Ruth Hawhee'S Gooseberry Cobbler - cooking recipe

Ingredients

Filling
1 quart gooseberry
1 cup sugar
1 teaspoon water
Topping
1 cup sugar
1/4 cup shortening
1 large egg
3/4 cup milk
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 - 1/2 cup ice cream, to top

Preparation

preheat oven to 350.
prepare (wash, pick and sort through) about 1 quart of gooseberries and place in a 9\" X9\" pan.
Spread out over the top of the berries 1 cup of sugar and a sprinkle of water (approx. 1 teaspoon).
Then cream together 1 cup sugar and 1/4 cup shortening.
Add the following to the creamed sugar/shortening to make a batter (which will be thick) 1 egg, 3/4 cup milk,1 3/4 cup flour, 1 1/2 teaspoon baking powder and 1/2 teaspoon vanilla extract. Mix this together and spread batter over the berries in the pan.
Bake 1 hour at 350 degrees. Serve while warm. This is a shortbread type crust and is well suited to serve with ice cream or with cream poured over the dessert.