CityView Magazine

Aunt Peggy's Easiest Cobbler in the World (According to my Aunt Peggy, "It may not look pretty, but it tastes good.") Ingredients: 6 tablespoons salted butter 2 cups fruit (Pick your favorite. Canned is fine, just drain it first.) 1-1/4 cup sugar 3/4 cup milk 3/4 cup self rising flour (or use all purpose flour plus 1 tsp. baking powder) Directions: Preheat oven to 350°. Melt butter in a deep dish pie pan in the oven while it's heating. Toss 1/4 cup of sugar with the fruit. Whisk together remaining sugar, flour and milk. Pour batter into pie pan or small casserole dish once butter is melted. Add fruit to the batter, dis- tributing evenly, but do not stir. Bake for 50-60 minutes until a deep golden brown. Serve warm with ice cream. Mt. Airy Sweet Potato Sonker Ingredients: 7 or 8 red sweet potatoes 1 1/2 cups sugar 1/8 teaspoon salt 1 stick butter or margarine, softened 1/2 teaspoon salt 1/2 teaspoon allspice Water, enough to cover potatoes 1 cup flour 1 cup shortening 1 cup buttermilk 1 cup whole milk Directions: Peel and slice potatoes, place in pot with water to almost cover potatoes. Cook until soſt then drain off water. Place po- tatoes in 11x13-inch baking dish. Mix sugar, salt, butter and allspice together. Sprinkle this mixture over potatoes. Combine flour, shortening and butter- milk. Pour over top of potatoes. Bake at 350 degrees until crust is brown, about 45 minutes. Remove from oven and pour cup of sweet milk over top of crust. Place back in oven for 5 to 6 minutes or longer to let milk soak into crust. British Beef Cobbler Serves 4 Filling Ingredients: 2 tablespoons butter or margarine 1 onion, chopped 1 pound stew beef 1/4 cup finely diced celery 1 cup sliced mushrooms (canned is fine) 1 cup beef stock 1 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dry mustard 1/4 cup diced bell pepper 2 tablespoons finely chopped parsley (NOTE: The filling can be made up to four days in advance and refrigerated until needed.) 1 batch scone dough (can use pre-made, a box mix or the recipe below) Scone Dough Recipe: 8 oz self-rising flour pinch of salt 4 tablespoons butter or margarine 1 egg, beaten 3 tablespoons milk 1/2 cup grated cheddar or parmesan cheese Siſt the flour and salt into a bowl, cut- ting in the butter until resembles fine breadcrumbs. Add the cheese. the mixture Stir in the beaten egg and enough milk to make a soſt dough. Roll out on a lightly floured work surface to about 1/4 inch thick. Cut into rounds using a scone or biscuit cutter. Directions: Preheat oven to 425 degrees. Melt butter in a frying pan and saute onion until soſt. Dredge beef through flour and then add beef and celery to the pan, increase heat and cook, stirring occasionally, until juices evaporate and the meat begins to brown. Add mushrooms and cook for two minutes. Reduce heat, add stock, seasoning and mustard. Simmer covered for 15 minutes, stir in bell pepper and parsley and leave to cool. Spoon beef mixture into a casse- role dish. Place the dough on top of the meat in the dish so that the rounds almost touch and bake for 15 minutes. Reduce heat to 325 degrees and bake for 15 minutes more, or until scones are puffed up and golden. Serve hot. (Note: If you make the filling in ad- vance you should heat it back up before adding the topping. Just pop it in a 325 degree oven for about 15 minutes and then add the topping.) CityViewNC.com | 29

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