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Saturday, Jun 24, 2017
Dining

Blue-ribbon cobbler

Valrico cook Jackie Garvin's recipe for Blackberry Cobbler recently won a blue ribbon at Just a Pinch Recipe Club, a social community for cooks at www.justapinch.com. Garvin's cobbler beat out thousands of other recipes in the contest. Founded in 2010, Just a Pinch Recipe Club offers free memberships. More recipes for lemonade cake Earlier this year, Devin Porton was looking for a recipe for Lemonade Cake that uses a box cake mix, with the only liquid in the batter and in the icing coming from canned frozen lemonade. The cake is best made in a tube pan.
Marianne Cerveny of Tampa sent two versions using lemon-lime soda. One is a classic 7UP Cake. The other is a Watergate Pistachio Cake. Leftover requests An anonymous reader wants the apple pie recipe served at the old Coffee Cup Restaurant in Ruskin or a suitable substitute. Connie Rott wants the fried beef tips recipe served with yellow rice at J.D.'s in Ybor City. Lesa Harvill of Tampa is looking for the recipe for the coleslaw from Bojangles' Famous Chicken & Biscuits. Andy Herd of Spring Hill wants the fried chicken coating mix used at Golden Skillet. He also wants the recipe for the Cajun pinto beans from the Bojangles' chicken franchise. Kathy Freeman of Lake Placid is looking to make the fluffy coconut dessert served at the Fred's restaurant chain in Plant City, Lakeland and Winter Haven. Ethyle Hanson wants the recipe for the former Aunt Hattie's chicken dumplings. Jackie Garvin's Blackberry Cobbler
1 stick butter
2 cups blackberries
1/4 cup water
1/2 cup sugar
1 tablespoon fresh-squeezed lemon juice
1 cup milk
1 cup sugar
1 cup self-rising flour
1 teaspoon cinnamon
In a baking pan, melt the stick of butter. Then, in a separate small pot, combine blackberries, water, ½ cup sugar and lemon juice. Bring to a quick boil and stir. Mix milk, 1 cup sugar and self-rising flour together. Whisk until well mixed. Pour berry mixture in pan with melted butter. Add batter to top of berry mixture, but do not stir. Sprinkle with cinnamon. Bake in a 350-degree preheated oven about 35 minutes until brown. Watergate Pistachio Cake
1 box white cake mix
1 cup vegetable oil
1 3.4-ounce package instant pistachio pudding mix
3 large eggs
8 ounces lemon-lime soda, such as 7UP or Sprite
1 cup chopped nuts (almonds or pecans)
For the frosting:
1 package instant pistachio pudding mix (3.4 ounces)
1 1/2 cups milk
8 ounces Cool Whip (thawed in refrigerator for 4 hours)
Preheat the oven to 350. Grease bottom of 9-by-13-inch baking pan (or two 8- or 9-inch round pans). Combine cake mix, oil, pudding mix, eggs, lemon-lime soda, chopped nuts and beat for about 4 minutes. Pour mixture into pan and bake at 350 for 35 to 40 minutes. Check after 30 minutes. Bake until a toothpick or cake tester comes out clean. If using round pans, cool for 5 to 10 minutes, then remove from pans to cake rack to cool completely. For 9-by-13 inch pan, cool in pan completely. To make frosting, beat pudding and milk for 2 minutes. Fold in Cool Whip. Frost cake and keep refrigerated. 7UP Cake
Makes 16 servings. 3 cups sugar
1½ cups butter (3 sticks)
5 eggs
3 cups flour
1 cup 7UP
1 teaspoon lemon extract
1 teaspoon vanilla extract
Cream sugar and butter well. Add eggs, one at a time; mix well. Alternate flour and 7UP; mix well. Mix extracts and add to mixture. Bake at 325 for 1 hour. Icing: Mix 1/2 cup softened butter, 1/2 box confectioners' sugar and enough 7UP to reach desired consistency.

Seeking a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601, or email jhouck@tampatrib.com.
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