Love Making Tips - Sweets and desserts | Cobblers - [1]

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Appalachian Mountain Cobbler

Mix until smooth the dry ingredients with the milk and vanilla. Melt butter in 8 x 10" baking pan. Pour batter over melted butter. Place over batter the fruit. Pour over the top, 1 cup fruit juice. Bake in preheated 350 degree oven for 30-35 mins. until light brown.
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Apple Cake Cobbler

Butter an 8x8" baking dish or casserole. Preheat oven to 425 degrees.
Fruit: In a bowl, mix sliced apples, sugar, cinnamon, salt, and egg. Spead in bottom of prepared dish. Dot with butter.
Cake: Sift together the flour, baking powder, salt, and sugar. Mix the egg, milk, and melted butter and stir into the flour mixture. Spread over top of the apple mixture. Bake 30 minutes until brown on top.
Sauce: mix sugar and cornstarch in a small saucepan. Add boiling water, stirring constantly. Boil 5 minutes. Remove from the heat and stir in butter, vanilla, nutmeg, and salt. Serve cake warm or at room temperature with warm sauce.

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Apple Cranberry Cookie Cobbler

Preheat oven to 400 degrees. Peel, core, and slice apples. Cut apples in half; place in deep dish baker. Combine cranberry sauce, sugar, flour, and cinnamon in bowl; mix well. Pour over apples; mix well. Cut cookie dough in half; reserve one portion for another use. Slice cookie dough into 1/4-inch thick slices. Arrange evenly over apple mixture. Bake 30-35 minutes or until apples are tender and top is golden brown. Yield: 10 servings.
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Baked Banana Crumble

Combine orange juice and vanilla; set aside. Slice bananas lengthwise and place cut side up in four buttered baking dishes. Combine flour, oatmeal, brown sugar, nutmeg and salt. Add butter. Using a pastry blender or two knives, blend until mixture resembles small peas. Drizzle bananas with orange juice mixture. Spoon crumble mixture over fruit. Bake at 375F for 15-20 minutes. Serve warm with vanilla ice cream or whipped cream.
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Berry Cobbler

You may use a mixture of any berries available to you -- except strawberries. Blackberries or boysenberries are nice for the bulk; a few raspberries add a delicious perfume. Measure 4 1/2 cups of mixed berries and toss them with the sugar and flour. Use the larger amount of flour if the berries are very juicy. Let stand while you make the dough. Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated. The cream can then be added when you are ready to bake the cobbler. Put the berry mixture into a 1-1/2 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake in a preheated 375 F oven for 35 to 40 minutes, or until the topping is brown and the berry juices bubble thickly around it. Serve warm with cream to pour over it. People who don't ordinarily like dessert will often eat this.
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Bisquick Cobbler

Preheat the oven to 350 degrees. Melt the margarine in the (13\"x9\") pan. Mix the milk, sugar and Bisquick together in a bowl. Pour into the melted margarine. Pour off half the syrup from the peaches. Spread the peaches with the remaining syrup on top of the batter. Bake 45 minutes. Serve warm.
Yields 1 13\"x9\" Pan

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Black and Blue Berry Cobbler

Stir sugar and water over medium heat until sugar dissolves; add vanilla and lemon juice and set aside. Add milk to dry ingredients; stir. Turn out on floured board; roll into 9x12" rectangle. Spread with berries; roll up from long side and slice into 12 pieces. Melt 1/2 cup butter in a 9 x 13-inch pan. Place rolls in pan. Pour sugar syrup over rolls and bake one hour at 350 degrees.
NOTE: may use apples or peaches but reduce sugar by 1/2 cup.

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Blackberry Cobbler

In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream.

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Blackberry Cobbler MacGuire

Preheat over to 350 deg. F.
In a 10 inch pie or baking dish melt half stick of butter. Keep remaining half stick chilled.
Heat water and 1 cup sugar until sugar is dissolved.
In a food processor pulse together flour, baking powder and remaining 1/2 stick of chilled butter, cut up into small pieces until mixture resembles fine meal. Add milk and pulse just until dough for ms. Turn dough on to lightly floured surface, and with floured rolling pin roll out to about a 11 x 9 inch rectangle.
Sprinkle dough with cinnamon, then sprinkle blackberries evenly over it. Beginning with a long side, roll up dough jelly-roll fashion and cut into 1 1/2 inch slices. (Slices will come apart and be messy.) Arrange slices, cut side up, on butter in baking dish; pour sugar syrup over slices, soaking dough and bake in middle of oven for 45 minutes. Sprinkle remaining 2 tbsp. sugar over top and b ake an additional 15 minutes or until nicely browned.
Other fruit can be substituted for blackberries.

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Bluberry Cobbler

Combind Dry Ingredients in a bowl. Add milk and whisk until smooth. Lightly spray a casserole disk with cooking spray. Pour in batter and sprinkle blueberries on top. Bake in a preheated 350 degree oven for 40 minutes or until lightly browned.

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Blueberry Lemon Cobbler

FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling.
FOR THE FILLING: Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream.

