Because Your love is better than life, my lips will glorify You.
Psalm 63:3

Tuesday, June 30, 2009

Pickin' and Grinnin'

It's that too short time of raspberry season (not to be confused with blackberries...those are larger and ripen later in the summer.) The hunt is on. If I am outside, I can never quite concentrate on the task at hand...because I am scanning the bushes looking for those jewels.

Grandpa J picked a quart yesterday and I promptly commandeered them and made a cobbler with Granny's recipe. I doubled it and then didn't bake it enough...and was disappointed. I've been messing up most of the little bit of cooking I've done in the last month. At my MinL's suggestion, I baked it a bit more and now it is delicious. I try to walk past the dish without taking a bite...tough. And to think I was going to rein my eating in this week after Creation's camp food gluttony. Not this week...ha!

I've been to 2 stretches of the Kokosing Gap trail in the last 24 hours and have scoped out the harvest. And there are more here around the spring (not the season...a water source spring). Thursday or Friday will be the best days to pick, I think. I'll suit up against the bugs and poison ivy, but the potential itching is worth the taste of the berries. I'm greedy; it's difficult for me to stop...I know there are always more perfect ones hiding from me.

Here's Granny's recipe...feel free to tweak is pretty forgiving. You're gonna have to pick your own berries, though.... ;) Proceed with caution...this is a "get a spouse" recipe. Oh, the power of butter and sugar.

Fruit Cobbler
1/2 c. butter
1 c. flour
1 c. sugar
1/2 t. salt
2 t. baking powder
1 c. milk

Oven 350 degrees. Melt butter in a smallish baking dish. Mix flour and other ingredients with a whisk to make batter.

1 1/2 c. fruit (berries work best, but you can do peaches or plums)
2/3 c. sugar (optional...tweak away)

You can cook the fruit and sugar or just weep the fruit.
Pour batter into dish with melted butter. Drop fruit on top of batter. Bake for 45 minutes until the top is golden and the cobbler doesn't jiggle too much (my mistake last night.)

I suggest refrigerating it overnight and eating it for breakfast...decadent.

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