Bookmark: I have to step back from this project that I started October 2012. So I am marking my place and will come back to carry on my reading and writing when I have time.

What happened? The floods, the Lyons floods. We are fine but I’ve taken up volunteering to help in the recovery. Much more important than this cooking blog. My cookbooks will wait.

But I made a great dessert last night that I want to share. It’s Apple Gingerbread Cobbler. I’ve been making it for years and it is sort of low in fat (plenty of sweet, though). From my desserts document: “This recipe was clipped from a magazine in the seventies. It is good, homey, and different. I thought it wouldn’t “go over”, but it did!”

Apple Gingerbread Cobbler

• 4 medium apples, pared, cored, and sliced (4 cups)
• 1 cup water
• 1/2 cup packed brown sugar
• 1 T lemon juice
• 1/2 – 1 teaspoon cinnamon (it called for 1/4 teaspoon but I like a lot)
• 1 egg
• 1/2 cup buttermilk
• 1/4 cup molasses (2 3/4 ounces)
• 2 tablespoons oil
• 1 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg (freshly ground is wonderful)
• 2 teaspoon cornstarch plus 1 tablespoon water

Combine apples, brown sugar, 1 cup water, lemon juice, and cinnamon. Cover and cook till apples are tender. Beat (whisk) together sugar, egg, buttermilk, molasses, and oil. Stir together flour, baking soda, baking powder, spices, and salt. Add to egg mixture and mix till smooth.

When the apples are tender, take them off the heat, then combine the cornstarch and 1 tablespoon cold water. Stir into apple mixture. Pour into 8×8-inch baking pan.

Spoon gingerbread mixture atop the apples. Bake in 350° oven 30 minutes.