Any Fruit Cobbler In A Hurry Food

ANY FRUIT COBBLER-IN A HURRY

Steps:

• Mix together the sugar, butter, milk, flour baking powder, and salt. Form a ball and set aside.
• In the bottom of the pan add as much or little of any kind of fruit you like.
• Put dough {dough will seem more like a batter} on top of fruit without rolling it out.
• Combine sugar, cornstarch, cinnamon and salt.
• Put over unbaked batter and cobbler.
• Pour the 1 cup boiling water over unbaked cobbler.
• Bake at 375 degrees Fahrenheit for 45 minutes.
• Entire recipe can be doubled.

EASY BATTER FRUIT COBBLER

Steps:

• Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
• Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
• Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
• Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

EASY FRUIT COBBLER

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in a 9 x 9 inch baking dish.
• Blend together flour, baking powder, sugar, and milk.
• Pour batter in baking dish over the butter. Sprinkle fruit on top of the batter, do not stir. Bake for 1 hour or until golden brown.

FRUIT COBBLER WITH ANY FRUIT

Steps:

• Place a piece of parchment paper on a small rimmed baking sheet or large plate.
• In a food processor, pulse together flour, granulated sugar, baking powder, baking soda and salt. Pulse in butter just until mixture looks like small pebbles. Drizzle in buttermilk and cream, and pulse just to combine.
• Transfer to a lightly floured surface and pat dough together, incorporating any stray or dry pieces. Using a spoon, scoop off 2-inch pieces of dough and roll into balls (you should end up with about 10). Transfer dough to baking sheet or plate and flatten balls to 3/4-inch thick; wrap with plastic and chill for at least 20 minutes, and up to 8 hours.
• Meanwhile, heat oven to 350 degrees. In a large bowl, toss together fruit, sugar to taste, and tapioca. Let sit for 20 minutes to hydrate tapioca, then scrape into a 2 1/2-quart gratin dish or 9-by-13-inch baking pan.
• Top with biscuits, then brush biscuit tops with remaining 1 tablespoon cream. Sprinkle with turbinado sugar, and bake until dark golden on top and fruit is bubbling in the middle, about 1 hour, rotating halfway through. Let cool for at least 30 minutes before serving.

FRUIT COBBLER

Steps:

• Melt butter or margarine in a 9 x 13 inch pan. Set aside to cool.
• Stir together flour, sugar, salt, and baking powder. Mix in milk and vanilla. Pour batter over melted butter. DO NOT MIX OR STIR. Spoon fruit with juice over the batter. DO NOT MIX OR STIR.
• Bake at 350 degrees F (175 degrees C) for 55 minutes.

HUMMUS IN A HURRY

Steps:

• Mince garlic in blender or food processor.
• Add drained chickpeas, salt, cumin, and cayenne and blend until minced.
• Scrape sides of blender/food processor with a rubber spatula.
• Add lemon juice, olive oil, and 2 tbs. of reserved chickpea liquid, processing until thick and smooth.
• Taste and adjust seasonings as desired.

EASIEST EVER FRUIT COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 2-quart baking dish.
• Stir together peaches and juice with melted butter. Pour into prepared pan. In a small bowl mix flour, sugar and salt. Stir in milk. Pour mixture over peaches.
• Bake on bottom rack of preheated oven 15 minutes, or until lightly browned, then move to top rack for 20 minutes more. Serve warm.