Black Forest Cobbler Mushroom Delights And Rosemary Biscuits Recipe

Black Forest Cobbler Recipe

  • 1/2 cup granulated sugar
  • 1 tablespoon cornstarch
  • 7 cups (2 pounds) pitted red cherries*
  • 1/4 teaspoon almond extract
  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1 tablespoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 1/2 cup milk
  • Cream or ice cream, if desired
Preheat oven to 400 degrees F.
Mix the 1/2 cup sugar and the cornstarch in a 2-quart saucepan. Stir in cherries. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir for 1 minute. Stir in almond extract. Pour into ungreased 2-quart casserole; keep hot in the oven.
Mix flour, cocoa, 1 tablespoon sugar, baking powder, and salt in a bowl. Cut in butter, using a pastry blender or crisscrossing 2 knives, until the mixture looks like fine crumbs. Stir in milk. Drop dough by 6 spoonsful onto hot fruit mixture.
Bake 25 to 30 minutes or until topping is set. Serve warm with cream.
Frozen cherries, partially thawed, can be used for fresh cherries.

Mushroom Delights Recipe

  • 1 pound large mushrooms (2 to 3 inches wide)
  • 1 pound hot Italian bulk sausage
  • 1 small bunch of scallions
  • 8 ounces cream cheese

Pull stems from mushrooms and discard or save for another use. 
In a skillet, cook sausage until done; drain and crumble. Return to pan. Chop scallions. Add scallions to sausage in skillet. Stir in the cream cheese over low heat until cheese melts. If mixture is too stiff, add a little milk.
Stuff mushroom centers with the mixture. Place on cookie sheet.
Preheat oven to 350 degrees F and heat mushrooms for 20 minutes or microwave for 4 minutes on HIGH on a microwave-safe pie plate.
Makes 20 to 30 mushrooms.

Rosemary Biscuits Recipe

  • 3 ounces cream cheese, softened
  • 1 3/4 cups biscuit mix
  • 1/2 cup milk
  • 2 teaspoons chopped fresh or dried rosemary

Cut cream cheese into biscuit mix with a pastry blender or fork until crumbly; add milk and rosemary, stirring just until dry ingredients are moistened. Turn biscuit dough out onto a lightly floured surface, and knead 3 or 4 times. Pat or roll dough to 3/4 inch thickness; cut diagonally with a knife into 1-inch diamonds. Place on a baking sheet. Bake at 400 degrees F for 10 minutes or until lightly browned.
Yields 2 dozen biscuits.