Washingtonians Come Together! Washington Peeps

Testing out the new range today. Did the Puyallup yesterday, and it (especially the agro/ floral displays) seemed underwhelming compared to pre COVID. Anyone else go?
Making fried apples, or maybe even pie, from some windfalls. Guaranteed to have worms.
Anybody ever have a molting chicken with very dry, flaky skin, inflammation on head. Using some coconut oil with some healing, antifungal, antibacterial essential oils. This Brahma I just adopted has this issue. Pin feathers growing in, acting normal, breathing fine, no infection evidence, nor lice/ mites. One of her legs is, too.
 

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I tried a cobbler but it didn't turn out. Not done well enough in the middle. What's your secret?
Ah, sometimes mine are not done in the middle. I think I had too much liquid/fruit. For Marionberry, it worked out better when I let the berries macerate with the sugar overnight. Do you use a biscuit dough, or the batter? Here's my recipe that I got from my parent's friend back in 1970's.

3 cups berries or sliced fruit (peaches, nectarines, etc.)
1/2 - 3/4 c sugar (sweet fruits need less)

Mix above together and let stand for 30 min. , Overnight if needed for fruit to release liquid.

Turn on oven to 350 F, place 1 stick of butter into an 8" x 8" or 9 x 9 pan. Place in oven to melt. Meanwhile make batter:

1 cup all purpose flour
1/2 c. sugar
2 tsp. baking powder
2/3 c. milk
Blend dry ingredients in bowl, mix in milk gently until smooth.

When butter has melted, remove pan from oven. Pour batter in ribbons into butter, evenly covering bottom of pan. Spoon fruit and liquid over batter.
Bake for 50-60 min. until top is evenly golden brown.

Double the recipe for a 13 x 9 pan.

Happy baking!
 
Ah, sometimes mine are not done in the middle. I think I had too much liquid/fruit. For Marionberry, it worked out better when I let the berries macerate with the sugar overnight. Do you use a biscuit dough, or the batter? Here's my recipe that I got from my parent's friend back in 1970's.

3 cups berries or sliced fruit (peaches, nectarines, etc.)
1/2 - 3/4 c sugar (sweet fruits need less)

Mix above together and let stand for 30 min. , Overnight if needed for fruit to release liquid.

Turn on oven to 350 F, place 1 stick of butter into an 8" x 8" or 9 x 9 pan. Place in oven to melt. Meanwhile make batter:

1 cup all purpose flour
1/2 c. sugar
2 tsp. baking powder
2/3 c. milk
Blend dry ingredients in bowl, mix in milk gently until smooth.

When butter has melted, remove pan from oven. Pour batter in ribbons into butter, evenly covering bottom of pan. Spoon fruit and liquid over batter.
Bake for 50-60 min. until top is evenly golden brown.

Double the recipe for a 13 x 9 pan.

Happy baking!
Thanks for the recipe! After you allow the berries to sit in the sugar overnight, do you then drain the juice off them or pour it all into the cobbler?
 
Rain! Glorious rain! Had a good amount of downpour in the last hour, and still raining. I know the chooks are wondering. Waiting for it to subside so I can tote the groceries in.
Was hoping for some rain today... so far, nothing. :p Hope I don't have to water the vegetable garden tomorrow!
 

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