Nutmeg Recipes (continued)

Courtesy of Woman's Day Magazine

Photo Credit: Dasha Wright

Blueberry Cobbler

Active Time: 20 minutes
Total Time: 55 minutes

Ingredients

Filling
• ⅔ cup plus 2 tsp sugar
• 2 Tbsp cornstarch
• ¼ tsp plus ⅛ tsp freshly grated nutmeg
• 5¾ cups (2½ pt) fresh blueberries
• 2 tsp freshly grated lemon peel
• 2 Tbsp fresh lemon juice

Cream Drop Biscuits
• 2 cups flour
• 3 Tbsp sugar
• 2 tsp baking powder
• ½ tsp salt
• 2 cups heavy (whipping) cream
• 2 tsp freshly grated lemon peel

Directions

Heat oven to 400°F.

Put ⅔ cup sugar, the cornstarch and ¼ tsp nutmeg in a shallow 2-qt baking dish. Stir with a whisk to blend. Add blueberries, lemon peel and juice. Stir gently with a spoon to coat. Cover tightly; bake 20 minutes.

Meanwhile, prepare Cream Drop Biscuits: Put flour, sugar, baking powder and salt in a medium bowl and stir with a whisk until well blended. Add cream and peel; stir just until a very soft dough forms.

Remove dish from oven, uncover and stir berries. Drop 8 mounds of dough, not touching (they spread), on filling. Mix remaining 2 tsp sugar and ⅛ tsp nutmeg; sprinkle evenly on dough.

Place baking dish in oven (on a piece of foil to catch any drips). Bake uncovered 35 minutes, or until biscuits are golden and the filling bubbles. Cool on a wire rack. Serve warm or at room temperature.

—Courtesy of Woman's Day Magazine

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