Strawberry Madeleines

A summer twist on classic French madeleines. Not quite cookies and not quite cakes, madeleines are a buttery seashell shaped treat that’s usually flavored with nothing more than a wisp of vanilla. With the addition of some fresh strawberry puree and lemon zest these strawberry madeleines are transformed into something quite special.

Fruit puree is the go-to companion for desserts. Who doesn’t enjoy the taste of fruit, accompanied by the backdrop of something sweet? Its hard to replace the taste of real fruit with fruit flavored extracts.

Fruit purees can be used for a range of different things although baking seems to be one of the most popular. The natural sugar in fruit, alongside the retained flavors, colors and smells help create some really good baked items. Purees can also be frozen to last longer.

Strawberry madeleines are simple and quick to make but special enough to stand out!

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Strawberry Madeleines
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Strawberry Puree
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Strawberry Puree
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Instructions
Strawberry Puree
  1. In a food processor, place strawberries & sugar. Process until smooth.
Madeleines
  1. Butter madeleine baking pans. Sprinkle with some flour then shake off excess.
  2. In a large bowl, beat eggs & sugar until mixture becomes almost white & foamy. Add strawberry puree, flour, baking powder & lemon zest; whisk until flour is incorporated. Stir the butter gently into the batter using a spatula.
  3. Using a pastry bag, fill each madeleine cup of the tray 3/4 full. Refrigerate the pan with batter for at least 30 minutes.
  4. Preheat oven to 375 F.
  5. Remove the pan with the batter from the fridge & bake for 7-8 minutes. Remove from oven & allow to cool a little bit on a wire rack before serving. Dust with powdered sugar if you wish.

Turkey Sliders in Stuffing Biscuits

CELEBRATING VICTORIA DAY!

For many Canadians, Victoria Day marks the unofficial beginning of summer. It is Canada’s oldest non-religious holiday and although we still hang on to the British Queen’s name (for old times sake), this truly Canadian holiday has everything to do with the end of the cold weather and short days and a lot to do with some great food.

This holiday is called ‘May Two-Four’ in some parts of Canada, a name that refers both to the date around which the holiday falls (May 24th) and Canadian slang for a case of twenty-four beers (a ‘two-four’), a drink popular during the long weekend.

I’m sure, for many this weekend, barbecuing will be up front and center with burgers, steaks and ribs taking top billing. Brion & I decided to wait a bit longer to start barbecuing and have some turkey sliders today instead.

In keeping with some food history ….

The name ‘slider’ originated in the 1940’s when sailors in the US Navy would refer to mini-burgers as sliders because of their extreme greasiness. In just one or two bites, the burger would just slide right down. Fortunately around 2007, sliders evolved from miniature ‘grease bombs’ to elegant culinary creations that now appeal to people of all backgrounds and tastes.

There’s something inherently appealing about a small burger. For the diet-conscious, the idea of a small gourmet burger is more feasible. When dining out, ordering sliders instead of an average sized hamburger also allows you to try several different varieties as they are often served in pairs.

The modern day slider has been reinvented from the traditional beef patty to being made from chicken, pork and veal as well as various seafood options. Having our turkey sliders in stuffing biscuits definitely added that gourmet touch.

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Turkey Sliders in Stuffing Biscuits
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Instructions
Stuffing
  1. In a large skillet, heat oil on medium. Add all stuffing ingredients & cook about 15 minutes or until tender, stirring occasionally. Transfer to a bowl & cool completely.
Biscuits
  1. Preheat oven to 450 F. Spray two 12-cup muffin pans with baking spray.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda & salt until blended. Add butter; with finger tips, combine until mixture resembles coarse crumbs. Stir in buttermilk & one third of cooked, cooled, 'stuffing mixture' until JUST blended.
  3. Divide among the 24 muffin cups (about 3 Tbsp each). Bake 15 minutes or until golden brown; transfer biscuits from pans to wire cooling rack.
Turkey Sliders
  1. Line a baking sheet with foil paper. In a bowl, combine turkey, salt & remaining cooked 'stuffing mixture'. Form into 24 patties (2-inch width); place on foil-lined baking sheet & bake for 15 minutes or until cooked through.
Assembly
  1. Slice warm biscuits in half. Add turkey patties & dollops of mayo & cranberry preserves.

Blackberry & Lime Curd Cupcakes

CELEBRATING MOTHER’S DAY!

