Monday, January 7, 2013

Oh coolness.....almost done......

Had a quiet day at work, got some shopping done for dinner meals for the rest of this week. and now am watching (or listening too) "The Haunting Of" Fauriza Baulk....(chickie from The Craft), pretty interesting.... Anyways, am almost done with my personal PERSONAL COOK PORTFOLIO, am only a few pages away from doing that.........the pages that are to be done are gonna be a page a day projects cause of the work that needs to go into them, mostly on the personal level and the "foot work" level of research that is involved as well. But will be worth it when its primarily done later in my book....then onto getting on track with the PAMPERED CHEF projects that I have neglected since I have signed up with back in October...

There is a class that I want to sign up for at the local college but can't do it, because its in May.....which is good cause I can save the money for it. Would take it next month but fat chance on finances......When I finish with that class, I can add the certification to my portfolio......hehehe.....

Here is a recipe for everyone......

Blueberry-Drop Biscuit Cobbler

Bon Appétit  | August 2012
by Soa Davies

user rating

100% would make it again
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Blueberry-Drop Biscuit Cobbler4 forks

at a glance

main ingredientsBlueberry
dietary considerationsVegetarian,  High Fiber
yield: Makes 6 to 8 servings
active time: 15 minutes
total time: 2 hours (includes baking and cooling time)
When blueberries are at their best (and most abundant), let their flavor shine in simple recipes. This cobbler can be assembled in minutes, and... more ›
  • 1 1/2 cups plus 3 tablespoons all-purpose flour
  • 3 tablespoons plus 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2" pieces
  • 1/2 cup plus 1 tablespoon crème fraîche or sour cream
  • 6 cups fresh blueberries (about 2 pounds)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon zest
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Preheat oven to 375°F. Whisk 1 1/2 cups flour, 3 tablespoons sugar, baking powder, and salt in a large bowl. Add butter; using your fingertips, incorporate until only pea-size lumps remain. Gently mix in crème fraîche. Knead in bowl until a biscuit-like dough forms, 5–7 turns (overmixing will make dough tough).
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8x8x2" glass baking dish or divide among six 6-ounce ramekins. Tear biscuit topping into quarter-size crumbles; scatter over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and deep golden brown, 20–25 minutes for ramekins or 45–50 minutes for baking dish. Let cool for at least 1 hour.

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Well enjoy the rest of your evening where ever it may be.....