Mountain Recipe: Blackberry Cobbler
(folklore)
| CYPHERS #1 | CYPHERS #2 | BREWSTER | CYPHERS #3 |
| GRAHAM #1 | GRAHAM #2 | DAY #1 |
| GRAHAM #3 | NUNLY | DAY #2 | FLETCHER |
| CHRISTIAN & or HARRIS | HIGGINS #1 | HIGGINS #2 |

This is a recipe which was passed down to me from Mom.
Blackberry Cobbler
  • 1/2 cup of butter
  • 1 cup of sugar
  • 1 cup of self-rising flour
  • 1 cup of milk (sour)*
  • 1 quart of freshly picked blackberries
Combine the first four ingredients and mix well. Pour batter into a greased pan. Pour fruit on top. Do not stir. Bake at 450 degrees for ten minutes, then lower temperature to 350 degrees until golden. (Some of the fruit will float to the bottom, and some will remain around the top ... it turns our very pretty, actually).

While it's still warm, place a couple of spoon-fulls of the cobbler into a bowl and cover with milk. It's yummy! (:


Notes:

To make your own sour* milk -- add about a teaspoon of vinegar to a cup of regular milk. Stir it around and let it sit for just a few seconds until you see that it is starting to curdle a little at the top. When it just starts to curdle it should be added and mixed into the other cobbler ingredients. (I know it may sound weird, but it works! And the cobbler won't taste vinegary.)

The recipe above can be used to make various other types of fruit cobblers. Just replace the blackberries with whichever type of fruit you prefer (such as, blueberries, peaches, apples, cherries, etc.).













CYPHERS #1
CYPHERS #2
BREWSTER
CYPHERS #3
GRAHAM #1
GRAHAM #2
DAY #1
GRAHAM #3
NUNLY
DAY #2
FLETCHER
CHRISTIAN &
or HARRIS

HIGGINS #1
HIGGINS #2


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Links To The Other Mountain Recipes
| Chess Pie | Blackberry Cobbler | Cabbage Rolls | Cornbread Pancakes |

| The Hole In The Wall, Chili Recipe |






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This page was created on June 14, 1999
and edited on August 3, 2007.
It represents a work in progress.
Content and photos/graphics are the property of Benita Cyphers
and may not be copied or reproduced in any way
without the written consent of the owner.
Copyright © 1999, 2000, 2001, 2002, 2007


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