Blueberry Cobbler
What You Will Need:
A crock- pot
Measuring cups.
Measuring spoons.
A large mixing bowl
Additional mixing bowls.
A large mixing spoon
A can opener
Paper towels
Ingredients:
3quarters cup of biscuit baking mix
½ cup of packed brown sugar
1 Third cup of sugar
2 eggs
1 teaspoon of vanilla
½ teaspoon of almond extract
1 can (5 ounces) of evaporated milk
2 teaspoons of butter, melted
3 cups of fresh or frozen blueberries
Vanilla ice cream
Cooking Directions:
Coat inside of Crock-Pot with non-stick cooking spray.
Combine baking mix and sugars in a large bowl.
Add eggs, vanilla and almond extract;
stir to combine.
Add evaporated milk and butter;
stir until fully combined.
Pour about one-fourth of batter into Crock-Pot.
Place blueberries on top.
Pour remaining batter over blueberries.
Cover; cook on low 5 to 6 hours.
Serve warm with ice cream.
Makes 4 to 6 servings.
Tips and Hints for the Kitchen:
Temperature Control☹Keeping Hot Foods Hot)
In a Vacuum Bottle:
* To keep the contents of a vacuum bottle hot longer, first rinse in hot water. Fill again with scalding hot water and let stand until ready to pour in the hot liquid.
Temperature Control (Keeping The Cold Food Cold)
Use a Refrigerator Or Freezer
* Chill plates, serving bowls, platters and serving pieces about 15 minutes before adding chilled foods.
* Many foods, such as cut fruit and milk, can be given an extra chill by placing them in the freezer for 15 minutes, or so before serving. Don't do it with salad greens because they will wilt.
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