Fresh Blueberry Cobbler
List of Ingredients
Grandmama Watson's Fresh Blueberry Cobbler
When my Grandmama Watson taught me how to bake, I came to realize she had her own
system of measurement, "A pinch of this" and "A right smart of that." I never did ask her
exactly how much A "right smart" of something was, because after a while, you just sort of
learned by watchin'. So, when my Italian girlfriend from New York City was copying down this
recipe, she suddenly stopped writing, looked at the recipe, stared at me and asked, "Exactly
how will I know when I have measured out a 'right smart' of juice?" I thought a minute, then
said, "Well�when I was a little girl and Grandmama Watson was teachin' me how to cook,
right before we'd put the cobbler into the oven, she'd give me a great big ol' hug, and say, 'OK,
Barbara Jo (that's my birth name), now we're cookin' with a right smart of love!' So, I guess A
'right smart' must be when your heart feels full and you know it's just enough."
1 pint Fresh blueberries (or 1 bag or box
frozen)
1 stick Butter (softened)
1/2 cup Sugar
1/2 cup Flour
1/2 teaspoon Baking powder
1/2 cup Evaporated milk
Recipe
Mix butter and sugar together, add milk and
flour and baking flour until "used" (that's
when you cain't tell one ingredient from
another). Put fruit in a pot. Cover with water,
add sugar (about 1/2 cup), and bring to a boil
(2 to 3 minutes). Pour fruit into baking dish.
Pour flour mixture over the fruit. Bake at 350�
F for about 30 minutes 'til golden . Be sure
you have "a right smart of juice!"
from Bobbi Jo's Southern Sunday Supper Cookbook
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