Hi Folks,<\/p>\n
Now and then you find a recipe that makes the lazy days at the end of summer truly a delight. A friend recently sent us this recipe and it’s wonderful. Bake it, let it sit for an hour, until it’s just warm, then eat it with a spoon, while sipping a nice red wine or better yet, a bottle of Guinness. <\/span><\/span><\/p>\n <\/span><\/span> <\/span>Cognac Blueberry Cobbler<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n <\/span><\/span><\/p>\n <\/span><\/span>Preheat oven to 350 degrees.<\/span><\/p>\n <\/span><\/span><\/p>\n <\/span><\/span><\/p>\n 1 1\/2 sticks butter (12 oz) room temperature (Yeah, I know it’s bad for<\/span><\/p>\n <\/span>you, but margerine doesn’t work)<\/span><\/span><\/p>\n 1 1\/2 cups flour<\/span><\/p>\n 1\/4 tsp. salt<\/span><\/p>\n 1 TBL sugar<\/span><\/p>\n <\/span><\/span><\/p>\n Throw everything into your mixer bowl and mix it until creamy smooth.<\/span><\/p>\n <\/span><\/span><\/p>\n <\/span><\/span><\/p>\n 5 cups fresh blueberries (frozen would probably work, too)<\/span><\/p>\n 1\/2 cup sugar<\/span><\/p>\n 1 cup raw honey<\/span><\/p>\n 4 TBL flour<\/span><\/p>\n 1\/8 tsp salt<\/span><\/p>\n 1\/2 tsp cinnamon<\/span><\/p>\n 2TBL cognac, or brandy<\/span><\/p>\n <\/span><\/span><\/p>\n Warm honey in microwave until just warm, then mix in everything but<\/span><\/p>\n blueberries. <\/span>Add berries last, and pour into cobbler pan.<\/span><\/p>\n <\/span><\/span><\/p>\n Roll out crust and place over top, crimp to pretty it up, and bake for<\/span><\/p>\n 45-60 minutes, until crust is golden and blueberries are bubbly.<\/span><\/p>\n <\/span><\/span><\/p>\n Note: <\/span>Crust is delicate, but it doesn’t matter if it goes on in pieces.<\/span><\/p>\n <\/span>It’s still delicious.<\/span><\/span><\/p>\n <\/span><\/span><\/p>\n Cheers!<\/span><\/span><\/p>\n \n Mike and Kathy<\/span><\/p>\n \n","protected":false},"excerpt":{"rendered":" Hi Folks, Now and then you find a recipe that makes the lazy days at the end of summer truly a delight. A friend recently sent us this recipe and it’s wonderful. Bake it, let it sit for an hour, until it’s just warm, then eat it with a spoon, while sipping a nice red […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/posts\/99"}],"collection":[{"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/comments?post=99"}],"version-history":[{"count":1,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/posts\/99\/revisions"}],"predecessor-version":[{"id":100,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/posts\/99\/revisions\/100"}],"wp:attachment":[{"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/media?parent=99"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/categories?post=99"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gear-gear.com\/blog\/wp-json\/wp\/v2\/tags?post=99"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}CRUST<\/span><\/span><\/h1>\n
FILLING<\/span><\/span><\/h1>\n