{"id":609,"date":"2012-01-16T22:53:41","date_gmt":"2012-01-16T22:53:41","guid":{"rendered":"http:\/\/graffiti.ntci.on.ca\/2011-12\/?page_id=609"},"modified":"2012-01-20T02:57:38","modified_gmt":"2012-01-20T02:57:38","slug":"blackberry-cobbler","status":"publish","type":"page","link":"https:\/\/graffiti.ntci.on.ca\/2011-12\/winter-2012-issue\/arts-and-culture\/blackberry-cobbler\/","title":{"rendered":"Blackberry Cobbler"},"content":{"rendered":"

Alice ZHU<\/h3>\n

\u00a0<\/h3>\n

Ingredients<\/h3>\n

1 cup butter or margarine, divided<\/p>\n

1 cup sugar<\/p>\n

1 cup water<\/p>\n

1 1\/2 cups self-rising flour (If self-rising flour is not available, use 1-1\/2 cups all-purpose flour plus 1\/4 teaspoon salt and 2-1\/4 teaspoons baking powder.)<\/p>\n

1\/3 cup milk, room temperature<\/p>\n

2 cups fresh or frozen blackberries<\/p>\n

1\/2 teaspoon ground cinnamon<\/p>\n

2 tablespoons sugar<\/p>\n

 <\/p>\n

Directions<\/h3>\n
    \n
  1. In a 10-in. round or oval baking dish, melt 1\/2 cup butter; set aside.<\/li>\n
  2. In a saucepan, heat sugar and water until sugar melts; set aside.<\/li>\n
  3. Place flour in a mixing bowl; cut in remaining butter until fine crumbs form. Add milk, stirring with a fork until dough leaves sides of bowl.<\/li>\n
  4. Turn out onto a floured surface; knead three or four times.<\/li>\n
  5. Roll out to an 11-in. x 9-in. rectangle 1\/4 in. thick. Spread berries over dough; sprinkle with cinnamon.<\/li>\n
  6. Roll up, jelly-roll style.<\/li>\n
  7. Cut into 1\/4-in. thick slices.<\/li>\n
  8. Carefully lay slices in baking dish over butter. Pour sugar syrup around slices (syrup will be absorbed).<\/li>\n
  9. Bake at 350 degrees F for 45 minutes. Sprinkle sugar over top and bake 15 minutes more.<\/li>\n
  10. Serve warm or cold.<\/li>\n<\/ol>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Alice ZHU \u00a0 Ingredients 1 cup butter or margarine, divided 1 cup sugar 1 cup water 1 1\/2 cups self-rising flour (If self-rising flour is not available, use 1-1\/2 cups all-purpose flour plus 1\/4 teaspoon salt and 2-1\/4 teaspoons baking … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"parent":601,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-609","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/pages\/609","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/comments?post=609"}],"version-history":[{"count":2,"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/pages\/609\/revisions"}],"predecessor-version":[{"id":779,"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/pages\/609\/revisions\/779"}],"up":[{"embeddable":true,"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/pages\/601"}],"wp:attachment":[{"href":"https:\/\/graffiti.ntci.on.ca\/2011-12\/wp-json\/wp\/v2\/media?parent=609"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}