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This frosting was the one that my Highschool Cafeteria served on chocolate cake. My all time favorite. Almost like Whipped Cream
1 c Milk
1 Tbsp Flour
1 c Butter salted
1 c Sugar
pinch of salt
1 1/4 tsp Vanilla
In a sauce pan combine the Milk salt and Flour
Heat till boiling and stir constantly til thick. Take off heat and cool completely.
Mix the Sugar and Butter in a kitchen Aid type mixture …whip until light and fluffy and sugar is completely incoorperated, and dissolved. Add Vanilla . With mixer on and running, slowly pour cooled milk into the butter and mix until frosting is smooth, light and fluffy resembling whipped cream.
Oven 375° Bake 45-50 min Best Cobbler we have ever had..
I double this for a 9x 13 pan.
This recipe is the only cobbler that we ever had growing up. like over 50 years . I have used it to make Mix Berry cobbler, BlackBerry Cobbler (see bottom pic) and Fruit Cocktail Cobbler, and I have used fresh Peaches as well. Always the best.
Preheat Oven To 375*
1/4 Butter Softened
1/2 c Sugar
1 c Flour
2 tsp Baking Powder
1/4 tsp Salt
1/2 c milk
Drained Peaches (#2 can or large) reserve juice
for the juice mix:
1/4 – 1/2 c sugar
1 c fruit juice
In a smaller bowl mix juice and sugar and set aside In a bowl, mix dry ingredients, and in another larger bowl, cream the butter and sugar until light and fluffy. Add the flour mixture alternately with milk, just until blended I use butter to lightly grease my pan. If your not doubling it, then an 8×8 pan worksif you doubled it then use a 9×13 pan.Spread batter on the bottom of the pan, evenly distribute fruit on top of the batter. Pour juice evenly over the fruit.
Bake in oven For 45-50 min
this one is fresh Peaches and BlackBerries. This batch is a single recipe and made into Mini Individual fruit Coctail Cobblers375° for about 25 min, turned halfway.
This recipe was my moms and her moms before her. Over 100? yrs old… That is why it says things like 150 hand strokes. And to be honest, it turns out good that way? . I also think they didn’t sift the flour. Flour was different back then.
Oven 350° 1 1/4 c Flour (don’t sift. Use the dipping method). 3/4 c Sugar. 3/4 tsp Baking Soda. 1 tsp Ginger. 1/2 tsp Cloves. 1/2 tsp Cinnamon. 1/2 tsp Salt. 1/4 c Shortning/ Margarine (I use BUTTER ) SOFT. 1/2 c Molasses. 1/2 c Sour milk or Buttermilk (To make sour milk use 1 Tbsp vinegar or lemon Juice and fill to 1/2 c with Milk. Let set 5-10 min for it to work). 1 Egg
Preheat Oven Sift dry ingredients into bowl, drop in butter. Add sour milk, and Molasses. Beat by hand 150 strokes or by mixer for 1 1/2 min.
Add the eggs and beat for another 1 1/2 min or 150 strokes by hand.
I wrote this from moms recipe in 1980! And the recipe was old then.
Grease and Flour 8×8 pan. Pour batter in the Pan and Bake at 350° For 30-35 min or till done…springs back up when you touch and press with your finger…another way to tell is that it will seperate from the sides of the pan, or knife inserted in the center comes out clean.
Note: Another way to make the cake is to beat butter, molasses, and sugar first and then add dry ing alternately with milk.
For a double recipe bake at 350° for a lititle longer. (40-50 min)serve with whipped cream, Ice cream or cooked frosting, Recipe in files.
