Joy of Cooking and blackberry cobbler

 

One of my favorite to to cookbooks is The Joy of Cooking. I had the pleasure of listening to the author’s grandson many years ago a a cooking class. While one of my favorites, I admit, it is one of my most frustrating cookbooks. There are few pictures, lots of recipes on one page and you are often referred to a recipe 20 pages back. Still I return for my favorites.

It is the time of year when everything is fresh and lower prices, especially fruits and vegetables. One of my favorite recipes from the Joy of Cooking is Fruit and Berry Cobbler. The crust is a rolled biscuit dough with flour, baking powder and salt, butter and milk.

Roll the  dough to about 1/4 inch and cut into strips. Meanwhile, wash and dry the blackberries (about 3 pints). Mix together with 1/2 cup sugar, 2 Tablespoons cornstarch and grated lime zest. Place the berries in a baking dish. Place the dough strips, cris-crossed, over the berries. Brush the top with an egg glaze and sprinkle with sugar.  Bake at 375 for 45 to 50 minutes.

Enjoy!

The recipe for Quiche Lorraine, pg. 108-109 is also one of my favorites. The ingredients are simple: eggs, swiss cheese, milk and the addition of any vegetables you wish.  Great for any meal.

Angel Food Cake and Strawberries

 

 

 

 

 

A nice light spring dessert that I will be serving with dinner on Easter Sunday is Angel food cake and strawberries.  If you are lucky enough to live in an area where you have local strawberries simply slice up a few and add them to a piece of cake.  They are usually sweet enough by themselves.

If you live in an area, like I do, where the strawberries are shipped from California and tart, slice the strawberries,  add a little sugar.  Let the strawberries sit for about half an hour then enjoy with a piece of cake.

If you want a little more sweetness, though it is certainly not necessary, you can ice the cake with buttercream icing before serving.

American Cake by Anne Byrn

Several new cookbooks have come into the library in the last few months.  One that caught my eye was American Cake: From Colonial Gingerbread to Classic Layer, the Stories and Recipes Behind More Than 125 of Our Best-Loved Cakes  by Ann Byrn.       The author follows the development of cake beginning with 1770 until the present. It is filled with history tidbits about cake in America.  For instance, the first American cake was made with corn meal and wasn’t sweet.  It was cooked on a griddle. The book is complete with recipes throughout the ages including cakes created by Julia Child and Betty Crocker, the Robert Redford cake, Red Velvet cake and one I’m looking forward to try, New York Cheesecake.