Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Blueberry Cobbler
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- #53417
Take advantage of those seasonal summer berries and make a skillet-baked cobbler. Hot cobbler with melty vanilla ice cream is a true thing of beauty. And, when the seasons change, just switch out the blueberries for peach slices.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
1/2 cup unsalted butter
1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 cup granulated sugar plus
1 tablespoon granulated sugar
1 teaspoon pure vanilla extract
2 cups blueberries
ice cream, for serving
mint for garnish
directions
Heat the oven to 350 degrees F. Place the butter in a 9 x l3-inch ovenproof serving dish or 8-inch cast iron skillet and transfer to the preheated oven to melt.
Meanwhile, combine the flour, baking powder and salt in a bowl. Add the milk, 1 cup sugar and vanilla and stir to combine. In a second bowl combine the remaining tablespoon sugar and the blueberries.
Remove the hot dish with the melted butter from the oven. Pour the batter into the hot pan. Add the sugared blueberries and return the pan to the oven.
Bake until brown and the batter has risen up and around the fruit, about 30 minutes. Remove to a rack to cool slightly. Serve with ice cream and garnish with fresh mint.
added by
samneal
nutrition data
403 calories, 17 grams fat, 60 grams carbohydrates, 4 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
reviews & comments
October 1, 2008
Delicious in glass. But the cast iron is best. Will be making it for the 5th time this weekend. It is a hit with everyone.
August 16, 2006
Very tasty!