Still working at using up the 2010 harvest, which includes frozen strawberries (from someone else's garden). This cobbler, adapted from the book shown, is incredible when made with fresh strawberries but still worth smiling about when made with thawed frozen berries. (Pic below is the uncooked cobbler...shown here to illustrate that the dough is just glopped by the spoonful onto the berries.)
5-6 cups of thawed strawberries, sweetened as desired, drained if desired
2 cups all purpose flour
2/3 cups sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 cup butter
1 cup buttermilk
Stir together dry ingredients; cut in butter; make a well in center and add buttermilk, stirring until dry ingredients are moistened. Spoon the mixture onto the fruit in a 9x13 baking dish. Bake at 375 degrees for 35 minutes, until nicely browned.
This makes a moist, tender cobbler. Not a fan of thawed strawberries, but this recipe almost lets me forget they've been frozen. Unless the cobbler will be eaten the day it's made, pour some of the juice off the thawed berries to prevent the cake part from getting soggy.)
Also, yesterday I baked another loaf of the easiest sandwich bread ever: No Knead Multi-Grain Bread. Though twice I have managed to cause the dough to lose its nice rise, the bread still turns out great...soft and tender to the bite. (Didn't grease my plastic cover well enough AGAIN and the risen dough fell some though I slowly removed the plastic.)
Do NOT feel like cooking today, so we had leftover chili for lunch. We'll have spinach salad with shaved Parmesan and toasted pine-nuts for supper, topped with a balsamic vinaigrette I just made from an Emeril recipe found on the web. (I dialed back the garlic to one clove, crushed. He likes WAY more garlic than I do.)
Busy or lazy, hope you're finding something to smile about today!