It has been one interesting week here in the Ozarks. The rains found us again!
I crossed another year off the calendar and Mother’s Day has come and gone.
Actually my birthday was a fun celebration this week. It started with a trip to Grove, Oklahoma to purchase an antique triple metal glider. I’m really into refurbishing things so I am super excited to get started. A dose of sand-blasting is first on the schedule followed by a nice paint job. Then it will be on to the making of custom cushions. Like a small child I can hardly wait until it’s sitting in our screened in porch. It will definitely become my new reading spot for the summer.
But, my boys weren’t done with the celebration, I came home to find ‘under the counter’ lights, in the kitchen. They also found a collapsible box for Aldi shopping and car trunk tidiness. We wrapped up the day with a movie. As they say it is the simpler things in life that make us the most content!
Speaking of simpler…..this blackberry cobbler recipe is so dog gone yummy. According to my records, there’s a good chance I’ve never run it in the column. Some of you are going to find other fruits to use with this ‘floating crust’ concept. A few will desire crust on the bottom too. If that’s the case just make a double crust! Blueberries would be a fantastic cobbler for this recipe format. With blueberries I often use almond, lemon or cinnamon flavorings to enhance the blueberry. Even a bit of lemon zest would be nice with the fresh blueberries.
Lots of rhubarb and strawberries on hand? Got it! With a bit more ‘playing’ you could turn this recipe into a strong ‘foundation’, for multiple fruits. I’m not a huge gooseberry fan, but you could make them work here too.
We had a great time with family members from Kansas City and McPherson, Kansas this past week. It was just terrific getting together. Since the ‘yellow/pollen’ season is about wrapped up we started in on the pollen clean-up.
With a screened-in porch we have to move everything out, power wash walls and floors before opening it, for the year. Then there’s the water feature….you get the picture. Trying to get all the outside chores done before the weather spikes and we’re sweating bullets.
This week also found me painting two benches and refinishing an oak table. It’s been busy, and so very productive. I just keep making lists for everyone. You’d think this cook would be posting recipes on Facebook. Instead I’ll be posting my DYI projects.
I’ve been thinking about home this week and wondering if my folks are eating wilted lettuce yet? Thinking I’m going to stir up a batch here very soon. Tonight I’ve prepared something fun for the family dinner: stuffed manicotti, Caesar salad and cheese bread. Tomorrow I get to surprise a friend of Phillips. His friend, Brittan, is always asking me to fix his lunch. So….tomorrow I’m showing up at the High School with the manicotti, salad, bread and dessert. Hopefully I’ll be able to surprise this wonderful young man.
Plan, plan, plan readers, it’s the best way to keep yourselves eating at home. Tomorrow while I’m grunging, in the garage, a pork butt will be sizzlin’ in the kitchen.
Don’t forget to pick up the vanilla ice cream to accompany the cobbler. Rejoice in the sunshine, Simply Yours, The Covered Dish. www.thecovereddish.com
OZARK BLACKBERRY COBBLER
1 cup all-purpose flour
3 tablespoons sugar
1 /4 teaspoon salt
1 1/2 teaspoons baking powder
5 tablespoons ice cold butter
3-4 tablespoons ice water
1 tablespoon sugar for topping.
1 24 oz. pkg. blackberries (about 4 1/2 cups)
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1 teaspoon lemon zest
1 cup sugar
3 tablespoons instant tapioca
1 tablespoon cornstarch
In a mixing bowl, place the blackberries, which may either be fresh or frozen. Sprinkle the cinnamon, zest, sugar, tapioca and lemon juice over the berries, stirring until mixed. Pour fruit mix into a sprayed 8 x 8 inch baking dish.
Place the flour, salt, baking powder and sugar in a mixing bowl. Add the butter and cut into small pea-size pieces either by hand or with a mixer. Add the ice water. (Sometimes additional water is needed when mixing by hand.) Turn the dough into a soft ball. Using parchment paper, roll the dough out to fit the baking dish. Place crust over the berries and make small slits across the top. Sprinkle the remaining tablespoon of sugar over the top of the crust.
Bake the cobbler in a 375 degree oven for 45-50 minutes, or in a 350 degree oven for 50-60 minutes. The filling will be bubbly and the pastry should have a golden hue. Serve the cobbler warm with ice cream, whipped topping, or a decadent sauce.