From: Katie Nichols
In preparation for the upcoming Memorial Day holiday, Alabama Extension is sharing recipes for some seasonal, sweet treats.
Whether it be a socially distanced event or a festive family gathering by the water, cup cobbler and vanilla ice cream are sure to be a hit. Homemade vanilla ice cream is a staple at southern summer gatherings. The addition of a cobbler, however, will take this potluck contribution to the next level.
Cup Cobbler
David and Margaret (Maggie) Cox, Maggie Valley Berry Patch, Marshall County
- Frozen or fresh berries
- 1 cup sugar
- 1⁄4 to 1⁄2 cup sugar (for berries)
- 1 cup self-rising flour
- 1 cup milk
- 1⁄2 to 1 stick butter
Preparation
Can be cooked in a cast iron Dutch oven or in a 9 x 13 baking dish.
Butter sides and bottom of baking dish. Pour enough berries in bottom of pan to cover well. Sprinkle 1⁄4 to 1⁄2 cup of sugar over berries. Let sit for about 15 minutes. Mix 1 cup sugar, self-rising flour, and milk (does not have to be mixed smooth). Pour over fruit. Dot with butter. Place in 350 degrees F oven for about 45 minutes. The crust should be light golden brown. Serve as is or with ice cream.
Find these and other fresh ingredients at the local farmers market.
Vanilla Ice Cream
Makes 4 quarts, or 32 servings.
- 1 quart of 2 percent milk
- 2 cups sugar
- 3, 12-ounce cans evaporated skimmed milk
- 1, 12-ounce can evaporated milk
- 2 tablespoons vanilla
Directions
Heat half of the 2 percent milk, but do not boil. Add sugar and stir until dissolved. Then add the remaining 2 percent milk, the 3 cans of milk and vanilla and stir. Cover and chill for at least 25 to 30 minutes. Chilling longer will increase the volume and make it smoother. Pour chilled mixture into freezer can of an electric or hand-turned freezer. Fill can only two-thirds full to allow for expansion. Put can in freezer bucket and add dasher. Secure lid on can. To sweeten with ripe berries, add 3 cups of mashed fruit when adding vanilla to the mixture.
Freezing
If using an electric freezer, follow manufacturer’s directions. If using a hand-turned freezer, use one part ice cream salt to four parts chipped or cracked ice. Layer the ice and salt, beginning with ice. Turn freezer slowly and evenly until turning becomes difficult, indicating the ice cream is frozen. Remove the stopper from the side of freezer bucket and drain the salty water then, return the stopper. Clear salt and ice away from the lid and wipe it free of salt. Be sure that no salt water gets into the ice cream.
Remove the dasher and press ice cream down in can. Cover top of can with plastic wrap or foil and replace lid. Cork or pack lid to keep salt water from seeping in. Repack freezer with enough ice and salt to come above top of can. Cover with several thicknesses of newspaper and cloth. Put aside in cool place for 2 hours to let the cream ripen.
