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| Blueberry Pinwheel Cobbler
2 cups of sugar
2 cups of water
1 teaspoon of vanilla extract
1/2 teaspoon of lemon juice
1/2 cup of butter-flavored shortening
1 1/2 cup of self-rising flour
1/3 cup of milk
3 cups of fresh blueberries
1/2 cup of margarine
Vanilla ice cream or frozen whipped topping, thawed |
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Combine sugar and water in a saucepan; stir well. Cook over medium heat, stirring constantly, until sugar dissolves; stir in vanilla and lemon juice. Set aside. Cut shortening into flour until mixture resembles cornmeal; add milk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface. Knead lightly 4 or 5 times. Roll dough to a 9x12 inch rectangle. Spread blueberries over dough; roll up, jelly roll fashion, beginning with long side. Set aside. Melt butter in a 9x13x2 inch baking dish. Cut the dough into 12 (1 inch) slices; place slices, cut side down, in butter. Pour sugar syrup around slices; bake at 350ºF. for 55 or 60 minutes or until golden. Serve warm with vanilla ice cream or whipped topping. Makes 8 to 10 servings. |
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