2 cup sour(pie) cherries, pitted &sweeten, ed to taste
1 cup flour
1 tsp baking powder
1 tsp salt
1 egg
2/3 cup sugar
1/2 cup milk
1/4 cup shortening, margarine or
1 butter
1/2 tsp vanilla
Directions
Place in a greased, 8-inch square baking dish: 2 cups sour (pie)
cherries, pitted & sweetened to taste
Mix in a large bowl: 1 cup flour 1 t. baking powder 1 t. salt
Mix in a blender for 60-90 seconds: 1 egg 2/3 cup sugar 1/2 cup milk
1/4 cup shortening, margarine or butter (softened) 1/2 t. vanilla
Pour the blender mixture into the flour mixture and stir lightly.
Pour this batter over the cherries in the baking dish, spreading
batter to edges of dish. Bake 30-35 minutes at 350 degrees. Cobbler
is done when batter is lightly browned and toothpick inserted into
center of batter comes out clean.
Servings: 1 servings
Cherry Cobbler Recipe brought to you by Recipe Ideas
Categories: Dessert; Fruit; Pie
The History of Recipes
Written cooking instructions as an idea can be tracked back into history, in fact as far back into recorded history as early Egypt, and possibly even further than that. In practice though, these, early cookbooks were just primitive hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful. Later on, in The time of the romans 25BC a man called Apicius compiled a few scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also describes how the early Romans made use of many spices, including some familiar names for example bay, rue and parsley. Continuing our culinary historical journey, there are a couple of books which appeared in the 14th Century - a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Despite their titles, they are nothing to do with the indian food that is served today, but rather descriptions of the types of meals prepared by the cooks of the upper classes of those days. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for a surge in recipe manuscripts, some of which still exist in academic collections. Over the succeeding few centuries, the wealthy families of Wesstern Europe strove to serve the most exotic meals, and because of this cooks and their recipes were highly sought after. However, it was during the 1800s that fine cookery and recipe publications really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down the recipes of their peers. When we get to the 20th century, recipe publications are greatly in demand mostly as a result of higher levels of literacy, people having more free time and being a little richer. The arrival of TV brings us celebrity chefs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Cherry Cobbler recipe.
