Splendid Strawberry Drop Cobbler

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Splendid Strawberry Drop Cobbler

Book Description

Simple Strawberry Sensations! is a cookbook devoted to one of America's favorite fruits...strawberries. Award-winning cook, Laura York has created a bounty of interesting and flavorful recipes. The cookbook has five categories: Brunch, Soups & Salads, Beverages, Desserts, and Gifts. The book is beautifully enhanced with color pencil illustrations for each recipe plus the cover and divider pages.

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Simple Strawberry Sensations!

Authors: Laura York

Date: March 2001

ISBN: 0970708602

Publisher: Simple Sensations

Hardcover

ORDER/INFO

Splendid Strawberry Drop Cobbler
Recipe from: Simple Strawberry Sensations!
by Laura York
Cookbook Heaven at Recipelink.com

Servings: 4-6

Strawberry Filling:
5 cups strawberries, hulled and halved.
1/2 cup light brown sugar, packed
3 tablespoons orange juice
1/2 teaspoon cinnamon
Golden Drop Biscuits:
1 cup flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons butter, chilled and cut into pieces
1/2 cup sour cream
Topping:
2 tablespoons sugar
1/2 teaspoon cinnamon

For the Strawberry Filling:

Lightly spray a 9-inch square baking dish with cooking spray; set aside.
In a medium saucepan, combine strawberries, brown sugar, orange juice and cinnamon; mix well. Place pan over medium-high heat and bring to a boil. Reduce the heat and simmer, uncovered, for 5 minutes, stirring occasionally. Pour the mixture into the prepared baking dish.

For the Golden Drop Biscuits:

Preheat oven to 350 degrees F.
In a medium bowl, combine flour, 3 Tablespoons sugar, baking powder, baking soda and salt; mix well. Using a pastry blender, cut the butter into mixture until it forms coarse crumbs. Add the sour cream and stir until mixture forms a ball of dough. Shape the dough into I-inch balls and place them on top of the strawberry mixture.

For the Topping:

In a small bowl, combine the 2 Tablespoons sugar and cinnamon; mix well. Sprinkle over the top of the biscuits.
Bake, covered with aluminum foil, for 15 minutes. Remove the foil and bake for an additional 10 minutes. Let cool slightly on a wire rack and serve while warm.

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