As we celebrate Mother’s Day, many special memories come to mind. This day is our time to reflect and show gratitude to the women and mother’s who have been mentors and caregivers; ultimately those who have helped to shape us into who we are today.

This blog is especially to honor: the special memories of my mother for her endless giving of selfless love – my mother-in-law, Dolores, for her kind ways and raising that ‘special’ man I love sharing my life with – to my sisters, who have given so much of themselves to be such great moms.

Spring is here and although the pandemic keeps us close to home, it doesn’t mean we can’t celebrate Mother’s Day as well as one of the most ‘fruitful’ seasons of the year by baking something special.

The focus on food shifts to lighter recipes with fresh flavors and colors. Simple ingredient additions or substitutions can make spring and summer desserts stand out. Lime gives sweet dishes more complexity, adding a tart note. Substituting refined sugar with honey or maple syrup changes the texture and sweetness. If you have a recipe in mind and want to give it a spring touch, replacing the main ingredient with a seasonal fruit can be quite effective.

I love fruit curds as they differ from jam by having less sugar. Curd is a sort of cream or custard. The most famous is the lemon curd, although it can be made of orange, grapefruit, tangerine, passion fruit and of course lime. Curd is neither too runny nor thick; it is pourable when hot and soft once cooled. It can be used as a filling for tarts, as a spread for scones or toast or inside cakes or muffins.

I think blackberry lime cupcakes are the epitome of fresh flavor not to mention the beautiful visual presentation. Although lime curd can be purchased readily, preparing your own homemade version is not hard but does take a bit of time.

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Blackberry & Lime Curd Cupcakes
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Instructions
Cupcakes
  1. Preheat oven to 350 F. Line 8 muffin cups with paper baking cups.
  2. In a large bowl, combine oatmeal, yogurt, honey, milk, butter & lime zest; mix well. Let stand for 10 minutes then stir in egg whites until blended.
  3. In a bowl, combine flour, baking powder, baking soda & salt; mix well. Add to oat mixture all at once; stir just until dry ingredients are moistened. (do not overmix).
  4. Place a spoonful of the batter in each cup. Top with a small dollop each of blackberry preserve & lime curd. Divide remaining batter between the 8 cups.
  5. Bake for about 20 minutes or until light golden brown. Cool cupcakes in pan on a wire rack for 5 minutes. Remove from pan & cool completely.
Lime Whip Topping
  1. Prepare as directed on pkg envelope, being sure to measure your lime juice in with the milk (omit the vanilla).
Recipe Notes
  • I had originally though I would top these cupcakes with a cream cheese frosting but thinking they might be too sweet, I went with the lime whip topping instead. 

Lemon Cardamom Crinkle Cookies

The flavor of lemon always seems to give such a refreshing taste to everything its used in. I think these lemon crinkle cookies are just perfect for celebrating spring.

Many of us recall the original chocolate crinkle cookies from the 1960’s ….fudgy & sweet with such a unique look. Most cookies have top crusts that remain relatively soft and flexible as the cookies set during baking. However, if the top surface dries out before the cookie is finished spreading and rising, it hardens, cracks and pulls apart, producing an attractive crinkly, cracked exterior.

Historically these were a wintertime or Christmas holiday cookie. A women by the name of Helen Fredell of St. Paul, Minnesota, USA is believed to have created the first actual crinkle cookie. The original recipe contained molasses and spices such as cloves, cinnamon and ginger. The recipe was later published in Betty Crocker’s ‘Cooky Carnival Cookbook’. I have also seen a reference to the crinkle cookie having originated in the Philippines.

Whatever the origin, they have definitely evolved over the years. Once you’ve got the hang of the basic recipe your flavor options are endless. For example, a few suggestions are Kahlua, pumpkin, ginger, mocha, peppermint, sesame, cinnamon, peanut butter, matcha, orange, red velvet, egg nog & purple ube etc. etc. Amazing!!

