Hey everybody ~ hope you’re all hanging in there, what with all the Thanksgiving preparations. I’ll be cooking a small dinner at my house but it’s so frantic over here you’d think I was inviting the Duggars over to break bread. Rest assured I’ve got a few comments on that crazy little situation and don’t think I won’t be letting y’all know about them in the near future. But back to what’s going on here - I’m trying to get everything cleaned and organized and well, just ready for everyone to come over. It won’t be a lot of people but let’s face it. Y’all know me - it could be 1 person coming over and I’d still be going this crazy.
Right now I’m taking a break to watch Sons of Anarchy and also waiting for the outcome of a recipe experiment. I was really wanting a little something sweet to eat and of course had nothing in the house already prepared. So being the Southern Belle that I am, I decided to make a Cuppa Cuppa Cuppa – but with a few twists.
Cuppa Cuppa Cuppa is an old Southern recipe that calls for 1 cup of Flour, 1 cup of Milk, 1 Cup of Sugar poured over 2 cups of the fruit your choice. To the pantry I went. Flour – check. Sugar – uh, only a little over a 1/2 cup. Checked the icebox – no milk. Hey wait…I saw a can of evaporated milk in the pantry. Fruit – bag of mixed berries in the freezer. Worth a shot I guess.
I sprayed a baking dish (a deep dish pie plate to be exact) with non-stick spray and then dumped the berries in. Into a mixing bowl went the flour, sugar and evaporated milk. Now normally I would use an equal ratio of Pet milk to water but tonight I used it full strength. Thought it would help give it a little more oomph since I was short on the sweet. What could I use to make up for the sugar shortage though? Then it came to me. I made pear preserves a couple of weeks ago. Pears would work well with the berries, so I added 1/2 cup of the preserves to the flour/milk/sugar mix then poured it over the berries.
Into a 350 degree oven it went. I placed it on a baking sheet in case it spilled over because I wasn’t even sure it was going to turn out to be some edible and if it didn’t, I sure as heck didn’t want to be cleaning an oven of stuff that was too bad to even eat.
You would normally bake the dish for 30 minutes BUT because I used the preserves, in addition to the sweetness it also increased the liquid content. I ended up baking it for 45, 50 minutes. I’m pretty sure had I baked it in a 9x9 or even a 9x13 pan, it wouldn’t have taken so long.
Here’s the final outcome:
And dished up…
Even if it’s not the prettiest thing to look at dished up, it was very tasty I have to say. I will probably keep this on in file in the back of my mind for those “man, I wish I had a little something sweet to eat” times.
Have you ever had Cuppa Cuppa Cuppa? Or better yet, tell me what you can whip up with what’s in your pantry right now.