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
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
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.
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