deliciousdessertrecipe Archives - Cooking Plus HomeDecor

Cherry cobbler is a super easy and tasty sweet dish which comprises of self raising flour,cherries,butter or margarine and milk.

Recipe Of cherry Cobbler

Ingredients

Cooking time : 30 -35 minutes Serves 4

(1) For the fruit mixture

Cherries 450-675 g/1-1½ lb or 1-1½ lb in American

(2) water 3 tbsp or 4 tbsp in American

(3) Sugar 75 g/3 oz or 6 tbsp in American

(4) For the cobbler:

Self raising flour 175 g/6 oz or 1½ cups in American

(5) Butter or margarine 40 g/1½ oz or 3 tbsp in American

(6) sugar 50 g/2 oz or 1/4 cup in American

(7) Milk to bind or to bind in American

(8) To glaze :

Milk 1 tbsp or 1 tbsp in American

(9) Sugar 25 g/1 oz or 2 tbsp in American

Method

or plain (all purpose) flour with 1 ½ teaspoons baking powder.

Put the cherries into the pie dish with the water and sugar.Put a piece of foil or grease proof (waxed) paper over the fruit so it does not dry.Cook in the center of a moderate oven , 180° C/350° F Gas mark 4,for approximately 15 minutes..

Sift the flour into a bowl. Rub in the butter or margarine until the mixture looks like fine breadcrumbs.Add the sugar and enough milk to bind to a soft rolling consistency. Roll out until about 1.5 cm/ ½ inch thick. Cut into small rounds and brush these with milk;sprinkle with the sugar.Place them on top of the hot half cooked fruit .Raise the oven heat to hot,220°C/425 °F Gas mark 7,put the cobbler in the center of the oven and cook for approximately 15 to 20 minutes.Serve hot with cream.

Variation In The Preparation Of Cherry Cobbler

Most other fruits can be used to make this simple pudding.If using soft fruit,such as redcurrants,.Just add sugar and precook for about 10 minutes.

Note:

Ingredients plays a vital role in making the dish healthy and delicious.Although combination of the ingredients in a dessert are very important in making the flavor but also the methods and techniques in preparing the dessert also have its own significance and the right combination of ingredients and the best techniques to prepare the dessert comes from a genuine recipe from a professional chef.

History Of Apple Cheese Cake

Apple cheese cake was first mentioned by a Greek physician Aegimus in its book “on the art of making cheese cake” and this dish was a popular dish in Ancient Greece.Use of cheese and cheese products were used in Ancient times but this was done before the invention of writing.Research tells that cheese cakes were served to athletes as it was a good source of energy and was also served in weddings.

The writer Aethenaeus wrote first cheese cake recipe in 230 AD but this recipe was very basic as recipe constitute of mix spring wheat flour with honey and pounded cheese in a brass pan and heat the cheesecake in accumulated form.

After conquering Greece the Romans used to serve it when they were victorious.Romans made some changes to the recipe as they added eggs to the recipe and the these cakes were made under a hot brick and served warm.

These recipes came to Europe when Roman empire grew and hey took control over the Europe and it was at that time that the this cake’s recipe was modified and ingredients to each region of the Europe were added to the recipe.

This cake’s recipe was first introduced in 1545 in a cook book named as “flour based sweet food”.In 18th century when this when this recipe was recognized in Europe as cheese cake recipe the Europeans begin to use beaten eggs instead of yeast to make their breads and cakes rise.

This cake was brought to America by the Europeans.This recipe became very famous in New York but the New Yorkers didn’t add any fruits in the dessert and this cake was made by egg yolks and cream and chocolate takes place on the top of the cake and on its sides and the famous cake takes its flavor from the egg yolk and cream.Arnal Reuben (1883-1970) born in Germany came to America when he was young.He was invited in a party where the cheese pie was served by the hostess and he was impressed by the cheese pie that he experimented over with the recipe until he invented the NY style cheese cake and it was from that time that restaurants in different cities of the US have their cheese cake recipe with some modifications as Newyork style cheese cake has fruits on the top and on the side and sour cream is added to make cake creamy and in Saint Louis they put butter in the recipe.

Recipe

Cooking time : 15-20 minutes Makes 12

For the biscuit crust

(1) Plain all purpose flour 175 g/6 oz or 1½ cups in American

(2) Salt pinch or pinch in American

(3) Butter 75 g/3 oz or 6 tbsp

(4) Sugar 25 g/1 oz or 2 tbsp

(5) Egg yolk 1 or 1 in American

(6) Water to bind or to bind in American

(7) To glaze:

egg white 1 or 1 in American

(8) For the filling Of Apple Cheese Cake

cooking baking apples (weight when peeled and cored),sliced 225 g/8 oz or 1/2 lb in American

(9) Finely grated lemon rind 1 teaspoon or 1 teaspoon in American

(10) Lemon juice 2 tbsp or 3 tbsp in American

(11) Caster sugar 50 g/2 oz or 1/4 cup in American

(12) Ground cinnamon pinch or pinch in American

(13) butter 25 g/1 oz or 2 tbsp in American

(14)egg 1 or 1 in American

(15) Fine soft breadcrumbs 25 g/1 oz or 1/2 cup in American

Method

Sift the flour and salt.Cream the butter and sugar until soft and light.Add the flour and yolk and enough water to make a firm rolling consistency.This particular pastry can be kneaded fairly firmly.Roll out the pastry and line 12 deep individual patty tins( patty shells).Prick the bottom of the pastry shapes, brush with the eggs white. Bake blind just above the center of the moderately hot oven, 200°C/ 400 °F Gas mark 6, for 12 to 15 minutes until firm. Meanwhile put the apple slices ,lemon rind,lemon juice and sugar into saucepan,do not add extra water.Cook gently until the apples are soft.Beat with a wooden spoon to give a smooth pulp. Remove from the heat and and add the cinnamon,butter,egg and breadcrumbs.Blend thoroughly and cook over a very low heat and thickened.If serving hot put the hot apple mixture into the hot pastry. serve with cream or ice cream.If serving cold allow both the pastry and the filling to become cold, then spoon the apple mixture into the pastry cakes.