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Lemon Cardamom Crinkle Cookies
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COOKIES
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COOKIES
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Instructions
  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large bowl, whisk together flour, cardamom, baking powder, 1/2 tsp salt, lemon & orange zest; set aside. Sift powdered sugar into another dish to ensure there are no lumps; set aside.
  3. In another bowl, cream together butter & granulated sugar on medium speed for about 2 minutes. Scrape down the bowl with a spatula, add the eggs one at a time until incorporated. Add vanilla & beat until blended. With a spatula, fold in flour mixture.
  4. Divide batter into 24 pieces (about 1 1/2 Tbsp each), then roll the portioned dough into balls. Roll the balls in the sifted powdered sugar & place on baking pan at least 2-inches apart.
  5. Bake 12-14 minutes, until the surface of the cookies has cracked & puffed up. The cookies will not be browned. Cool on a wire rack.
Recipe Notes
  • Creaming the butter & sugar together is such an important step because you are cutting little holes in the butter with the abrasive sugar. Those little holes will expand from the leavening properties of the baking powder during baking ensuring that the cakey, tender texture characteristic of this cookie is achieved.

Swiss Roll w/ Ube Halaya

Ube (pronounced ooo-bae) originated in the Philippines and refers to a bright purple yam. Ube is a very versatile ingredient. It is not a purple sweet potato or taro, it is a purple yam. Its unique taste reminds one of vanilla, pistachios or chestnuts. The vibrant purple color inside and out is uniquely photogenic.

Fresh ube seems to be fairly difficult to find in North America but with a little persistence it is possible. There are a few different forms it is sold in. Dehydrated powder, extract, ube halaya (or paste) or as a grated frozen product. Ube is not an exotic ingredient in the Philippines but a common everyday staple.

This brings us to today’s recipe. Rolled cakes have been around for years but still have such a unique and modern look to them. In North America the terminology evolved from Jelly Cake (1852), Roll Jelly Cake (1860), Swiss Roll (1872), Jelly Roll (1873) and Rolled Jelly Cake (1876).The name ‘Jelly Roll’ was eventually adopted. I recall my mother’s version as a yellow sponge cake with a red jam rolled inside.

In the Philippines a rolled variant has a very simple filling of sugar and butter. Modern versions, however, are commonly frosted and can include a variety of fillings flavored with ube.

My love for ube continues as this is now my fourth blog centered around it. It seems that unique flavor and gorgeous lavender color is finding its way into an endless variety of desserts these days.

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Swiss Roll w/ Ube Halaya
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Course dessert
Cuisine Filipino
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Ube Halaya (Jam) Filling
Course dessert
Cuisine Filipino
Servings
Ingredients
Ube Halaya (Jam) Filling
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Instructions
Ube Halaya (Jam)
  1. In a medium saucepan, melt butter. Add coconut & condensed milks; stir until heated. Add thawed, grated ube & stir everything together. This process takes about 40-50 minutes until the ube is cooked. The mixture will be thick & sticky. It is important to stir the mixture often during cooking process to prevent it from forming a crust. When cooked, transfer the ube halaya to a container. Cover it with plastic wrap, making sure it is touching the ube paste to prevent a skin from forming & set aside. I find, making this filling a day ahead makes everything come together a lot easier.
Roll Cake
  1. Preheat oven to 350 F. Line a 10x15x1-inch jelly roll pan with parchment paper (bottom & sides). Lightly grease the parchment paper.
  2. In a large bowl, whisk the yolks with a hand whisk until lighter in color. Add 1/4 cup sugar & continue to whisk the mixture until it has slightly thickened. Add the milk, oil & vanilla to the bowl. Whisk until incorporated.
  3. In a separate bowl, whisk together flour & baking powder. Gradually add this mixture to the yolk mixture & beat with the hand whisk until smooth & lump free.
  4. In the bowl of a stand mixer, beat egg whites until frothy. Add the cream of tartar & beat until soft peaks form. Add the remaining 1/4 cup sugar gradually while the mixer is running & continue to beat until stiff peaks form. Fold the beaten egg whites (meringue) into the yolk batter in three additions using a rubber spatula until the color of the batter is uniform.
  5. Pour half of the batter into another mixing bowl. Gently fold in some violet food color. Spread the plain batter on the pan, using a rubber spatula to help spread it evenly. Gently pour the colored batter on top of the plain batter. Spread this batter out very gently so the two batters don't get mixed together.
  6. Use a chopstick & start drawing a pattern horizontally first in a continuous motion & then vertically in a continuous motion as well. Gently tap the baking sheet on your work surface once or twice to release air bubbles. Bake for 10-12 minutes, or until a toothpick inserted in the middle of the cake comes out clean. While the cake bakes, grate the cheese; set aside.
  7. Remove the cake from the oven & lift it out of the pan immediately to a cooling rack & peel off parchment paper from the 4 SIDES. Let it cool for about 5-6 minutes then place a new piece of parchment paper, larger than the cake, on top of the cake & flip over to the other side. Peel off the parchment paper from bottom.
  8. Use a serrated knife to trim about 1/4-inch of the 4 edges. This makes rolling the cake easier. You should roll parallel to the direction of the last hurricane line you drew earlier or the pattern won't show when you cut it. If you trim the side that will be on the bottom at an angle, you cake will sit better when its rolled up. On the side you are going to start rolling, make 4 shallow slices about an inch apart. This helps the cake to roll easier without cracking.
  9. Spread the ube halaya on the surface of the cake. You want to spread most of it near the side you are going to roll up from. There should be less filling towards the other end because as you roll up, the filling will get pushed forward & by the time you roll to the other end, it should be just the right amount of filling.
  10. Very gently use one hand to lift the parchment paper up to help you roll the cake up until you reach the other side. Remove the parchment paper & place the cake on a serving plate. Sprinkle with grated cheese. Loosely tent cake with parchment paper being careful to not have it touching the surface of the cake. Refrigerate for at least 1 hour.
Decorate & Serve
  1. When cake is cool & 'set', decorate with additional ube paste & slice. Serve.
Recipe Notes
  • I used about 2 cups of the ube filling for inside the roll. Don't worry if you have extra when your finished decorating, it is so good you will probably enjoy eating any leftovers by the spoonful!

