Monday, March 2, 2015

Rosie Is In A Sweet Mood.

  Rosie is making a pineapple cream cheese cobbler today.
With homemade vanilla ice cream.

 Pineapple Cream Cheese Cobbler
1 stick unsalted butter
1 egg, lightly beaten
1 cup cream
1 cup flour
1 cup sugar
2 tsp baking powder
1/2 tsp kosher salt
28 ounces pineapple chunks, drained
8 oz. cream cheese, diced

Heat oven to 350°.
Place butter in a 9 x 13 inch baking dish and put in oven.
While the butter is melting, make the batter.
Combine egg, cream, flour, sugar, baking powder, and salt.
Pour over melted butter.  Do not stir.
Place pineapple chunks in a single layer on top.
Drop cream cheese pieces over pineapple.
Place in oven and bake about 40 minutes,
or until top is golden brown and edges are bubbling.

 Oh, it's a shame you can't smell this.

 Serve warm with steam wafting off
along with a side of homemade ice cream.

Vanilla Ice Cream
3 cups heavy cream
1 cup skim milk
3/4 cup sugar
1 TB vanilla
Beat all together until sugar is dissolved.
Pour into quart ice cream freezer and hit the button.
Process away.

Pour into 2 pint-sized containers and freeze.


Kathy said...

I'm thinkin' an apple-cinnamon version of this would hit the spot. Have you ever done that?

Rosie Hawthorne said...

Haven't yet, Kathy. Sounds good.