Judys Chocolate Cobbler For 30 Food

CHOCOLATE COBBLER WITH CHERRY ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Pour the melted butter into a 9-by-13-inch baking dish.
• In a mixing bowl, combine the self-rising flour, milk, vanilla and 1 1/2 cups of the sugar. Mix well and pour over the melted butter.
• In another bowl, mix together the cocoa powder and remaining 1 cup sugar. Sift over the baking dish with the melted butter and flour mixture. Pour 3/4 to 1 cup of hot, hot water over top. Bake until firm on top but still gooey and chocolatey on the inside, 30 to 35 minutes.
• Serve warm with cherry ice cream.

CHERRY-CHOCOLATE COBBLER

Steps:

• Make the filling: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch baking dish. Combine the cherries, granulated sugar, cornstarch, lemon juice and vanilla and almond extracts in a large bowl; toss until combined with no clumps. Spread in the prepared dish.
• Make the topping: Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter and pulse until pea-size pieces form. Pulse in the chopped chocolate. Whisk the egg with the buttermilk in a medium bowl; add to the flour mixture and pulse a few times until the dough just comes together.
• Turn out the dough onto a lightly floured surface and pat into a 4-by-12-inch rectangle (about 1/2 inch thick). Cut into twelve 2-inch squares; arrange in 3 rows over the filling. Brush the tops with buttermilk and sprinkle with turbinado sugar. Bake until the topping is browned and the filling is bubbling around the edges, 45 to 55 minutes. (To check for doneness, look under a biscuit to make sure it?s not raw; continue baking if necessary.) Let cool at least 30 minutes. Serve with ice cream.

CHOCOLATE COBBLER

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized bowl, whisk together flour, baking powder, salt, sugar, and cocoa powder. Create a well in the dry ingredients and pour in milk, melted butter, and vanilla. Stir together until a thick batter forms.
• Pour into a small, ungreased 8-inch rectangular casserole dish with high sides.
• In a separate bowl, stir sugar, brown sugar, and cocoa powder together. Sprinkle over the top of the batter evenly.
• Pour hot water over the entire thing {WITHOUT STIRRING A THING!}.
• Bake for 40 minutes or once the middle is set. {Be sure to place it on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving.
• Serve warm with vanilla ice cream.

CHOCOLATE COBBLER

Steps:

• In a bowl, combine the flour, sugar and 2 tablespoons cocoa. Stir in milk and oil until smooth. Pour into a greased 8-in. square baking pan. Combine the brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over top (do not stir). Bake at 350° until top of cake springs back when lightly touched, 40-45 minutes. Serve warm, with ice cream if desired.

JUDY'S CHOCOLATE CHIP POISON COOKIES

Steps:

• Mix all ingredients together.
• Spread mixture in an ungreased 9 x 13 baking pan.
• Bake in preheated 350°F oven for 20-30 minutes or until golden; Cool 10 minutes.

CHOCOLATE COBBLER

Steps:

• In bowl, combine flour, baking powder, salt, sugar and the 2TBS cocoa.
• Stir in milk and oil until smooth.
• Pour into a greased 8in square baking pan.
• Combine brown sugar and the 1/4 cup cocoa.
• Sprinkle over batter.
• Pour hot water over the top (do not stir).
• Bake at 350* for 45 minutes or until cake springs back when touched.

JUDY'S CHOCOLATE COBBLER FOR 30

Steps:

• 1. Mix the first 8 ingredients together until smooth. Pour into a full size 2" restaurant pan that has been sprayed with non-stick spray.
• 2. Next, mix the 2 c. sugar, 2 c. brown sugar, and 1 c. Hershey's cocoa. Sprinkle over the batter in pan. Do not stir.
• 3. Next, pour 5 c. boiling water on top of sugar mixtures and do not stir.
• 4. Bake at 350 degrees until top is slightly set. Makes its own hot fudge sauce. Let stand 15 min.