"Every Heart Beats True ‘Neath the Red, White, and Blue" -berry Cobbler that is…

What says “Americana-Summer” more than a blueberry cobbler? It is yummy fresh out of the oven, or room temperature the day after. A cobbler consists of a thick crust and fruit filling. This specific recipe does not use the traditional biscuit-like crust. It does however, layer the fruit between a flour based, butter crust which still allows it to be considered a cobbler.  During the time of its invention, the Pilgrims that came to America would  alter the traditional family recipes to fit their new environment. If ingredients in the recipes weren’t available, they would improvise. This led to the diversity of the many different recipes.  Similarly, the lack of consistent ingredient availability made way for other delicious culinary creations. A single recipe could have been used for cobblers, crumbles, pan-dowdies, crisps, Betties, buckles, crumbles, grunts, slumps, sonkers, and many other cobbler-like dishes.
I hope that you enjoy this recipe!
Blueberry Cobbler- Leinbach Family Recipe

Crust:                                                 Filling:
1 c. Hazelnuts                                     ½ c. granulated sugar
2 c. All- purpose flour                         1 ½ TB cornstarch

½ c. granulated sugar                          1quart of canned Blueberries
¾ c. chilled butter cut into pieces
Preheat oven to 450F. In a food processor, process nuts until finely ground. In a large bowl, mix nuts, flour, sugar, and cut in butter until the mixture crumbles. In a separate bowl, mix the berries, sugar and cornstarch until the berries are evenly coated. Press half of the mixture into the bottom of the pan. Evenly spread the filling over the crust and sprinkle the second layer of crust over the top. Bake until the top is golden (Approx 30min).

Let cool and serve warm.

Pumpkin Cake

Today’s recipe is from the kitchen of Eliza Jeanfreau!

She is an amazing baker and wanted to share this yummy seasonal favorite.

Pumpkin Cake 

Super tasty! Like pumpkin pie, but with a yummy topping.

Mix together:

1 box yellow cake mix

½ C. butter, melted
1 egg, beaten
Save one cup of this mixture and press the ret in bottom of buttered cake pan ( 9X13 or 10X15)

Filling:
1-29 oz. Can pumpkin
1 ½ cups sugar
4 eggs
1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. ground cloves
1 can evaporated milk

Mix and pour over crust.

Topping:

1 cup of the saved crust mixture
½ cup sugar
1 tsp. cinnamon
¼ cup soft butter

 

Mix topping and sprinkle on top.  (Mine usually isn’t crumbly, so I make little pancakes of the topping and drop it on top.)  Bake at 350 degrees for 55-60 minutes or until knife test proves done.
 
Enjoy!