Strawberry Cobbler

Traditionally I think of cobbler as a dessert but with the addition of a little oatmeal and Bisquick I think this recipe could easily be used as a breakfast treat! I pair this cobbler with my favorite bourbon vanilla ice cream.

2 c Strawberries Sliced

1/2 c Sugar

1 Tbs. Corn Starch

1 Stick Butter

3 c Bisquick

1 c Sugar

1 1/2 c Milk

1/2 c Rolled Oats

1/2 c Brown Sugar

Dash of Cinnamon

Preheat oven to 350 degrees. Place butter in 9x13 baking dish or cast iron skillet. Place dish in oven until butter is melted. Mix together strawberries, sugar, and cornstarch and set aside. Place Bisquick and sugar in a bowl and mix well. Add milk and stir until just combined. Pour Bisquick mixture into dish over melted butter. Spoon strawberries evenly over batter. Do not stir. Combine oats, brown sugar, and cinnamon. Sprinkle over top of cobbler. Bake at 350 for 30 minutes. Edges will be golden brown and set, but the middle will be jiggly. Serve immediately with fresh whipped cream or ice cream.

• You can use any fruit with this recipe. I particularly love peaches!

• You can substitute self rising flour for Bisquick

• I like to add a dash of vanilla or nutmeg for additional flavor

• I always use butter. Never margarine.

Apple Dumplings

Apple Dumplings

12 Frozen Biscuits

2 cans Apple Pie Filling

1 c Water

1 stick Butter

1 c Sugar

1 tsp. Cinnamon

Icing:

2 c Powdered Sugar

1 c Heavy Whipping Cream

1 tsp. Cinnamon

Allow frozen biscuits to partially thaw. Cut each biscuit into quarters. Spray a 15 inch cast iron skillet or a 4 quart casserole dish with nonstick spray. Place biscuit pieces in dish and cover with apple pie filling. Place butter, water, sugar, and cinnamon in pot and cook until butter is melted and sugar is dissolved. Pour over biscuits and apples. Bake at 350 degrees for 30-45 minutes until biscuit pieces start to brown and are cooked through. While biscuits are cooking make icing. Place powdered sugar, heavy cream, and cinnamon in bowl and mix until smooth. Pour icing over hot biscuits. Serve warm with bourbon vanilla ice cream.