ITíS BEEN A
LONG COLD WINTER
And Itís Time To Brighten It Up!
<![if !vml]><![endif]>This has been the longest coldest winter that I remember in my
lifetime. And, hopefully, we are near the end of the cold. In the meantime, we
can make our lives a little warmer by the colors that we eat like the
beautiful, bright red of rich, ripe strawberries.
Thankfully, itís warm enough in some parts of the
south to harvest strawberries. I canít think of a better start to a Saturday
morning family brunch or an after church Sunday dinner than a big bowl of fresh
strawberries, sprinkled with a little sugar, or an easy to make strawberry
cobbler, with a little almond flavored whipped cream on top.
This strawberry cobbler recipe is one of the best
Iíve ever used. What a surprise to
find that strawberries are so good in cobbler too.
|6 cups strawberries, washed
1/3 cup granulated sugar (use 1/2 cup if berries
are not too sweet)
2 cups all purpose flour
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup cold butter, cut into small pieces
1 cup buttermilk
Preheat oven to 375į. With cooking spray, lightly
spray a 3 quart flat baking dish. Set aside.
Place the strawberries in the prepared baking
dish, and sprinkle with the 1/3 to 1/2 cup granulated sugar. Set aside.
Put the flour, 2/3 cup sugar, baking powder, salt
and butter into a food processor fitted with a steel blade. Pulse until mixture
is crumbly. Add buttermilk and pulse until batter is well blended. Place
spoonfuls of batter over the strawberries and then spread to cover the top of
Bake at 375į for 35-40 minutes. Cool slightly
before serving. Serve with almond flavored whipped cream.
flavored whipped cream- optional
1 cup heavy cream
1/3 cup sugar
1/2 teaspoon almond extract
With an electric mixer and wire whisk, whip cream
until it begins to thicken. Gradually add sugar, then almond extract and beat
until soft peaks form. Keep refrigerated until ready to use.
Idea: If you buy the cresent style rolls, spread a thin layer of home made
strawberry jam or preserves before baking. Make sure you put them on a
parchment lined baking sheet so they donít stick or the sugar in the jam does
Visit Chef Linda at her website:† www.cheflindaweiss.com
and her blog:†
Lindaís first book, Memories
From Home, Cooking with Family & Friends is available at Amazon.com
or at her website.