Pot of Gold Cupcakes

HAPPY ST PATRICK’S DAY!

It’s that time of year when everything goes green in honor of Ireland’s patron saint. What was once simply a religious feast day back in the 17th century has somehow evolved into a grand celebration of Irish culture.

Of all the Irish myths that exist, the story of the leprechauns and their pots of gold, seems to have infiltrated American culture the most. There are many old European stories describing fictitious creatures that hoard treasures. In Irish folklore, fairies put a pot of gold at the end of each rainbow with leprechaun’s guarding it.

These moist cupcakes use fresh avocado in the batter then are filled with raspberry filling & topped with a lime cream cheese frosting. I think they definitely make a real ‘pot of gold’ treasure fitting for St Patrick’s Day.

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Pot of Gold Cupcakes
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Course Brunch, dessert
Cuisine American
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Avocado Cupcakes
Course Brunch, dessert
Cuisine American
Servings
Ingredients
Avocado Cupcakes
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Instructions
Cupcakes
  1. Preheat oven to 350 F. Line muffin pan with 8 cupcake liners.
  2. In a medium bowl, sift together flour, salt, baking powder & sugar. Add butter to dry ingredients & rub in until it resembles crumbs.
  3. In a blender. place avocado, egg, milk & lime juice; blend until creamy & smooth. Stir into flour mixture until JUST mixed.
  4. Divide batter between the 8 paper cups. Bake 20-25 minutes or until they test done. Remove from oven & allow to cool before filling & frosting.
Lime Frosting
  1. In a bowl, using a hand mixer, cream avocado with butter & cream cheese until smooth. Gradually add powdered sugar. Once all the sugar is incorporated, add the lime juice & vanilla. Add milk as needed until frosting is light & fluffy. Beat on medium spread for 5 minutes.
Assembly
  1. When cupcakes are cool, cut a cone shape out of the center of each cupcakes with a sharp knife. Fill a piping bag, fitted with an opening that the raspberry will pass through. Pipe filling into each cupcake. Cut a small piece (of cake) from your cake 'cones' & place over filling.
  2. Fill another piping bag (fitted with a star end). Pipe a swirl of lime frosting on top of each cupcake. Sprinkle your little 'pots of gold' with some gold pearls & lime zest if you wish.

Shrimp Chili w/ Cornbread

Cornbread is one of those culinary creations that pairs well with almost anything. Over the years, I have prepared so many cornbread ‘pairings’, I have lost count. Needless to say, I love ‘everything corn’.

When it comes to chili, the version made with ground beef usually comes to mind. Although, Brion & I enjoy the original, this shrimp chili is a nice change up for us seafood lovers.

These little cornbread ‘cakes’ have only a hint of honey. This makes them a good compliment to the spicy chili as opposed to the sweeter, dessert version of cornbread (which, of course is wonderful too!)

March seems like a good month to still enjoy a bowl of chili before our thoughts turn to some lighter meals for the spring & summer.

