COBBLERS 2
BISQUICK CRANBERRY APPLE COBBLER - Roma
1/3 c Butter
2 1/2 c Bisquick
1 c Sugar
1 1/2 c Milk
1 c Whole berry cranberry sauce
1 c Chunky applesauce
1 Apple; cored & thinly sliced
Heat oven to 350º. Heat butter in 9 x 13 pan in oven until melted. Mix bisquick, sugar and milk with wire whisk until smooth. Pour bisquick batter evenly into pan. Mix cranberry sauce and applesauce. Spoon evenly over bisquick batter. Place apple slices on sauce. Bake 50 to 60 minutes or until golden brown. Serve warm with whipped cream or rum raisin or vanilla ice cream, if desired.
APPLE COBBLER1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350º for 30 minutes.
PUMPKIN COBBLER
1 yellow cake mix
1/2 c. melted margarine
3 eggs
1 lg. can pumpkin pie mix (not pumpkin mix)
2/3 c. milk
1/2 c. soft margarine
1/4 c. sugar
1 tsp. cinnamon
3/4 c. nuts
Remove 1 cup of dry cake mix and set aside for topping. Mix the rest of the cake mix, 1/2 cup melted margarine and 1 egg. Spread into greased 9x13 inch pan. Mix together pumpkin pie mix, 2 eggs and milk. Pour over crust. Mix together 1 cup of dry cake mix, 1/2 cup soft margarine, sugar, cinnamon and nuts. Sprinkle on top of filling. Bake at 375º for 50 minutes. Serve with whipped cream.
LAZY MANS COBBLER - Roma
1- 29 oz can sliced peaches
5 slices white bread
3/4 c sugar
2 T self-rising flour
1 egg, beaten
1 stick oleo, melted
put peaches in 8x8 pan. cut crust of bread, cut each slice in 5 strips, place over peaches, mix remaining ingredients, pour on top. bake 350º for 35 - 45 min.
BLACKBERRY COBBLER
1 c. flour
2 tsp. baking powder
1 c. sugar
3/4 c. milk
1/2 tsp. salt
2 1/2
c. blackberries
Combine flour, baking powder, 1/2 cup sugar, milk and salt in a bowl. Pour into greased 9x16x2 inch baking dish. Heat blackberries and 1/2 cup sugar in saucepan until it boils. Pour over batter. Bake at 400ºuntil golden brown.
BLUEBERRY STREUSEL COBBLER
1 pt. blueberries
1 (14 oz.) can Eagle Brand Condensed milk
2 tsp. grated lemon rind
1/4
c. plus two tbsp. cold butter
2 c. biscuit baking mix
1/2 c. brown sugar
1/2 c. chopped nuts
Combine berries, milk, and rind. In large bowl, cut butter or margarine into biscuit mix until crumbly. Add berry mixture. Spread in greased 9 inch square baking pan. Combine 1/2 cup biscuit mix and sugar. Cut in 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake at 325º for 1 hour and 10 minutes or until golden brown. Serve with ice cream and blueberry sauce. Blueberry Sauce: In saucepan, combine 1/2 cup sugar, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/2 cup water. Cook and stir until thickened. Add 1 pint blueberries. Cook and stir until hot. Serve over shortcake or cobbler.
CHERRY COBBLER
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. undrained cherries
1/2 c. sugar
Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last 1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup sugar over cherries. Bake at 350º for 30 minutes or until done. Peaches may be substituted for cherries. DEEP DISH COBBLER
1/2 c. butter, melted
1
c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350º until golden brown.
HOME
DESSERTS HOME
Email: marmac34@yahoo.com
