Recipes from the Kitchen of Judy Henry
Ruth Hawhee's Gooseberry Cobbler
Preheat oven to 350.
- Prepare (wash, pick and sort through) about 1 quart of gooseberries and
place in a 9" X9" pan.
- Spread out over the top of the berries 1 cup of
sugar and a sprinkle of water (approx. 1 teaspoon).
Then cream together 1 cup sugar and 1/4 cup shortening.
- Add the
following to the creamed sugar/shortening to make a batter (which will
be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon
baking powder and 1/2 teaspoon vanilla extract.
- Mix this together and
spread batter over the berries in the pan.
- Bake 1 hour at 350 degrees.
- Serve while warm. This is a
shortbread type crust and is well suited to serve with ice cream or
with cream poured over the desert.
Quick Raspberry Trifle
Yield: 8-10 servings
- 2 packages (3 ounces each) ladyfingers -or- 1 package (16 ounces) pound cake, but into 18 inch slices.
- 2 packages (3.4 ounces each) instant vanilla pudding mix
- 1 jar (18 ounces) raspberry jam
- 2 pints of fresh raspberries
- whipped cream
- Prepare pudding according to
- Arrange a third of the
ladyfingers on the bottom of a trifle
dish or large clear or decorated bowl.
- Set another third of the
ladyfingers around the inside standing edge of the dish, using half of
the pudding to keep them standing upright.
- Gently combine the jam and half
of the fresh raspberries. Spoon half of the jam and berry mixture over
- Layer with the remaining cake,
then pudding, then raspberry mixture on top.
- Garnish with whipped cream and
remaining fresh raspberries.
- 3 cups cherries
1 cup sugar
1tb. quick-cooking tapioca
- Put cherries in buttered 8x8x2" pan. Sprinkle with sugar & tapioca. Put in oven till ready
- Stir together: 1 1/2 cups flour, 3 tsps baking powder, 1tbs sugar, 1/2
tsp salt, 1/3 cup shortening.
Add 1/2 cup milk & 1 beaten egg. Stir till flour is moistened. Spread over hot cherries.
- Bake 35 minutes @ 400 degrees F