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Shrimp Chili w/ Cornbread
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Shrimp Chili
Cornbread
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Ingredients
Shrimp Chili
Cornbread
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Instructions
Shrimp Chili
  1. In a large saucepan, heat oil over medium heat. Add onion; cook, stirring often, until softened, about 3 minutes. Add mushrooms & garlic; cook, stirring for 30 seconds.
  2. Stir in zucchini; cook, stirring often, for 3 minutes. Stir in spices & salt; cook for 20 seconds. Pour in tomatoes with their juice; bring to a simmer. Remove from heat. Stir in shrimp & cilantro. Pour into a 9 x 13-inch baking pan.
Cornbread
  1. Preheat oven to 350 F.
  2. In a large bowl, whisk cornmeal, flour, baking powder & salt. In another bowl, whisk together milk, oil, egg & honey until smooth. Add wet ingredients to the dry ingredients, stirring only until just moistened.
  3. You can either drop heaping tablespoons of the cornbread batter over the shrimp mixture OR bake it in greased individual pans.
  4. Bake until the cornbread is golden brown (& the filling is bubbling) about 40-45 minutes if baked as a casserole. If your cornbread is baked on its own, test the cakes for doneness after about 15 minutes.
  5. Garnish with grated cheddar & sliced green onions before serving.
Recipe Notes
  • We enjoy the addition of some black beans in this chili as well.

Roasted Tropical Fruit Tarts

If you can’t have a tropical vacation at this time, why not enjoy some of the tropics in the form of dessert!

You may never have thought fruits were destined for you’re roasting pan. Although it does demand a bit of time and work, the return is worth it. Try it once and you will do it over and over again.

Fruit is a highly versatile item and its uses go far beyond a mere snack. During the summer months, grilled fruit is often a tasty end to a barbeque. Grilling caramelizes the fruits natural sugars and brings out the sweetness. During winter or colder months, continue the same process indoors by roasting and broiling fruit in the oven.

For the tarts on this blog, I roasted the fruit in the oven with a bit of extra butter and brown sugar as well as some spices to enhance the flavor. Another idea would be to arrange fruit slices on the filled tarts and sprinkle them with a bit of sugar. Then place tarts under the broiler until sugar bubbles and browns …. your choice!

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Roasted Tropical Fruit Tarts
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Shortbread Pastry
Vanilla Cream Custard
Roasted Tropical Fruit
Servings
Ingredients
Shortbread Pastry
Vanilla Cream Custard
Roasted Tropical Fruit
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Instructions
Shortbread Pastry
  1. Preheat oven to 350 F.
  2. In a bowl combine butter & sugar, beat until light & fluffy. In another bowl whisk together flour & baking powder & add to butter/sugar mixture. Blend together.
  3. Divide pastry between 6 individual tart pans. Using your fingertips, evenly press the dough into pans. Place on a baking sheet & blind bake for 10 minutes or until golden. Remove from oven & prepare custard & fruit.
Vanilla Cream Custard
  1. In a small saucepan, bring milk to a simmer. In a bowl, whisk together sugar, cornstarch & salt. Add egg; whisk until blended.
  2. Gradually whisk hot milk mixture into egg mixture. Return to same saucepan; whisk over medium heat until sauce thickens & boils, about 5 minutes. Whisk in vanilla & remove from heat to cool.
Roasted Tropical Fruit
  1. Preheat oven to 450 F. Peel & thinly slice fruit.
  2. In a small saucepan, melt butter & add brown sugar, salt, ginger, cinnamon, cardamom & vanilla; mix well.
  3. Line a baking sheet with foil paper. Place sliced fruit on it & pour butter/sugar mixture over it. Gently turn fruit over to make sure all is evenly coated.
  4. Bake for about 20-25 minutes, flipping over about half way through. The fruit is done when it turns a rich golden & begins to brown BEFORE it starts to blacken.
Assembly
  1. Place pastry shells on a serving platter. Divide vanilla custard between tart shells. Top with roasted tropical fruit & serve. Any extra fruit can be enjoyed just as a dish of fruit or with yogurt.

Cuban Sugar Cookies w/ Guava & Lime

In a country where sugar has historically represented both the agricultural and industrial goals, desserts are found everywhere. Generally they are very simple, made mainly with fruit and sugar.

