Cinnamon and Raisin Brown Bread

• 3 cups whole-wheat flour
• 1 3/4 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1 tablespoon cinnamon
• 1 cup of jumbo raisins
• 1 1/2 cups buttermilk
• 3 tablespoons unsalted butter, melted and cooled
• 2 tablespoons honey

In a large bowl whisk together the flour, the salt, the baking soda, the baking powder, cinnamon and raisins. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with buttermilk, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped.

Makes 1 loaf. Gourmet, October 1991

Field Greens with Craisins, Oranges, Goat Cheese and a Balsamic Vinaigrette

• 1/4 cup balsamic vinegar
• 2 teaspoons dark brown sugar, optional*
• 1 tablespoon chopped garlic
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup olive oil
• Mesclun salad mix or favorite greens, for accompaniment
• 1 orange
• 1/4 cup Craisins
• Goat Cheese

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.

Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.

If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.

Substitutions: I did not use any oil in the salad dressing and used granulated sugar rather than brown sugar.

Twice-Baked Potatoes with Goat Cheese, Leeks, and Turkey Bacon

Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.

• 1 1/2 teaspoons vegetable oil
• 8 6-ounce russet potatoes, scrubbed
• 5 1/2 ounces soft fresh goat cheese (such as Montrachet), crumbled
• 3/4 cup half and half
• 3 tablespoons unsalted butter
• 2 leeks
• 4 slices of turkey bacon

Position rack in center of oven; preheat to 375°F. Rub oil over potatoes. Pierce in several spots with fork. Place directly on oven rack; bake until very tender, about 45 minutes. Transfer to rack; cool 10 minutes. Using oven mitts, grasp 1 potato in hand. Using serrated knife, cut off top 1/4 of potato. Using spoon, scoop out potato, leaving 1/2-inch-thick shell; transfer potato flesh to large bowl. Repeat with remaining potatoes. Mash potatoes until smooth. Mix in cheese, then half and half, butter, and chives. Season with salt and pepper.

In a separate pan saute the leeks and turkey bacon in a bit of olive oil until the leeks are tender. Mix the leeks and turkey bacon with the potato and cheese mixture.

Spoon about 3/4 of mixture into shells, dividing evenly. Transfer remaining potato filling to pastry bag fitted with large star tip. Pipe filling atop potatoes. Place potatoes on baking sheet. (Can be made 1 day ahead. Cover loosely with plastic wrap and refrigerate.) Position rack in center of oven and preheat to 375°F. Bake potatoes until filling is heated through and tops brown, about 20 minutes. Makes 8 servings. Bon Appétit November 2001 --

Substitutions: The original recipe does not include leeks or turkey bacon and instead calls for chives. To make the potatoes more of an entree rather than side, I decided to add the meat. I did not find it necessary to rub the potatoes with oil. Used 1% milk instead of half and half. Skipped the butter. Instead of baking them for 45 minutes in the oven initially, I put them in the microwave for 25 minutes. I spooned the mixture into the potatoes because I did not have a pastry bag or tip.

Rosemary Brown Bread

Here is a savory soda bread with the distinct flavor of rosemary.

• 2 cups all-purpose flour
• 1 cup whole-wheat flour
• 1 3/4 teaspoons salt
• 1 teaspoon baking soda
• 1/2 teaspoon double-acting baking powder
• 1 tablespoon dried rosemary
• 1 1/2 cups buttermilk
• 5 tablespoons unsalted butter, melted and cooled
• 2 tablespoons honey

In a large bowl whisk together the flours, the salt, the baking soda, the baking powder, and the rosemary. In a bowl whisk together the buttermilk, 3 tablespoons of the butter, and the honey, add the mixture to the flour mixture, and stir the dough until it is just combined. Turn the dough out into a buttered 9-inch ceramic or glass pie plate and with floured hands pat it into a 7-inch round loaf. Brush the top with 1 tablespoon of the remaining butter, cut an X 1/4 inch deep across the top, and bake the bread in the middle of a preheated 375°F. oven for 1 hour, or until it is golden and sounds hollow when the bottom is tapped. Transfer the bread to a rack, brush it with the remaining 1 tablespoon butter, and let it cool on the rack for at least 4 hours before slicing.

