Red, White & Blue Cobbler

This is a perfect dessert for the 4th of July, for several reasons.  First, berries are coming into season, and are available at reasonable prices.  Second, obviously, it's red, white, and blue! And lastly, it is the quickest cobbler you'll ever make.  I had doubts when I first discovered this recipe, as the ingredients gave me pause-would this work?  I decided to try it out, and I am so glad that I did. I made a few adjustments, but you'll simply rinse and dry the berries, then whisk together 4 (yes I said 4) ingredients.  Drop the berries over the batter, sprinkle with sugar, bake, and voila, a dessert fit for company.  And don't forget the ice cream, it is a must!  Serves 8   (Adapted from Cook's Country.  You'll probably want to print this without pics, to save paper!)

1 can sweetened condensed milk

1 1/4 cups (6 ounces) self-rising flour

1/2 cup whole milk

4 ounces (1 stick) unsalted butter, melted

6 ounces each of blueberries and raspberries (2 1/2 cups total), gently rinsed and dried with paper towel

1/4 cup (1 3/4 ounces) granulated sugar

Vanilla ice cream, for serving

Preheat the oven to 350-degrees.  Grease a 13 X 9-inch baking dish and set aside.

Whisk together the first 4 ingredients in a bowl, then pour into the prepared baking dish.  Evenly sprinkle the berries over the top.  Sprinkle the sugar evenly over the top of the cobbler.

Bake for about 30 minutes, or until a deep golden brown.  Cook on a wire rack for about 10 minutes, then serve topped with ice cream. 

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Farm Journal Cookbook's Butterscotch Pie

This is one of my mother's favorite pies!  It is rare to find a butterscotch pie on the menu at a restaurant or bakery; so the best option is to make it at home!  This is a really fine recipe, and the filling is made completely on the stove top, a time saver.  If you've never enjoyed this pie, give it a try! (You may want to click the "no images" button when you print this recipe-they require quite a bit of space! )

"Garnish each wedge with a toasted pecan half if you like"

1/2 c. butter or regular margarine

1 1/4 c. brown sugar, firmly packed

1 1/2 c. boiling water

4 Tblsp. cornstarch

3 Tblsp. flour

3/4 teaspoon salt

1 c. milk

4 egg yolks, slightly beaten

1 1/2 teaspoon vanilla

1 baked 9" pie shell

1 cup heavy cream

1/2 teaspoon vanilla

1 Tblsp. sugar

Brown butter in heavy saucepan over low heat.  Stir in brown sugar and boiling water.  Bring to a boil; boil 2 minutes, stirring constantly.

Combine cornstarch, flour and salt.  Gradually stir in milk; mix until smooth.  Stir into brown sugar mixture.  Cook, stirring constantly, until mixture comes to a boil and thickens, about 5 to 7 minutes.

Stir a little of the hot mixture into egg yolks; blend well.  Gradually stir all of egg yolk mixture into cooked custard' blend well.  Cook 1 minute, stirring constantly.  Remove from heat.  Stir in 1 1/2 tsp. vanilla.  Cool well.  (I put mine through a fine sieve.)

Pour filling into pie shell and chill. 

Whip heavy cream with 1/2 tsp. vanilla and sugar until soft peaks form.  Serve pie topped with whipped cream.  Makes 6 to 8 servings.

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