Blueberry Cobbler w/ Cream-Butter Crust and Weekly Dinners

Yesterday we celebrated my father's 63rd Birthday with very, very good food.

Hubby smoked 4 racks of amazing pork back ribs, in addition to a green salad, pasta salad, and corn salad, stuffed mushrooms and cowboy caviar. We washed it all down with two desserts: cookie cake and blueberry cobbler.



The post WWII American Favorite Cookie-Cream (or icebox ) Cake was made popular by Nabisco's Famous Chocolate Wafers.

It's not exactly made from whole foods or Daily Diner approved because of the amount of preservatives and additives in the cookies, but it's a family tradition (the whip cream is 100% real). Pops has had a piece of cookie cake every single birthday---63 years. I found this Washington Post article about the classic icebox cake--interesting quick read.

(uber simple cookie cake recipe is found on the box of Nabisco's Famous Chocolate Wafers)

Blueberry Cobbler--my favorite dessert...any kind of cobbler or pie, specifically.

I loved the crust of my mom's Blueberry Cobbler, made with cream and butter, it tasted like a flaky version of a butter cookie. Too good.

1 cup sugar

1/3 cup quick cooking tapioca

1/2 tsp. cinnamon

pinch of ground cardamon

1 tbsp grand marnier liqueur (optional)

1 tbsp fresh lemon juice

2.5 lbs blueberries

1/2 tbsp milk

Pastry Crust

Makes one crust, serves 8-10 people

2 cups flour

3/4 cup cold butter, cut into 1 inch pieces

1 tsp each sugar and fresh lemon juice

1/2 tsp salt

1/4 cup plus 1 tbsp heavy whipping cream

You can use one 9 inch pie plate or make small individual cobblers.

Preheat oven to 400 degrees, combine sugar, tapioca, cinnamon, cardamon,lemon juice and berries, liqueur,let stand for 15 minutes, stirring occasionally.

Spread berries in ramekins or cobbler dishes.

Pie Crust: Put all ingredients in a food processor and whirl until dough comes together and is evenly moistened. Gather into a ball, then shape into a flat disk. On a flour board roll out dough to a 14 inch round.

Cut into pieces to fit cobbler dish, Flute edges with a finger and thumb to seal. Cut two vents into top crust. Brush milk on top of crust and sprinkle a little sugar on each cobbler crust. Bake until golden brown, 50 minutes for pie and about 1/2 hour for cobblers.

Put a pan in the bottom of oven because it may spill over when baking.

Note: my mom didn't use a food processor. She cut the butter into the flour with two knives until the dough resembled coarse corn meal.

She added all the other ingredients next and rolled into a ball and placed in frig for 15 minutes. Then kneaded it gently a few times and rolled out on a lightly floured board. Too much flour makes it dry. Enjoy!!

Weekly Dinners

Sunday- BBQ! (Happy Birthday Aunt Sheri and Pop's)

Monday- Indian Lentil Soup using spices adapted from Peef and Lo's Recipe

Tuesday-Halibut, Green Beans and baked Sweet Potatoes

Wednesday-Meatballs and veggie soup (I was so happy to find locally grown rainbow chard this time of year, I had to make a meal around this typically out of season find)

Thursday- Greek Salad w/ Chicken