Well welcome back, we're
down to desserts section.
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Dessert some
people like to dessert.
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Some people like those desserts.
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Some people like
their dessert first.
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But, Curtis I have
special surprise for you.
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What special
surprise do you have.
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It's the surprise for you
that I have been talking about.
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That's right. Since
last night what is it?
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It's a dessert.
Okay. Okay it's a dessert.
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It's one of your favorite
desserts that you always
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want around your
birthday time. Oh, you. No you.
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I mean, I got my
you, as my dessert,
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because you are my favorite.
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Okay I'm your favorite, but
it's just a second favorite.
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Oh, second favorite.
And that is of all the
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different types of
cobblers on the market.
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Oh, I already know what it is.
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What is it? What is
it? Blackberry, blueberry,
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what is it? Who
would you guess that?
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Cuz that's my
favorite. Absolutely, absolutely
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Curtis it is your
favorite. Yes it is.
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Okay. And so we're
gonna look at the ingredients
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for this dessert. Okay.
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Blackberry Cobbler it calls for:
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Blackberry
Cobbler! I love you so much.
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I have been hiding
this, I have been hiding this,
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You have been talking about
this taping for about a week.
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You have a
surprise for me, now I know.
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Now you know. Now I know.
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Now this recipe
actually starts off we gonna go
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ahead on and
put in the fructose.
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Okay, I don't mind
helping on this one.
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Absolutely. I really
don't. And you can go ahead
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and put in the baking
powder. You go ahead and put
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your salt as well. The sea
salt. Okay. Let's talk about
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fructose that maybe...
While you talk about that?
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A new term for a new viewing
audience so, just a fruit sugar.
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Yeah fruit
sugar. This what it is.
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Little bit better
then refined white sugar.
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Oh, absolutely, yes,
yes. And you normally instead
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of putting this in big
chunks we're just gonna cut it,
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like this and I'm
have you go ahead and start
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mashing that in with your fork.
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Okay. Okay, you can use
a pastry blender as well,
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lets go ahead and do that.
You are getting used to that
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now Curtis. Yes I am. You know
and I guess while you are doing
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that, I guess
you're saying to yourself
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where exactly
are the blackberries?
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Blackberries. Yes. You did say
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blackberry cobbler
right. Let me see, maybe I have
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some blackberries.
You got things hiding
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down there don't. Oh,
there it is, that's why
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you didn't want
me to see them okay.
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You was working it,
and if you put down there
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I'm telling you
with the time trying get
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these things at this
show. So that you would not.
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And you would not let
me see the recipes for this
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series of taping
too. I know, I know that.
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I knew if you saw
them you might start eating
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the blackberries. I wouldn't
enough for the show okay.
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We've already
greased our dish, square dish
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I want to go ahead on
put the blackberries in.
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I like to keep him
frozen. And there is a reason
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for that that is the
we've got that corn starch and
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we have the fructose
and lemon juice and what we
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want is we want to be
able to juice is gonna come
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from the blackberries.
It's going to breakdown the
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cornstarch so that it
will thicken up on us now that
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will not get real thick, but it
will thicken up on us alright.
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Blackberry Cobbler.
Aren't they beautiful,
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aren't they beautiful,
aren't they beautiful. Yes.
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Okay I might as well go
ahead and. It's so good.
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Okay see if you can finish
this show of Curtis because
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I'm telling you
right now. Yes wonderful.
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We gonna pour on
top of it, I've got the
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cornstarch move that around.
Go ahead and do it a little more
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with your fork there, I can
see you still didn't have it.
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You are so excited.
Yeah I'm so excited.
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I know. I'm seriously punked,
as I didn't have this evening,
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on the way home this may
not make it to the house.
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Okay, then I'm going to
take the fructose and we're
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gonna sprinkle right on
top. I'm gonna save a little bit
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and put is also, okay,
and now we need some soy
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ice cream. I'm gonna
take the lemon juice and
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I'm gonna pour the
lemon juice over top of that,
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oh, this is going to be
so, work it baby, work it.
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Okay. Cooking on a
Budget. Yeah. I'm gonna hold
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on to that because now
we got to do is we actually
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have to take
that now notice that.
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Now notice that the actual...
when he's... blend in the
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margarine, the soy
margarine has that kind of
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a crumbly texture.
So with that in mind
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you're gonna have to
take your cold water,
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very cold water and
your going to go ahead
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on and pour it in.
And keep that going.
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Keep on going. Okay. Alright.
Now this is what the crust,
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this is gonna be the topping.
Okay. Alright, I want to do
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one more, how are
we looking for time.
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We got few minutes, we
still have some time to,
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well actually create that, I'm
going to tell you, do the work
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this is, you gonna keep working
this around working around
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and because it is
a unbleached flour,
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with germ it might
need little bit more water.
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It's important that
the water is cold and it's
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important that
the margarine is cold.
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Okay. Otherwise you
don't have that thick,
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well, your not going to
get. Yeah, it won't get as thick
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as you want. But,
know once again as on 3ABN
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in the amount of time
we have, we are going to
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moving to the next,
probably already made.
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No I don't know. No, I
don't have it already made.
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But, I tell you what I did
do though, I have already got
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a crust ready to go.
Okay. Alright, we're going to
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sprinkle our water on the
counter. The 3ABN kitchen.
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You know a little
bit of a space here.
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And we're gonna go
ahead put our wax paper down.
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Now, the water first
it makes the wax paper
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stay in place. Yes, it
will make to stay together.
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That there, little bit
down. Clean that place up there.
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Well ready, okay is down
and then we're gonna just
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take and you know once I
do this I actually set in
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refrigerator for about
15 minutes so I'm knew as
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want to do that. And
we're gonna to do a square
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so we're gonna get
it started in a square.
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I remember someone
said you did this in a
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cooking class and ladies said
what about the bottom crust,
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you said this is
Cooking on a Budget.
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Just a top crust,
not the bottom crust too.
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I know, I know, I know.
This is only gonna barely be
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able to get a with a
money. With a money, yeah,
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This is just one
crust, not two. Absolutely,
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absolutely, absolutely.
Absolutely. Alright and
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we're gonna then take our
rolling pin and we are going to.
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Not make that kind of noise.
Let me hold it a little bit.
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Hold it for me, hold
it for me and alright,
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now we're gonna go
to the side here. Okay.
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Here is keep on doing this
until you get a square block.
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Okay. Look that way
hold up and come this way.
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Alright, because in
your refrigerator it's going
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to take, it still has
to cool down a little bit,
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so alright. Okay,
now we come forward.
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When was the last
time you made a blackberry?
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I have never made
a Blackberry Cobbler.
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You always get that,
you always purchase them,
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you know because
it is your favorite,
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when it's your
birthday or anything special.
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You know you are so excited
about a Blackberry Cobbler.
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Any how you just don't
know. And you have kept
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this hidden from me
I tell you. Absolutely.
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Absolutely. But,
the camera crew knew.
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Oh, they did. Yeah, they
did. I need to talk to you
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why didn't they tell me.
Hey, you know I'm saying.
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Probably because they
want some of that Cobbler.
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Alright, lets go ahead
on I'm gonna finish this up.
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The name of the game is
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we're going to
actually make it to a square,
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make it to a square
and once I make the square
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up what's gonna
happen is I will put my pan
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over top of it. Make sure is
the side that needs to be and
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we are going to go away
so that when we come back
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you will see the finished
product and everything so we
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want you to stay by.
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