I put titles for this article into the computer, and my previous articles published popped up. My mind was wondering, is it possible to have covered, too many themes, content, thoughts? Nahh, no way! There is still so much to learn.

I went way back and re-read the columns. I actually unhinged myself with such witticism, shook my head so many times giggling and the little voice inside was patting me on the back, saying “Have you read some of this stuff?” Crazy!

Like all, I’ve been hen-coop too long, but it was funny good stuff!

I’ve done the pie that is and wasn’t a pie, with or without a crust, the cobbler that was or was not a cake or a pudding, or the dump cake that wasn’t a cobbler or an upside down cake, but a cake of some sort? Confused yet?

The cobbler has many names: Crisp, Crumble, Brown Betty, Buckle, Grunts, Slumps, Bird’s Nest Pudding, Sonker, Pandowdy, Croustade. They’re all simple versions and always made with fresh or canned fruit, but they’re always homemade and never judged on it’s looks, more for its taste.

Being a popular dish cobblers have many versions. Baked in a deep dish the fruit filling such as, peaches, cherries, plums, apples usually preserved, fresh, canned, dried or as the Canadians do, brown sugar and maple syrup adorns the bottom layer.

The topping, depending on the geographical area, as you maybe can tell from the different names, are quite different but are still called cobblers. For example, Americans enclose it in a crust, drop biscuit or crumb topping. The British use a crumb topping made with nuts, bread crumbs, or graham crackers even cereal. The English and French usually bake the fruit between layers of buttered crumbs, lots of that butter and heavy cream. A cobbler can be topped for baking with any variety of ingredients.

The first printed cobbler recipe first appeared in 1864, It was said cobblers were a creation of the much loved pie, it was “cobbled” to cook on the trails by dropping clumps of dough and baking it over an open fire by the first settlers who traveled and ate it as a sweet dish in the morning for breakfast, it wasn’t until the late 1900’s where it transitioned into the dessert classification.

So something special, Tomato, “Tom-Mah-Toe”, Tomate, any way you say it, it’s an enjoyable, tasty, juicy and vibrant in color, exquisite in shape and size, offers diversity,

can be grown easily and is available at the market year round. They dress salads, sauces, pastas, pizzas and sandwiches while offering a delightful taste without lacking any surprise in the element. But a cobbler??

Let’s talk about this recipe…A Tomato Cobbler with Garlic Herb Biscuits, saucy and savory with hiding proteins in a sneaky way. This at the center of your table is one that will win over the whole family and your guests.

You have garlicky, herb flaked, ultra tender biscuits that’s sitting on top of a bed of bubbling, saucy tomatoes, which we’ll call the 2021 “new” classic dish.

While making biscuits from scratch might be a bit fussy, this is hardly the case. A quick mixture of flour, baking powder, aromatics, and cream, come together in minutes that you will drop over the tomato mixture. Without spending added minutes making the tomato filling, you’ll also get extra protein in every bite, because the sauce features 4 grams of protein from vegetables in every servings.

Now I’m not a big fan of jarred sauces, I always liked to make my own, but Mama’s pantry always homed a jar of that and she absolutely loves the Garlic Roasted Alfredo sauce, so in a pinch I found it to be quite useful…adding this to the whole cherry or grape tomatoes (which lends freshness and texture), you have a quick, cozy and savory tomato cobbler.

The Recipes

Tomato Cobbler with Garlic Herb Biscuits

Makes 4-6 servings Preps under 15 minutes Bake 16-20 minutes


Fresh thyme (about 2 tbsp.)

1 ½ cup all purpose flour

1 ½ tsp. baking powder

1 tsp. garlic powder

1 tsp. salt

1 cup plus 3 tbsp. cold heavy cream

2 pints cherry or grape tomatoes (about 4 cups)

1 (24 oz.) jar of Prego+ plant protein sauce (offers double the protein) or you

can use a vegetable sauce or your favorite one.


1. Arrange a rack in the middle of the oven and preheat to 425* F.

2. Place half the thyme, AP flour, baking powder, garlic powder and salt

in a medium bowl, stir with a wooden spoon until combined. Add heavy cream

and stir until a shaggy dough forms.

3. Place the 2 pints of cherry or grape tomatoes in a greased 8X8-inch or other 2 quart

baking dish. Pour the jarred sauce over the tomatoes and toss gently to coat.

Spread into an even layer.

4. Drop biscuit dough in large heaping spoonfuls on top of mixture, space

your biscuits about ½ inch apart. (there should be about 9-10 mounds).

5. Bake until filling is bubbling and biscuits are golden brown, maybe 20-25 minutes.

Remove and let cool about 5-8 minutes. Garnish with remaining thyme leaves.

**Can be refrigerated in airtight container for up to 4 days.

And for dessert…

We all love the taste of apples, here the pecans and lemon zest gives this a

unique taste. Uhhhh, Thank Youuu!

Lemon-Pecan-Apple Cobbler

Prep: 20 min. Cook 50 minutes


1 cup sugar, divided

3 tbsp. lemon juice

zest from 1 lemon, divided

¼ cup of water

¼ tsp. pure vanilla extract

½ tsp. cinnamon

6-7 large tart apples, peeled and sliced

3/4 cup pecans, chopped

¾ cup flour, (AP)

¼ tsp. salt

½ cup butter, softened


1. Preheat 375* Butter a 9-by-13 baking dish.

2. Combine ½ cup of sugar, lemon juice, ½ of the lemon zest, water,

vanilla and cinnamon, whisk until sugar is melted, pour into baking


3. As you slice the apples, add them to the baking dish. Combine well. Sprinkle pecans over the top of the apples.

4. In a separate bowl combine rest of zest, ½ cup sugar, flour, salt and butter until

dough is crumbly: sprinkle over the apples.

5. Bake for 40-50 minutes until golden brown, and apples are tender. Remove and serve warm with vanilla bean ice cream.

*** Choose apples on the tart side, such as Granny Smith, Jonagold or Macs.

Scrappy Fans, I’m so glad to be back. Thank You for all your support, E-mails, calls, cards and little tokens and well wishes. You are all the best!

So with this, an update on my recovery, I can walk now (Trust me, that’s a big deal!). My nurses have completed their work with me at home, big “Thanks” to them, and I have started therapy at the Wellness Center. It’s a delicate and frightening challenge, but I’m forging through.

Will be getting back at work on the projects I started before my flamboyant performance of “Scrappy Chef-on-Ice Ballet” in January. I’m sorry you all missed it. You haven’t rid of me folks. Bear with me as I acclimate back into my kitchen and history books to give you the Scrappy Chef that once was. My E-Mail: [email protected] So take a seat at my table, I look forward to hearing from you and serving you again.~These are my last words~This Week!~

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