Bursting with Berries Cobbler from Forks Over Knives cookbook

Filling

5 cups mixed berries

2 TBS fresh lemon juice

1/3 c cane sugar

3TBS cornstarch

Pinch of salt

Biscuit topping

1/2 cup unsweetened plant-based milk

1 tsp apple cider vinegar

1 tsp vanilla extract

1-1/2 c oat flour ( grind oatmeal)

1 TBS baking powder

1/4 c cane sugar

1/4 tsp salt 

3TBS unsweetened applesauce

2 TBS almond butter

Sprinkling

1TBS cane sugar

1/4 tsp cinnamon

1. Preheat oven to 425 degrees. Line an 8 x 8 pan with parchment paper, making sure it goes all the way up the sides of the pan. 

2. In a large bowl, mix together filling ingredients and place in prepared pan. Cover with aluminum foil and bake for 25 minutes. 

3. In a large measuring cup, whisk together the plant-based milk and apple cider vinegar. Set aside to curdle for a few minutes and then add vanilla.

4. In a large bowl, sift together flour, baking powder, sweetener, and salt.

5. In a small bowl, mix together the applesauce and almond butter. 

6. Cut the applesauce mixture into the flour mixture with a fork, until crumbly. Add the milk mixture and stir until just moistened. Do not overmix. 

7. Reduce oven to 350 and remove foil cover. Plop spoonfuls of the batter over the berry filling. Combine sweetener and cinnamon and sprinkle evenly over top of biscuit dough. Return pan to oven, uncovered, and bake for 20 more minutes. 

8. Remove pan from oven and transfer to cooling rack. Serve cobbler warm. (Puréed banana tastes like vanilla ice cream and makes a good addition to the cobbler)

Bette’s Swedish Meatballs

Meatball recipe
3 pounds ground meat ( 2 lb ground chuck 75% and 1 pounds ground pork works well)
1/2 tsp allspice
1/2 tsp nutmeg
4 tsp salt
1/2 tsp pepper
2 onions grated (medium grater)
1 pkg (can) bread crumbs (fine)
4 eggs, lightly beaten
2 cups light cream (half and half) divided 1/2 cup for meatballs and 1-1/2 cups used in sauce)

Sauce recipe ( might (will) want to double recipe)
4 TBS fat from cooked meatballs
4 TBS flour
2 cups beef broth
1-1/2 cups light cream (half and half)

1 bag Eggs noodles

1. Wipe olive oil on 4 rimmed cookie sheets.
2. In a large bowl, combine ground meat with onion, spices, bread crumbs, and eggs. Add 1/2 cup light cream and mix well. Using a cookie “ice cream” scoop, make meatballs about a tablespoon size. Roll not balls and place on oiled cookie sheet.
3. Place in oven (350 degrees) and bake 20-25 minutes until browned. When done, remove from cookie sheet and place in Dutch oven to keep warm while making sauce.
4. Scrape 4 TBS of fat from cookie sheets and combine with flour in large sauce pan. Cook until blended. Add 2 cups beef broth and stir until bubbly. Stir in remaining cream (1-1/2 cups), cook until slightly thickened.
5. Pour sauce over meatballs and serve over cooked egg noodles.