Name: Lemon-Rosemary Apple Cobbler
Ingredients: 1/2 ts Dried rosemary leaves; 1/3 c Granulated sugar; 2 tb Fresh lemon juice; Rind of 1/2 lemon -- grated; 1 1/2 lb Apples, peeled (5 cups) --; Cored and sliced; 1 c All-purpose flour; 1 tb Granulated sugar; 1 ts Baking powder; 1/8 ts Salt; 1/2 ts Dried rosemary -- crushed; Fine; 3 tb Unsalted butter, cold -- cut; Up; 1/3 c Light cream -- or milk

This is a golden rule indeed! It does not merely forbid all petty malice and revenge, all cheating and over-reaching. It does much more. It settles a hundred difficult points, which in a world like this are continually arising between man and man. It prevents the necessity of laying down endless little rules for our conduct in specific cases. It sweeps the whole debatable ground with one mighty principle. It shows us a balance and measure, by which every one may see at once what is his duty. Is there a thing we would not like our neighbor to do to us? Then let us always remember, that this is the thing we ought not to do to him. Is there a thing we would like him to do to us? Then this is the very thing we ought to do to him. How many intricate questions would be decided at once, if this rule were honestly used!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Fruits, Dairy		Desserts, Fruit	6	Servings

INGREDIENTS

1/2	ts	Dried rosemary leaves
1/3	c	Granulated sugar
2	tb	Fresh lemon juice
		Rind of 1/2 lemon — grated
1 1/2	lb	Apples, peeled (5 cups) —
		Cored and sliced
1	c	All-purpose flour
1	tb	Granulated sugar
1	ts	Baking powder
1/8	ts	Salt
1/2	ts	Dried rosemary — crushed
		Fine
3	tb	Unsalted butter, cold — cut
		Up
1/3	c	Light cream — or milk

INSTRUCTIONS

           FILLING:
           TOPPING:
Filling:  Heat oven to 450^.  Have ready a heavy dish, a 9-inch pie plate,
or a single layer cake pan. Crush the rosemary as fine as possible. Place
in a large bowl. Add sugar, lemon juice, and rind. Stir to mix. Add apples,
stirring to coat.  Arrange in baking dish.
Topping:  Mix dry ingredients into medium sized bowl. Add butter and cut in
with pastry blender or knives until mixture is the consistency of coarse
cornmeal.  Add cream or milk and stir until a soft dough forms. knead on
lightly floured surface 10-12 times. Roll to fit baking dish, place over
apples, seal edges, and cut slits.  Bake 25-30 minutes untilgolden. Serve
warm with cream.
Recipe By     : Vermont Kitchens Revisited
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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