New Recipe Jiffy Fruit Cobbler

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New Recipe Jiffy Fruit Cobbler

Postby DRYVEM » Wed Aug 01, 2007 1:10 pm

This was very good!

Jiffy Fruit Cobbler

1 C. butter
2 C. flour
2 C. sugar
4 tsp. baking powder
1/2 tsp. salt
1 1/2 C. milk
3 cups you favorite fruit
1/2 tsp. pepper
1 1/2 tsp. nutmeg

Melt butter in 12" DO. Mix flour, milk, sugar, baking powder,salt nutmeg and pepper until smooth. Pour into melted butter, stirring gently. Add fruit WITHOUT stirring again. Bake with 15 coals on bottom and 20 coals on top for 30-40 minutes or until crust is browned. ( I will use less coals on the bottom next time, due to excessive browning on the bottom)

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fruit cobbler

Postby Eunice » Sun Aug 12, 2007 8:56 pm

I made this with apples from my yard. it was very good. I wasnt sure about the pepper but it gave it a punch.
thanks Barbara
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Postby dreadcptflint » Mon Aug 25, 2008 8:56 am

We tried this recipe this weekend and needed to modify it for the oven. I do have to ask did you use fresh ground peppar and nutmeg. It was very good however I could see that some people could get overwelmed by it quickly.
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Postby DRYVEM » Mon Aug 25, 2008 6:30 pm

dreadcptflint wrote:We tried this recipe this weekend and needed to modify it for the oven. I do have to ask did you use fresh ground peppar and nutmeg. It was very good however I could see that some people could get overwelmed by it quickly.


I did use both the pepper and the nutmeg. I didn't hardly notice the pepper. How did you have to modify it for the oven?
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Postby dreadcptflint » Mon Aug 25, 2008 7:04 pm

We baked it at 350 for about 40 minutes using one of our cast iron skillets. My wife will be uping the size of the skillet next time as we had a bit of spill over. I will keep you posted on the results.

I understood that you used the peppar and the nutmeg. My big question was did you grind it yourself or did you let the store do it? We try to grind our own spices and it makes a big impact.
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Postby DRYVEM » Tue Aug 26, 2008 8:19 am

I ground the pepper and nutmeg myself. You are right, it does make a difference.
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Postby dmb90260 » Wed Aug 27, 2008 6:03 pm

If my limited knowledge of DO cooking is right, you were cooking at 450 deg.

For a 12" at 350 I would use 24 coals, 16 on top and 8 on bottom.
(For a roast I would reverse the coals and cook more from the bottom)

I did peach cobbler last week like that and it worked well with no excess brown..
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