 3 cups flour with salt. With a pastry blender, cut in shortening until crumbly. With a fork, gradually mix in just enough water (about 1/2 cup) until dough holds together. Divide dough into 3 equal portions.
- On a floured board, roll out each portion into an oval 1/8 inch thick and 8 to 10 inches long. Cut lengthwise into 1-inch-wide strips.
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