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 (3oz each) ladyfingers -or- 1 pkg (16oz) pound cake cut into 18in slices
2 packages (3.4oz each) instant vanilla pudding mix
1 jar (18 oz) raspberry jam
2 pints 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 until flour is moistened.
- Spread over hot cherries.
- Bake 35 minutes @ 400 degrees F.