Blackberry Cobbler
2 1/2 |
cups fresh or frozen (thawed and drained) blackberries (do not use blueberries) |
1 |
cup sugar |
1 |
cup Gold Medal® all-purpose flour |
2 |
teaspoons baking powder |
1/2 |
teaspoon salt |
1 |
cup milk |
1/2 |
cup butter, melted |
Cream, whipped cream or ice cream, if desired |
Prep Time: 25 min
Total Time: 1 hour 20 min
Makes: 8 servings
1. |
In medium bowl, stir together blackberries and sugar. Let stand about 20 minutes or until fruit syrup forms. Heat oven to 375°F. |
2.. |
In large bowl, stir together flour, baking powder, salt and milk. Stir in melted butter until blended. Spread in ungreased 8-inch square pan. Spoon blackberry mixture over batter. |
|
Bake 45 to 55 minutes or until dough rises and is golden. Serve warm with cream. |
Zucchini Bread
| 2 1/2 | cups shredded zucchini (about 2 medium) |
| 1 | cup unsweetened applesauce |
| 1/2 | cup canola oil |
| 3/4 | cup fat-free egg product or 3 eggs |
| 2 | teaspoons vanilla |
| 1 1/2 | cups sugar |
| 1 1/2 | cups Gold Medal® all-purpose flour |
| 1 1/2 | cups Gold Medal® whole wheat flour |
| 3 | teaspoons ground cinnamon |
| 1 | teaspoon baking soda |
| 1 | teaspoon salt |
| 1/4 | teaspoon baking powder |
| 1/2 | cup chopped walnuts or pecans |
Prep Time: 25 min
Total Time: 2 hours 35 min
Makes: 2 loaves (12 slices each)
1. |
Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.\ |
| 2. | In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans. |
| 3. | Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour. |