Cuban cuisine is a fusion of Spanish, African and Caribbean cuisines. It differs from other Latin American cuisines and has almost nothing in common with Mexican cuisine. Cuban recipes tend to share spices and techniques with Spanish and African cooking with some Caribbean influence in spice and flavor. A small, but noteworthy, Chinese influence can be accounted for, mainly in the Havana area.

The fact that most Cuban desserts are extremely sweet (usually fruits and sugar are in equal quantities) has inspired the custom of eating them along with salted or cream cheese to help offset the sweetness.

The use of the lime and rum flavor in these cookies makes their taste distinctly Cuban. Brings back memories from a past vacation we spent in Cuba.

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Cuban Sugar Cookies w/ Guava & Lime
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Course dessert
Cuisine Cuban
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Course dessert
Cuisine Cuban
Servings
Ingredients
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Instructions
  1. Preheat oven to 350 F. Line a 2 baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, cinnamon & salt.
  3. In a large bowl, cream together butter & sugar with a mixer until light. Beat in lime zest & egg followed by lime juice & rum. Gradually beat in the flour mixture, scraping down the sides of the bowl as you work, until it comes together.
  4. Divide dough into three portions, wrapping 2 in plastic wrap & place in refrigerator while you are working on the first piece.
  5. Place the first piece on a lightly floured surface & roll out to 1/3-inch thickness. Using a lightly floured 2-inch round cookie cutter, cut out circles of the dough. Place on baking sheet. Repeat with remaining dough.
  6. Cut pieces of guava paste into dime-sized circles or squares ( depending on what shape your guava paste comes in), making each approximately 1/4-inch thick. Lightly press one piece into the top of each cookie.
  7. Bake for 13-16 minutes, until cookies are light gold at the edges. Cool on the baking sheet for 4-5 minutes, then transfer to a wire rack to cool. If you wish you can dust the cookies with powdered sugar.
Recipe Notes
  • As an alternate idea, assemble them similar to a 'linzer' cookie. Roll half of the dough to 1/8-inch thickness; cut with a circular (more decorative) cookie cutter. Repeat with remaining dough but cut small circles in the center of these.
  • On top of each plain cookie, place one with a hole in it. Press a guava 'circle' in the hole & sprinkle with a few chopped pistachios if you wish. 
  • I used this method for the blog picture. Same cookie just a bit fancier.

Mango Cobbler

When it comes to some of the most common baked fruit desserts, there are a number of concoctions that go by many names. All work with whatever fruit is in season (or available) and in any shape pan.

The question is, what makes a cobbler, crisp, crumble, Betty or buckle different? To start with, a cobbler is so named because the topping is made with dollops of biscuit dough, not a smooth sheet of dough like a pie. The irregular surface, once baked, resembles the surfaces of streets paved with rough cobbles.

A crisp has a topping made with a combination of oatmeal, flour, butter & sugar (sometimes nuts). This topping completely covers the fruit and is baked.

Crumbles are very similar to crisps, however, usually they do not contain oats.

A Betty, although similar to a crisp has no oatmeal in the topping which is layered throughout instead of solely on top of the dessert.

Last, but not least is the buckle, which consists of fruit and cake baked together with a streusel topping. As it bakes, the fruit and streusel topping make the cake ‘buckle’.

This mango cobbler is a delicious dessert and a nice alternative to peach or apple cobbler. Fresh mangoes are peeled and sliced or diced and then simmered with a thickened syrup mixture. If you don’t have fresh fruit, feel free to use frozen sliced or diced mangoes in the cobbler.

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Mango Cobbler
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Course dessert
Cuisine American, European
Keyword mango cobbler
Servings
Ingredients
Fruit
Cobbler
Course dessert
Cuisine American, European
Keyword mango cobbler
Servings
Ingredients
Fruit
Cobbler
Votes: 1
Rating: 5
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Instructions
Fruit
  1. Preheat oven to 375 F.
  2. In a large, heavy saucepan, combine mango, sugar, butter, flour, cornstarch, vanilla & salt. Cook over medium heat, stirring regularly until bubbly & thickened. Place in a baking dish, set aside.
Cobbler
  1. In a bowl, whisk together flour, oatmeal, sugar baking powder, spices & salt. With finger tips, blend in butter until crumbly. Add milk, stirring only to combine.
  2. Drop large tablespoons of dough on top of warm fruit. Place into preheated oven & bake for 35-40 minutes, until the edges are bubbling & the top is golden brown.
  3. Serve warm as is or topped with ice cream.