Ultimate Chocolate Cobbler Millies Food

ULTIMATE CHOCOLATE COBBLER, MILLIE'S

Steps:

• 1. Preheat over to 350*F Slice stick of butter into about 6 slices and put in 9x13 baking pan (I used a glass pan) and put in oven to melt.
• 2. You will need two (2) bowls, a medium and a large. The batter will go in the large bowl. To each bowl add the dry ingredients and mix well to remove lumps. (make sure to fluff your flour BEFORE you measure it) Now set aside the medium bowl with the topping mix in it.
• 3. BATTER Put water on to boil. To batter bowl, add in buttermilk, walnuts and vanilla extract and hand mix well. If it is too thick add more buttermilk. You want a thicker pancake batter consistency . NOTE: You can use milk but you must reduce amount to about one (1) cup.
• 4. When butter is melted, remove pan from oven. Now carefully pour the batter into pan. I will pour in the middle then around the edges. DO NOT STIR !!!
• 5. Now spoon topping mix evenly over the batter. Try to work quickly here.
• 6. Carefully and slowly pour the boiling water over the top.
• 7. Bake 15 minutes then add * pecans(optional) and return to oven and bake 12 - 15 more minutes. Let sit for at least 20-30 minutes before serving. Great with a scoop of vanilla 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.