Sunday, March 05, 2006

Mixed Berry Cobbler

When I opened the ad circular of one of our local stores, the words "Freezer Frenzy: March is National Frozen Food Month!" stared me straight in the face, as if mocking me. For the last three days, I have been down with a nasty flu. Just thinking about cooking or food was enough to send me straight back to bed, and I have not made any progress on getting our freezers emptied out. How frustrating!

Looking at the ads again this evening I groan, not so much at the sight of food (I must be getting better!), but because I am missing out on some great deals. It's been "freezer frenzy" in my house since last October and I am not even close to having enough space cleaned out so I can buy new food!

The National Frozen & Refrigerated Foods Association (NFRA) has been coordinating the March National Frozen Food Month promotion for 21 years. Why? Because it works, they say. The sales numbers of frozen foods increase considerably during that month, enough to organize a $10,000 sweepstakes. They also provide recipes and tips at

Here I learn that not only is March Frozen Food month, but that in the June/July timeframe we can expect a Summer Favorites Ice Cream and Novelties sales event. And when I read that October is the Frozen & Refrigerated Foods Festival month, I am encouraged to continue with my own freezer frenzy project. I may have my freezers empty just in time for the festival! How about you?

Mixed Berry Cobbler

2 cups of frozen berry mix
1 cup of sugar
3/4 cup all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
3/4 cup and 2 tablespoons milk, room temperature
1 tablespoon butter, melted

Preheat the oven and set at 350F. Mix the frozen berries with a 1/4 cup of the sugar and set to the side. Stir flour, 1/2 cup of the sugar, salt and baking powder in a large bowl. Pour in the milk and stir until you have a smooth batter.

Place the butter in a 9 inch pie pan and swirl around so you cover the bottom of the pan. Pour in the batter, then put the berries on top, spreading them evenly. Bake for 45 minutes or until golden on the middle rack of the oven. Sprinkle the remaining 1/4 cup sugar over the pie when it comes out of the oven. Serve warm with some vanilla ice cream.

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