BLACKBERRY COBBLER RECIPE - THE PIONEER WOMAN
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
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
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
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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This is a great recipe. However, I made a few changes. I used 1 29oz. cans of peaches with juice, plus a 16oz. can w/o the juice. I sprinkled cinnamon over the peaches before covering with cake mix, sprinkled a mixture of brown sugar and cinnamon over cake mix. Finally, I shredded butter over …
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