One easy recipe makes almost any fruit cobbler

Recipe Finder

September 04, 1996|By Ellen Hawks | Ellen Hawks,SUN STAFF

Peach cobbler? Apple cobbler? Take your choice.

Mary R. Leo and Mary L. Miller, both of Baltimore, requested recipes for these fruit cobblers. A double answer came from Frances Smith of Fayetteville, N.C.

Smith's apple or peach cobbler

1/2 cup butter

1 cup all-purpose flour

1/4 teaspoon salt

2 teaspoons baking powder

1 1/2 cups sugar

3/4 cup milk

4 to 5 large fresh peaches

1/2 cup water

Heat oven to 350 degrees.

Melt butter in a 9-by-11-inch baking dish. In a bowl, mix flour, salt, baking powder, one cup sugar and milk. Beat until batter is smooth. Pour into the baking dish. Peel and slice peaches and arrange over batter. Sprinkle remaining half-cup of sugar over peaches. Pour water over peaches but do not stir. Bake for 50 minutes.

Note: Apples may also be used, writes Frances Smith. "This is absolutely wonderful, fast and easy. Try strawberries, my favorite, blueberry, blackberry, apples and even canned peaches. Add a little cinnamon for the apple, and if you like nutmeg, add a little to the peaches."

For apples, chef Gilles Syglowski suggest using the McIntosh variety.

The rest is gravy

Mrs. M. Trapnell of Federalsburg remembers a brunch that she and her husband Dr. H. R. Trapnell had in Fairbanks, Alaska. "It was a sausage cream gravy over biscuits something like our creamed chipped beef."

William D. Morris of Baltimore sent in "a northern Italian dish we make. I hope it is what she is looking for."

Morris' Italian sausage in cream sauce

1 pound of sweet Italian sausage

3 tablespoons chopped onion

2 tablespoons vegetable oil

3 tablespoons butter

1 1/2 cups of heavy cream

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

Skin sausage and crumple. Saute onion in the oil and butter until soft. Add sausage and saute for 10 minutes. Stir in cream, salt and pepper and cook about 5 minutes.

Serve over toast or pour over vermicelli and top with Parmesan cheese.

Recipe request

Mrs. Clarence Klingberg of Salem, S.D., would like "so much to get a recipe to make a bread bowl that can be eaten along with the vegetables or fruit served in it."

Teresa, no last name or address, would "love to get the recipe for a lemon nut-coconut bar that V. King Food Service in Minnesota served. It had a pie crust-like bottom, nuts and coconut layer and was frosted with lemon icing. Thanks!"

C. Woods of Baltimore wants a vanilla fudge recipe.

Teri Carabello of Fort Bragg, N.C., writes that "six grand kids, their spouses, sixteen grand kids and a proud set of grandparents would be thrilled to reinstate an old family holiday tradition with the recipe for cathedral cookies or maybe called stained-glass windows which was on the Dixie Crystal Brown Sugar box. The recipe disappeared in the early '70s, and we have repeatedly written to the company without response. The cookies had the consistency of oatmeal cookies and had colorful spiced gum drops."

Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.

If you are looking for a recipe or can answer a request for a long-gone recipe, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.

If you send in more than one recipe, put each on a separate sheet of paper with your name, address and phone number. Please note the number of servings which each recipe makes. We will test the first 12 recipes sent to us.

Pub Date: 9/04/96

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