We went out for Italian pizza lunches at the two best places near here with Mary Ellen, and had a variety of 12-inch pizzas ranging from Margherita to prosciutto with arugula. Quite a worthwhile project, although fattening. I don't always succeed in getting my photos in order here, but a prosciutto, arugula, and truffle oil pizza is pictured.
And here's the cobbler recipe from your childhood.
Fruit Cobbler
Place in a baking dish or 10-inch pyrex pie plate:
4 to 6 cups prepared fruit (berries, or cut-up peaches, or a mixture)
1/2 cup sugar
2 tablespoons flour
Make biscuit topping:
1 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons sugar
Mix with fork.
1/3 cup milk or water
1/6 (2 and 2/3 tablespoons) cup oil
Mix liquids and stir into flour mixture, stirring only until lightly blended. Drop by teaspoon blobs onto fruit. Sprinkle with cinnamon sugar if desired. Bake at 350 degrees for about 45 minutes. Serve warm, maybe with ice cream.
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