One of America’s Favorites – Cobbler

October 25, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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Cobbler

Cobbler is a dessert consisting of a fruit (or less commonly savory) filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in the United Kingdom) before being baked. Some cobbler recipes, especially in the American South, resemble a thick-crusted, deep-dish pie with both a top and bottom crust. Cobbler is part of the cuisine of the United Kingdom and United States, and should not be confused with a crumble

Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”.

North America

Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.
In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.
In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.

Peach cobbler with ice cream

Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with “brown” in lower case, thus making “Betty” the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word “Brown” capitalised, making “Brown Betty” the proper name.
Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding. In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.

UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savory topping.
Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.

Diabetic Dessert of the Week – Creamy Pumpkin Pie for Diabetics

October 14, 2021 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is a Creamy Pumpkin Pie for Diabetics. Toi make this week’s recipe you’ll be needing Skim Milk, Instant Vanilla Sugar Free Pudding Mix, Pumpkin Pie Spice, Canned Pumpkin, Graham Cracker Pie Crust, and Fat Free Whipped Topping. The Pie has 185 calories and 30 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2021! https://www.diabetesselfmanagement.com/

Creamy Pumpkin Pie for Diabetics

Nothing says autumn quite like a delicious slice of homemade pumpkin pie! Round out your feast with this lower-fat twist on the classic, which can be prepared and refrigerated up to two days in advance.

Ingredients
Preparation time: 15 minutes
Chilling time: 3 hours

1 cup skim milk
2 (1-ounce) packages instant vanilla sugar-free pudding mix
1/2 teaspoons pumpkin pie spice
1 can (15 ounces) pumpkin
1 (9-inch) graham cracker pie crust
1 cup fat-free whipped topping

Directions
Yield: 8 servings
Serving size: 1/8 pie

1 – In a medium mixing bowl, mix skim milk, pudding mix, and pumpkin pie spice together until well blended (this mixture will be thick). Add pumpkin and mix well. Spread pumpkin mixture in pie crust. Top pumpkin layer with whipped topping and refrigerate for at least 3 hours or up to two days.

Nutrition Information:
Calories: 185 calories, Carbohydrates: 32, Protein: 4 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 449 mg, Fiber: 2 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/creamy-pumpkin-pie/

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Healthy Coffee Dessert Recipes

July 16, 2020 at 6:01 AM | Posted in dessert, Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Coffee Dessert Recipes. Find some Diabetes Friendly Healthy Coffee Dessert Recipes with recipes including Coffee-Streusel Bundt Cake, Mocha Ice Cream Pie, and Coffee-Chocolate Marble Cake. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Coffee Dessert Recipes
Find healthy, delicious coffee dessert recipes from the food and nutrition experts at EatingWell.

Coffee-Streusel Bundt Cake
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell……………………….

Mocha Ice Cream Pie
In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans…………………………

Coffee-Chocolate Marble Cake
Using a light coffee drizzle in place of frosting adds flavor and moistness to this carb-trimmed cake recipe yet keeps the fat and calories in check…………………………….

* Click the link below to get all the Healthy Coffee Dessert Recipes
http://www.eatingwell.com/recipes/18282/desserts/coffee/

Irresistible Lemon Chiffon Pie

April 23, 2020 at 6:01 AM | Posted in CooksRecipes, dessert | 1 Comment
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I have another Dessert recipe to pass along to you, Irresistible Lemon Chiffon Pie. This one is made using Evaporated Milk, Water, Lemon Juice, Splenda® Granulated No Calorie Sweetener, Grated Lemon Rind, Lemon Extract, and Graham Cracker Crust. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Irresistible Lemon Chiffon Pie
A quick and easy lemon pie bursting with lemon flavor. The perfect ending to a meal.

