Tuesday, July 21, 2009
Pineapple "Dump" cobbler, orange sherbert
Several months ago one of my relatives sent along a recipe for a pineapple cobbler. I'd nver heard of a pineapple cobbler, much less one made like this: Put a stick of butter in a 9x12 pan and put it in the oven until it is melted. (No temp given, I used 350). Then pour in a batter of flout, sugar, baking powder, and salt mixed with enough milk to make a batter the consistency of pancake batter. Pour a can of pineapple (I used tidbits) and juice over the top and bake until golden. It works. And it is good. I also made pineapple sherbet to go with it, and since we were down at Mom's I left all the leftovers with them. So when we got home after dinner I made a batch of orange sherbet, recipe from Good Eats. It is very good, and easy enough to make every day. Guess I should tell you the rest of what I made for Sunday dinner down there. I brined two sides of sockeye salmon in a soy-apple juice mixture then grilled them with some hickory chips. Also put some halved and salted zucchini on the grill. Made a potato-cucumber salad with sour cream-dill dressing. It all turned out very well.