June 23, 2018
Desserts, Fruit, Cooking For A Crowd,
July 4th, Oven Bake, Skillet, Stove Top, Vegetarian, Refrigerated Dough, Sugar, Cobblers/Tarts more
Add toRecipe Book
Add toShopping List
"Recipe source: Southern Cast Iron (summer 2016)"
On a floured surface unroll 1 piecrust. Brush lightly with water; place another piecrust on top, roll out to smooth crust. Cut 5 (1 1/2 inch wide) strips, and place on a baking sheet. Refrigerate until ready to use. Repeat rolling procedure with remaining piecrust.
Using a 3 inch star cuter, cut 5 stars. Using a 2 1/2 inch star cutter, cut 9 stars. Place stars on a baking sheet, and refrigerate until ready to use. Reserve remaining crust for another use.
In a large bowl stir together sugar and berries. Let stand at least 30 minutes.
Place berry mixture in a 15 inch cast-iron skillet; stir in cornstarch. Cook over medium heat, stirring frequently, until thick and bubbly (15 minutes).
Preheat oven to 400 degrees F. Remove skillet from heat. Stir in butter and lemon zest.
Place strips on cobbler, cutting to fit, if necessary. Arrange stars on top. Brush piecrust strips and stars with beaten egg and sprinkle with coarse sugar. Bake until crust is golden grown (25-30 minutes). Serve warm with ice cream.
There is nothing quite like the smells and memories of fresh baked cookies. Serve them...
Just as the title says, this shrimp recipe roundup brings you tons of shrimp. Everything...
You know it's football time when you are running around trying to find the perfect dip...
Recipe Stories / Blog
It's that time of day again. When the clock turns to a certain time and seems to...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Delete this. It's that time of day again. When the clock turns to a certain...