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Page 378
Fruit Cobbler
3 cups fresh fruit (apples, peaches, pears, or whatever is in season)
4 tablespoons butter
1 tablespoon cinnamon1 cup pastry flour
2 to 4 tablespoons maple syrup1 teaspoon baking powder
½ cup water

Combine fruit with cinnamon and maple syrup. Mix well and put into baking dish. Dot with 1 tablespoon of the butter.
Combine flour and baking powder in bowl. Cut in remaining 3 tablespoons butter until mixture looks like meal. Stir in water.
Drop by spoonfuls onto fruit. Bake 25 to 30 minutes in a 400 degree Fahrenheit oven, covered for the first 15 minutes. Then remove cover to finish baking. In this way, the top will brown but will not dry out.
This is a seasonal dessertuse whatever fruit is in season because that's when it's at its very best.
Serves 6.
Maple Blueberry Cake
Dry ingredients:
3½ cups freshly ground whole-wheat pastry flour
Pinch salt
1 tablespoon baking powderPinch nutmeg
1 teaspoon cinnamonPinch lemon peel, freshly ground

Liquid ingredients:
3 eggs, lightly beaten
¼, to 0378-001 cup melted butter (or 2 tablespoons melted butter and
1 small container Stoneyfield low-fat organic blueberry yogurt2 tablespoons organic sunflower oil)
½ to 0378-002 cup maple syrup (Grade B is fine)1 teaspoon vanilla (optional)
½ cup chopped walnuts (optional)

Mix together dry ingredients and set aside.
When liquid ingredients are well blended, slowly add dry ingredients and mix well.

 
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