OLD SCHOOL CAST RECIPES

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OLD SCHOOL BLACKBERRY COBBLER - OLD SCHOOL SOUL FOOD



Old School Blackberry Cobbler - OLD SCHOOL SOUL FOOD image

Old School Blackberry Cobbler that will melt in your mouth

Provided by Jeffery Williams

Categories     Dessert

Prep Time 10 minutes

Cook Time 40 minutes

Yield 12

Number Of Ingredients 7

3 cups Fresh Blackberries
1 cup Granulated Sugar
4 oz Butter
1 Tbsp Ground Cinnamon
1 Tbsp Vanilla extract
2 cups Pineapple Juice
2 Tbsp Cornstarch

Steps:

  • Combine all ingredients(except cornstarch) in a boiler and bring to a boil
  • Add cornstarch ( slurry) to pot and cook until thicken
  • Pour into baking dish with raw bottom pie dough
  • Add top crust and brush with melted butter and cinnamon sugar
  • Cook in 350 degree oven for 45 minutes or until golden brown

OLD FASHIONED PIZZELLS MADE WITH HAND HELD PIZZELLE IRON ...



Old Fashioned Pizzells Made With Hand Held Pizzelle Iron ... image

Make and share this Old Fashioned Pizzells Made With Hand Held Pizzelle Iron. recipe from Food.com.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 75 pittzells

Number Of Ingredients 5

7 -8 cups flour
6 eggs
2 cups sugar
1/4 cup baking powder
2 ounces anise

Steps:

  • sift flour and baking powder.
  • melt butter set aside.
  • beat egg until foamy
  • add sugar to egg abd beat.
  • add cooled butter and anise to egg.
  • slowly add flour mixing by hand until dough it doesn't stick to hands, this will take 7 or eight cups of flower.
  • make balls a little smaller than golf balls just like making meatballs. heat both sides.
  • of hand held iron on medium flame till water beads off of iron. use three balls placing them towards the center of iron. squeeze tightly for about 30 seconds on each side they should fall off just by opening iron. you might have to use a butter knife to ease them off the iron.

Nutrition Facts : Calories 71.9, FatContent 0.6, SaturatedFatContent 0.1, CholesterolContent 16.9, SodiumContent 64, CarbohydrateContent 14.8, FiberContent 0.4, SugarContent 5.4, ProteinContent 1.8

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