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Blackberry Cobbler

This is an old fashioned cobbler that is quick and easy to prepare and tastes like the cobbler that my Aunt Jenny and Aunt Robbie use to fix for me when I was about 8.

I like it topped with a quality vanilla bean ice cream, but it also good with cream or milk.

Preheat oven to 375

Melt 1/2 stick margerine in an 8 x 8 baking dish


To 1 can (16 oz) Berries and syrup add

1/2 cup sugar

1 tsp lemon juice

1 dash cinnamon

stir well to disolve sugar and set aside


Sift together

1 1/4 cup self-rising flour

1/2 cup sugar

1/2 tsp salt

1 tsp baking powder

1 dash cinnamon


add 1 cup milk and stir until most lumps are dissolved. Overworking here will toughen crust. Pour batter into center of baking dish with melted margerine. Add berry mixture in the center on top of batter.

Bake in 375 oven for 35 minutes. Remove and sprinkle with granulated sugar.

Cool and serve. Makes 4 servings

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Sour Cream Cornbread

A quick and easy cornbread that is moist and almost cake-like. Add a bit more sugar and you have a desert.

Stir together:

2 boxes corn bread mix. (I usually use Jiffy)

a dash of Accent

a dash of salt

3 heaping Tbsp of self-rising flour

a heaping tsp baking powder

a dash of cinnamon

5 Tbsp sugar

When completely blended together, add:

1 16-oz can creamed corn

2 heaping Tbsp sour cream

2 eggs

1/4 cup milk, slightly more if needed.

Mix batter thoroughly and pour into a 9 x 13 baking dish which has been greased or sprayed with butter flavored Pam and bake in a 375 oven for 35 minutes until a golden brown, or when a toothpick may be inserted and it comes out clean.

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This is a basic sweet and sour chicken dish which is best prepared in a wok. There can be a lot of variation in the final form. Most of the ingredients may be prepared ahead of time so that it can be quickly completed near serving time.

Ingredients: Peanut oil is the best for a wok, Canola is OK for peanut allergics.

2 pieces of garlic, chopped

1/2 tsp grated ginger root

2 cups each (may be adjusted for taste) chunked:


Green Pepper

Pineapple (canned in juice, reserve juice)


Tomatoes (halved cherry are good)

Chicken (canned, 8oz or as desired) prepared with

3/4 cup flour

1 tsp baking powder

a dash of salt

2 eggs

1/8th tsp Cream of Tarter

grated fresh ginger root (to taste. Start with 1/4 tsp)

1/4 cup milk

Sauce consisting of equal amounts (1/2 cup more or less depending

On sauce needed):



Pineapple juice


Additionally 2 tbs. corn starch

Soy Sauce may be added to taste. ( careful, it is salty)

Sift together the flour, salt, baking powder and cream of tarter. Add ginger, eggs, milk and stir into a batter. Add canned chicken directly to batter and mix completely. Heat 1/4 cup oil in wok until practically smoking and drop small portions of chicken mix into hot oil with fork. Using a fork will leave little trailing edges that will make the resulting coquettes appear shrimp-like. Add until the surface of the oil is covered and flip the coquettes over when they are golden brown and puffy. Brown other side and remove and drain on paper towel.

The coquettes may be refrigerated if they are prepared more than 2 hours ahead of use. Continue forking them into hot oil until all batter is used.

Drain and wipe wok with paper towel, add 2-3 Tbs oil, heat, add garlic, and ginger then onions. Stir-fry until onions are hot through then add peppers and continue. When Onions are crunchy, add pineapple. When pineapple is hot, add mushrooms.

Stir sugar and corn starch into cold vinegar and pineapple juice, add a dash of soy sauce and stir until completely dissolved. Add catsup and stir

Add chicken coquettes to wok and stir-fry until heated through. Pour sauce mixture into wok and stir until mixture begins to thicken. Add in tomatoes and stir-fry until heated through. Over-cooking at this point will destroy tomatoes.

Serve on a bed of fluffy rice, or Chinese noodles. (Angel hair pasta is also good)        Return to top


Spanish Rice

Basically a Chili with no beans. Filling on a cold winter's evening and may be seasoned to a violent heat if desired, though go easy at first as hot sauce can always be added.

Brown 2 lbs ground beef and drain. Add a chopped onion or two and cook until onion becomes clear. Add a Tbsp chili powder and a tsp ground cumin. Add a can or two of peeled tomatoes chopped into large chunks with juice. A can of water may be added if more is desired. Salt, Pepper, and Accent may be added to taste, then estimate liquid in pot and add 1/3 cup dry rice for each cup liquid. Bring to a boil for 2 minutes, then reduce heat to lowest setting, cover and allow to stand about 20-25 minutes. All liquid will be absorbed. Stir and serve. This rice keeps well when refrigerated and actually tastes better the next day. It microwaves easily and may be frozen.

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