Recipe Ingredients:
1 cup evaporated milk
1 (0.25 ounce) envelope unflavored gelatin
1/2 cup water
3 tablespoons fresh lemon juice
3/4 cup Splenda® Granulated No Calorie Sweetener
3/4 teaspoon grated lemon rind
1/4 teaspoon lemon extract
1 (9-inch) graham cracker crust

Cooking Directions:
1 – Pour evaporated milk in a mixing bowl; place in freezer until ice crystals form (about 30 minutes).
2 – Sprinkle gelatin over water and lemon juice in a small saucepan; let stand 1 minute. Stir in Splenda® Granulated Sweetener and cook over medium heat, stirring constantly, 2 minutes or until gelatin dissolves. Stir in lemon rind and lemon extract.
3 – Beat evaporated milk at high speed with an electric mixer until soft peaks form (about 5 minutes). Gradually add gelatin mixture, beating at high speed until mixture is combined. Do not over beat.
4 – Pour mixture into crust; cover and chill 1 hour or until set.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories 160 | Calories from Fat 70 | Fat 7g (sat 1.5g) | Cholesterol 0mg | Sodium 170mg | Carbohydrates 22g | Fiber 1g | Sugars 13g | Protein 2g.
https://www.cooksrecipes.com/diabetic/irresistible_lemon_chiffon_pie_recipe.html

Healthy Ice Cream Pie Recipes

January 23, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Ice Cream Pie Recipes. Delicious and Healthy Ice Cream Pie Recipes with recipes like Devil’s Food Ice Cream Pie, Frozen Pumpkin Mousse Pie, and Blackberry-Lemon Ice Cream Pie. You can find these recipes and more all at the EatingWell website. Enjoy and eat Healthy in 2020! http://www.eatingwell.com/

Healthy Ice Cream Pie Recipes
Find healthy, delicious ice cream pie recipes, from the food and nutrition experts at EatingWell.

Devil’s Food Ice Cream Pie
Fat-free chocolate cookie cakes get a peanut butter drizzle and a layer of bananas and ice cream in this low-fat frozen dessert………………….

Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is………………….

Blackberry-Lemon Ice Cream Pie
In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt………………………

* Click the link below to get all the Healthy Ice Cream Pie Recipes
http://www.eatingwell.com/recipes/19651/desserts/frozen/ice-cream/

Healthy Cobbler Recipes

May 9, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Cobbler Recipes. Just the word Cobbler makes your mouth water! So here’s some Delicious and Healthy Cobbler Recipes. You’ll find recipes like; Slow-Cooker Cherry Cobbler, Easy Peach Cobbler, and Blackberry Cobbler. Find these Delicious dessert Recipes and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Cobbler Recipes
Find healthy, delicious cobbler recipes including berry, peach, pear and strawberry cobbler. Healthier recipes, from the food and nutrition experts at EatingWell.

Slow-Cooker Cherry Cobbler
While you’re focused on every other dish for the backyard barbecue, let the slow cooker make cherry cobbler for a crowd. With frozen fruit, this easy slow-cooker dessert can be made and enjoyed any time of year………….

Easy Peach Cobbler
This easy peach cobbler uses canned peaches to speed up prep time. A fluffy, tender cake envelops the tender peaches, creating an incredibly simple fruit dessert you can enjoy year-round………………

Blackberry Cobbler
Flaky, buttery biscuits dolloped on sweet, syrupy berries—fruit cobblers may be the best summer dessert ever. We love fresh blackberries in cobbler, but fresh blueberries or even frozen blackberries make a great substitute. You don’t even have to thaw the berries first; mix them up while they’re still frozen………….

