Recipes Included On This Page Blueberry Cobbler, Texas Style Breakfast Quesadillas Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Blueberry Cobbler, Texas Style Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter -- cut into 4 pieces 8 tablespoons butter -- melted and cooled 1 1/2 cups sugar 1 1/2 teaspoons grated lemon zest 3 cups blueberries 1 1/2 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 1 1/2 cups milk Many of us know cobbler as a jammy fruit base with a baked biscuit topping. In the Lone Star State, they start with the batter on the bottom and the fruit on top. Adjust oven rack to upper-middle position and heat oven to 350F. First, place 4 tablespoons cut-up butter in 13 by 9-inch baking dish and transfer to oven. Heat until butter is melted, 8 to 10 minutes. By melting the butter right in the baking pan it gives the finished cobbler rich, crisp edges. Keep a close eye on the butter as it melts in the oven so that it doesn't scorch. Place the hot baking dish with butter on a wire rack after removing it from the oven. Avoid untreated aluminum pans here. If using frozen blueberries, thaw them first. Meanwhile, pulse 1/4 cup sugar and lemon zest in food processor until combined, about 5 pulses; set aside. Using potato masher, mash blueberries and 1 tablespoon lemon sugar together in bowl until berries are coarsely mashed. Combine flour, remaining 1 1/4 cups sugar, baking powder and salt in large bowl. Whisk in milk and 8 tablespoons melted, cooled butter until smooth. Remove baking dish from oven, transfer to wire rack and pour the batter into the baking pan over the melted butter. Dollop mashed blueberry mixture evenly over batter, sprinkle with remaining lemon sugar and bake until golden brown and edges are crisp, 45 to 50 minutes, rotating pan halfway through baking. Let cobbler cool on wire rack for 30 minutes. Serve warm. Contributed to the FareShare Gazette by Jennie; 28 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Breakfast Quesadillas Recipe By : Jennifer Evans, Oceanside, CA Serving Size : 2 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 (8-inch) flour tortillas 1/2 cup shredded fontina cheese -- (see tip) 2 slices bacon -- cooked and crumbled 1 green onion -- thinly sliced sour cream -- optional salsa -- optional In a small bowl, whisk the eggs. Coat a large skillet with cooking spray. Add eggs; cook and stir over Medium heat until completely set. Place tortilla on a griddle. Spoon eggs over half of each tortilla; sprinkle with cheese, bacon and onion. Fold over and cook over Low heat for 1-2 minutes. Serve with sour cream and salsa. Serves 2. Source: "Cooking for 2 Magazine -Fall 2008, p. 37-38" S(Mc Formatting by): "Bobbie" Start to Finish Time: "0:20" NOTES : Fluffy eggs and a crispy tortilla make this speedy recipe, from Jennifer, great for breakfast or brunch. The mild cheese, onion and bacon offer the perfect mix of flavors. Tip: You can substitute Edam, Gouda, provolone or Gruyere for fontina cheese. Bobbie's Note: This was a very good breakfast dish. I did you a blend of shredded Mexican cheese instead of those mentioned. It would also be good with crumbled sausage. Contributed to the FareShare Gazette by Bobbie; 22 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 150 Calories; 11g Fat (65.3% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber; 323mg Cholesterol; 207mg Sodium. Exchanges: 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.

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