9011 Manchester Road
St. Louis, MO 63144
Ph: 314-862-COOK (2665)
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In redoing and then posting our new website, I learned what customers really liked about the old website. So by popular demand, here are the two most requested recipes. No surprise that they are all about the butter! At Kitchen Conservatory, we use unsalted Plugra Butter in all of our recipes. Why? Because Plugra tastes delicious! Yes, we still sell t-shirts with our favorite slogan, “It’s Better with Butter” — because I haven’t found anything that isn’t improved with butter!

Fruit Cobbler

For the topping:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 egg
  • 1 cup flour
  • ¼ teaspoon salt
  • ½ teaspoon baking powder

Mix together the butter and sugar until creamy and well-mixed. Stir in the egg. Mix together the flour, salt, and baking powder. Fold into the butter mixture. The dough is very soft. Drop mounds of dough on top of the prepared fruit.

For the fruit:

  • 12 cups prepared fruit (peeled and pitted stoned fruits or berries or a combination)
  • 1 tablespoon potato starch (or corn starch)
  • ½-3/4 cup sugar (depending on the tartness of the fruit and your tastebuds)

Toss the fruit with the sugar and place in a baking dish (at least 9×13 inches). Spoon the dough on top of the fruit. Bake at 375 degrees for 40 to 45 minutes, until browned and crispy on top.

Pound Cake

  • 1 cup butter, softened
  • 1 1/3 cups sugar
  • 3 whole eggs
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups cake flour
  • zest of one lemon

Mix together the butter and sugar until creamy and well-blended. Add the eggs, vanilla, and lemon. Mix together the salt and flour. Fold into the butter mixture. Pour into a greased loaf pan and bake at 325 degrees until set in the middle, about 60-70 minutes. Serve with my favorite chocolate sauce.

2 Comments for “Butter Up: Cobbler and Pound Cake Recipes”  

  1. Brenda

    Yeah! One of my favorite recipes. I look for it everytime I am on vacation where fruit is available. I’ve made this cobbler from New York to California. Thanks for getting it back up. Now how about the recipe for Sangria?

  2. Anne

    The next blog post will be all sangria….