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Sir Oscar the Bold Captain
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 Posted: Sun Apr 29, 2007 5:52 pm
Do you have any favorite recipes you would like to share?
Post them here!
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Posted: Thu May 17, 2007 1:19 pm
Lady Gladys's Brandied Cranberries
1 lb Fresh cranberries (usually sold in 12 oz. bags) about 1 1/2 bags
2 c Sugar
8 Tb Brandy (any cheap stuff will do)
Place cranberries in a single layer in a large shallow pan ("jellyroll" pan or disposable aluminum cookie pan).
Sprinkle the sugar evenly over the berries.
Douse with 4 Tb brandy
Cover tightly with aluminum foil.
Bake at 350ยบ for one hour.
Do not remove foil until completely cooled. (If any sugar has crystallized, stirring the mixture will redissolve it.)
Mix in remaining 4 Tb brandy.
Notes:
Store in the refrigerator or freezer
Serve with turkey as usual...also good over vanilla icecream
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Posted: Thu May 17, 2007 6:07 pm
 biggrin That sounds good! 3nodding
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Posted: Sun May 27, 2007 10:27 pm
Today Eirwyn made a cobbler, and I watched her do it. So here is how she made a fruit cobbler!
Pre-heat your oven to 400 degrees.
1 cup self-rising flour
1 cup sugar
Stir them together in a bowl thoroughly.
Put a spoonful of butter or margerine into a deep baking dish, and put it into the oven to melt while you finish with the rest. There should be enough to amply spread all over the bottom of the dish when it is melted.
Now, add milk to the dry ingredients in the bowl, and mix thoroughly.
You do not want the batter to be too thin or too thick. Pour it off the spoon to test it--if it comes off in globs, it is too thick. if it pours like water, it is too thin and you must add flour (and sugar, if you needs add a lot of flour). If it pours in a smooth flow, it should be right.
**If you like, add cinnamon to the batter and stir it in.**
Now pour the batter right into the dish on top of the melted butter. Do not bother stirring the butter in.
Next, open a large can of fruit--peaches, pears, mixed fruit, whatever you like. If it is in large chunks, you might like to chop it down into more bite-sized bits. Drain most but not all the juice from the can (into a cup, and drink what you do not use--yum! smile ), and empty the can into the dish right on top of the batter. Try to distribute the fruit evenly all over the dish, but do not bother about the fruit being exposed.
**This is another good time to add cinnamon if you do not want it stirred into the batter. Just sprinkle some on top of the cobbler if you like!**
Now bake the cobbler. It will probably take about 40 minutes. The top will be darker if there is cinnamon in the batter. Try not to let the edges get all dark and crunchy. The batter will rise over the fruit nicely and become a lovely, moist cake-like consistency, rather thick and good in some places. So long as it is not still gooey batter, it should be well.
Eat it with scoops of ice cream! xd
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