GEORGE WASHINGTON CHERRY COBBLER

In honor of Presidents Day, I found this recipe for George Washington Cherry Cobbler. Although I am sure most people know the connection between the first president and a certain cherry tree, I must admit, it wasn't until my 7 year old asked me to explain, that I researched it more thoroughly.

GEORGE WASHINGTON CHERRY COBBLER

1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/2 cup water
1 package (12 ounces) frozen, pitted dark sweet cherries, thawed
1 tablespoon butter
TOPPING
1 cup flour
4 tablespoons sugar, divided
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk

Heat oven to 400F.
In a saucepan, combine the sugar, cornstarch and cinnamon. Stir in water until smooth. Add the cherries (and cherry juice) and butter. Bring to a boil over medium heat, cook and stir for 2 minutes or until thickened. Pour into an 8 inch baking dish, set aside.
FOR TOPPING
In a large bowl, combine the flour, 2 tablespoons, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in milk, just until moistened.
Drop by spoonfuls over the cherries, sprinkle with remaining sugar. Bake for 25 to 30 minutes or until golden brown.
Serve warm with ice cream if desired.
Enjoy!

Recipe adapted from Taste of Home
www.tasteofhome.com › Recipes‎

CHICKEN AND BANANA FRIED RICE and BANANA BREAD COBBLER

We like to have bananas on hand for a quick and healthy snack, but often they ripen quicker than we can eat them, so we make a lot of banana bread, muffins and cake. Although we do love bananas baked into a delicious treat, it was fun to change it up with this Chicken Fried Rice and Banana Bread Cobbler.

CHICKEN AND BANANA FRIED RICE

In a large nonstick skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Halve 2 bananas lengthwise and add to the pan cut side down. Cook until deep golden, 6 to 8 minutes, transfer to a cutting board and cut into bite sized pieces, once cool enough to handle.
Heat another  tablespoon of vegetable oil. Season 3/4 pound of chicken tenders, cut into cubes, season with salt and pepper. Add to the skillet and cook until browned and cooked through, about 8 to 10 minutes. Lower the heat to medium, add 1/2 cup sliced scallions, and cook, stirring, until golden, about 2 to 3 minutes. Add 2 finely chopped serrano chiles (I unfortunately omitted these because of the kids), and cook, stirring, for 1 minute. Stir in 2 cups of cooked rice, increase the heat to high and cook, stirring occasionally , until the rice begins to toast, about 5 minutes. Remove from the heat and stir in the banana and 1 tablespoon of soy sauce. Sprinkle with chopped, salted peanuts.
Enjoy! please share recipedoodle with your friends and family!

Recipe adapted from Rachael Ray Magazine
www.rachaelraymag.com › Recipes‎

BANANA BREAD COBBLER

1 cup self rising flour
1 cup sugar
1 cup milk
1/2 cup butter, melted
4 bananas, sliced
Streusel Topping

Heat oven to 375F.
Whisk together flour, sugar and milk just until blended, whisk in melted butter. Pour batter into a lightly greased 11 by 7 inch baking dish.
Top with banana slices and sprinkle with Streusel Topping.
Bake for 40 to 45 minutes or until golden brown and bubbly.

STREUSEL TOPPING
3/4 cup firmly packed light brown sugar
1/2 cup self rising flour
1/2 cup butter, softened
1 cup oats
1/2 cup chopped pecans

Stir together brown sugar, flour and butter until crumbly, using a fork. Stir in oats and pecans.
Enjoy!

Recipe adapted from Southern Living, February 2010
www.southernliving.com › Food › Recipes‎

BIG AND BUTTERY CHOCOLATE CHIP COOKIES and BLUEBERRY DROP BISCUIT COBBLER and BANANA SPLIT CAKE

Cookies, Cake and Cobbler - three sweet ways to celebrate an end of summer sleep over.
I baked up a storm amidst the storm of my kids and a bunch of their friends.


BIG AND BUTTERY CHOCOLATE CHIP COOKIES

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoon of vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 package of semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper, cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper lined baking sheets.
Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Bake at 400F for 10 to 12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks, cool.
Enjoy!

Recipe adapted from Taste of Home, June/July 2012
www.tasteofhome.com/recipes‎

BLUEBERRY DROP BISCUIT COBBLER

1 1/2 cups plus 3 tablespoons flour
3 tablespoons plus 1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into 1/2 inch pieces
1/2 cup plus 1 tablespoon of creme fraiche
6 cups of fresh blueberries
2 tablespoons of fresh lemon juice
1 tablespoon of finely grated lemon zest

Heat the oven to 375F.
Whisk 1 1/2 cups flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea sized lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit like dough forms, 5 to 7 turns.
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8 by 8 glass baking dish or divide among six 6-ounce ramekins.
Scatter biscuit topping over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and a deep golden brown, 20 to 25 minutes for ramekins, 45 to 50 minutes for baking dish.
Let cool for at least one hour.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

BANANA SPLIT CAKE

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) of cream cheese, softened
1 can (20 ounces) of crushed pineapple in juice, drained
4 bananas
2 packages (3.4 ounces each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar and butter, press onto bottom of 13 by 9 inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 bananas, arrange over pineapple.
Beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Just before serving top with nuts.
Enjoy!

Recipe adapted from Kraft Foods, Best Loved Quick and Easy Recipes
www.kraftrecipes.com/‎