Makes 1 loaf.

Gourmet, October 1991

--

Substitutions: I used only 100% whole wheat flour, brushed the dough with buttermilk rather than butter, and did not brush the finished bread with butter. Also, do not wait four hours to eat the bread. Consume immediately. It tastes best fresh out of the oven! Note - the original recipe calls for dill seeds, not rosemary.

Sweet Stromboli

Makes 6 Mini Apple Pies

• 1 package of Trader Joe's Whole Wheat pizza dough
• 4 small/medium apples (any variety works)
• Cinnamon
• Sugar
• Maple Syrup
• Butter

Preheat oven to 425 F. Lightly grease baking sheet with butter. Make sure the dough has been sitting at room temperature for at least 20 minutes.

1. Begin by chopping up the apples into cubes. The skins can be removed if so desired.

2. Melt half a tablespoon of butter into a medium sized saucepan and add the apples. Make sure all of the apples are coated with a bit of butter and close the lid and simmer on medium to high heat for 15 minutes. Do stir the apples occasionally.

3. When the apples begin to break down, add in a tablespoon of maple syrup and a sprinkling of cinnamon (about 1 tablespoon). Cook for an additional 10 minutes or until the apples are well done. The consistency should resemble that of apple pie filling.

4. Drain the excess juice from the apples into a separate container and set the apples aside.

5. Prepare a cinnamon and sugar mixture by mixing together 1/8 C of sugar with 1/2 tablespoon of cinnamon. Set aside.

6. Divide the pizza dough into 6 even chunks.

7. Roll out the dough into roughly a 3 inch by 5 inch surface. Dust the surface with some of the cinnamon and sugar mixture. Add 1/6 of the apple filling. Make sure not to include any liquid.

8. Fold the dough over to form a pocket. Seal the dough with fingertips first and then use a fork for extra sealant. Cut slits on top of the pockets for steam to escape.

9. Sprinkle the top of the pocket with some more of the cinnamon and sugar mixture and place on baking sheet.

10. Repeat steps 7-9 for the remaining dough.

11. Bake for 9-11 minutes at 425 F. Serve warm.

Recipe by Gastronomer with inspiration from Epicurious and Cooking Light.

Black Bean Burgers

Time: 20 Minutes

• 2 cups well-cooked white, black or red beans, or chickpeas or lentils, or 1 14-ounce can, drained
• 1 medium onion, peeled and quartered
• ½ cup rolled oats (preferably not instant)
• 1 tablespoon chili powder, or the spice mix of your choice
• Salt and freshly ground black pepper
• 1 egg

Bean-cooking liquid, stock or other liquid (wine, cream, milk, water or ketchup) if necessary Extra virgin olive oil or neutral oil, like grapeseed or corn.

1. Combine all ingredients except liquid and oil in food processor and pulse until chunky but not puréed. If necessary, add a little liquid for a mixture that is moist but not wet. Let mixture rest for a few minutes.

2. With wet hands, shape into patties and let rest again for a few minutes. (Burger mixture or shaped burgers can be covered tightly and refrigerated for up to a day. Bring back to room temperature before cooking.) Film bottom of a large nonstick or well-seasoned cast iron skillet with oil and turn heat to medium. When hot, add patties. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.

3. Serve on buns with mustard, ketchup, chutney or other toppings.

Yield: 4 servings.

-- Substitutions: I've made these black bean burgers a number of times and have never needed to use any additional cooking liquid. I skip the spices because I like to drench my burger in organic ketchup. Also, I find the mixture to be difficult to handle so I don't form patties before cooking them. I like to spoon the mixture into the hot frying pan and shape a patty using a spoon. These burgers can be eaten with or without buns. When I use buns, I like to buy Trader Joe's whole wheat hamburger buns.

