Most families have a traditional holiday dessert menu that is made every year. My mother always made a Lady Baltimore Cake, Lord Baltimore Cake, Lane Cake, Old Fashioned Fruit Cake, Fresh Coconut Cake and several other desserts.
However, some of us enjoy being a little creative. A few years ago, we made my cranberry cobbler in one of our cooking classes and it was a hit. I liked it so much that I made one to carry to a church dinner. Before I could tell them what it was, most of those who tasted it thought it was a dark cherry cobbler. By the way, while fresh cranberries are available, I would suggest buying several packages for the freezer because you might want to make this tasty dessert later in the year.
Another popular cobbler, especially with the youngsters, is my Peanut Butter Cobbler A La Mode. One bite calls for another. Any time you combine peanut butter and chocolate, it thrills the palate.
In a few years, perhaps these wonderful cobblers will become “traditional” at your house during the holidays.
CRANBERRY NUT COBBLER
1 1/2 cups sugar, divided
2 cups water
1 (12 oz.) pkg. fresh cranberries
1/2 cup chopped nuts (can be walnuts or pecans)
1/4 cup butter
Preheat oven to 350 degrees. Combine 1 cup sugar, the water and the cranberries in a large sauce pan. Bring to a boil. Reduce heat to low and cook about 3 minutes until berries are popping. They will be soft but not mushy. Remove from heat and stir in the remaining 1/2 cup sugar and the nuts. Melt butter in an 8 by 12 inch baking dish. Pour the cranberry mixture into pan. Pour the crust batter over cranberries. Bake at 350 degrees for 30 to 35 minutes until crust is golden brown.
3/4 cup sugar
1 cup self-rising flour (see note below)
2/3 cup milk or water
Combine all ingredients and whisk until smooth.
Note: If you use 1 cup all-purpose flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Mix well.
PEANUT BUTTER COBBLER A LA MODE
1/2 cup plus 2 tablespoons creamy peanut butter, divided
1 cup warm water
1 cup sugar, divided
1 cup miniature marshmallows
1 teaspoon vanilla extract
1 cup self-rising flour (see note above if using all-purpose flour)
1/2 cup milk
3/4 cup milk chocolate chips
Vanilla ice cream
Preheat oven to 350 degrees. Combine the 1/2 cup peanut butter with warm water. Whisk until well blended. Add 1/2 cup sugar and mix well. Pour into an 8-inch square pan. Sprinkle marshmallows over top. They will float. Cream together the remaining 2 tablespoons peanut butter and 1/2 cup sugar. Add vanilla extract and mix. Add flour alternately with the milk. Beat until smooth. Spoon over the top of marshmallows and sprinkle chocolate chips over top. Bake for 45 minutes. Allow to cool slightly and then serve with a scoop of vanilla ice cream.
Prudence Hilburn of Piedmont has won more than 30 national cooking awards and written several cookbooks, including, “Simply Southern and More.” Write her at email@example.com or visit www.prudencehilburn.com.