Thursday, August 11, 2011
Laptop Lunches #10
Today required a bit more rummaging in the fridge than originally planned, but I think it still turned out well. Apple and swiss cheese slices, cherry tomatoes, hummus with 40 spices, cracked-pepper water crackers, orange slices, and a single serving of homemade raspberry cobbler in a silicone cup.
As I more or less came up with the idea of making a tiny batch of raspberry cobbler to use up the rest of the raspberries (which were getting quite messy), and it actually went quite well, I will give you a recipe. This makes two portions the size above, which is just right--you want one now, warm, with a little whipped cream or ice cream, and the other later, at lunch, am I correct? I adapted this recipe from one on the Betty Crocker website, which A) made way too much cobbler for my purposes and B) made not enough of the dough for the berries for my purposes. As it is, I would probably double the dough, because I like my cobblers very, very bready, but this was still quite good, and probably slightly on the healthier side.
Raspberry Cobbler for Two
1 1/2 tablespoons sugar
1/2 teaspoon cornstarch
1 teaspoon water
Splash of lemon juice
3/4 to 1 cup fresh raspberries
1/4 cup baking mix, such as Bisquick
1 tablespoon milk
1 teaspoon butter, melted
Optional: sugar for sprinkling
1. Heat oven to 425 degrees.
2. In a small saucepan, mix sugar and cornstarch. Add water, lemon juice, and berries. Heat to boiling over medium heat, then cook for one minute more, stirring constantly. (This happens super fast with such a small quantity, so do not allow yourself to be distracted by brilliant thoughts related to your dissertation.)
3. In a small bowl, mix baking mix, milk, and melted butter until a dough forms.
4. Divide hot berry mixture evenly between two regular-sized silicone baking cups (Put them into some sort of casserole dish or something to make life easier in transport to oven and back). Top each with 1/2 of the dough. Sprinkle sugar on top of this, if you like.
5. Bake for 10-15 minutes, or until berries are bubbly and dough is golden brown.
6. Serve warm or allow to cool to room temperature, then cover and refrigerate.