Cast Iron Cobbler

by Kitchenworks29. October 2014 11:23

   This cobbler is the real dealAfter moving to the South and discovering a wonderful talent for baking, one of our favorite Kitchenworkers introduced us to this amazing cast iron berry cobbler. 

   This is not a boxed dessert from aisle 3 that requires a cup of oil and an egg. This the dessert that your grandmother would have pulled from the oven on a crisp fall afternoon and served with homemade ice cream. Trust us, when you taste this sweet bubbly creation with it's golden brown biscuit topping, you'll be a believer.

4 T   butter, divided
8 cups

  berries, rinsed and drained  

(We love a mix of blackberries, blueberries, and raspberries!)

1 cup   sugar, divided
1/4 cup   brown sugar
3 T   cornstarch
2 cups
  biscuit flour
1/2 t   salt
2T   vegetable shortening
3/4 cup

  heavy cream 

  1.  

Preheat oven to 350 degrees F

Melt 1 T butter in a 10" cast iron skillet.

In another bowl, combine fruit, 3/4 cup sugar, brown sugar, and cornstarch. Mix and pour into skillet.

Sift flour, the remaining 1/4 cup sugar, baking powder and salt into bowl. Cut butter and shortening into mixture. Add cream and mix until just combined.

Knead on a floured surface until dough comes together. Roll out dough to 3/4" thickness. Cut biscuits and place on top of fruit. Sprinkle biscuits with sugar (and maybe a little cinnamon!)

Bake 45-55 minutes until biscuits are cooked through and golden brown.

 

You still don't have a cast iron skillet? We can fix that! Check out our selection of Lodge Cast Iron Cookware. Beautifully pre-seasoned and made in America for over 100 years!

 

 

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Autumn | Recipes | Staff Favorites

Put it in a Pie!

by Kitchenworks22. October 2014 15:52

Check out some of our favorite pie tips, tools, and recipes!

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Autumn | Holidays | Recipes | Tips and Tricks

Pumpkin Chocolate Chip Muffins

by Kitchenworks14. October 2014 12:52

 October is a popular month in our store. Halloween goodies come out of hibernation. The linens section transforms into a beautiful cornucopia of deep reds, burnt oranges, and sage greens. And, our bakeware finally gets the attention it deserves!

 One of our favorite fall traditions is enjoying the first batch of Pumpkin Chocolate Chip Muffins. Spicy, pumpkiny, chocolatey, and best right out of the oven, they pair wonderfully with a steaming cup of tea. Here's our tried and true recipe that we are thrilled to share:

 Pumpkin Chocolate Chip Muffins
1 3/4 cup flour
1 cup sugar
1 T. Pumpkin Pie Spice*
1 t. baking soda
1/2 t baking powder
1 t. salt
2 eggs
1 cup canned pumpkin (or try mashed sweet potato!)
1/4 cup butter, melted
3/4 cup
milk
1 cup chocolate chips
1/2 cup nuts (optional)

 

 

 

Thoroughly mix flour, sugar, pie spice, baking soda, baking powder, and salt in a large bowl. In another bowl, whisk together eggs, pumpkin, butter, and milk until well blended. Stir chocolate chips and nuts (optional) into egg mixture. Pour egg mixture over dry ingredients and fold until just moistened. Scoop batter into greased or paper-lined muffin pans.  Bake at 350 for 20-25 minutes or until center is puffy and springy to the touch.

*1 T. Pumpkin Pie Spice = 2 t. cinnamon + 1/2 t. nutmeg + 1/2 t ground cloves 

 

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