DIY POUR OVER COFFEE STAND RECIPES

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BLACKBERRY COBBLER RECIPE - THE PIONEER WOMAN



Blackberry Cobbler Recipe - The Pioneer Woman image

A sweet, cake-like take on traditional blackberry cobbler that pairs well with fresh sweetened cream or vanilla ice cream.

Provided by Ree Drummond

Categories     birthday    Fourth of July    Summer    dessert    main dish

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 8 servings

Number Of Ingredients 5

1 stick butter
1 1/4 c. sugar
1 c. self-rising flour
1 c. milk
2 c. blackberries (frozen or fresh)

Steps:

  • Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish. 
  • Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.
  • Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

EASY POSOLE RECIPE - HOW TO MAKE POSOLE



Easy Posole Recipe - How to Make Posole image

This traditional Mexican soup is wonderfully comforting, thanks to slow-cooked pork flavored with hominy, garlic, and chili.

Provided by By Josh Miller

Categories     autumn    winter    comfort food    soup

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 0S

Yield 10-12 servings

Number Of Ingredients 14

3 oz. dried guajillo or ancho chiles
8 c.  reduced-sodium chicken broth, divided
1 tbsp. cumin
1 tbsp. salt
1 tsp. ground black pepper
3 lb. pork shoulder, cut into 2" pieces
3 tbsp. vegetable oil
1 yellow onion, chopped
6 garlic cloves, chopped
2 tsp. dried oregano
2 bay leaves
3 15-oz. cans white or yellow hominy, rinsed and drained
Shredded green cabbage, thinly sliced radishes, queso fresco, diced avocado, and cilantro leaves, for topping
Lime wedges, for serving

Steps:

  • Cut the stems off of the chiles. Discard the stems and shake the chiles gently to remove as many seeds as you can. 
  • Heat a large Dutch oven over medium heat and add the chiles. Cook, turning occasionally, until the chiles are slightly toasted, about 5 minutes. Place toasted chiles in a blender and set aside.
  • Microwave 4 cups of chicken broth in a bowl or measuring cup until very hot, about 3 minutes. Add the hot broth to the blender with the chiles. Let stand until the chiles are softened, 15 to 20 minutes. Blend until mostly smooth. Set aside.
  • In a small bowl, combine the cumin, salt and pepper. Sprinkle the mixture evenly all over the pork. 
  • In the same Dutch oven, heat the vegetable oil over medium-high heat. Cook the pork in batches until browned on all sides, 3 to 5 minutes per batch, being careful to not overcrowd the pan. (You're going for a quick sear here; the pork will cook through later.) Transfer the browned pork to a bowl.
  • Reduce the heat to medium and add the onion, garlic, and oregano to Dutch oven. Cook, stirring occasionally, until softened, 5 to 7 minutes. Add the bay leaves and remaining 4 cups of broth to pan. Increase the heat to medium high and bring to a simmer.
  • Return the cooked pork to the Dutch oven. Gradually pour the blended chile sauce through a fine mesh strainer into Dutch oven, pressing as needed. Discard the solids in the strainer. Reduce the heat to medium-low; partially cover, and cook at a low simmer, stirring occasionally, until the pork is tender, about 2 hours. Using two forks, break the pork into bite-sized chunks. Add hominy and let simmer 15 minutes more. 
  • Serve topped with green cabbage, radishes, queso fresco, diced avocado, and/or cilantro, as desired. Squeeze lime wedges over each bowl, if you like. 

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