Saturday, August 22, 2015

Mamie L .. --- Slow-Cooker Berry Cobbler

                                    Makes 4 - 6 servings
2½          cups all purpose flour, divided
1¼          cups sugar, divided
2             teaspoons baking powder
1/2          teaspoon cinnamon
2             eggs
1/2          cup milk
4             tablespoons canola oil
1/4          teaspoon salt
4             cups fresh berries (blueberries, strawberries and/or raspberries)
Serve with vanilla ice cream

1 .    In a medium bowl, whisk together 2 cups flour, 1/4 cup sugar, baking powder and cinnamon. Then add the eggs, milk and oil. Stir to combine.

2 .   Prepare the slow cook pot by applying a thin layer of vegetable oil. Transfer mixture to pot and lightly tap sides to evenly spread.

3 .   In a separate bowl, combine the remaining flour, sugar and salt. Add berries and toss to coat. Spoon berry mixture equally on top of batter.

4 .   Place lid on cooker and lock. SLOW COOK for 2 hours.
When ready, removed lid and let cool for 10 minutes. Spoon into bowls and top with ice cream.

This recipe  is from   Mamie L .       Shreveport ,Louisiana

This is a great recipe  for busy and working mothers  ... thanks Mamie  ... I remember that  incident well , Harvey fell down cover up his head with his big 

1 comment:

  1. Hello,
    Linda here , hope my recipe make the cut, if so , I would love to share more.

    Chicken Quesadillas

    2 tablespoons oil

    1/4 cup chopped onions

    1 small minced garlic clove

    1/4 cup chopped bell peppers

    2 minced chili peppers (to taste)

    3 chopped plum tomatoes

    Oil for frying

    8 flour tortillas

    2 cup shredded cheddar cheese

    1-1/2 cup cooked chicken


    Sour cream

    In a medium heavy skillet sauté the onions, garlic, and peppers in the 2 Tbsp. oil until soft. Add the chili peppers and tomatoes and simmer for a few minutes more. Add the chicken and stir well to combine.
    Heat a thin layer of oil in a heavy medium sized pan over medium low heat.
    Place a tortilla in the pan and sprinkle with 1/4 cup cheese. Add about 1/4 of the chicken mixture and top with another 1/4 cup cheese.
    Cover with another tortilla and cook for 2-3 minutes or until golden brown.
    Flip the quesadilla over and cook for an additional two minutes. Remove from the heat and cut into wedges.

    Keep warm while frying the remaining quesadillas. Serve with salsa and sour cream.
    Linda Marquez El Paso , Texas


Come on in , set awhile and have a cup of tea and cookies , as always you are welcome .