For Tomato
Cobbler use basic Berry Cobbler recipe (see below) with these
changes:
1/2 cup milk (instead of 3/4 cup)
1 cup sugar (in place of 2 cups), divided into
2 halves
1 1/4 to 1 1/3 cups flour (instead of 1 cup)
1 3/4 to 2 cups chopped tomatoes (instead of
berries)*
1/2 teaspoon cinnamon
Other ingredients the same: 1/2
cup butter, 1 1/2 teaspoon baking powder
Procedure is the same, but sprinkle top of
cobbler with the cinnamon when crust rises.
*Note: Tomatoes should be dead ripe. Tomatoes
should be blanched until peeling cracks, then peeled and cored, then cut
into bite-size pieces (seeds removed as much as possible).
Berry Cobbler
1/2 cup butter
3/4 cup milk
2 cups sugar (divided)
1 cup flour
1 1/2 teaspoon baking powder
1 3/4 to 2 cups berries (any kind)
Directions: Melt 1/2 cup butter or
margarine in 7 by 11 pyrex cake pan. Mix together 3/4 cup milk, 1
cup sugar, 1 cup flour, 1 1/2 teaspoons baking powder. Pour over melted
butter. Do not sir. Pour berries over other ingredients. Do not
stir. Pour
1 cup sugar over berries. Do not stir.
Bake in 350 or 375 degree oven for 30 minutes. Serve hot plain or with
ice cream or sweet cream.
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