Peanut Butter Cupcakes with Chocolate Frosting

Makes 15-18 cupcakes

• 1/4 cups all-purpose flour
• 3/4 cup packed light or dark brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup milk
• 1/3 cup creamy peanut butter
• 1 large egg
• 1 tbsp unsalted butter, softened
• 1 tbsp vegetable oil
• 1 tsp vanilla
• 3/4 cup semisweet chocolate chips (optional)

Preheat oven to 350 F. Line muffin pans with paper liners.Combine all ingredients in a food processor. Pulse for a few seconds to mix. Scrape the sides of the bowl and the blade and pulse until smooth. The entire mixing process should not take more than 5 seconds. Fill the muffin cups about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes. Remove from the pan and let cool completely on a rack before frosting.

The Joy of Cooking

-- Substitutions: This recipe calls for a food processor, but I mixed the batter fairly easily by hand. I made these cupcakes using chunky/salted peanut butter since it was all we had on hand at my friend's house. When I make these cupcakes in my own home, I will use a chunky/unsalted peanut butter--I found that the nuts really added a wonderful dimension. I nixed the butter and used two tablespoons of vegetable oil since it has less saturated fat. Next time I would like to try a plain yogurt substitution for both the oil and butter. There were no chocolate chips on hand so we opted for a chocolate frosting. Next time I'd like to experiment with other frostings, perhaps even a peanut butter frosting even though it seems redundant.

Pasta with Three Peas

Pea tendrils taste like a cross between peas and spinach and are used in Chinese cooking, where they are called dau miu. Find them at farmers' markets and Asian markets. Spinach or watercress can be substituted for pea tendrils in this lovely green dish.

• 12 ounces orecchiette (little ear-shaped pasta)
• 8 ounces bacon, chopped
• 8 shallots, trimmed, quartered
• 2 cups sugar snap peas (about 8 ounces)
• 4 cups (4 1/2 ounces) pea tendrils
• 1 cup frozen petite peas, thawed
• 1/3 cup thinly sliced fresh mint
• 1 cup shaved Parmesan cheeseAdditional shaved Parmesan cheese

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring often. Drain, reserving 1 cup cooking liquid. Transfer to large bowl.

Meanwhile, sauté bacon in heavy large skillet over high heat until crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels. Add shallots to skillet; sauté over medium-high heat until golden brown, pressing with spoon to separate layers, about 5 minutes. Add snap peas; stir until bright green and crisp-tender, about 1 minute. Add pea tendrils and petite peas, stirring just until tendrils wilt, about 1 minute. Add pea mixture, bacon, mint, and enough cooking liquid to moisten pasta. Stir in 1 cup cheese. Serve, passing additional cheese alongside.

Makes 4 servings.

Bon Appétit, April 2005

-- Substitutions: If you haven't figured it out already, I like to take great recipes and tweak them to a healthier state. I used spiral-shaped whole wheat pasta in place of the "little ears," used turkey bacon in place of the regular bacon, and used frozen chopped spinach in place of the pea tendrils out of convenience. Onions can also be used in place of the shallots if so desired.

Hershey's Chocolate Cake

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• Hershey's Chocolate Frosting (recipe follows)

Directions: 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

10 to 12 servings.

VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost. BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

--

Hershey's Chocolate Frosting

• 1 stick (1/2 cup) butter or margarine
• 2/3 cup HERSHEY'S Cocoa
• 3 cups powdered sugar
• 1/3 cup milk
• 1 teaspoon vanilla extractMelt butter.

Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting. -- Substitutions: I used whole wheat flour since it was all that I had on hand. While it sounds kinda weird, it turned out perfectly moist and chocolatey, plus it had extra fiber. For the frosting i used granulated rather than powdered sugar and as a result the frosting was a bit grainy. In the future i will probably run out to the store to get some powdered sugar since I never have it on hand.

Chicken Piccata with Capers

Can be prepared in 45 minutes or less.

