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Archive for the ‘Food and Beverages’ Category


Mrs. Banks baked the most delicious Blueberry Cobbler that an eight-year old boy could be served. Its plump, juicy berries oozed from beneath the lightly golden topping. The aroma filling the air in her modest home on Colbourne Street.


Over the years, I’ve tried to replicate her Pillsbury kitchen-quality recipe. Coming close, but missing something in my making of the dessert.


Several times, I baked a 9 inch by 12 inch pan of Blueberry Cobbler, and took it to the hotel for fellow engineering teammates to enjoy. (In the Midwest, that’s what coworkers did.)


The first time that I carried in the baked dish, not one teammate even tried it. I took that a little personally. The second time, two or three large serving spoonsful disappeared sometime during the day. I was encouraged.


The third time, several of the men spooned servings of the cobbler into the small Styrofoam bowls I’d provided. And, they’d taken them home for their families.

The fourth, and final time, that I baked it for fellow engineering techs and our boss, the 9 inch by 12 inch Corning baking dish was scraped clean. Hurray!


Was I finally getting the recipe right? Or, was the Blueberry Cobbler’s taste and aroma actually starting to appeal to my mostly Hispanic group of coworkers? I never knew.


In June, a retired restaurant chef asked me to install an 18-foot long by 7-foot high “Foods Presentation” mural in his naturally lit kitchen on Lake Nona in Central Florida.


The morning of installation, I unrolled each section of the mural, side-by-side. And, I took a good look.


My breath stuck! Facing me was Mrs. Bank’s Blueberry Cobbler. A picure-perfect reproduction of it anyway.


“How did you come to select this scene for your home kitchen?” I asked the chef.


“It was the cobbler! A favorite of our restaurant patrons. My boyhood favorite back in the Midwest.”


I couldn’t wait to get that mural hung. Then, be able to stand back and remember Mrs. Bank’s

Blueberry Cobbler. One scrumptious bite at a time.




Filling: 1 ½ tablespoons cornstarch, 1/3 cup brown sugar, ½ cup cold water, 4 cups fresh blueberries, 2 tablespoons soft butter, 1 tablespoon lemon juice.

Biscuit Topper: 1 cup sifted all-purpose flour, 1 tablespoon sugar, 1 ½ teaspoons baking powder, ¼ teaspoon salt; ¼ cup soft butter, ¼ cup milk, 1 egg/slightly beaten.



Preheat oven to 400 degrees.

Filling: Mix first 3 ingredients. Add blueberries. Cook and stir till mixture thickens. Add butter and lemon juice. Pour into 9-inch round or square baking dish.

Biscuit Topper: Stir together flour, sugar, baking powder, and salt. Cut in butter till like coarse crumbs. Mix ¼ cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring just to moisten.

Drop biscuit topper by spoonfuls atop the hot fruit. Sprinkle with sugar, if desired. Bake at 400 degrees for 20 minutes, or till the topper is done. Serves: 6-8.


If you’re still around: Hi, Mrs. Banks.



The way to a man’s heart can be his favorite recipe when he was a boy!



Stay safe and cared for. And, thanks for visiting “Painting with Bob.”
Copyright 2016. Robert D. Hajtovik. All rights reserve

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