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
Recipes as an idea can be tracked far back into the distant past, at least as far back as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient recipes were just basic hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. Continuing our culinary historical journey, there were two recipe books dating from the 1300s : a recipe book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but instead recipes for the types of meals prepared by the cooks of the upper classes of that period. Over the succeeding few centuries, the upper classes competed to serve up the most exotic banquets, and consequentially chefs and their collection of recipes became highly prized. Even so, it wasn`t until the 19th century that formal cookery and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, testing, and publishing recipes to help cooks of their time. The TV revolution gave us TV cookery programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Pear Rhubarb Cobbler recipe.
