MOUNTAIN
RECIPES
Blackberry Cobbler
3/4
quart fresh or frozen blackberries
1
1/4 cups sugar
2
heaping tablespoons cornstarch
1/2
teaspoon salt
1/4
cup sherry
Pastry
for 2-crust deep-dish 9-inch pie
In
a saucepan combine the blackberries and just enough water
to prevent sticking.
Bring slowly to a boil. Add 1 cup of sugar and continue
to heat.
In
a small bowl combine 1/4 cup sugar, the cornstarch, salt,
and sherry. If
the
mixture is thick, use a small amount of water from the berry
mixture to
make
a thinner consistency. Add to the berry mixture.
Cook until the sauce just
begins to thicken. Pour into the pie crust. Cut
the remaining pastry into strips
and form a lattice top over the filling. Bake in a 375
degree oven for 15
to 20 minutes, until the top is lightly browned.
Serves 6
Mama's Biscuits
2
c. flour
4
tsp. baking powder
1/2
tsp. salt
1/2
tsp. cream of tartar
2
tsp. sugar
1/2
c. shortening
2/3
c. milk
Combine
dry ingredients; cut in shortening; add milk and mix.
Turn out on floured
board and knead for 30 seconds. Pat out and cut using
biscuit cutter. Bake
in ungreased pan 450 degrees 10 min.