Do you have a winning recipe you’d like to share?
Do you have a signature dish that’s just too good to keep to yourself?
Do you know of a healthful alternative to an unhealthy but delicious dish?
Don’t be greedy, share your culinary wisdom with your community by submitting your recipes to The Cheraw Chronicle! Any kind of dish will do — from entrees to appetizers, sides or even dips.
Send your submissions with a photo of the finished product to email@example.com or come by the office at 114 Front St. in Cheraw. For more information, call 843-537-5261.
PUMPKIN PECAN COBBLER
• 1 cup + 3 tablespoons all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cloves
• 1/2 cup pumpkin puree
• 1/4 cup milk
• 1/4 cup melted butter or vegetable oil
• 1½ teaspoons vanilla
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/4 cup chopped pecans
• 1½ cups very hot water
DIRECTIONS: Preheat oven to 350 degrees. In a medium-sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter.
Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly.
Pour hot water over the entire thing (don’t stir) and bake for 40 minutes or once the middle is set. Place on a baking sheet in case it bubbles over. Cool 5-10 minutes before serving.
Serve with more pecans and vanilla ice cream.
Contributed by: Natalie Walker