"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¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† ¬Ĺ c. granulated sugar
2 c. All- purpose flour¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1 ¬Ĺ TB cornstarch

¬Ĺ c. granulated sugar¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬†¬† 1quart of canned Blueberries
¬ĺ c. chilled butter cut into pieces
Preheat oven to 450‚óčF. 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.

Stuffing or Dressing?

Is if Stuffing or Dressing?
There is much confusion about this breaded side dish that is a staple of holiday menus.
If they both have the same ingredients, then what’s diffference?
The difference in the name is only a matter of where is cooked.
Put simply, stuffing goes in the bird, dressing goes beside it.
The recipe being shared today is an easy and delicious comfort food.
(we are going to cook it dressing style)


16oz Bread Crumbs
1c celery        1c onion
1c pecan        1c apple
1c mushroom 1c carrot
8TB butter          2 1/2c broth
1 1/2 TB sage  1/2 tsp marjoram
1tsp thyme        3TB parsley
1tsp basil
salt and pepper
*the recipe calls for 1c of each veggie/ fruit…
we did a bit more than that to feed a family of six, plus leftovers…

in a large pot, over medium heat, start melting the butter. Add the celery, carrots, apples, mushrooms, spices and broth. stir until butter is melted and everything is well mixed. Add the bread crumbs and pecans and mix until the bread crumbs are well saturated and all is evenly incorporated.

disperse the dressing in a glass baking pan and bake at 350F until the top has a golden crust
(around 45min- 1hr)
 serve hot
From the kitchen of: Kimberly Leinbach