* Click the link below to get all the Healthy Cobbler Recipes
http://www.eatingwell.com/recipes/18281/desserts/cobblers/

Lighter Frozen Dessert Recipes

May 2, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Lighter Frozen Dessert Recipes. Now have your Dessert and Eat too with these Delicious and Healthy Lighter Frozen Dessert Recipes. With recipes like; Frozen Chocolate-Coconut Milk with Strawberries, Chocolate Malt Ice Cream Sandwiches, and Frozen Raspberry Pie. Find these Desserts and more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Lighter Frozen Dessert Recipes
If you’re all about the low-calorie frozen ice cream trend, no need to buy a pint of Halo Top. These healthy recipes help satisfy your ice cream craving all for under 225 calories per serving. Not only will these save you calories, many are made with fruit and use less sugar. Try our mango frozen yogurt, chocolate-covered frozen bananas, or ice cream pies made with Greek yogurt.

Frozen Chocolate-Coconut Milk with Strawberries
In this quick dessert recipe, fresh strawberries top nondairy chocolate “ice cream” for a cooling treat……………….

Chocolate Malt Ice Cream Sandwiches
Nothing conjures up childhood nostalgia like these frozen sandwiches–but forget the jangling bells on the ice cream truck and make your own for an even better treat. The ice cream needs to be firm enough to hold its shape before making the sandwiches. If it’s too soft, let it chill in the freezer before assembling, but if it’s too hard, let it sit out for a few minutes first………………

Frozen Raspberry Pie
This creamy, luscious pie is made by combining a fluffy cooked meringue with a raspberry puree, then pouring the mixture into a chocolate-cookie crust………………

* Click the link below to get all the Lighter Frozen Dessert Recipes
http://www.eatingwell.com/recipes/22252/desserts/frozen/homemade-ice-cream/frozen-desserts/slideshow/lighter-frozen-dessert-recipes/

SWEET POTATO PIE

November 11, 2018 at 6:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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I’m passing along a recipe for a Diabetic Friendly SWEET POTATO PIE. Dessert is served with a Diabetic Friendly SWEET POTATO PIE. The Sugar is substituted with Equal Spoonful or Granulated Sweetner. Perfect Dessert for your Thanksgiving table! It’s from one of my favorite sites the Diabetic Gourmet Magazine website. At the Diabetic Gourmet site you’ll find a full menu of delicious and Diabetic Friendly recipes. So Enjoy and Eat Healthy during the Holiday Season! https://diabeticgourmet.com/
Ingredients

Pastry for single-crust 9-inch pie
2 cups cooked, mashed sweet potatoes (about 2 Pastry for single-crust 9-inch pie pounds)
2 eggs, lightly beaten
1 cup Equal Spoonful or Granulated*
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 can (12 ounces) evaporated fat-free milk
Light whipped topping (optional)
Grated nutmeg (optional)
* May substitute 24 packets Equal sweetener

Directions

1 – Roll pastry on floured surface into a circle 1 inch larger than inverted 9-inch pie plate. Ease pastry into plate; trim and flute edge. Set aside.
2 – Blend sweet potatoes in mixing bowl on medium speed of mixer until smooth. Stir in eggs, Equal, flour, lemon juice, vanilla, spices, salt and evaporated milk. Pour mixture over pastry shell.
3 – Bake in preheated 400F oven 40 to 45 minutes or until filling is set and sharp knife inserted into center comes out clean.
4 – Cool pie completely on wire rack. Cover and refrigerate. Garnish top of pie with whipped topping and grated nutmeg, if desired. Cut pie into wedges.

Recipe Yield: Yield: 8 servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 197
Fat: 6 grams
Sodium: 316 milligrams
Cholesterol: 58 milligrams
Protein: 7 grams
Carbohydrates: 28 grams

https://diabeticgourmet.com/diabetic-recipes/sweet-potato-pie-3

One of America’s Favorites – Shoofly Pie

October 22, 2018 at 5:02 AM | Posted in One of America's Favorites | Leave a comment
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Shoofly pie

Shoofly pie

Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language.

Shoofly pie is a molasses crumb cake that was baked in a pie crust. The addition of a pie crust made it easier for people to hold a piece in the hand while eating it.

