I forgot banana puddin' with LOTS of vanilla wafer...leave it in the fridge for days till the cookies are REALLY soft...any pudding...and I love the skin on top :) I had a thread about that last year I think it was. We had fun with that one. Oatmeal and cream of wheat...haven't had that in years. I was born in OH...another mid-Westerner at least for a few years till I got to New Orleans. Then I got grits...which I love ...lots of butter and cheese. Oh and the best comfort food. My Mom made it whenever we were sick. Campbell's tomato soup and grilled cheese. She use Velveeta LOL. We use my homemade bread and aged cheddar...cooked really really slowly till the bread caramelizes on the buttery outside and the cheese is really really oooooozing out. WOw I am drooling !

beebemae, yes, very old thread but always relevant. I don’t have a recipe for a crisp/cobbler combo. They do have different styles of toppings with one some type of dough (cobbler), and the crisp topping usually consists of a buttery/crispy base of flour, sugar, butter, oats and spices. This Apple Crisp recipe is followed with a peach version. I’ve used this crisp topping for years and think it’s especially good. Apple Crisp (Serves 8-10) 7-8 Granny Smith apples, peeled and cut into large chunks 1 cup dried cranberries (optional, but good!) 2 T. lemon juice 1/3 to 1/2 cup sugar (to taste) 1 cup all-purpose flour 1 cup plus 2 T. light brown sugar, packed 3/4 cup old fashioned oats 1/2 tsp. salt 1 1/2 tsp. cinnamon 1/2 tsp. nutmeg 10 T. cold butter, diced Optional: 1 cup pecans (or walnuts), lightly toasted and coarsely chopped Preheat oven to 375. In a large bowl, toss the apples, lemon juice and sugar until mixture is well combined. In a small bowl, stir together the flour, brown sugar, oats, salt, cinnamon and nutmeg. With food processor or pastry blender, cut in/pulse the butter until mixture resembles coarse meal. Stir in nuts. Spread the apple mixture in greased baking dish. The fruit should be about 2 to 2 1/2 inches deep. Sprinkle the topping evenly over apples. Bake the crisp for about 55 minutes or until bubbling and top is golden. Variation: For PEACH CRISP, use about 4 lbs. (7 or 8 large), peeled peaches cut into 1/2-inch wedges, 2 T. flour, 2 T. lemon juice and 1/3 to 1/2 cup sugar. Topping ingredients are the same as for Apple Crisp. Spread peach mixture in greased baking dish (I use an oval dish that’s approximately 10 ½ x 8 ½ x 3 - fruit should be 2 to 2 1/2 inches deep). Sprinkle the topping evenly on top. Bake at 375 for about 45-55 minutes or until bubbling and top is golden. Note: Adding about a pint of fresh blueberries, raspberries, boysenberries or blackberries with the peaches is also good.

It's still very cold here, and we have over a foot of snow on the ground. I just though of...Hot Chocolate! (No marshmallows, and made from scratch with Droste's cocoa, sugar and whole milk.) Some shortbread cookies wouldn't be amiss. I hear you on the grilled cheese sandwiches. Of course they have to be cooked on a nice greasy grill to qualify as comforting. Ah, nothing like cholesterol to satiate you. Did I ever mention my one claim to health? I have astounding cholesterol levels. My MD is terribly impressed. If I could find a way to take the *caolries* out of this stuff or to distribute the fat somewhere other than my middle...I could eat it all every day!

You can come and cook on mine Ruthie, or better yet, just bring an appetite and you can scoop something out of our dutch.LOL In winter when the stove is going 24/7, we cook on it 3 or 4 days a week. It's cooling off here, but not to the point of the stove being used. I envy people that can make a decent chicken and dumpling, but my soups are good and potroast is probably my favorite comfort food.