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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

 

Blueberry Lemon Cobbler


desserts, fruits/nuts

----BUTTERMILK BISCUIT CRUST----
3 cup self-rising cake flour
3/4 cup unsalted butter
1 1/4 cup buttermilk
----FILLING----
3 pint blueberries rinsed and picked over
3/4 cup sugar
2 teaspoon finely grated lemon zest
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cinnamon
3 tablespoon unsalted butter
----FOR FINISHING----
1 buttermilk
1 sugar

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. FOR THE FILLING: Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.