909 Mountain Cobbler
Description
This article is from the collection of recipes from the Sourdough Mailing List, by David Adams with numerous contributions by others.
909 Mountain Cobbler
# From David Adams (dadams@cray.com)
"Dutch Oven Cooking", 2nd ed. John G. Ragsdale, Lone
Star Books, Houston, Texas, 1973. ISBN 0-88415-224-3
Mountain Cobbler
1 C sourdough culture 2 t cinnamon 1 1/2 C flour 1/2 C oil 1/2 C brown sugar 2 cans cherry pie filling 1/2 C sugar
Mix starter, flour, sugars, cinnamon, and oil in a bowl. Place
cherry filling in bottom of oven; then spread the bowl of mix on top.
Bake 25-30 minutes in covered oven. Serves 8.
Variations
1. Blueberry filling instead of cherry 2. Add 1 C of raisins with the fruit filling 3. Add 1/2 C of chopped pecans.
Never a mention of temperature or number of coals or amount
in any of these recipes. From experience you can omit the
yeast in the "Rancher's bread". You might expect a little
longer wait, but the times given are reasonable for the Alaskan
culture I use. Also you might try replacing the 1 C water with
a second C sourdough culture. You should expect this to make
at least 2 loaves for a 10" oven.
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