• a 3/4-pound whole skinless boneless chicken breast, halved lengthwise
• 2 tablespoons unsalted butter
• 1 tablespoon vegatable oil
• 2 tablespoons dry white wine
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained bottled capers, chopped
• 3 tablespoon minced fresh parsley leaves

Halve the chicken pieces horizontally with a sharp knife and flatten them slightly between sheets of plastic wrap. In a large heavy skillet heat 1 tablespoon of the butter and the oil over moderately high heat until the foam subsides and in the fat sauté the chicken pieces, seasoned with salt and pepper, for 1 minute on each side, or until they are cooked through. Transfer the chicken with tongs to a platter and keep it warm, covered loosely. Pour off the fat in the skillet, to the skillet add the remaining 1 tablespoon butter, the wine, and the lemon juice, and bring the mixture to a boil. Stir in the capers, the parsley, and salt and pepper to taste and spoon the sauce over the chicken.

Serves 2.

Gourmet,October 1991

-- Substitutions: Nixed the capers because I will probably never make anything that requires capers again. Also nixed the parsley because why buy a whole bunch of parsley when you're only going to use three tablespoons? Logic at it's finest

Lemon Risotto

Lemon juice and peel offer a double punch of flavor in this delicious dish. Serve the risotto Italian-style as a first course, or American-style as a main course.

• 6 cups canned low-salt chicken broth
• 3 1/2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 large shallots, chopped
• 2 cups arborio rice or medium-grain white rice
• 1/4 cup dry white wine
• 1 cup freshly grated Parmesan cheese (about 3 ounces)
• 2 tablespoons chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Makes 6 first-course or 4 main-course servings.

Bon Appétit, May 2002 -- Substitutions: I pretty much stick to the recipe with this one, but try to use as little butter as possible. Leaving out the butter is not detrimental to the risotto's instrinsic creaminess. Trust me. I also like to add in fresh spinach toward the end of the cooking period because spinach is awesome. i have also substituted onions for shallots on a number of occasions.

Buttermilk Pancakes with Maple Syrup Apples

Active time: 15 min Start to finish: 15 min

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg, lightly beaten
• 1 cup well-shaken buttermilk
• Vegetable oil for brushing griddle

Preheat oven to 200°F.

Whisk together flour, baking soda, salt, egg, and buttermilk until smooth.

Heat a griddle or a large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches and using a 1/4-cup measure filled halfway, pour batter onto griddle and cook, turning over once, until golden, about 2 minutes per batch. Transfer to a heatproof plate and keep warm, covered, in oven.

Cooks' note:Batter keeps, chilled and covered, 3 days. Thin as necessary with additional buttermilk or water, 1 tablespoon at a time, before using.

Makes 14 (3-inch) pancakes.

Gourmet, May 2004

--

Substitutions: whole wheat flour in place of the white stuff. used butter to grease up the frying pan nicely.

--

Maple Syrup Apples

• 2 tablespoons (1/4 stick) unsalted butter
• 3 large Golden Delicious apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch-thick slices
• 1 tablespoon plus 1/2 cup pure maple syrup
• 1/2 teaspoon ground cinnamon

Melt butter in large nonstick skillet over medium-high heat. Add apples and 1 tablespoon maple syrup; sauté until apples are tender, about 5 minutes. Mix in remaining 1/2 cup maple syrup and cinnamon.

Spoon apples over pancakes. Serve, passing additional maple syrup.

Makes 4 servings.

Bon Appétit, October 2004

Savory Stromboli

Active time: 15 min Start to finish: 45 min

• 1 lb pizza dough, thawed if frozen
• 1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
• 3 oz thinly sliced salami (about 12 slices)
• 4 oz thinly sliced provolone (about 12 slices)
• 2/3 cup jarred roasted bell peppers, rinsed and chopped
• 1 large egg, lightly beaten

Preheat oven to 400°F.

Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.

Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.

Makes 4 main-course servings.

