Crisps, Cobblers, Custards & Creams

Price: $29.10
(as of Nov 19, 2024 13:49:34 UTC – Details)

More than 150 recipes for crisps, cobblers, custards, and creams by one of America’s most respected food writers

It seems as if everything old is now new again with classic, home-style desserts like doughnuts and whoopie pies ever growing in popularity. And yet, there have been so few books on the topic of Jean Anderson’s latest, Crisps, Cobblers, Custards, and Creams. The renowned author and food writer uses her years of expertise to put together a collection of more than 150 attractive desserts that range from silky, rich puddings to hot, baked cobblers and are destined to become new family favorites. The varied assortment comes from cherished family recipes as well as those that Jean encountered while abroad. Some of the treats include Berry Patch Cobbler with Pecan Shortbread Crust, Dulce de Leche Pots de Crème, Chocolate Bread Pudding, Spicy Apple Brown Betty, and Old-Timey Tar Heel Banana Pudding. There is also a chapter solely devoted to accompaniment sauces. True to fashion, Jean Anderson’s recipes are meticulously tested and offer something for everyone’s tastes, any day of the year.

From the Publisher

Biscuits ’n’ Berries from Crisps, Cobblers, Custards & Creams

Makes 6 Servings

My inspiration for this cobbler is my mother’s strawberry shortcake. Unlike neighbors who simply spooned a few berries into store-bought sponge-cake cups, Mama always baked a batch of biscuits, split them, buttered them, and sandwiched them together with the strawberries my father grew by the acre. Of all the berries out there, strawberries would never be my choice for crisps and cobblers because they tend to bake poorly. But this upside-down cobbler, I’m pleased to say, rivals Mama’s best strawberry shortcake. Yes, the strawberries do go squishy as they bake, but inverting the cobbler on a serving plate turns them into a sauce that’s just right for the biscuit topping underneath.

Directions

1. Preheat oven to 400°F. Lightly butter shallow 2.-quart ovenproof glass or ceramic casserole at least 9 inches across or spritz with nonstick cooking spray.

2. Berries: Spoon sliced strawberries into casserole. Blend preserves and orange juice mixture, then fold into berries in casserole.

3. Slide onto middle oven shelf and bake uncovered until berry mixture bubbles and thickens slightly—about 10 minutes, stirring well at half-time. Remove from oven, stir well, and set aside.

4. Topping: Whisk biscuit mix and sugar together in medium mixing bowl, then forking briskly, drizzle in milk and continue forking just until soft dough forms. Drop dough by rounded tablespoons on top of berry mixture, spacing evenly.

5. Slide cobbler onto middle oven shelf and bake just until biscuit topping is cooked through and dappled with brown—30 to 35 minutes.

6. Remove cobbler from oven, set on wire baking rack, and cool 30 minutes.

7. To serve, loosen still-warm cobbler around edge, invert on large round rimmed dessert platter, and dish up at table. Accompany, if you like, with bowl of softly whipped cream so that everyone can help himself.

Ingredients 1 quart (4 cups) medium-large red-ripe strawberries, hulled and cut lengthwise into slices about ½-inch thick ½ cup strawberry preserves ½ cup fresh orange juice blended with 2 tablespoons cornstarch 2 cups Homemade Biscuit Mix (see below) 2 tablespoons sugar 1 cup milk 1 cup heavy cream, whipped to soft peaks (optional accompaniment)

Homemade Biscuit Mix

Makes 5-1/3 Cups

Or should I call this All-Purpose Topping, something to make ahead and keep in the freezer? I seal it in a plastic zipper freezer bag so it’s ready to dip into whenever I need an ‘instant’ topping for a crisp, cobbler, or other fruit pudding. A New York friend tells me that a couple of Brooklyn restaurants are now baking and serving cobblers in small wide-mouth preserving jars—each enough for one serving. Not that I’m recommending that you try that—it’s risky unless you have perfect jars and spot-on ovens and timers. I, myself, prefer to bake crisps and cobblers the old-fashioned way.

Directions

1. Place flour, baking powder, sugar, and salt in large bowl and whisk well to combine.

2. Add butter and using pastry blender, cut butter into flour mixture until texture of lentils.

3. Scoop mixture into labeled and dated sturdy plastic zipper bag, press out all air, seal, and store in freezer where it won’t get lost.

Notes

1. Once you’ve spooned the mix into a freezer bag, press out all the air before sealing—or resealing—and don’t forget to label and date the bag. Stored this way, the biscuit mix should keep well for several months, meaning that the baking powder won’t lose its ‘oomph’.

2. You must use a double-acting baking powder for this mix, one that reacts first when exposed to liquid and second when it’s heated.

Ingredients 4 ½ cups unsifted all-purpose flour 2 tablespoons double-acting baking powder (see note below) 4 teaspoons sugar 1 teaspoon salt 10 tablespoons (1 stick + 2 tablespoons) refrigerator-cold unsalted butter

Publisher ‏ : ‎ Mariner Books; Illustrated edition (April 12, 2016)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 336 pages
ISBN-10 ‏ : ‎ 0544230752
ISBN-13 ‏ : ‎ 978-0544230750
Item Weight ‏ : ‎ 2.66 pounds
Dimensions ‏ : ‎ 8 x 1.12 x 9 inches