Blueberry Cake Cobbler

You'll Need

• 1/4 pound (1 stick) unsalted butter
• 2 pints blackberries
• 1 cup granulated sugar, plus about 2 tablespoons, divided
• 2 teaspoons baking powder
• 1 cup all-purpose flour
• 1 cup milk

 Put the butter in a deep dish at least 9 inches in diameter. Place the dish in a cold oven and preheat to 350 degrees F. Place the blackberries in a bowl and toss with 2 tablespoons sugar. Let stand.

Sift baking powder and flour into a mixing bowl. Add sugar and milk and stir until blended to make a thin batter. When the butter is melted and the oven is hot, pour the batter all at once into the dish.

Pour fruit and any accumulated juice in the center of batter. Return the dish to the oven.

Bake about 1 hour, until the top is golden brown and a cake tester or wooden pick comes out clean.

Serve warm or at room temperature.

Serves 8

Blueberry Grunt

You'll Need

• 4 cups fresh blueberries
• 1 cup granulated sugar
• 1 cup water
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 tablespoons grated orange peel
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3/4 cup milk

 In a skillet, combine blueberries, sugar, and water; bring to a boil. Simmer, uncovered, for 20 minutes. In a bowl, combine the next 6 ingredients; stir in milk just until moistened (dough will be stiff). Drop by tablespoonsful over blueberries. Cover and cook for 10 to 15 minutes or until dumplings are puffed and test done. Serve warm.

Yields 8 servings

Canned Fruit Cobbler

You'll Need

• 2 1/2 to 3 cups canned fruit plus 3/4 cup of its juice
• 1/2 teaspoon cinnamon
• 2 tablespoons prepared biscuit mix
• 1/2 to 1 cup granulated sugar (according to sweetness of fruit)
• 1 teaspoon to 1 tablespoon lemon juice

Preheat oven to 425 degrees F.

Mix all ingredients in a 13 x 9-inch baking dish. Top with Short Pie Dough. Bake 25 minutes.

Short Pie Dough
Add 3 teaspoons boiling water to 1 cup prepared biscuit mix and add 1/4 cup soft butter. Stir vigorously with fork until dough forms a ball and cleans the bowl. Dough will be puffy and soft. Drop on top of fruit by spoonsful

Cherry Cinnamon Cobbler

You'll Need

• 1 (21 ounce) can cherry pie filling
• 1 (12.4 ounce) tube refrigerated cinnamon rolls

 Preheat oven to 400 degrees F. Spread pie filling into a greased 8-inch square baking dish.

Set aside icing from cinnamon rolls. Arrange rolls around edge of baking dish. Bake 15 minutes. Cover and bake 10 minutes longer or until golden. Spread icing over rolls.

Serve warm

Cherry Mallow Cobbler

You'll Need

• 1 1/3 cups vanilla wafer crumbs
• 1/4 cup butter or margarine, melted
• 2 1/2 cups cherry pie filling (21 ounce) can
• 1 cup whipping cream
• 1/2 teaspoon almond extract
• 2 cups miniature marshmallows

 Combine crumbs and margarine. Press into bottom of 8-inch round baking pan. Cover with pie filling. Chill.

Whip cream with almond extract until stiff. Fold in marshmallows and spread over cherry filling. Chill several hours before serving.

6 serving

Sinaing Sa Gata

You'll Need

# 6 cups glutinous rice
# 2 1/2 cups coconut cream Pinch salt
# 4 tablespoons grated young coconut
# 1 tablespoon white sugar


 # Wash the glutinous rice thoroughly.
# Place in a thick saucepan or casserole.
# Simmer with coconut milk and salt.
# Arrange in a platter and garnish with grated young coconut and sprinkle with sugar

Sisig

You'll Need
    *  1 1/2 kilo Pork head
    * 1/4 cup grilled liver (diced)
    * 2 small onions (minced)
    * 2 pieces red pepper (minced)
    * 1 head garlic (minced)
    * 6 pieces hot chili pepper (minced)
    * 2 tablespoons oil
    * 1 cup vinegar
    * 1 1/2 tablespoons liquid seasoning
    * 1 teaspoon black pepper
    * 1 teaspoon brown sugar
    * 1 cup beef stock

 # Grill pork head for to remove hair.
# Boil pork head until tender.
# Take out all the meat and dice.
# In a saut? pan, heat oil and saut? garlic, onion, red pepper, pork meat and liver.
# Season with liquid seasoning, black pepper, and brown sugar.
# Pour in beef stock and cook until meat is tender and starts to oil again.
# Add minced chili pepper last.
# Serve on a sizzling plate