Strawberry Cobbler

Ingredients: 1/2 cup (1 stick) butter 1 cup self rising flour 1/4 cup sugar 3/4 cup milk 2 cups fresh strawberries 1/2 cup sugar 1/2 cup water

Directions: Preheat oven to 350°F. In a 9 x 13 inch pan, melt the butter. In a medium sized mixing bowl combine the self rising flour, 1/4 cup sugar and the milk and then pour over the melted butter in the baking dish. Then conbine the strawberries, sugar and water and spoon this over the last layer. Bake for 40-45 minutes until the crust is golden brown. Serve warm with whipped cream or ice cream.

Strawberry-Rhubarb Cobbler

Ingredients: 4 cups sliced rhubarb (1 pound) 1 pint strawberries, halved 1 cup sugar 2 tablespoons corn starch 2 tablespoons water Topping Ingredients: 1 1/4 cups all purpose flour 3 tablespoons sugar, divided 1 1/2 teaspoons baking powder 1/2 teaspoon grated lemon peel 1/8 teaspoon salt 1/4 cup butter, cut up 1/2 cup heavy or whipping cream

Directions: Preheat oven to 425°F. Combine rhubarb, strawberries, sugar, cornstarch and water in a large saucepan and bring to a boil while stirring. Then pour into a 9 inch square pan and set aside. In a separate bowl combine flour, 2 tablespoons sugar, baking powder, lemon peel and salt for the topping. Cut in the butter with a fork or pastry blender until the mixture resembles course crumbs. Stir in cream until just blended and then turn out onto a lightly floured surface and knead it until the mixture holds together. Roll out the dough to fit the pan size you're using. Place in pan leaving the edges unsealed and sprinkle with remaining sugar. Place dish on a cookie sheet (to catch any run over) and bake for 22-25 minutes until golden and bubbly. Makes 6-8 servings

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