Roasted Peanut and Coconut Cobbler
Bake for 35 minutes and serve at once.Serves 8
1 stick, unsalted butter, cut into cubes, 4 oz
1 cup sugar
1 cup flour
1 T. baking powder
1 T. pure vanilla extract
1/2 t. salt
1 cup whole milk
Using a hand or stand mixer, mix together butter and sugar on low speed until creamy. In another bowl, mix together flour and baking powder. Add the vanilla extract, salt, milk and half the flour mixture to mixer, continuing to mix on low speed. Add remaining flour mixture and mix until well blended. Cover bowl with plastic wrap and refrigerate for 20 minutes before using. To use juicy cobbler dough in a recipe, scoop out with a large spoon and use according to instructions. This cobbler works great in recipes that call for baking fruit without cooking it first. Use it for any baked fruit pie or cobbler.
1 stick unsalted butter, softened
1/2 cup sugar
2/3 cup unsweetened grated coconut
1/2 t. pure vanilla extract
1 t. dark rum
Put butter in heatproof bowl. Set bowl over pan of gently simmering water until butter is melted. Remove bowl from pan. Whisk sugar into bowl of melted butter. Add eggs, one at a time, whisking them constantly so they don't become cooked. Whisk until mixture is well blended. Mix in coconut, vanilla extract and rum. Cover bowl with plastic wrap and refrigerate for at least 30 minutes before using. The coconut cream can be kept tightly covered in refrigerator for up to two days. You can use toasted coconut for a nuttier flavor, but stick to unsweetened grated coconut for recipes with other dominant flavors. Makes 2 1/2 cups.