Here's to good food!

I am finally putting my tried and true family recipes here. Check out my old-time favorites as well as newly discovered ones.

I hope you'll find some recipes here that you enjoy cooking, and those you cook for will find them tasty and satisfying.
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One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. ~Luciano Pavarotti

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Monday, August 30, 2010

Lydia’s Berry Cobbler--Updated 1-2012

 Jan. 2012:  I came across a recipe for Blackberry Cobbler on this site.  It looked so delicious.  When I compared the recipe with this one, I noticed they were almost the same.  The new recipe doesn't cook the berries first, which saves a step, time, and washing out a pan.
       Tonight I used half berries and half peeled pears.  I also used half buttermilk and half milk (soy) so I added 1/4 tsp of baking soda.  I like the baking method better in the original recipe.  It was faster.  
         So instead of cooking the berries with sugar, sprinkle the berries onto the batter then sprinkle half the sugar over the berries. Then sprinkle on more sugar about 10 minutes before it is done baking.  I also baked it in a smaller baking dish.  Because I was going with baking for an hour, it baked a little longer than necessary.

          This recipe comes out a little differently every time I make it, but no matter what, it is always delicious. I usually use a bag of frozen berries from Trader Joe's. It's good served with some ice cream or Cool Whip.
          It was given to me by a teaching partner that I met in Germany 20 years ago, and whom we visited this summer as they were again stationed in Germany.

Mix together in a sauce pan over low heat. Heat until sugar dissolves.  Set aside.
2-3 C mixed berries
½ C sugar
¼ C water

Meanwhile, heat in 9x13” baking dish.
½ C butter 

Combine in a bowl. Pour over melted butter. Bake 5-10 minutes at 425.
1 C Milk
¾ C sugar
1 C flour
1 ½ teaspoons baking powder

Pour berries over the partially-baked batter and bake 15 minutes more or until browned.

Serve with ice cream or whipped cream.


  1. I'm happy you called it "Lydia's" . . . I got it from my friend Ann at the Tattered Tassel. :o) Funny how we pass recipes around! :o)

  2. Passing recipes around is the best. First of all, you've tasted it so you know how it should be. And if you like it, then it's one recipe that won't have to be tested.
    Thanks for suggesting a blog to store my recipes. But how do I sort them into the different categories?