Recipes from the Kitchen of Judy Henry

Ruth Hawhee's Gooseberry Cobbler

(Courtesy of Pam)

  • 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

Ingredients:

  • 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 package directions.

  • 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 the pudding.

  • Layer with the remaining cake, then pudding, then raspberry mixture on top.

  • Chill.

  • Garnish with whipped cream and remaining fresh raspberries.

Cherry Cobbler

  • 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