DDJ-- Vinegar Cobbler, 03-21-12
Mar 21, 2012 13:22 PST
Dessert du Jour 03-21-12
US Library of Congress ISSN: 1533-0966
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about 3 cups all-purpose flour
1/2 teaspoon salt
1 cup solid shortening
1/2 cup cider vinegar
2 cups sugar
2 teaspoons vanilla
Mix 3 cups flour with salt. With a pastry blender, cut in shortening
until crumbly. With a fork, gradually mix in just enough water (about
1/2 cup) until dough holds together. Divide dough into 3 equal portions.
On a floured board, roll out each portion into an oval 1/8 inch thick
and 8 to 10 inches long. Cut lengthwise into 1-inch-wide strips.
In an ovenproof 5- to 6-quart pan that's about 10 inches wide, combine
vinegar, sugar, vanilla, and 4 cups water. Bring to a boil over high
Reserve 8 pastry strips, and tear the remainder into pieces about 1/2
inch long. Drop torn pieces into boiling liquid. Boil 5 minutes.
Remove pan from heat. Crisscross remaining 8 strips on top of the cooked
dough pieces, making a lattice and trimming ends to fit. Push leftover
trimmed dough scraps into syrup.
Bake in a 425F oven until lattice top is golden brown, 25 to 30 minutes.
Serve hot or warm. Spoon into bowls. Serve with vanilla ice cream, if
desired. Makes 8 servings.
Amount per serving
Calories from fat: 39%
Saturated fat: 6.5g
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