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
Dessert du Jour
Simply the BEST dessert recipe list on the Web!
Sent to you free via email five days per week.
To subscribe, address a blank email to firstname.lastname@example.org
Unsubscribe instructions at bottom of mailing.
Archives are at http://lists.topica.com/lists/dessert/read
Encourage your friends and family to subscribe!
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
Dessert du Jour is made possible only by donations from subscribers like
you. If you enjoy receiving DDJ, please support us by sending a check
payable to "Richard Rowand" for any amount to: Richard Rowand, PO Box
3385, Leesburg, VA 20177. Or use PAYPAL ( http://www.paypal.com ) and
donate (via your account or their secure credit card site) directly thru
Rich's email address ( email@example.com ). Thank you.
If you mysteriously stop receiving Dessert du Jour, remember to visit
our website http://www.recipedujour.com because your ISP provider may be
blocking our ezines thinking they are (heaven forbid!) junk mail.
And check our archives at www.topica.com/lists/dessert/read to see the
Good Neighbor Desserts appears every Friday. To submit your recipe to
Dessert du Jour’s Good Neighbor Desserts, simply send it via email to
firstname.lastname@example.org Use “GND” and the title of your recipe as the
subject; and you must include your email address in the text in case
other readers have questions. Feel free to include some words about
yourself or the recipe (please keep it short). Look at the format we use
when we present our recipes and try to be similar. Do not submit recipes
in “bulleted” or 2 column format. Be sure to be specific in your
measurements (don’t just say “a small can” of something, give the
amount). One recipe per email, please. We reserve the right not to print
everything we receive. By submitting to Good Neighbor Desserts, you give
us permission to publish your submission in our daily ezine and in any
other format, such as a printed collection, without recompense now or in
the future. WARNING: If you don’t follow the guidelines above, we won’t
be able to use your recipe!
Dessert du Jour is a proud member of the Recipe du Jour family.
To subscribe to Recipe du Jour, daily recipes, columns, and nostalgia,
Send a blank email to email@example.com
Nutritional analysis is intended as a guide only.
To unsubscribe from Dessert du Jour, address a blank email to
The simplest way to change your subscription address is to unsub from
your old address and resubscribe from your new address.