Once again I find myself thinking… it’s been way too long since I’ve posted on my blog! Last post, I had just made it through the exam season. Since then, I’ve been quite busy as usual.
I took a short vacation to visit one of my very best friends and her family in Northern Ontario. I spent 3 wonderful days visiting and relaxing. The time out of the city was much needed.
We made a day-trip to Pickerel River where H’s aunt and uncle own a lovely cottage. It had been about 10 years since my last visit. As children, we visited for a week most summers, not a whole lot has changed (except they finished building the house). We even fit in a short kayaking trip! I wish I had been brave enough to bring my camera along, the was a waterfall down the river that was still frozen.
I have to admit I didn’t really want to come home. Don’t get me wrong, I missed Bryan and Loki. And I was looking forward to starting my summer classes. But a full week away would have been nice.
I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are cinnamon and sugar. So far, I’ve shared:
- Peas and Carrots (March 2013): Shepherd’s Pie
- Hearts and Flours (February 2013): Piparkakut (Finnish Gingerbread) Cookies
- Bananas and Nutmeg (January 2013): Fried Bananas with Brown Sugar Sauce
- Chocolate and Marshmallows (December 2012): Crispy Rice Squares with Chocolate Sauce
- Zucchini and Brown Sugar: (September 2012): Zucchini Bread
- Tomatoes and Peppers (August 2012): Green Chile Pepper and Tomato Soup
- Corn and Butter (July 2012): Cilantro Tomato Corn Salad with a Lemon-Butter Dressing
- Cherries and Almonds (June 2012): Icy Drink with Cherries and Almonds
- Strawberries and Cream (May 2012): Strawberries Marinated in Maple Syrup with Whipped Cream
This month, my dish is inspired by my trip up north. When we visited Pickerel River, H’s mom made a lovely peach cobbler that we took along for dessert. For the challenge, I made a Strawberry Cobbler!
Inspired by S’s Peach Cobbler
- 1/2 cup brown sugar – approximate cost $0.25
- 1 tablespoon cornstarch – approximate cost $0.10
- 1 cup COLD water
- 3 tablespoons lemon juice – approximate cost $0.20
- 3 cups sliced strawberries – approximate cost $2.00
- 2 teaspoons cinnamon – approximate cost $0.10
- 1 cup flour – approximate cost $0.40
- 1 tablespoon cane sugar – approximate cost $0.10
- 1 1/2 teaspoons baking powder – approximate cost $0.10
- 1/2 teaspoon sea salt – approximate cost $0.05
- 1/2 cup whole milk – approximate cost $0.50
- 1/4 cup water
- 3 tablespoons butter, divided into 6 – approximate cost $0.30
- Preheat the oven to 400 degrees Fahrenheit.
- Prepare the fruit filling.
- Combine the cornstarch and cold water in a cup.
- Mix well.
- Add cornstarch mixture and brown sugar to a sauce pot.
- Cook over medium heat until thickened and sugar is dissolved.
- Remove from heat.
- Add lemon juice.
- Add strawberries.
- Pour into a 9×13 baking dish.
- Sprinkle with cinnamon.
- Prepare the topping.
- Combine flour, cane sugar, baking powder, and sea salt in a large mixing bowl.
- Add milk, stirring constantly.
- Add water, stirring until well-mixed (no dry flour).
- Spoon the topping over the fruit (leaving it in dumpling shapes).
- Dot each dumpling with butter.
- Bake the cobbler for about 25 minutes (or until topping is cooked through and golden brown).
- Cool slightly.
- Serve warm and enjoy!
Makes 6 servings (approximate cost: $0.60 per serving).