Gourmet, February 2002

-- Substitutions (galore!): I've made so many changes to this recipe that it hardly resembles the original, but here goes anyway -- for the pizza dough I use trader joe's ready-made whole-wheat dough or garlic and herb dough, for the cheese I use a light muenster, for meats I use turkey bacon, for the vegetable component I add in some frozen chopped spinach and onions. I skip out on the egg completely, but the astronomer likes to make fancy edges with a fork on each of the strombolis.

Potato Gnocchi

• 1 pound Yukon Gold potatoes, unpeeled
• 2 quarts water
• 2 eggs
• 1 cup flour
• 1 teaspoon salt

Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water and let the potatoes cool for only a few minutes before you begin to pull the skins off. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl.

Add the eggs, one at a time, to the riced potatoes and incorporate well. Add the flour in two stages, so you use just enough to bind the potato. Add the second half of the flour (and have some additional flour available, in case it's necessary) and mix well to form a dough.

Divide the dough in half, and on a floured work surface, roll the first half of dough into a 1-inch-thick log. Cut the log into 1/2-inch-thick round pieces. Lay the pieces out, and with the back of a fork or your thumb, make an indentation on one side.

Set aside and refrigerate until needed.

Cook them in several quarts of boiling, salted water for 10 to15 seconds. They cook very quickly and are done when they float to the surface.

Yields 4-6 portions.

Epicurious1997

-- Substitutions: Instead of plain old all purpose flour, I used whole wheat flour. And due to the fact that I'm a minimalist in terms of kitchen supplies, instead of a potato ricer I used the combination of fork and diligent astronomer.

Pesto Pasta Salad

• 3 cups fresh basil (or 2 cups basil and one cup spinach)
• 3-4 large cloves garlic
• 1/4 cup walnuts, pine nuts, or raw cashews
• 1/2 container silken tofu (about 6 ounces)
• 2 tablespoons water
• 1 tablespoon nutritional yeast
• 1/2 tsp. salt, or to taste
• 1 lb. pasta, cooked according to package directions and rinsed with cool water
• 1-2 large tomatoes, chopped
• additional nuts, to taste

In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.

Toss pasta with sauce and tomatoes, and sprinkle with nuts. Serve immediately or at room temperature.

Recipe by: Susan Voisin -- Substitutions: I used sliced almonds in place of the other nut suggestions, used parmesean cheese instead of nutritional yeast because i'm not vegan, and skipped out on the tomatoes because the astronomer does not care for the fruit.

Cherry Cobbler

For cherry filling:

• 1 cup sugar
• 1 1/2 tablespoons cornstarch
• 6 cups fresh or frozen pitted tart cherries (about 3 1/2 pints fresh, picked over)
• 1 tablespoon Frangelico or Di Saronno Amaretto
• 1 teaspoon vanilla
• 1/8 teaspoon ground allspice

For biscuit topping:

• 5 tablespoons cold unsalted butter
• 1 cup all-purpose flour
• 2 tablespoons yellow cornmeal
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/2 teaspoon vanilla

Accompaniment: vanilla ice cream

Preheat oven to 375° F.

Make filling: In a large heavy saucepan whisk together sugar and cornstarch. Add fresh or frozen cherries, liqueur, vanilla, and allspice and bring to a boil over moderate heat, stirring occasionally. Simmer mixture, stirring, 2 minutes and transfer to a shallow 2-quart baking dish.

Make topping: Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, cornmeal, sugar, baking powder, salt, and butter until mixture resembles coarse meal. If using a food processor transfer mixture to a bowl. Add milk and vanilla and stir until mixture forms a dough.

Drop topping by rounded tablespoons onto cherry filling (do not completely cover it) and bake in middle of oven 40 minutes, or until topping is golden and cooked through. Transfer cobbler to a rack to cool slightly.

Serve cobbler warm with ice cream.

Makes 8 servings.

Gourmet, July 1997

-- Substitutions: For the filling I used only half of the required sugar since these were bing cherries rather than sour cherries, used cinnamon instead of all spice, skipped the liquor all together due to my mormon beliefs. For the biscuits I used whole wheat flour and substituted rolled oats for the cornmeal. I also added in some cinnamon to bring together the cherries with the biscuits.