TeleTefila Cookbook

Jeremy G's Fruit Cobbler

“Here's my cobbler recipe. It's actually on another computer (in Wordperfect 3.5 for Mac format), so I'm just going to retype it. [Comments in brackets are from 2011, after test with less sugar, discussion with mom.] I'll have more comments at the end.”


3 cups fruit [apples, peaches, peaches & blueberries, or pears are all good fruit.]
2/3 cup sugar [1/4 cup works too]
2 T. flour (unsifted)
1/2 t cinnamon
1 cup flour (sifted [or not])
2 T sugar
1 1/2 t baking powder
1/2 t salt
1/2 cup salad oil
3 T orange juice, water or milk
1 egg


  • Put peeled sliced fruit on bottom of 8x8 pan. Sprinkle with mixture of 2/3 cup sugar, 2 T flour and 1/2 t cinnamon
  • Sift flour [or not], sugar, baking powder and salt into bowl. [If not sifted, mix well.] Add oil and blend. Add liquid and egg. Stir with fork until well blended.
  • Spoon dough on top of fruit mixture. Bake in preheated 350 oven for 30–40 minutes

OK, here are my comments from 2020
(Sun 8/23/2020 9:54 AM)

“I never measure 3 cups fruit exactly; I just peel (if apples; I don't peel peaches or pears), slice, and place in the pan. I use an 8 x 11.5 (and 2 inches deep) pyrex baking dish, because that's what I have. I try to layer the fruit, usually having the slices go in one direction in one layer, and another the next layer, although I don't know if it really makes a difference. (I'll do 2 or 3 layers, but it depends on how thickly the fruit is sliced, how much fruit I have, and how full the pan is getting.)

“Spooning the dough: we try to have 9 globs of dough, evenly spaced, throughout the pan; when serving, each serving has a dough thing + the fruit.

“Something that can be confusing is that there are 2 flour and 2 sugar measurements; one set is for the dough, one to sprinkle on top of the fruit (it will be under the dough). Most of the sugar doesn't go in the dough (although the one time I mixed up the directions, it still turned out OK; the dough was just pretty sweet). I usually do less sugar nowadays - I'm not sure if the fruit has gotten sweeter, or what, but it is usually plenty sweet with 1/4 cup sugar (or even less).

“The recipe is also pretty forgiving. I think it would work with a 4x4 (but deeper) dish, although I might consider reducing the dough proportions?

“Also, 'Salad Oil' is just short-hand for inoffensive oil — canola, corn, whatever is fine. ”

Breaking recipe news!
(Sun 8/23/2020 12:45 PM)

“I spoke to my parents today, and mentioned the cobbler recipe. My mom said that the recipe actually came from her friend Bobbye Hertzbach [Ed. note: now living in Silver Spring MD], and was printed in their shul's cookbook that came out in the 70s. I may take a picture of the recipe next time I visit my parents . . . there may be more information about the history of the recipe there.

“Or if you want to find it through interlibrary loan, the OCLC number is apparently 481170235, and the book, The Melting Pot, came out in 1976. Looks like NYU has a copy at the Elmer Holmes Bobst Library, and there are copies in LA as well.”


wordperfect recipe
The recipe in Wordperfect 3.5 for Mac. Click for larger version.
Finished cobbler, ready for eating!
Finished cobbler, ready for eating! Click for larger version. (8-22-2020)
Cookbook cover: _The Melting Pot_
Cover of The Melting Pot (published 1976 by the Jewish Community of Amherst), the souce of the recipe. Click for larger version.
The original cobbler recipe from _The Melting Pot_
The original cobbler recipe, from The Melting Pot [Ed. note: Who was Patty?] Click for larger version.

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Ralph's Chicken Soup

Skin and de-fat the chicken
Key Food has a package of soup veggies: carrot, celery, turnip, parsnip, leak, parsley and some other green (possibly dill)
Add garlic, onion, some form of potato
Add water!

Ralph's Chicken Soup
Ralph's Chicken Soup. Click for larger version.