Ingredients
FILLING
1 package frozen rhubarb (10 ounces)
3 ripe pears, any variety
2 tbsp ; water
1/4 cup sugar *
2 tbsp cornstarch
1/4 tsp cinnamon
1 tbsp cinnamon candies (red hots)
1/8 tsp salt
1 1/2 tbsp butter or margarine
CRUST
1 1/4 cup biscuit mix
1 tbsp sugar
2 tbsp butter, melted
1/2 cup milk
Directions
* Note: If rhubarb is unsweetened, increase sugar to
2/3 cup.
FILLING: Thaw package of rhubarb. Wash, core, and peel pears; cut
into 1/2-inch cubes. Add to rhubarb along with water.
Combine sugar, cornstarch, cinnamon, cinnamon candies (red hots), and
salt. Add to fruit mixture. Pour into greased 8-inch square baking
dish. Dot with butter. Cover and bake in hot oven (400 F) 10 minutes,
or until bubbling.
CRUST: Combine biscuit mix and sugar; add butter and milk. Mix with a
fork.
Drop by spoonfuls on hot fruit mixture. Sprinkle additional sugar on
top. Continue baking until biscuit is done, 15 to 20 minutes.
[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]
per Fred Peters Submitted By
WARING@IMA.INFOMAIL.COM (SAM WARING) On 11 MAY 1995 070254 -0600
Servings: 6 servings
Pear-Rhubarb Cobbler Recipe brought to you by Recipe Ideas
Categories: Dessert; Pear; Pie; Vegetable
The History of Recipes
Experts have tracked the existence of recipes far back into history, certainly as far into history as the ancient Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
As we move into The time of the roman empire 25BC a roman called Apicius wrote a number of documents describing recipes cooked by his fellow Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient cooks used many spices and herbs, including a few that will be familiar to modern chefs for example bay, rue and asafoetida. Over the next few centuries, the powerful and rich houses competed with each other to lay on the most exotic meals, and as a consequence, chefs and their recipes were at a premium. Even so, it was during the 1800s that formal cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, cook books were in high demand, mostly due to more people being able to read, leisure time and having more money to spend. |
We hope you enjoy this Pear Rhubarb Cobbler recipe.
