By total accident I created the most FORKING DELICIOUS Strawberry Cobbler. My local Albertsons had strawberries on sale for 97cents a pound limit 2 so I picked them up. When I got them home I found out that they were SO FORKING SOUR I couldn’t eat them. They were even too sour for my husband so I thought if I had to add sugar to them I might as well make something out of them. In my head I was thinking strawberry upside down cake but I didn’t make enough batter for cake. Instead it came out like the most amazing cobbler anyone has ever tasted……WOW what a great accident! I guesstimate that this will make 8-10 servings..

ingredients for around 8 servings

non stick spray

2 pounds strawberries – remove greens and slice in about 1/4 inch slices

3 oz. unsalted butter

1/4 cup sugar (to sugar pans)

5 oz flour

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 cup sugar

2 eggs

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

8 oz. heavy cream (7.9 oz can)

1/4 teaspoon sea salt

Directions

Preheat your oven to 350 degrees F

Spray two pans (like either pie pans or cake pans) with non stick spray.

Sprinkle the sugar into each pan.

Add the 1/2 the butter to each of the pans.

Add almost 1/2 of the strawberries to each pan and the rest can go in the batter in your mixing bowl.

The two pans of strawberries go in the oven for about 15 minutes to melt the butter and cook a bit.

The remaining strawberries get mixed with flour, baking powder, cinnamon, sugar, eggs, vanilla and almond extracts, cream, and sea salt.

After the strawberries cook for fifteen minutes top each pan with around half of the batter.

The pans go back on a middle rack of the oven till lightly brown on the top. Oven time may differ. (In my oven this took 30 minutes.

This came out so FORKING DELICIOUS…my husband usually doesn’t enjoy desserts and went back for seconds. The second one I froze and will surprise people with it latter.

ENJOY!!!!!

I came across www.ItalianRecipeBook.com and they offer a lot of interesting recipes to try. I came across their Italian Butter Cookie Recipe and it took me back to visiting neighborhood bakeries. As a child my family purchased baked goods from local bakeries. Old women that worked there would always offer me butter cookies that were delicious. This recipe was pretty good and I hardly changed a thing. I did cut the recipe in half and came out with 21 cookies instead of 40 cookies. I used vanilla extract instead of vanilla powder because I don’t have vanilla powder. I made the cookies the right size but for some reason the timing didn’t work out for me…………..Maybe my oven is to blame? Instead of 14 minutes these cookies took me 14 + 5 + 5 + 10 minutes…….but every time I opened the door this oven looses a lot of heat unlike my last oven so opening the door is time costly………….Maybe you won’t have the same problem? These are small but delicious cookies that aren’t too sweet. You might want to eat more than one? This makes around 10 (if you eat two cookies) or 20 servings if you only eat one cookie a serving. I’ll say 15 servings because sometimes you will only eat one cookie.

Ingredients for around 15 servings

4 ounce unsweetened butter – mostly melted

1/2 cup 10X sugar

1 egg

6 ounce flour

1 teaspoon vanilla extract

Optional toppings such as jimmies, fancy sugars, chocolate chips. cherries, sesame seeds, or nuts

Directions

Mix together everything but the toppings in a medium-large bowl (butter, sugar, egg, flour, vanilla

This mixture goes in a pastry bag with a large star tip.

You make small swirls (20-21) on parchment lined sheet pan(s).

Top the swirls with your choice of toppings.

They go on the middle rack of the oven till lightly browned. (original recipe reads 14 minutes……I did 14 + 5 + 5 + 10……….?

In the end they came out DELICIOUS!

A Special THANKS!!!!!!!! To www.ItalianRecipeCookBook.com so I could do what I got here!

You can find some amazing recipes on www.ItalianRecipeBook.com . I found a recipe there for a pate a choux based pastry called Saint Joseph’s Pastry. It differs some than other recipes I tried but I thought their way of making the pate a choux was explained better. Some things about the recipe did differ from what I got………You also might want to double the pastry cream. I only wanted a small squirt in the center. you might want to split more open than what I did and might want to use more.

I got 24 pastries instead of twelve. I didn’t make them smaller either.

There are two hard things about making them….The original recipe says that this should look not like dough and look more like cream………It tells you to use 4 eggs and only part of the 5th egg if needed………..that is what I did….

I used about 4 1/2 eggs but about doing so I think the pastries would have looked better with 4 eggs.

I think I would have gotten more defined ridges on the pastries but there is another issue…….

IT’S FORKING HARD TO SQUEEZE THIS OUT OF THE PASTRY BAG. Not everyone out there will be able to sqeeze this stuff out with a pastry bag.

The other issue is the pastry cream. It’s good if you want it very thick and not flavored much as written……… but a suggestion of lemon or orange zest is suggested. The next day mine was too thick to use so I added splashes of cream, vanilla, and honey to it.

Ingredients for up to 24 pastries

285ml water

200 grams flour

4 oz sweet butter

4 eggs (up to a 1/2 egg more if you want your dough thinner)

1/2 teaspoon sea salt

1 1/3 cup milk

3 egg yolks

1/4 cup sugar

1/4 cup corn starch

1 oz butter (I used sweet butter)

Splash cream (to thin if desired)

splash vanilla extract (to flavor if desired)

splash honey (to sweeten if desired)

Directions

In a sauce pot bring the water, butter, and salt to a boil. Then reduce to low heat. Add all the flour. Cook on low a few minutes. Take off heat and when the dough is cool add one egg at a time. Here’s the tricky part….You can add up to a 1/2 egg more but dough might get soft and not hold shape well.

Preheat oven to 375 degrees F.

Line baking sheet with parchment paper.

Pipe 3 inch rings onto parchment paper leaving room for rings to expand.

Let this bake till it turns light brown (in my oven 30 minutes) and open the oven door but leave the oven on with the pastries….They need to get harder….They need 5-10 minutes more with the oven door opened.

Repeat until done with dough.

Make the pastry cream.

Mix milk, cream, yolks, sugar, honey, corn starch, and vanilla. Bring to boil and stir well with a whisk. Thin as needed.

Decorate however you want!

I made the puffier ones like eclairs by dipping the top in melted chocolate chips and splitting in half adding pastry cream. Some I swirled a little chocolate its de creme in the center and topped with a cherry.

A SPECIAL THANKS!!!!!!!! To www.ItalianRecipeBook.com so I could come up with what I got here.