Ingredients   |   Category: Cobblers
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Blueberry Pear Cobbler

Drain pears, reserving 3/4 C liquid. Chop pears, and set aside. Combine 3 T sugar and cornstarch in a med saucepan; stir well. Stir in reserved liquid, and bring to a boil over med. heat. Cook 1 min, stirring constantly. Remove from heat, and gently stir in chopped pears and blueberries. Spoon mixture into an 8" sq. baking dish coated with cooking spray. Combine flour, 1 T sugar and baking powder in a med bowl; stir well. Add milk, stirring just until dry ingredients are moistened. Drop mixture by tablespoonfuls over fruit mixture. Sprinkle with 2 tsp sugar. Bake at 400 deg F. for 20 - 25 min or until golden.
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Busy Day Cobbler

Preheat oven to 350 degrees F. Drain cherries, saving liquid.
Cream butter and sugar together. Alternately add in milk and sifted dry ingredients. Pour into a buttered and floured casserole dish. Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. Bake 45-50 minutes.
The batter will expand and surround the cherries so they\'re evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding-like. Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it\'s good cold, too.
NOTES:
* An extremely quick cherry cobbler dessert -- This recipe came from a PTA recipe collection from my Aunt\'s school a number of years ago. It\'s not a true, classic cobbler, but I think it\'s better. My favorite dessert!
* As the name implies, this is a very quick recipe to make. Depending on how soft the butter is to start with, or whether or if you use a food processor (I don\'t, but it should work) this recipe takes only 5 to 10 minutes to mix.
* You can use any unsweetened canned fruit for this recipe. You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Yesterday I made one with crushed pineapple. I used brown, rather than white sugar atop the fruit. It tasted very much like pineapple upside down cake (though the appearance was a bit different).

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Cheddar Apple Cobbler

* Use cooking apples such as Granny Smith's that have been cored,
Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes.

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Cherry Cinnamon Cobbler

Preheat oven to 400. Prepare a 8" round cake pan with cooking spray. Pour pie filling into prepared pan. Separate cinnamon rolls and dip edges in melted margarine. Then, dip in walnuts. Arrange rolls, topping side up, onto pie filling. Bake 30 minutes or until golden brown. In a small bowl, combine lemon peel and icing from cinnamon rolls. Spread over warm rolls.
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Cherry Cream Cheese Cobbler

This recipe calls for red pie cherries enhanced with a little kirsch and topped with a shortcake biscuit featuring cream cheese and chopped pecans.
Preheat oven to 425^F Grease an 8-inch square baking pan or dish. In a large mixing bowl, carefully spoon together cherries, juice, brown sugar, tapioca and kirsch. Pour cherry filling into greased baking pan or dish; drizzle melted butter or margarine on top and set aside.
In another large bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough forms. Spoon cream-cheese dough on top of cherry-kirsch filling to create a cobblestone effect. Bake 20 to 25 minutes or until crust is golden brown. Cool 30 minutes; then serve with kirsch-flavored whipped cream.
Makes 5 or 6 servings.

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Creeping Crust Cobbler

Melt margarine in 10-inch round baking dish. Mix flour, sugar and baking powder. Add milk and mix. Spoon over melted butter in dish. Heat the peaches with sugar. Pour over dough. Bake at 350° about 30 minutes until crust is golden brown. Crust will rise to the top around the edges.
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Crusty Peach Cobbler

Combine peaches, sugar, flour, and nutmeg in a Dutch oven; set aside until syrup forms. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square. Spoon half of peaches into a lightly buttered 8-inch square pan; top with pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square. Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips; arrange in lattice design over peaches. Bake an additional 15 to 18 minutes or until browned. Spoon into serving bowls, and top each with a scoop of ice cream. Yield: 8 servings.
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Deep Dish Peach Cobbler

Preheat oven to 400 degrees F. Drain peaches and measure syrup, adding water if necessary to make 2/3 cup; set syrup mixture aside. Turn peaches into 1 quart casserole and drizzle with lemon juice; set aside.
In a 1 quart saucepan, stir together sugar, cornstarch and cinnamon until free of lumps; whisk in peach juice and bring to a boil over medium heat, stirring often. When syrup comes to a simmer and is slightly thickened, pour over peaches and set aside while you make drip biscuits.
In a small bowl, stir together baking mix and milk just to blend. Divide in half and spoon over peaches to make 2 drop biscuits. Bake 20 minutes, or until topping is browned and peaches are bubbling. Serve warm or cold with frozen vanilla yogurt if desired.
Makes 2 servings
Per serving Calories: 257 Protein: 3 grams Fat: 3 grams Cholesterol: 1 mg Carbohydrate: 73 grams Sodium 256 mg Exchanges: 3 fruit, 1/2 bread.

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Easy Cobbler

Mix all ingredients in a bowl except your favorite pie filling. Pour into a greased 9x13 inch pan. Spread mixture. Pour pie filling over top and spread. Bake at 350 degrees for 30 to 40 minutes. It will rise as it cooks. Cook until brown.
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