Nathalie Duprees Liberty Cobbler Food

NATHALIE DUPREE'S LIBERTY COBBLER

Steps:

• Pour sugar over strawberries and mix well. Set aside and let macerate for 20 minutes.
• Preheat oven to 350 degrees. Put butter in a 9-by-13-inch ovenproof serving dish, and place in the oven to melt.
• Mix together flour, baking powder and salt in a bowl, and stir in milk and sugar to make a batter.
• Remove dish with melted butter from the oven, and pour in the batter.
• Arrange drained strawberries over the batter in a single layer, then drizzle the juices from the berries on top.
• Return the dish to the oven. Bake until the batter is browned and has risen up and around the fruit, approximately 45 minutes.
• Meanwhile, make the blueberry sauce. Rinse and pick over blueberries. Combine water and sugar in a saucepan, and heat to the boiling point. Place 1 pint of blueberries in the bowl of a food processor. Process, turning the machine on and off about 4 times, until berries are coarsely pureed. Add to sugar syrup with lemon juice, and bring back to a boil. Cook about 2 minutes more. Add remaining pint of whole berries, reserving a few for decoration.
• Serve blueberry sauce over the warm cobbler, and top with whipped cream and reserved berries.

NATHALIE DUPREE'S EVERYBODY'S FAVORITE CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease and flour three 8-inch or two 9-inch round pans or a 13 x 9 x 2-inch pan. If desired, line bottom of pans with wax paper cut to fit and grease and flour the paper.
• Combine flour, sugar,, cocoa powder, baking soda and salt in a mixing bowl. Add oil, milk, eggs and vanilla. Beat 2 minutes at medium speed. Stir in the boiling water until blended. The batter will be thin.
• Pour batter evenly in prepared pans.
• Bake 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
• If using round pans, cool on wire racks 5 minutes and then remove from pans. Finish cooling on wire racks.
• Frost with desired icing.
• NOTES:.
• Sour milk if you don't have buttermilk: 1 1/2 t. lemon juice to 1/2 cup milk.
• Cake may be frozen, frosted or unfrosted.

NATHALEE DUPREE'S DAFFODIL CAKE

Steps:

• Bake at 375.
• Sift the flour and 3/4°C of the sugar together three times.
• In a large mixing bowl, whisk the egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in 1 Cup sugar and continue to beat until very stiff peaks form.
• Sift about 1/4 of the flour mixture over the egg whites, gently folding. Repeat with remaining flour mixture, 1/4 at a time.
• Fold in vanilla. Remove one-third of the batter and set aside.
• In a separate bowl, beat egg yolks, 2 T. flour and 2 T. sugar until thick and pale yellow. Stir in the lemon peel.
• Fold about 1/2 Cup of the reserved batter mixture into eggs to lighten them, then gently fold egg yolk mixture into reserved batter.
• Spoon white and yellow batters alternately into an ungreased tube pan. Run knife gently through batter to eliminate air pockets and to swirl the batters.
• Bake in lower third of oven for 35 - 40 minutes Invert pan to cool. When cool, remove from pan and spoon warm glaze over top or serve sauce on the side.
• Glaze: Cook sugar, cornstarch and water over medium heat till smooth and thickened. Add lemon peel, juice and butter and heat till warm.