I just put a cherry cobbler in the oven—yes, I know it’s not even lunchtime here yet, but I’ve learned that if I don’t cook early in the day, I won’t cook at all—and I thought that in honor of Presidents Day, I’d reprise this old post which contains a very nice cobbler recipe, if you can wade through all my nonsense to find it.
(Whyyy won’t WordPress center my images anymore? I keep telling it to center, and it blatantly ignores me.)
Breakfast of Champions
Originally posted November 2005
I have just polished off—with considerable help from children doing their finest ravenous-baby-bird impersonations—the remnants of the cherry cobbler I baked for teatime last week. We will pause here while people who know me well digest this news. Yes. I BAKED. From scratch. Well, the cherries were canned but I did actually have to crack an egg. And measure things. And—are you ready for this?—”cut in butter.” Oh sure, most of you out there probably cut butter into a flour mixture as easily as breathing, but SOME of us find these things a lot more complicated than, say, writing a novel. To be fair, I must disclose that Jane did most of the actual cutting-in. But I put the cobbler in the oven and took it out when it was done. Not burned. Not still gooey in places. Really truly perfectly done. Also, I whipped cream. (Gasps arise from my friends.)
Anyway, I have decided that cherry cobbler is the world’s most perfect food. (Well, right after dark-chocolate-and-marzipan bars. And my mom’s fried okra.) The cherries, not too tart, not too sweet, bursting with antioxidants, so the can assures me. The biscuity cobbler topping, only slightly sweet, with a lovely cake-like texture. And then of course the whipped cream, which, now that I think about it, really might be God’s most awesome invention. And so foolproof that even I can’t mess it up.
I have informed my children that we’re going to be eating lots and lots of cobbler from now on. They appear to be amenable to this plan. I will now share the recipe so you know what to serve for dessert next time you have me over. (more…)