What's for dinner tonight??? (ingredients, restaurant, skillet, frozen)
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The consensus in the family is unanimous: OH MY DEAR HEAVENS BUT THAT'S SOME GOOD STUFF. Seriously, folks, if you need a big, yummy, rich, sweet, and super-easy dessert, try gem's fabulous cobbler.
We used frozen blackberries, a couple of 12-ounce bags. Mixed them with the sugar and cinnamon and thawed them completely, to the point where there was plenty of juice in the bowl. Blackberries are nicely tart, which complemented the very sweet dough quite nicely. The spouse wants to try the cobbler with a home-made hot ginger-cranberry sauce that we're very fond of, and I think that would be excellent, too. Peaches would make a fabulous version as well.
Gemkeeper's recipe said "1 to 2 sticks of butter," and on the theory that you can never have too much butter, I opted for using 2. It made the crust incredibly rich; the edges are caramelized with the sugar and butter, set off with the tart blackberry juice, and the result is just pure heaven on a spoon. I don't even want to THINK about the calories; I've probably just consumed a week's worth at least. But it was well worth it. I think next time I'll try it with one stick, just for comparison's sake. And I might cut back just a scosh on the sugar in the batter. But it's a mighty tasty dish just as it is, without any meddling on my part at all.
Thank you, gemkeeper, for a real winner of a dish! I tried to rep you but the silly website says I have to be more egalitarian with the love first. They really ought to change the programming so that the "must rep X people before you can rep this person again" rule doesn't apply to the foodies' thread!
The consensus in the family is unanimous: OH MY DEAR HEAVENS BUT THAT'S SOME GOOD STUFF. Seriously, folks, if you need a big, yummy, rich, sweet, and super-easy dessert, try gem's fabulous cobbler.
We used frozen blackberries, a couple of 12-ounce bags. Mixed them with the sugar and cinnamon and thawed them completely, to the point where there was plenty of juice in the bowl. Blackberries are nicely tart, which complemented the very sweet dough quite nicely. The spouse wants to try the cobbler with a home-made hot ginger-cranberry sauce that we're very fond of, and I think that would be excellent, too. Peaches would make a fabulous version as well.
Gemkeeper's recipe said "1 to 2 sticks of butter," and on the theory that you can never have too much butter, I opted for using 2. It made the crust incredibly rich; the edges are caramelized with the sugar and butter, set off with the tart blackberry juice, and the result is just pure heaven on a spoon. I don't even want to THINK about the calories; I've probably just consumed a week's worth at least. But it was well worth it. I think next time I'll try it with one stick, just for comparison's sake. And I might cut back just a scosh on the sugar in the batter. But it's a mighty tasty dish just as it is, without any meddling on my part at all.
Thank you, gemkeeper, for a real winner of a dish! I tried to rep you but the silly website says I have to be more egalitarian with the love first. They really ought to change the programming so that the "must rep X people before you can rep this person again" rule doesn't apply to the foodies' thread!
Thanks for the great review. We were gone all day and did not arrive home in time to try it. I'm thinking some fresh peaches for the first batch. Then some of those blackberries. Then as soon as some new crop Granny Smith apples come in some of them. Oh my I need a long legal pad for my options. And then maybe a longer belt
Had no idea what to make for dinner tonight but as usual you guys have saved me.
Toad in the Hole with a side of boxties will go down a storm with my little British babies (inc DH), plus carrots and broccoli, and real homemade onion gravy!!!!
o I'm so happy now!!!
I'm really lost now. What is a "Toad in the Hole"?
Names can be deceiving. It's worth a try. You should have heard me explaining "Rocky Mountain Oysters" to my son. The kid is really smart but isn't that knowledgeable in different types of foods.
DH went to the Buc's game, so I took the kiddos to Chuck E Cheese for 4 hours. We had their pizza for dinner. It is NOT my fave, in fact, I don't like it at all. Still, it filled us up and we're not sick or dead from it.
The consensus in the family is unanimous: OH MY DEAR HEAVENS BUT THAT'S SOME GOOD STUFF. Seriously, folks, if you need a big, yummy, rich, sweet, and super-easy dessert, try gem's fabulous cobbler.
We used frozen blackberries, a couple of 12-ounce bags. Mixed them with the sugar and cinnamon and thawed them completely, to the point where there was plenty of juice in the bowl. Blackberries are nicely tart, which complemented the very sweet dough quite nicely. The spouse wants to try the cobbler with a home-made hot ginger-cranberry sauce that we're very fond of, and I think that would be excellent, too. Peaches would make a fabulous version as well.
Gemkeeper's recipe said "1 to 2 sticks of butter," and on the theory that you can never have too much butter, I opted for using 2. It made the crust incredibly rich; the edges are caramelized with the sugar and butter, set off with the tart blackberry juice, and the result is just pure heaven on a spoon. I don't even want to THINK about the calories; I've probably just consumed a week's worth at least. But it was well worth it. I think next time I'll try it with one stick, just for comparison's sake. And I might cut back just a scosh on the sugar in the batter. But it's a mighty tasty dish just as it is, without any meddling on my part at all.
Thank you, gemkeeper, for a real winner of a dish! I tried to rep you but the silly website says I have to be more egalitarian with the love first. They really ought to change the programming so that the "must rep X people before you can rep this person again" rule doesn't apply to the foodies' thread!
I made it as well with a little less of a result which is totally my issue.
I used 1 1/2 sticks butter in a 13x9 pan which was fine but I only added 16 oz of frozen blackberries that I'd tossed in sugar first but they were still frozen. I should have used 2 lbs (32oz) of berries and let them defrost as you did. It was still good but not as great as it could have been I think. I'll definately make it again as I have 2 more bags of blackberries and a big bag of triple berry to use.
Thanks Gem for the easy recipe!!!
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And then maybe a longer belt
You should have heard me explaining "Rocky Mountain Oysters" to my son. The kid is really smart but isn't that knowledgeable in different types of foods.
'toad in the hole' are lost in time.
