Cobbler recipe combines fruit, soda for delicious dessert

The 150th SEMO District Fair is over, the rides and concession stands have all packed up and gone away, but a big broad smile still remains on the face of our 8-year-old.

She entered four items in the fair and came home with four ribbons -- two first place, a second place and a third place. For her first time to enter I think she did great. We brought the items home and she displayed them in the living room. She looked at me and said, "Mom, I am so proud of myself." It was so cute, and yes, I was so very proud of her, too.

Last week we had a request for a fruit cobbler that had a can of lemon-lime soda poured over the ingredients and baked. There was a response from one reader.

Fran Anderssen got this recipe last week from a friend in Branson, Mo. She has not tried the recipe yet, but her friend assures her that it is yummy made with peaches, apples or apricots. Her recipe however, is dumplings as the piece of fruit is wrapped in the crescent roll. I guess it could be layered and not rolled and achieve similar results. My daughter makes a similar recipe using flour tortillas as the wrap. The last time I made them I used peach and red raspberry pie fillings and they were delicious.

Fruit Cobbler

2 packages crescent rolls

Apple, peach or apricot slices, enough to roll one in each triangle roll

2 sticks butter

1 1/2 cups sugar

Cinnamon to taste

A 12-ounce can white soda (7-Up, Sprite, Sierra Mist, etc.)

Unroll and separate into triangles. Wrap each piece of fruit in a triangle and place in a lightly buttered 9-by-13 inch pan. Heat butter, sugar, and cinnamon until melted and pour over wrapped dough. Pour can of soda over all. Bake at 325 degrees for about 40 to 45 minutes.

Joan Weeks of Cape Girardeau shared the next recipe for soup. She thought it was especially good because of the romaine lettuce as one of the ingredients.

Minestrone

2 tablespoons olive oil

1 onion, chopped

2 cloves garlic, pressed or minced

4 cups chicken broth

1 (28-ounce) can peeled whole tomatoes, undrained

1 medium large potato, peeled and chopped, about 1 1/2 cups

1 1/2cup chopped carrots

1/3 cup uncooked small shell pasta

1 cup chopped celery

1 cup chopped zucchini

1 cup yellow squash

4 cups chopped romaine lettuce

2 tablespoons chopped fresh parsley

5 tablespoons chopped fresh basil, divided

1 (15-ounce) can small white beans, drained, then rinsed and well drained

1 (14-ounce) can peeled, diced tomatoes, undrained

Salt

Ground black pepper

Grated Parmigiano-Reggiano cheese, optional

Extra virgin olive oil for drizzling, optional

In a large stock pot, heat 2 tablespoons olive oil over medium heat. Add onion and garlic; cook until tender, stirring occasionally. Stir in chicken broth and whole tomatoes and their juice, breaking up tomatoes slightly. Bring to a boil. Stir in potato and carrots; cook over high heat 5 minutes. Stir in pasta and celery; cook over medium heat 5 minutes. Stir in zucchini, yellow squash, lettuce, parsley and 3 tablespoons chopped basil. Simmer over medium-low heat about 10 minutes. Stir in beans, diced tomatoes and their juice, remaining 2 tablespoons chopped basil and salt and pepper to taste. Cook until hot, about 5 minutes. Serve in bowls, topped with grated cheese and a drizzle of extra-virgin olive oil.

A friend of mine sent me this recipe to try. Even though I have not had time to do so, I plan to as I like the combination of pork and apples together and the apples make me think of fall.

Ham and Apple Skillet

3 cups frozen loosely packed hashbrown potatoes with onion and peppers

1 small onion, chopped (1/4 cup)

1 large red apple (such as Jonathan), cored and chopped (about 1 cup)

1 teaspoon dried sage, crushed, or adjusted to taste

2 tablespoons water

1 cup diced fully cooked ham

1-1/2 cups fat-free milk

1 cup frozen egg product, thawed, or 4 beaten eggs

1/2 cup shredded low-fat cheddar cheese (2 ounces)

1/4 teaspoon salt

Fresh sage, optional

Thaw potatoes for 30 minutes. Press between paper towels to remove moisture. Set aside. In a 10-inch ovenproof skillet cook onion, apple, sage, and water over medium heat until onion is tender. Remove from heat. Stir in potatoes and ham. Combine milk, egg product or eggs, cheese, and salt. Pour egg mixture into skillet. Do not stir. Bake, uncovered, in a 350 degree oven for 30 to 35 minutes or until center appears just set. Garnish with fresh sage, if desired. Makes 6 servings.

If you were lucky enough to have frozen fresh blueberries, this would be a nice way to use a few. If not, the store bought frozen berries will work just fine.

Blueberry Cinnamon Nut Coffee Cake

For the cake:

1/2 cup (1 stick) butter or margarine, softened

1 cup firmly packed light brown sugar

2 eggs

1 container (8 ounces) sour cream

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh blueberries

Filling:

1/3 cup chopped nuts

1/3 cup firmly packed light brown sugar

3/4 teaspoon ground cinnamon

Glaze

3/4 cup powdered sugar

1 tablespoon butter, softened

1 tablespoon milk

1/2 teaspoon vanilla extract

Preheat oven to 350 degrees. Combine butter and brown sugar in bowl. Whisk until light and fluffy. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder, soda and salt in small bowl; gradually add to butter mixture. Fold in blueberries. Combine filling ingredients in small bowl; mix well. Spoon half of cake batter into lightly greased springform pan fitted with fluted base. Spread filling evenly over batter. Top with remaining cake batter. Bake 45-50 minutes or until toothpick inserted in center of cake comes out clean. Let cool in pan on cooling rack 10 minutes. Carefully run a metal spatula around outer edges of cake. Invert onto serving plate. Cool completely on rack. For glaze, combine all ingredients in a small bowl; whisk until smooth. Drizzle over top of cake.

Once again I am all out of room. I hope you have a terrific week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.