It comes in two different versions: wet-bottom and dry-bottom. The dry-bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet-bottom version is set like cake at the top where it was mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.

A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. Treacle tart is a pie with a filling made from light treacle.

Shoofly pie began as a crust-less molasses cake called Centennial cake in 1876, to celebrate the 100th anniversary of the signing of the Declaration of Independence in Philadelphia. In the 1880s, home bakers added a crust to make it easier to eat alongside a cup of coffee in the morning, without plates and forks. Precursors include Jenny Lind cake, a gingerbread cake from the middle of the 19th century.

Because the cake contains molasses but no eggs, historians conclude that it was typically baked during the winter, when chickens laid no eggs but when molasses would store well in the cold weather. The use of baking powder places its invention firmly after the Civil War and in the 1870s, when Pennsylvania Dutch bakers began using baking powder.

 

One of America’s Favorites – Cobbler

March 27, 2017 at 5:16 AM | Posted in One of America's Favorites | Leave a comment
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Cobbler

Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savory filling poured into a large baking dish and covered with a batter, biscuit, or dumpling (in England) before being baked. Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.

 

 

 

 
Cobblers originated in the British American colonies. English settlers were unable to make traditional suet puddings due to lack of suitable ingredients and cooking equipment, so instead covered a stewed filling with a layer of uncooked plain biscuits or dumplings, fitted together.[citation needed] The origin of the name cobbler, recorded from 1859, is uncertain: it may be related to the archaic word cobbler, meaning “wooden bowl”.

 

 
North America

Peach cobbler with ice cream

Grunts, pandowdy, and slumps are Canadian Maritimes and New England varieties of cobbler, typically cooked on the stovetop, or in an iron skillet or pan, with the dough on top in the shape of dumplings. They reportedly take their name from the grunting sound they make while cooking. Another name for the types of biscuits/dumplings used are called dough-boys. Dough-boys are used in stews and cobblers alike.

In the United States, additional varieties of cobbler include the apple pan dowdy (an apple cobbler whose crust has been broken and perhaps stirred back into the filling), the Betty, the buckle (made with yellow batter (like cake batter), with the filling mixed in with the batter), the dump (or dump cake), the grump, the slump, and the sonker. The sonker is unique to North Carolina: it is a deep-dish version of the American cobbler.

In the Deep South, cobblers most commonly come in single fruit varieties and are named as such, such as blackberry, blueberry, and peach cobbler. The Deep South tradition also gives the option of topping the fruit cobbler with a scoop or two of vanilla ice cream. Savory cobblers are less common in the region; for example, tomato cobbler, which may include onion and a biscuit topping that may include cheese or cornmeal, is one savoury variant that also resembles Southern tomato pie.

 
Betty
The American variant known as the Betty or brown Betty dates from native times. In 1864, in the Yale Literary Magazine, it appeared with “brown” in lower case, thus making “Betty” the proper name. In 1890, however, a recipe was published in Practical Sanitary and Economic Cooking Adapted to Persons of Moderate and Small Means with the word “Brown” capitalised, making “Brown Betty” the proper name.

Brown Betties are made with breadcrumbs (or bread pieces, or graham cracker crumbs), and fruit, usually diced apples, in alternating layers. They are baked covered and have a consistency like bread pudding.

In the midwestern United States, apple or strawberry Betty is often a synonym for apple crisp.

 
UK and British Commonwealth
In the UK and British Commonwealth, the scone-topped cobbler predominates, and is found in both sweet and savoury versions. Common sweet fillings include apple, blackberry, and peach. Savoury versions, such as beef, lamb, or mutton, consist of a casserole filling, sometimes with a simple ring of cobbles around the edge, rather than a complete layer, to aid cooking of the meat. Cheese or herb scones may also be used as a savoury topping.

Cobblers and crumbles were promoted by the Ministry of Food during the Second World War, since they are filling, yet require less butter than a traditional pastry, and can be made with margarine.

 

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